Process for producing protein from crustaceans

Abstract

The disclosure relates to a method for producing protein from crustaceans. The disclosure also relates to a protein concentrate, a protein powder and processed crustacean shells.

Description

[0001] PROCESS FOR PRODUCING PROTEIN FROM CRUSTACEANS TECHNICAL FIELD The disclosure relates to a process for producing protein from crustaceans. BACKGROUND The global demand for protein sources is steadily increasing due to the growing population and the rising need for sustainable food production. Traditional protein sources, such as soy and fishmeal, are becoming increasingly unsustainable due to environmental degradation, overfishing, and high carbon footprints associated with their production and transportation. Therefore, there is a pressing need to explore and develop alternative protein sources that are both sustainable and economically viable. Currently, several methods are employed to produce protein from various alternative sources, including insects, algae, single-cell proteins, and crustaceans. These methods typically involve processes such as fish meal protein, insect protein, algal protein, fermentation processes etc. All of these processes have challenges, and no single source will be enough to provide protein for a growing demand for protein for both human and animal consumption. Crustaceans have also previously been proposed and tested as a protein source. A major obstacle to the widespread use of crabs for these resources however is the complex state of the crustacean anatomy. For instance, known processes often comprise expensive and complicated processing steps and often result in a product with low protein content and high calcium content, thereby providing either a very expensive product or a product suitable only in specific quantities for organic egg laying hens, at an unprofitable price. In addition, no truly scalable and cost effective processes for separation of protein from crustacean sources has been shown. There is therefore a need to for an improved process for obtaining protein from crustacean sources. SUMMARY The object of the present disclosure is to provide a process for obtaining protein or other high value products from a crustacean source, for instance for obtaining a protein concentrate, a protein powder and processed crustacean shells. The process of the disclosure provides high-quality protein from an abundant and underutilized resource – crustaceans, such as the common shore crab (Carcinus maenas), side streams from crab productions and various invasive crab species. This approach not only provides a sustainable protein source but also addresses the ecological issue of crab overpopulation, which is harmful to marine ecosystems. The process of the disclosure provides a significantly improved protein yield and quality while ensuring economic viability and sustainability. The process not only provides a high- protein feed supplement but also makes efficient use of all crustacean components, contributing to a zero-waste approach and providing additional value through by-products such as calcium-rich shells and valuable pigments. Thus, in a first aspect of the disclosure is provided a method of processing crustaceans comprising a first separation step comprising: (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. In a second aspect of the disclosure is provided a protein concentrate comprising from 40 to 95wt% protein; 8wt% or less calcium, for instance from 1 to 7wt% calcium; and 25wt% or less fat, for instance from 5 to 15wt% fat. In a third aspect of the disclosure is provided a protein powder comprising From 20 to 65wt% protein; less than 25wt% calcium, for instance 1 to 25wt% calcium; and less than 2.5wt% fat, for instance from 0.1 to 1.5wt% fat. While the disclosure is amenable to various modifications and alternative forms, specifics thereof have been shown by way of example and will be described in detail. It should be understood, however, that other embodiments, beyond the particular embodiments described, are possible as well. All modifications, equivalents, and alternative embodiments falling within the spirit and scope of the appended claims are covered as well. The above discussion is not intended to represent every example embodiment or every implementation within the scope of the current or future Claim sets. The figures and Detailed Description that follow also exemplify various example embodiments. Various example embodiments may be more completely understood in consideration of the following Detailed Description. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a crab that has been cut so that the carapace is separated from the rest of the body. Figure 2 shows a crab that has been cut between the eyes. Figure 3 shows a crab that has been cut across, separating it into the front body with eyes and the rear body. Figure 4 shows a crab wherein several legs and claws have been cut open. Figure 5 depicts a flow diagram of a method according to the disclosure. Figure 6 shows the results of thermal precipitation at different temperatures according to the disclosure. Figure 7 shows a comparison on thermal vs acid precipitation according to the disclosure. Figure 8 shows the results of Example 8 wherein thermal precipitation of protein from the liquid phase was investigated. Figure 9 shows the results of Example 9 wherein liquid extraction from the slurry following thermal treatment was investigated. Figure 10 shows the results of Example 10 wherein the effect of sieve mesh size for dried pulp separation was investigated. Figure 11 shows the results of Example 11 wherein the effect of agitation during the drying step on dried pulp separation was investigated. DETAILED DESCRIPTION The disclosure relates to a process for producing protein or other high value products from a crustacean source, for instance for producing a protein concentrate, a protein powder and processed crustacean shells. In particular, this disclosure relates to a process for producing protein from crustaceans. Examples of known processes for producing protein from crustaceans comprises grinding the whole animal, optionally with some basic filtration steps. This produces a blended product wherein higher-value and lower-value components of the crustacean are intermixed. For many applications, it is beneficial to separate out high-value products such as proteins from lower-value products such as shells. In particular, it is important to separate indigestible components from higher-value components in order to maximize nutritional value. This provides variety in the products formed e.g. a more expensive, high-protein supplement, which means that the processed crustaceans will find greater use and reduce waste. Examples of separation processes are known in the art these, however, applies complicated and expensive separation steps like thermal treatment and ultrasonication. The method of the disclosure provides a solution for this problem via a first separation step and an optional second separation step. By sequentially separating and treating the separated fractions of the crustacean, high-quality processed crustacean products can be formed. In the context of the disclosure, a “high-quality” product may be defined different depending on the application. For instance, a high-quality protein supplement is typically a supplement that is high in protein and may be low in unwanted components such as fat, calcium and / or ash. Crustacean In the context of the disclosure, crustaceans refer to an arthropod of the aquatic group Crustacea. Typically, crustaceans have hard or thick external shells which means that processing of crustaceans into useable protein components requires energy intensive, inefficient processes and results in a poor-quality product. Some crustaceans have much harder or thicker external shells than others, for instance crabs have harder / thicker shells than shrimps. Accordingly, processing crustaceans such as crabs is significantly more difficult than processing crustaceans such as shrimps, to the extent that methods disclosed for shrimp / krill processing are unsuitable for processing crabs and obtaining protein concentrate, powder or processed crustacean shells according to the disclosure. In particular, it is considered that a low yield of protein concentrate, and protein powder would be obtained if a process applicable to e.g. shrimps were applied to crabs, due to the difficulty in separating the hard shell from other protein-containing tissues. In other words the process of the disclosure reaches all cavities in the crab leading to an efficient process for producing e.g. a protein concentrate and a protein powder. Beneficially, the process of the disclosure allows for all types crustaceans to be processed in a continuous method, and is particularly suited to hard or thick-shelled crustaceans such as crabs. Typically, processing of whole crustaceans in a continuous process is difficult due the hard external shell and because the constituent parts of crustaceans are difficult to separate. In the present context the terms hard shelled crustaceans and thick-shelled crustaceans are used herein interchangeably. In some embodiments, the crustaceans are processed from whole. In some embodiments, parts of a crustacean are processed. For instance, crustacean claws, legs, or bodies may be processed. The crustacean may be a fresh catch, or it may come from a side stream from other fishing or aquaculture activities known as a ‘bycatch’. The process of the disclosure allows for the crustaceans to be processed from fresh, frozen, brined, cooked or boiled. The quantity of crustaceans in a bycatch, for example, can vary dramatically by season and location. For instance, in summer months, there may be an over-abundance of crustaceans in the bycatch whereas there is an undersupply in the winter. Accordingly, by enabling processing from either fresh or frozen supplies, the process of the disclosure allows for consistent, year-round production of crustacean protein products. In some embodiments, the crustaceans are processed alive. The term “alive” also include crustaceans that are killed or paralysed by electro chock. This is widely considered to be the most ethical way to process crustaceans. In an embodiment the crustacean is a thick- shelled crustacean. In general, the term “crustacean” may be used to refer to organisms in the anomura clade. Examples of crustaceans include decapods (shrimps, prawns, crabs, lobsters and crayfish), seed shrimp, branchiopods, fish lice, krill, remipedes, isopods, barnacles, copepods, opossum shrimps, amphipods and mantis shrimp. In an embodiment of the disclosure the crustacean is selected from the group consisting of crabs, lobsters, crayfish and any combination thereof. In an embodiment of the disclosure the crustacean is a thick-shelled crustacean selected from the group consisting of crabs, lobsters, crayfish and any combination thereof. In a preferred embodiment the crustacean is a crab. Any crab species is applicable to the present disclosure. Applicable crab species includes for example Shore Crab (Carcinus maenas), Edible Crab (Cancer pagurus), Common Hermit Crab (Pagurus bernhardus), Broad-Clawed Porcelain Crab (Porcellana platycheles), Brush-Clawed Shore Crab (Hemigrapsus takanoi), Chinese Mitten Crab (Eriocheir sinensis), Great Spider Crab (Hyas araneus) Blue Crab (Callinectes sapidus), Dungeness Crab (Metacarcinus magister), Japanese Spider Crab (Macrocheira kaempferi), Red King Crab (Paralithodes camtschaticus), Fiddler Crab (Uca spp.), Hermit Crab (Paguroidea superfamily), Coconut Crab (Birgus latro), Ghost Crab (Ocypode spp.), Decorator Crab (Superfamily Majoidea),Box Crab (Calappa spp.) and any combination hereof. Any lobster species include Norway lobster (Nephrops norvegicus), Blue swimmer crab (Portunus pelagicus), Snow crab (Chionoecetes opilio), Dungeness crab (Metacarcinus magister), Mud crab (Scylla serrata), king krabs (Genus, Paralithodes. sp) and any combination hereof. Any freshwater crayfish include Noble Crayfish (Astacus astacus), White-Clawed Crayfish (Austropotamobius pallipes), Stone Crayfish (Austropotamobius torrentium), Signal Crayfish (Pacifastacus leniusculus), Red Swamp Crayfish (Procambarus clarkii), Spiny- Cheek Crayfish (Faxonius limosus), Marbled Crayfish (Procambarus virginalis), Virile Crayfish (Faxonius virilis) and any combination hereof. First separation step The method of the disclosure comprises a first separation step. The first separation step comprises dividing the crustaceans to form a slurry and then separating the slurry into a pulp and a liquid phase. Dividing The method of the disclosure comprises the step of dividing a crustacean. In the context of the disclosure, dividing refers to cutting, chipping, hacking, grinding or otherwise generally breaking down the crustacean into smaller pieces. Any suitable equipment may be used for dividing the crustaceans. In the context of the dividing step, “suitable” refers to an equipment that can successfully cut or breakdown the shell of the crustacean. Examples of suitable equipment include shredders, grinders, turbine cutting systems and mills such as knife mills or hammer mills. Crustaceans typically have a high water content. Accordingly, upon dividing the crustacean into small pieces, a slurry of the solids and liquids is obtained. The purpose of the dividing process is to break down the complex external and internal exoskeleton in the crab and begin separating the parts of the crustacean e.g. to separate the shells from the meat, to release water, and also to provide a slurry for downstream processing. The slurry comprises both solids and liquids from the crustacean. The solids comprise protein, fats, chitin, glucosamine, ash and carotenoids such as astaxanthin derived from the crustacean. In the context of the disclosure, “ash” is given its common meaning in the art. That is, “ash” refers to minerals such as calcium, phosphorus, magnesium and potassium. The slurry may comprise from 55 to 85wt%, such as from 60 to 80wt%, from 65 to 80wt%, from 68 to 80wt%, or preferably from 70 to 77wt% water. Viewed differently, the slurry may comprise from 45 to 15wt% solids, such as from 40 to 20wt%, from 35 to 20wt%, from 32 to 20wt% or from 30 to 17wt% solids. Typically, no water is added to the crustaceans before dividing. It is beneficial to fully access and extract as much of the soft tissue inside the crabs in the first separation step. Accordingly, it is preferable to divide the crab into small pieces to ensure that all internal materials are exposed and that the soft tissue is available for extraction. Preferably, the dividing step comprises dividing the crustacean into pieces that are the same size or smaller than the dimensions of the internal cavities of the crustacean anatomy. This ensures that soft tissue can be accessed, and that good extraction is achieved. Preferably, the dividing step comprises dividing the crustacean into pieces until at least one dimension of the pieces is 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less, or 5mm or less. Preferably, the dividing step comprises dividing the crustacean into pieces until at least the largest dimension of the pieces is 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less or 5mm or less. In the present context the terms “largest dimension” and “maximum dimension” is used herein interchangeably. Preferably, the dividing step comprises dividing the crustacean into pieces until at one dimension of the pieces is from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. That is, the dividing step provides a slurry comprising pieces, wherein the pieces have at least one dimension from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. Preferably, the dividing step comprises dividing the crustacean into pieces until at least the largest dimension of the pieces is from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. That is, the dividing step provides a slurry comprising pieces, wherein the pieces have at least the largest dimension from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. The size and / or size distribution of the pieces can be determined via any suitable method. For instance, the size can be determined visually with a microscope or a camera. An example method comprises: ● Preparing a sample of slurry on a microscope slide; ● Imaging the sample ● Measuring the size of the largest dimension of at least 20 particles from the image. The process should be repeated with at least 5 different slurry samples and a mean size of the at least 100 particles determined. The mean size of the largest dimension is preferably within the specified size range. An embodiment of the disclosure relates to a method wherein the dividing step comprises dividing the crustacean into pieces until largest dimension of the pieces is 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less or 5mm or less An embodiment of the disclosure relates to a method wherein the dividing step comprises dividing the crustacean into pieces until at least two dimensions of the pieces are 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less or 5mm or less. An embodiment of the disclosure relates to a method wherein the dividing step comprises dividing the crustacean into pieces until at least three dimensions of the pieces is 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or 5mm or less. An embodiment of the disclosure relates to a method wherein the dividing step comprises dividing the crustacean into pieces until at least the two largest dimensions of the pieces is from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. The same method may be used for determining the size, wherein the two largest dimensions of 20 particles are measured. An embodiment of the disclosure relates to a method wherein the dividing step comprises dividing the crustacean into pieces until the pieces have at least three dimensions of the pieces are from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. The same method may be used for determining the size, wherein the two largest dimensions of 20 particles are measured. That is, the dividing step preferably provides a slurry comprising pieces of crustacean, wherein the pieces have at least two, or at least three dimensions from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. The internal dimensions of the crustacean may vary depending on the type and size of crustacean to the processed. In order to determine the optimum size of the pieces in the slurry, the internal dimensions of the crustacean to be processed may be imaged and measured. Figures 3 and 4 show how the measurements may be taken when the crustacean is a crab. Crabs have a cephalothorax (fusion of the head and thorax) covered by a hard shell (carapace). Additionally, they have a smaller abdomen, under the body. Crabs possess five pairs of limbs, with the first pair modified into powerful claws (chelipeds) used for defence and feeding. The remaining four pairs of legs are primarily used for movement. Crabs breathe through gills, located on the sides of the body, which allow them to extract oxygen from the water. Their digestive system includes a stomach containing a gastric mill, an internal grinding organ with small, calcified structures that help break down food. The hepatopancreas plays a crucial role in digestion, functioning as both a liver and a pancreas by producing digestive enzymes and storing nutrients. The circulatory system is open, meaning that the blood flows freely within the body cavity and is pumped by a centrally located heart. The distribution of crab meat varies depending on muscle mass and function. The white meat is primarily found in the claws and legs, where the muscles are dense and strong, giving the meat a firm and fibrous texture. In contrast, brown meat is mainly located in the body cavity and originates from the hepatopancreas, making it richer in fat and softer in texture. Figures 1-4 show the internal dimensions of crab pieces divided in four different ways; ● Figure 1. Cut so that the carapace is separated from the rest of the body. ● Figure 2. Cut between the eyes. ● Figure 3. Cut across, separating it into the front body with eyes and the rear body. ● Figure 4. Several legs and claws cut open to provide insight into how the crab meat is positioned inside the cavities. As can be seen from at least Figures 3 and 4, many of the crab’s internal cavities are larger than 15mm in diameter, and the vast majority if not all of the crab’s internal cavities are larger than 8mm. Accordingly, dividing the crab into pieces wherein at least one dimension is less than 5-15mm, such as 8-15mm ensures access to the internal material and provides excellent separation in the first step. Moreover, if the pieces become too large the pieces are likely to get stuck in the pipes and cause blockage. Accordingly, when the crustacean is a crab, dividing step preferably comprises dividing the crustacean into pieces until the pieces have at least one dimension of 15mm or less, for instance of 12mm or less, 10mm or less, 8mm or less. or of 5mm or less. That is, when the crustacean is a crab, preferably the dividing step comprises dividing the crustacean into pieces until at least the largest dimension of the pieces is 15mm or less, for instance of 12mm or less, 10mm or less, 8mm or less or of 5mm or less. Preferably, when the crustacean is a crab, the dividing step dividing step comprises dividing the crustacean into pieces until at least two dimensions of the pieces are 15mm or less, for instance of 12mm or less, 10mm or less, 8mm or less or of 5mm or less. Preferably, when the crustacean is a crab, the dividing step dividing step comprises dividing the crustacean into pieces until at least three dimensions of the pieces are 15mm or less, for instance of 12mm or less, 10mm or less, 8mm or less or of 5mm or less. Preferably, the dividing step produces pieces with a homogeneous size distribution. That is, preferably the slurry comprises pieces with a homogenous size distribution. Providing a homogenous distribution ensures downstream process efficiency and produces a higher quality protein concentrate due to excellent separation of the crustacean components. In the context of the disclosure, “homogenous” in reference to the size of the pieces means that at least 75wt% of the pieces (i) have at least one / two / three dimensions or (ii) a maximum dimension within the specified size range. For instance, at least 75% of the pieces, 80% of the pieces, 85% of the pieces or 90% of the pieces may (i) have at least one / two / three dimensions within the specified size range or a maximum dimension within the specified range. The homogeneity of the sample may be determined from the microscope or camera image taken for determining the size of the pieces, however instead of the mean particle size, the distribution of particles with at least one / two / three dimensions or a maximum dimension within the specified size range can be determined. In some embodiments, at least 75% of the pieces, 80% of the pieces, 85% of the pieces or 90% of the pieces have at least one / two / three dimensions or a maximum dimension from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 5mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein the pieces have at least one / two / three dimensions or a maximum dimension from 3 to 20mm, from 4 to 18mm, or from 5 to 15mm, for instance from 5 to 20mm, from 5 to 18mm, or from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. In a preferred embodiment, at least 90% of the pieces have at least one dimension from 5 to 15mm, such as from 5 to 10mm or from 5 to 8mm after the dividing step. When the crustacean is a crab, preferably at least 90% of the pieces have at least one dimension from 5 to 8mm after the dividing step. In a preferred embodiment, at least 90% of the pieces have a maximum dimension from 5 to 15mm, such as from 5 to 10mm or from 5 to 8mm after the dividing step. When the crustacean is a crab, preferably at least 90% of the pieces have a maximum dimension from 5 to 8mm after the dividing step. In an embodiment step (i) comprises dividing the crustaceans into pieces until the largest dimension of at least 75% of the pieces is from 5 to 15mm, for instance wherein the largest dimension of at least 90% of the pieces is from 5 to 15mm. In a further embodiment step (i) comprises dividing the crustaceans until at least 75% of the pieces have the largest dimension between 5-15mm, for instance from 5 to 8mm, for instance wherein at least 90% of the pieces have the largest dimension between 5-15mm, for instance from 5 to 8mm. In yet another embodiment the crustacean is a crab, and wherein step (i) comprises dividing the crab into pieces until at least 90% of the pieces have at least one dimension from 5 to 8mm. By providing pieces in the preferred range, the downstream separation of the slurry into a pulp and liquid phase is improved (see Example 1). This is also improved when the size distribution is homogeneous. When the pieces are too large or too small, they bind water which makes separating the two phases difficult. In addition, when the pieces are too large, the slurry comprises unbroken pieces of crustacean carapace and shell, and a poor extraction of liquid and proteins is achieved. This results in a poor extraction efficiency. Accordingly, it is preferable that the dividing step does not provide too many very small pieces of crustacean. In this context, “very small pieces” refers to pieces wherein the largest dimension is 5mm or less, for instance 4mm or less, 3mm or less, or 2mm or less. By providing pieces from 4 to 15mm, extraction is optimized, binding of water is minimized and shorter, less energy intensive and / or a less damaging separation step may be subsequently carried out, as demonstrated in Example 1. This is also improved by providing pieces with a homogenous size distribution. It is considered that due to the internal anatomy of crabs, that extraction would be further optimized by providing pieces from 5 to 8mm when the crustacean to be processed is a crab. In some embodiments, a dilution step is carried out wherein water is added to the slurry to facilitate downstream processing. In contrast to known methods, the dilution step is carried out for the purpose of improving processability of the slurry and is not for the purpose of facilitating separation or dispersion / solvation of crustacean tissue which is the case for many of the prior art methods, for example. The present disclosure aims a keeping most solid meat parts together for as long as possible to make the process more energy efficient. Accordingly, the amount of water used in the dilution step may be kept to the minimum amount required for achieving the desired processability (e.g. when pumping and centrifuging the slurry). When additional water is added to facilitate downstream processing, efficient extraction from smaller particle sizes can be obtained. Hence for processes where additional water is added after dividing the crustacean the preferred size of the pieces is <15 mm, e.g. from 1-15 mm, preferably from 1-10mm. Preferably, a minimum amount of water is used for the dilution step to avoid over-dilution of the components in the liquid phase, which makes subsequent collection of a protein concentrate difficult or less energy efficient. The exact amount of water needed for the dilution step may vary depending on the equipment available, production volumes, speed of processing, the composition of the crustacean (e.g., species, seasonal variations, and similar factors), as well as any pre- treatment it may have undergone (such as freezing, boiling, or brining) In some embodiments, the dilution step comprises adding of from 0 to 60wt% water to the slurry, e.g. 0 to 50wt%, such as from 0 to 40wt%, from 0 to 30wt%, from 0 to 20wt%, from 2 to 50wt%, from 3 to 40wt%, from 4 to 30wt%, from 5 to 20wt%, from 8 to 18wt%, or from 10 to 15wt% water to the slurry. In some embodiments, step (i) comprises adding from 0 to 60wt% water to the slurry, e.g. 0 to 50wt%, such as from 0 to 40wt%, from 0 to 30wt%, from 0 to 20wt%, from 2 to 50wt%, from 3 to 40wt%, from 4 to 30wt%, from 5 to 20wt%, from 8 to 18wt%, or from 10 to 15wt% water to the slurry. For instance, in an embodiment wherein 100kg of crabs are divided to form a slurry, from 8 to 12kg of water may be added in a dilution step. If additional water is added to the dilution step for improving processability up to a total of 60kg water may be added to 100kg of crabs. In one embodiment 8-60kg water is added to 100kg crabs in the dilution step, such as 12 – 50kg, e.g. 15-45kg, such as 20-40kg, e.g. 25-35kg water to 100kg crabs. Preferably the water has a neutral pH. In another embodiment the water is of drinking water quality. Example 2 demonstrates the effect of diluting the slurry on the processability. In some embodiments, the slurry is thermally treated. Thermal treatment of the slurry releases liquid from the divided crustaceans and ensures a high extraction efficiency. “Thermal treatment” in the context of the disclosure refers to raising the temperature of the slurry. In some embodiments, crustaceans are processed from frozen or cooled and therefore the thermal treatment step may result in the slurry having a temperature below room temperature. Without wishing to be bound by theory, it is considered that there are multiple mechanisms by which extraction efficiency is improved by thermally treating the slurry. One consideration is that crustacean soft tissue, for instance crab meat, is primarily composed of muscle tissue, which contains a high percentage of water. As the temperature rises, muscle fibers contract, and cell walls lose their ability to retain moisture, leading to increased fluid release. It is also thought that heating the slurry weakens the cell membranes in both muscle and organ tissues, making them more permeable. This results in a faster outflow of intracellular fluids, particularly from organs like the hepatopancreas (liver / pancreas) and the gills. Additionally, the crustacean’s internal organs often contain fats and enzymes; the hepatopancreas of crabs is a good example of such an organ. When heated, the fat melts, and certain enzymes become activated, further breaking down tissue and releasing more liquid. Example 9 demonstrates that heating a slurry (with a temperature below 10°C) to a temperature of as little as 10°C provides improved extraction of proteins. In some embodiments, the slurry is heated to at least 10°C, for instance, at least 15°C, at least 20°C, at least 25°C, at least 30°C, at least 40°C or at least 50°C. Example 9 further shows however that there may be an upper limit at which maximum liquid extraction is achieved. Further heating of the slurry therefore provides minimal benefit in such instances. In addition, over-heating of the slurry may result in coagulation of proteins resulting in a sub-optimal extraction efficiency. In the context of the disclosure, a “high extraction efficiency” refers to a high recovery of proteins in the liquid phase. It is preferable that thermal treatment of the slurry is carried out at a high enough temperature to cause the desired extraction whilst minimizing energy consumption and potential coagulation. That is, preferably the thermal treatment step comprises heating the slurry to the lowest temperature at which maximum liquid extraction is obtained. To determine this lowest temperature, an experiment according to Example 9 may be carried out. In some embodiments, the slurry is heated to from 10 to 55°C, for instance from 15 to 55°C, from 20 to 55°C, such as from 25 to 50°C, for instance from 30 to 45°C, such as from 35 to 40°C, for instance from 27.5 to 42.5°C, e.g. from 27.5 to 35°C, e.g. from 30 to 35°C, such as between 25 to 45°C, e.g. between 27.5 to 42.5°C and preferably between 26 to 35°C. Preferably the duration of the thermal treatment step is only as long as is required to achieve the desired extraction efficiency and to avoid spoilage. Preferably, the thermal treatment step is as short as possible to ensure process efficiency and minimize environmental impact of the method. In some embodiments, the thermal treatment step is carried out for 20 seconds to 30 minutes, such as 1 minutes to 25 minutes, e.g. 10 minutes – 20 minutes, such as 20 seconds to 10 minutes, for instance 30 seconds to 8 minutes, for instance 1 minute to 5 minutes. Preferably the thermal treatment step is carried out for 5 minutes or less, such as 4 minutes or less, 3 minutes or less or 2 minutes or less. In the context of the disclosure, the duration of the thermal treatment step refers to the duration for which the temperature is held within a given range. Example 3 demonstrates that effect of heating the slurry on the extraction efficiency. Preferably, when the method comprises both dilution and thermal treatment of the slurry, the dilution step is carried out before the heating step. Preferably, wherein the method of the disclosure does not comprise ultrasonicating the slurry.. That is, preferably the method of the disclosure does not comprise the use of ultrasonication in order to facilitate extraction of e.g. protein or lipids into the liquid phase. That is, preferably, the slurry is not ultrasonicated before separation into a liquid phase and a pulp. In the present context the term ultrasonication refers to the application of high-frequency sound waves, typically in the range of 20 kHz to several MHz. Known methods of processing crustaceans often comprise ultrasonication of ground crustaceans in order to extract components such as lipids into the liquid phase. This is an energy and time-intensive process. The method of the disclosure surprisingly does not require such a step in order to obtain a liquid phase that is suitable for downstream processing into a high-quality protein concentrate. Separation - slurry The method of the disclosure comprises a separation step wherein the slurry is separated. The purpose of separating the slurry is to provide two phases over which the solids and liquids are distributed. The separation step forms a pulp and a liquid phase. The pulp and liquid phase can be separated via any suitable method. For instance, the separation may comprise a filtration or centrifugation step. Preferably, the separation of the slurry is carried out using a centrifuge such as a vertical or horizontal centrifuge. A sample with particle sizes in the preferred range with a homogeneous size distribution are particularly beneficial when the separation step is carried out using a centrifuge. Preferably the separation step is carried out using a continuous centrifugal technology. Preferably, the separation step is carried out using a horizontal centrifuge. Horizontal centrifuges are particularly suitable for use in continuous processes, for instance on a production line. The use of a horizontal centrifuge for the separation step there facilitates scaling of the process to industrial quantities. An example of a horizontal centrifuge is a decanter centrifuge. If decanter centrifuge is applied in the separation step it may be preferred that it runs on at least 500 rpm, such as more than 600 rpm, more than 1000rpm and preferably at least 750 rpm to ensure a good separation Liquid phase The separation step separates the slurry into a pulp and a liquid phase. The purpose of the separation step is to form a liquid phase comprising liquid, solubilized and dispersed protein, and a pulp comprising the remaining solids. That is, the solids from the slurry are distributed across the two phases in order to provide a liquid phase comprising the majority of the desirable components, and as little of the undesirable components as possible. Preferably, as much of the protein as possible is separated into the liquid phase. That is, preferably the liquid phase comprises as much solubilized protein and dispersed protein as possible. However, some solubilized and dispersed protein may remain in the pulp. Conversely, the liquid phase may also comprise other solids such as fats and ash. Preferably, ash is kept to a minimum. The liquid phase comprises a higher proportion of protein vs other solids than the proportion of protein vs other solids in the slurry. The exact components of the liquid phase and the quantity of each will vary depending on the type of crustacean processed, the season and other factors that affect the composition of a crustacean. In addition, processing parameters may also affect the composition of the liquid phase, for instance, a higher temperature may cause solubilized protein to crash out of the liquid phase due to aggregation thereby resulting in more protein being comprised in the pulp. In addition, the efficiency of the separation step will also affect the composition of the liquid phase. A liquid phase according to the disclosure comprises 40-90wt% of the water from the slurry. That is, the term “liquid phase” does not mean that all water from the slurry is comprised therein but is rather a description of the phase i.e. the liquid phase is a liquid fraction with a low solid content. The separation step may be considered complete when the liquid phase comprises from 40 to 90wt% of the water from the slurry. For instance, the liquid phase may comprise from 40 to 90 wt%, such as from 50 to 85wt%of the water, from 60 to 80wt%, or preferably from 70 to 80wt% of the water. In some instances, multiple separation steps will be required to achieve the desired level of separation. The liquid phase may comprise from 2 to 30wt% of the solids from the slurry, for instance from 5 to 25wt%, from 6 to 20wt% or from 7 to 15wt% or preferably from 8 to 10wt% of the solids from the slurry. The liquid phase preferably comprises from 50 to 95wt% water, for instance from 55- 95wt% water, from 60 to 90wt% water, from 65 to 90wt% water, from 70 to 85wt% water or from 75 to 85wt% water. In a preferred embodiment, the liquid phase comprises at least 60wt% water, such as at least 70wt% water or at least 80wt% water. Viewed differently, the liquid phase preferable comprises from 5 to 50wt% solids, for instance from 5 to 45wt% solids, from 10 to 40wt% solids, from 10 to 35wt% solids, from 15 to 30wt% solids or from 15 to 25wt% solids. In a preferred embodiment, the liquid phase comprises 40wt% solids or less, such as 30wt% solids or less or 20wt% solids or less. Of the solids comprised in the liquid phase, preferably from 30 to 75wt% is protein, for instance from 35 to 70wt% may be protein, such as from 40 to 77wt%, from 45 to 65wt% or from 50 to 60wt%. This comprises both solubilized and dispersed protein. Preferably, as much of the solubilized and dispersed protein from the slurry as possible is comprised in the liquid phase. This is facilitated by an effective dividing and separation step. Of the solids comprised in the liquid phase, preferably around from 5 to 25wt% is fats, for instance, from 8 to 20wt% may be fat, such as from 8 to 18wt% or from 10 to 15wt%. Pulp The separation step separates the slurry into a pulp and a liquid phase. The pulp may comprise from 10% to 60% of the water from the slurry, for instance, from 15 to 50%, from 15 to 40%, from 15 to 30%, or from 20 to 25% of the water. Depending on the first separation step, the pulp may be a slurry or a solid. The pulp comprises all components that are not comprised in the liquid phase after the separation step. That is, the slurry and the pulp comprise liquids and solids, however the ratio of liquids to solids will typically be lower in the pulp than in the slurry. In particular, the majority of the insoluble solids will typically be comprised in the pulp. Again, the exact components and their quantities in the pulp will vary depending on the type of crustacean processed, the season and other factors that affect the composition of a crustacean. In addition, processing parameters may also affect the composition of the pulp, for instance, at lower temperature, less protein may be solubilized and therefore the wt% protein in the pulp may be higher. In addition, the quality of the separation step will also affect the composition of the pulp. The pulp typically comprises the majority insoluble parts of the solids from the slurry. This includes shells, legs, connective tissue, meat, eggs, eyes, gills, gonads. The pulp also comprises any ash that is not extracted into the liquid phase. The pulp may also comprise some protein in solubilized, dispersed or solid form. However, the proportion of protein vs other solids in the pulp will be lower than the proportion of protein vs other solids in the slurry due to a significant amount of the protein being captured and extracted in the liquid phase. Filtering The method of the disclosure optionally comprises a filtering step wherein the liquid phase is filtered to remove contaminants. In the context of the filtering step, “contaminants” refers to any insoluble and indigestible matter comprised in the liquid phase, and in particular refers to insoluble and indigestible matter that is not derived from the crustacean. Examples of contaminants that are beneficial to remove are sand, grit, stones and plant matter. The filtration step may be carried using any suitable method. For instance, the filtration step may be carried out mechanically using a sieve, mesh, paper filter, sand filter or combinations thereof. In some embodiments, the filtration step comprises agitation, stirring, heating, pressure, suction and / or other method of speeding up the filtration process. Precipitation The method of the disclosure comprises an optional precipitation step. The purpose of the precipitation step is to recover the protein from liquid phase in order to form a protein concentrate. The precipitation step preferably comprises recovering at least 40wt% of the protein in the liquid phase, such as at least 50wt%, at least 60wt%, for instance at least 70wt%, at least 80wt%, at least 90wt% or at least 95wt%. In the context of the disclosure “recovering” the protein refers to the amount of protein precipitated. Any suitable method of precipitation may be used. Preferably, the precipitation method comprises only food-safe components. For example, the protein in the liquid phase may be precipitated thermally or chemically, for instance with a pH adjustment. Typically, precipitation can be facilitated by lowering the pH of the liquid phase by adding an acid. An embodiment of the disclosure relates to a method wherein the protein is precipitated in a pH precipitation step. An embodiment of the disclosure relates to a method wherein precipitation is carried out by adjusting the pH of the liquid phase to 6.0 or below, for instance 5.5 or below, 5.0 or below, 4.5 or below, or 4.0 or below. In some embodiments, acid precipitation is preferred. That is, a precipitation step that is carried out by adding an acid may be preferred over a precipitation step comprising thermal treatment of the liquid phase. This requires less energy that thermal precipitation and therefore provides a more environmentally friendly process. Additionally, adding acid serves as preservation. Preferably the acid used in the precipitation step is food-grade. Examples of suitable acids for use in the precipitation step include citric acid, acetic acid, malic acid, ascorbic acid, phosphoric acid, tartaric acid, folic acid, fumaric acid and any combination thereof. When the precipitation step comprises use of an acid, there method may also comprise a neutralization step for instance using an alkaline substance. In some embodiments, the protein is precipitated in a thermal precipitation step. In some embodiments, the precipitation step comprises thermal precipitation. Any suitable method of thermal precipitation can be used, for instance, the liquid phase may be heated in a water bath, on a heat exchanger, a flame may be used to heat the liquid phase, or hot / boiling water may be added to the liquid phase. If a heat exchanger is applied, it may be preferred to apply a plate heat exchanger and scraped heat exchanger. Proteins in crustaceans begin to denature at relatively low temperatures. For example, soluble sarcoplasmic proteins start denaturing around 40^°C, while myofibrillar proteins such as myosin denature at approximately 50–55^°C. Actin, another major muscle protein, denatures at higher temperatures, typically between 75–80^°C. This can be seen when a liquid phase deriving from crab is heated (Examples 6 and 8). In these examples, protein precipitation can be observed from around 50^°C and becomes more pronounced at temperatures above 60^°C. At these levels, most structural proteins lose their native conformation, leading to visible aggregation and solidification. Accordingly, when the precipitation step comprises thermal precipitation, it is preferable to heat the liquid phase to a temperature of 30°C or above, for instance, 40°C or above, 50°C or above, 60°C or above, 70°C or above, or 80°C or above. As shown in Example 8, however, further increasing the temperature above 80°C provides little to no increase the amount of protein recovered. Accordingly, preferably, the thermal precipitation step therefore comprising heating the liquid phase to a temperature of 100°C or below, for instance 95°C or below, 90°C or below or 85°C or below. This ensures optimum recovery of protein whilst minimizing energy consumption. When the precipitation step comprises thermal precipitation, preferably the liquid phase is heated to a temperature of from 30 to 100°C, for instance from 35 to 95°C, from 40 to 95°C, from 50 to 95°C, from 60 to 90°C, from 70 to 90°C, from 75 to 90°C, preferably from 80 to 90°C. Preferably the thermal precipitation step is carried out for long enough to induce precipitation, but not for so long that excess time and energy are used for thermal heating without significant recovery of protein. Typically, a thermal precipitation step may be carried out for 1 hour or less, such as 45 minutes or less, 30 minutes or less, 20 minutes or less or 10 minute or less. Examples 4 and 5 demonstrates the effect of the precipitation conditions on the amount of protein recovered from the liquid phase. In some embodiments, thermal precipitation is preferred as the need to add additional components (e.g. acid) to the liquid phase is avoided and thereby maintain process simplicity and minimize resource consumption. The protein in the liquid phase may be precipitated in crystalline or amorphous form. After precipitation, the precipitate may be separated from the remainder of the liquid phase using any suitable method e.g. centrifugation, filtration or evaporation to form a solid protein concentrate. Preferably, the precipitate is separated using a decanter. The separated precipitate is a protein concentrate according to the disclosure. Drying – protein concentrate The method of the disclosure optionally comprises drying the protein concentrate formed in the precipitation step. In the context of the disclosure, a dry protein concentrate comprises from 2 to 10wt% water. For instance, the dry protein concentrate may comprise from 3 to 8wt% water, or from 4 to 8wt% water. That is, in some embodiments, the protein concentrate is dried to form a dry protein concentrate comprising 10wt% or less water, for instance 8wt% or less, 6wt% or less or 5wt% or less. Drying the protein concentrate provides a more shelf-stable product and reduces transport costs and environmental impact. Any suitable method may be used for drying the protein concentrate, for instance a spin flash dryer. In an embodiment the disclosure relates to a method comprising the steps of: (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. (iii) optionally grinding the pulp (ix) drying the pulp (x) separating the pulp into protein powder and processed crustacean shells, preferably wherein step (x) comprises separating the pulp by particle size and / or density, wherein the crustacean is a thick-shelled crustacean and wherein step (iii) is conducted by using a spin flash dryer. Preferably, the drying step comprises heating the separated precipitate. An embodiment of the disclosure relates to a method wherein the drying step comprises passing hot air through the separated precipitated protein. Preferably the temperature of the hot air used for in the drying step is at least 80°C as measured from outlet of the hot air. In some embodiments, the drying step comprises back-mixing. Back-mixing is a process that heightens the efficiency of the drying, by reducing the relative water content of each particle in the batch. Back-mixing comprises combining a dry protein concentrate and a wet protein concentrate in order to speed up the drying process of the wet protein concentrate. Though a low water content is preferred for drying efficiency, excessive back- mixing increases time spent per yield unit. If the input is too wet, and not enough back- mixing has been done, the product may dry unevenly and result in a product with >5% water content overall. Optionally, the drying step comprises sterilizing the protein concentrate by heating the composition to a temperature of at least 83°C in order to kill bacteria and microbes thereby producing a shelf-stable composition that is safe for consumption. Additional measures may be used to speed up the drying process such as agitation, stirring, suction or any other method. Examples of suitable equipment for the drying step are a spin flash dryer, rotary dryer, spray dryer and / or flash dryer. Preferably, the drying step is carried out using a spin flash dryer. A spin flash dryer is a compact and efficient drying system used to convert wet materials with relatively high moisture content into free-flowing powder. The drying process begins with the wet material being fed into the drying chamber, typically via a screw feeder or a pump. Inside the chamber, a rotating device, commonly referred to as a spinner, disperses the material at high speed. This mechanical action breaks up the material into fine particles and ensures a large surface area, which is crucial for efficient drying. At the same time, hot air is introduced into the chamber, creating a powerful turbulent airflow. This airflow serves two purposes: it fluidizes the particles, keeping them suspended in the chamber, and it supplies the thermal energy needed to rapidly evaporate moisture from the surface of the particles. The combination of mechanical dispersion from the spinner and the thermal energy from the hot air results in a highly efficient drying process, typically with residence times of only seconds. Optimal parameters for running the spin flash dryer depends on the spin flash dryer in question and the amount of product to be processed. To identify optimal process parameters of the spin flash dryer samples is run with a systematic variation of the spinner speed, temperature, feeding speed of material and airflow and with an outlet temperature consistently > 83°C, preferably 90°C -102°C. The final product products separated is evaluated by 1. visual inspection, 2. analysis of primarily calcium vs. protein content. Once dried, the lightweight particles are carried by the air stream to a cyclone or filter system, where they are separated from the airflow and collected as the final product. The exhaust air and any remaining moisture are discharged through a ventilation system. The spin flash dryer is known for its compact size, high efficiency, and ability to handle challenging materials. Additionally, parameters such as spinner speed, air temperature, and airflow can be adjusted, allowing for precise control of product quality. If the product fed into the drying chamber is too wet, there is a risk that it will stick to the chamber walls and burn onto the surface. This leads to reduced airflow and decreased efficiency. In the worst-case scenario, manual cleaning of the drying chamber may be required to remove the burnt-on residue. Accordingly, the drying step preferably comprises drying a protein concentrate with a moisture content of less than 60wt%, for instance 50wt% or less, 40wt% or less or 30wt% or less (see Example 10). In an embodiment the protein concentrate has a moisture content in the range from 60 – 20wt%, such as 50 – 30wt%, e.g. 40 – 30wt% and preferably in the range of 25 – 35wt%. Preferably, a reduced moisture content of the protein concentrate is obtained by back- mixing. Back-mixing is to be understood as mixing a protein concentrate with a moisture content above a desired moisture content with a dried protein concentrate to reach a desired moisture content of the protein concentrate (before drying). In some embodiments, a protein concentrate may be directly obtained by separating the precipitate after the precipitation step. The protein concentrate may be in liquid form or in dry form. A liquid protein concentrate may be obtained from the liquid phase obtained in the first separation step – e.g. the separation of the slurry into a pulp and a liquid phase. The liquid phase may be heat treated to minimum 83°C, followed by additions of acid to obtain a pH<5, preferably< 3.5. The addition of acid precipitates the protein, and water is decanted or separated using a centrifuge to reduce the amount of liquid by 20-60%, preferably more than 50%. Protein concentrate Processing of the liquid phase results in the formation of a protein concentrate. Common methods of processing crustaceans do not form a protein concentrate according to the disclosure. The protein concentrate has a high protein concentration and comprises minimal unwanted components such as ash. Without the first separation and subsequent precipitation step, a protein concentrate according to the disclosure is not formed, and a lower quality product is obtained which means that the advantages associated with the protein concentrate are not realised. The composition of the protein concentrate will vary depending on the crustacean processed, the season, the composition of the liquid phase and other process parameters e.g. the quality of the precipitation step. The dry protein concentrate preferably comprises from 40 to 95wt% protein. For instance, the protein concentrate may comprise from 45 to 90wt%, from 50 to 85wt%. Preferably, the protein concentrate comprises 40 wt% or more protein, for instance 42wt% or more, 45 wt% or more, 47wt% or more or 49wt% or more protein. Any suitable method may be used to determine the protein concentration of a product. For instance, the Dumas method may be used. Briefly, the Dumas method estimates the protein content of a sample by determining the total nitrogen content. The nitrogen content is measured via combustion of the sample in the presence of oxygen and subsequent analysis of the components. An embodiment of the disclosure relates the protein concentrate for use as a protein supplement. That is, an embodiment of the disclosure relates to use of the protein concentrate as a protein supplement. The dry protein concentrate typically comprises 8wt% calcium or less. For instance, the dry protein concentrate may comprise 6wt% calcium or less, 5wt% calcium or less, 4wt% calcium or less, or 3wt% calcium or less. For instance, the dry protein concentrate may comprise from 1 to 8wt% calcium, such as from to 1 to 7wt%. In some embodiments, the dry protein concentrate comprises from 2 to 3 wt% calcium. This is due to the majority of calcium-containing components being insoluble in water, meaning they are therefore retained in the pulp in the separation step. This is due to the low ash content of the liquid phase. The calcium content of a product may be determined using any suitable method. For instance, a method comprising inductively coupled plasma atomic emission spectrometry (ICP-AES) after pressure digestion may be used, such as the Deutsches Institut für Normung (DIN) method DIN EN 15621:2017-10 may be used. Similarly, the dry protein concentrate typically comprises 25wt% or less fat for the same reason. For instance, the protein concentrate may comprise 22wt% or less fat, 20wt% or less fat, 18wt% or less fat or 16wt% or less fat. For instance, the dry protein concentrate may comprise from 2 to 25wt% fat, for instance from 3 to 20wt% fat, or from 5 to 15wt% fat. The fat content of a product may be determined via any suitable method. For instance, the fat content may be measured by a gas chromatography method with FID detection and calculation sum of SAFA, MUFA, PUFA, TFA, Omega 3, Omega 635. An example of such a method is SOP D0604451, also referred to as ISO 12966-1, or ISO 12966-2. By providing a protein concentrate with low calcium and other minerals, a nutritiously dense protein supplement is obtained. In particular, it is beneficial to provide a protein supplement with a low calcium content as many animals have difficulty digesting calcium- containing compounds. In some embodiments, a protein concentrate as obtained from the method of the disclosure has a fat content that is desired in the dietary supplement industry. For example, marine lipids are highly sought after due to the known health benefits of e.g. fish oils. It is well established that consumption of fish or fish products containing fish lipid bioactives, such as fish oil and supplements with long chain PUFA, have several health benefits, including reduced risk of CVD and coronary heart diseases, prevention in cardiac arrhythmias. In particular, marine sources of fat are desirable in animal feeds. On the other hand, some industries aim to minimize the fat content in protein powders. The protein concentrate of the disclosure, whilst high in desirable fats, may also be considered a low fat protein source. This means that the protein concentrate is a healthy dietary supplement, and may find particular use in applications wherein fat loss and muscle growth are desired simultaneously. The protein concentrate of the disclosure is an excellent source of additional dietary protein. That is, the protein concentrate of the disclosure finds excellent use as a dietary supplement. An embodiment of the disclosure relates to a feed or feed additive comprising the protein concentrate of the disclosure. An embodiment of the disclosure relates to use of the protein concentrate of the disclosure as a dietary supplement. When the protein concentrate of the disclosure is intended for consumption, the method of the disclosure may comprise sterilizing the protein concentrate before it is administered. An embodiment of the disclosure relates to a method wherein the sterilization step is carried out on the liquid phase. In an embodiment, the disclosure relates to a method wherein the sterilization step is carried out after formation of the protein concentrate. In an embodiment, the disclosure relates to a method wherein the protein concentrate is dried, and the sterilization step is carried out as part of the drying step. In the context of the disclosure a “sterilization” refers to heating a composition to at least 83°C in order to kill bacteria and microbes thereby producing a shelf-stable composition that is safe for consumption. The protein concentrate may be administered in the form of a powder, tablet, dispersion, capsule or other. The protein concentrate may be consumed directly as a dietary supplement, or it may be comprised in a feed. The protein concentrate finds particular use as a dietary supplement for household pets, humans, in farming and in aquaculture. For instance, an embodiment of the disclosure relates to use of the protein concentrate as a dietary supplement for omnivores or carnivores. For instance, the protein concentrate may be used as a dietary supplement for pigs, chickens, ducks, geese, turkeys, poultry and / or fish. In an embodiment, the disclosure relates to use of the protein concentrate as a dietary supplement for herbivores. For instance, the protein concentrate may be used as a dietary supplement for bovine species or small ruminant species such as sheep and goats. Consumption of protein supplements is known to build muscle, repair tissue, and assist the body in make enzymes and hormones. Using protein supplements may also aid weight loss and help tone muscles. The protein concentrate of the disclosure therefore finds use in applications where fast and healthy growth of animals is desired such as in farming or aquaculture. Often growth is promoted in the farming or aquaculture industries by administration of protein supplements. However, the protein supplements are often derived from source that do not form part of the farmed animal’s natural diet. For example, whey powders are often administered in the farming industry. It is often difficult to convince animals to consume supplements or foods they would not typically eat in the wild which can lead to under-consumption, sub-optimal growth and waste. The protein concentrate of the disclosure is an attractant for animals such as household pets, farm animals and fish. The protein concentrate of the disclosure is derived directly from crustaceans and therefore smells and tastes of fish / sea food. The protein concentrate is therefore particularly palatable animals that would naturally consume fish and / or seafood. For instance, the protein concentrate of the disclosure is particularly palatable for omnivores and carnivores. The protein concentrate is particularly palatable for house pets such as cats and dogs. This means that pets are more inclined to consume the protein concentrate either in food or alone. For instance, it is considered that it easier to convince pets to consume an amount of supplement that provides a health benefit through use of the protein concentrate. This is also true in aquaculture with the additional advantage that it is more likely that fish eat all of the feed administered to them. Any feed that is not consumed by fish constitutes a pollution risk and may hinder growth, cause sickness to spread or may result in the need for expensive and time-consuming cleaning of the habitat. The protein concentrate of the disclosure is palatable to fish and therefore the risks associated with incomplete consumption of feed are mitigated. Palatability to fish may be increased by including 0,5 wt% – 30 wt% protein concentrate in fish feed. In addition to the health benefits directly associated with consumption of the protein concentrate, including the protein concentrate in other foods as a flavour enhancer is also advantageous. As previously discussed, the protein concentrate has a fish / sea food smell and taste and can therefore be used to add flavour to dishes whilst minimizing or avoiding the addition of unhealthy and / or highly regulated components such as artificial flavour enhancers. An embodiment of the disclosure relates to use of the protein concentrate of the disclosure as an attractant and / or flavour supplement. The dry protein concentrate typically comprises from 20 to 80mg / kg glucosamine. Glucosamine is an amino sugar and a prominent precursor in the biochemical synthesis of glycosylated proteins and lipids. For instance, the protein concentrate may comprise from 30 to 70mg / kg glucosamine or from 40 to 60mg / kg. The glucosamine content of a product may be determined according to any suitable method. For instance, high-performance liquid chromatography (HPLC) with UV or fluorescence detection may be used. An embodiment of the disclosure relates to use of the protein concentrate of the disclosure as a glucosamine supplement. Without wishing to be bound by theory, animals use glucosamine to make chemicals that build tendons, ligaments, cartilage, and the fluid that surrounds joints. Consumption of glucosamine is associate with reduced joint pain, improved joint mobility and may be associated with growth of cartilage. Consumption of glucosamine as a dietary supplement can therefore provide relief to animals with joint or connective tissue disorders, cartilage injuries or arthritis. The protein concentrate of the disclosure is therefore an excellent source of glucosamine as well as protein. This is particularly relevant for cats, dogs and humans which all likely to suffer joint pain, particularly in old age. An embodiment of the disclosure relates to use of the protein concentrate for improving the biophysical characteristics of an animal that consumes the protein concentrate compared to an animal that does not consume the protein concentrate, wherein the biophysical characteristic is at least one of: ● Growth ● Muscle mass ● Joint / tissue health ● Reduced inflammation ● Cartilage health and density ● Bone health and density. An embodiment of the disclosure relates to a protein concentrate comprising: from 40 to 95wt% protein; 8wt% or less calcium, for instance from 1 to 7wt% calcium; and 25wt% or less fat, for instance from 5 to 15wt% fat. In an embodiment, the disclosure relates to a protein concentrate comprising: from 40 to 95wt% protein; 8wt% or less calcium, for instance from 1 to 7 wt% calcium; 25wt% or less fat, for instance from 5 to 15wt% fat; and from 40 to 60 mg / kg glucosamine. In another embodiment, the disclosure relates to a protein concentrate comprising: from 40 to 95wt% protein; 8wt% or less calcium, for instance from 1 to 7 wt% calcium; 25wt% or less fat, for instance from 5 to 15wt% fat; from 40 to 60 mg / kg glucosamine and from 1-10µg / kg astaxanthin. Grinding – protein concentrate The method of the disclosure optionally comprises grinding the protein concentrate before drying. The purpose of the grinding step is to break down the protein concentrate pieces into smaller pieces for easier downstream processing and more efficient trying. Any suitable grinder may be used for the grinding, as long as the grinder is capable of processing all parts of the crustacean that are comprised in the concentrate e.g. shells and claws. Preferably, grinding is carried out using a grinder comprising a grinder plate with holes of from 2 to 12mm in diameter, such as from 4 to 10mm, or from 6 to 9mm, for instance 8mm. Second separation step The method of the disclosure optionally comprises a second separation step. The purpose of the second separation step is to provide two phases. The two phases are a protein powder and processed crustacean shells, each of which are associated with different advantages. In known methods, the pulp is simply dried and optionally ground to provide a protein supplement. The advantages associated with the protein powder and the processed crustacean shells are therefore not realised. In particular, methods that fail to provide a second separation step may provide a product with a high ash content, thereby meaning that the protein content of the product is low. Grinding - pulp The method of the disclosure optionally comprises grinding the pulp formed in the separation step. The purpose of the grinding step is to break down the pulp into smaller pieces for easier downstream processing. Any suitable grinder may be used for the grinding, as long as the grinder is capable of processing all parts of the crustacean that are comprised in the pulp e.g. shells and claws. Preferably, grinding is carried out using a grinder comprising a grinder plate with holes of from 2 to 12mm in diameter, such as from 4 to 10mm, or from 6 to 9mm, for instance 8mm. Drying – pulp The method of the disclosure optionally comprises drying the pulp, either before or after the optional grinding step. In the context of the disclosure, a dry pulp may comprise from 2 to 10wt% water. For instance, the dry pulp may comprise from 3 to 8wt% water, or from 4 to 8wt% water. That is, in some embodiments, the pulp is dried to form a dry pulp comprising 10wt% or less water, for instance 8wt% or less, 6wt% or less or 5wt% or less. The pulp drying process may also comprise back-mixing. Drying pulp allows for easier separation of the pulp components in the downstream separation step. Additionally, drying the pulp provides an increased storage stability as well as reduces transport costs and environmental impact. Preferably, the drying step comprises heating the pulp. An embodiment of the disclosure relates to a method wherein the drying step comprises passing hot air through the pulp. Preferably the temperature of the hot air used for in the drying step is at least 80°C as measured at outlet of the hot air. Optionally, the drying step comprises sterilizing the pulp by heating the composition to a temperature of at least 83°C in order to kill bacteria and microbes thereby facilitating the production of a shelf-stable composition that is safe for consumption. Additional measures may be used to speed up the drying process such as agitation, stirring, suction or any other method. Agitation may be employed in order to break down clumps of protein such that the clumps are effectively dried and converted to powder form. This ensures easy and efficient separation of the dried pulp into a protein powder and processed crustacean shells. Preferably, when the drying step comprises agitation, the agitation does not cause excessive grinding or breakdown of the crustacean shell pieces. Grinding the shell pieces into small fractions can make separation of the pulp into a protein powder and crustacean shells challenging, and result in a lower-quality protein powder product. Examples of suitable equipment for the drying step are a spin-flash dryer, rotary dryer, spray dryer and / or flash dryer. Preferably, the drying step is carried out using a spin-flash dryer. The drying step preferably comprises drying a pulp with a moisture content of less than 60%, for instance 50wt% or less, 40wt% or less or 30wt% or less (see Example 10). Preferably, a reduced moisture content of the pulp is obtained by back-mixing. Preferably, when the drying step is carried out using a spin-flash dryer, the rotation speed of the rotating device within the dryer is set such that grinding of the crustacean shells is avoided. Simultaneously, however, it is desirable that the rotation speed is set such that clumps of protein powder are broken down and dried effectively. The acceptable degree of crustacean shell breakdown will depend on the separation method employed, and the quality of the separation desired. For instance, where a small mesh size is used for separation, more grinding of the shells may be acceptable. However, when a larger mesh size is used for separation, the separation efficiency will be more sensitive to the degree of breakdown. Example 11 demonstrates the effect of agitation on the second separation step when a pulp is dried using a spin-flash dryer. Preferably, when the drying step is carried out using a spin flash dryer, the rotation speed of the rotating device within the dryer is set to below 2600RPM, for instance the rotation speed of the blades may be set to 2400RPM or below, such as 2000RPM or below, 1800RPM or below, 1200RPM or below. These ensure that only minimal amounts of crustacean shell are ground to dimensions of below 1mm thereby allowing for recovery of a high-quality protein powder with a separation step that differentiates between particles that are larger / smaller than 1mm. Preferably, when the drying step is carried out using a spin flash dryer, the rotation speed of the rotating device within the dryer is set to 1000RPM or above, such as 1200RPM or above or 1800RPM or above, 2000RPM or above or 2400RPM or above. This ensures that clumps of protein powder are broken down to below 1mm, thereby allowing for recovery of a high-quality protein powder with a separation step that differentiates between particles that are larger / smaller than 1mm. Most preferably, when the drying step is carried out using a spin flash dryer, and when the separation step differentiates between particles that are larger / smaller than 1mm, the rotation speed of the spin-flash dryer blades is from 1200 to 2400RPM, for instance 1400 to 2000RPM, or from 1700 to 1900RPM. The settings of the spin flash dryer can be adjusted as described above in relation to the drying of the protein concentrate. Separation - pulp The method of the disclosure optionally comprises separating the dried pulp into two phases. The two phases are a protein powder and processed crustacean shells. The purpose of separating the pulp is to separate the higher-value products, for example proteins, from lower-value products, for example shells. The separation step may be carried out using any suitable means of separating the protein powder from the processed crustacean shells. Typically, the protein powder is comprised of softer components and therefore the pieces / particles of protein powder in the pulp will typically be smaller than the components of the processed crustacean shells. In addition, the components of the protein powder tend to be denser that the components of the processed crustacean shells. Accordingly, separation of the two phases may be carried out by separating the pulp according to particle size, or according to density. An example of separation by particle size includes sieving techniques, such as such as vibrational, horizontal, or tap sieving. The mesh size of the sieve may be chosen so as to specifically separate the components of interest. The exact sizes of the particles of protein powder and processed crustacean shells will vary depending on the upstream dividing, optional grinding and any drying steps therefore the size of the sieving mesh will be dependent on the upstream processing steps. A smaller mesh size will provide excellent recovery of the protein powder from the dried pulp, however the yield will be lower. A very small mesh size will therefore result in more of the protein powder ending up in the processed crustacean shell fraction after separation. This may be beneficial when a high-purity protein powder is desired, however the separation step is likely to be slower and less efficient resulting in higher OPEX costs. An example of separation by density is air-based sieving. Unlike traditional sieving techniques, air sieving relies on the movement of particles through a sieve mesh using streams of air. The machine generates controlled air jets that propel the particles through the sieve, facilitating separation based on size and density. When, separation is carried out by density, the light, large pieces of processed shell parts are separated from the dense, small pieces of the protein powder. In some embodiments, the step of separating the pulp is carried out according to both the size and density of the pieces. Example 11 shows that a balance between effective removal of crustacean shell from the protein powder and a high yield of protein powder recovery if obtained with a mesh size of less than 2mm but greater than 0.5mm. Preferably, the second separation step is carried out using a sieve (or other mesh-based separating device) with a mesh size of less than 2mm, for instance 1.8mm or less, 1.7mm or less, or 1.5mm or less. Preferably, the second separation step is carried out using a sieve (or other mesh-based separating device) with a mesh size of greater than 0.5mm, for instance 0.6mm or great, 0.7mm or greater, 0.8mm or greater, or 0.9mm or greater. That is, preferably, the second separation step is carried out using a sieve (or other mesh- based separating device) with a mesh size of from 0.5mm to less than 2mm, such as from 0.6mm to 1.8mm, from 0.7mm to 1.7mm, from 0.8mm to 1.7mm, from 0.9 to 1.5mm, or from 1 to 1.5mm. Protein powder Processing of the pulp results in the formation of a protein powder. In the present context the terms protein powder and dry protein powder is used herein interchangeably. The composition of the protein powder will vary depending on the crustacean processed, the season, the composition of pulp, and other process parameters e.g. the quality of the filtration step. The protein powder will primarily comprise proteins that were not solubilized / dispersed in the liquid phase. For example, the protein powder may comprise proteins deriving from legs, connective tissue, meat, eggs, eyes, gills and gonads. Typically, protein derived from shells is retained in the processed crustacean shell phase when the pulp is separated, however small amounts may also be present in the protein powder. The dry protein powder preferably comprises from 20 to 65wt% protein. For instance, the protein powder may comprise from 25 to 62wt%, from 30 to 60wt%. Preferably, the protein powder comprises 20 wt% or more protein, for instance 25wt% or more, 30 wt% or more, 35wt% or more or 39wt% or more protein. Typically, the dry protein powder comprises a slightly lower wt% protein that the protein concentrate, however the dry protein powder typically comprises a higher ash wt% than the dry protein concentrate. The dry protein powder of the disclosure typically comprises from 2 to 30wt% ash, for instance from 5 to 28wt%, from 8 to 25wt% or from 10 to 20wt% ash. Whilst this a higher ash wt% than the protein concentrate would typically contain, it is still significantly lower than the ash content of the crustacean as a whole. Crustaceans typically comprise at least 35wt% ash, for instance 38wt% which is largely concentrated in the shells. Due to known processes providing poor separation of the protein powder and the shells, protein powders typically comprise a high ash content. The protein powder of the disclosure may therefore be considered to have a low ash content within the art. That is, the protein powder of the disclosure comprises a low wt% minerals such as calcium, phosphorus, magnesium and potassium compared to other protein powders from a similar source. A protein powder low in ash means that the relative proportion of other components is higher, therefore resulting in a more nutrient dense supplement e.g. a more protein dense supplement. The dry protein powder typically comprises more calcium that the dry protein concentrate. The dry protein powder preferably comprises 25wt% or less calcium, for instance 20wt% or less calcium, 18wt% or less calcium or 15wt% or less calcium. For instance, the dry protein powder may comprise from 1 to 25wt% calcium, for instance from 1 to 18wt% calcium, from 2 to 15wt%. The dry protein powder typically comprises less fat than the dry protein concentrate, for instance about 2.5wt%. For instance, the protein powder may comprise 5wt% or less, 4wt% or less, 2.5wt% or less, 2wt% or less, or 1wt% or less fat. For instance, the protein powder may comprise from 0.1 to 5wt%, such as from 0.2 to 3wt%, from 0.3 to 2wt% or from 0.5 to 1.5wt% fat. The fats may comprise saturated fatty acids, mono-unsaturated fatty acids and polyunsaturated fatty acids. A typical distribution of the fats in the protein powder is around 30wt% of the fats as saturated fatty acids, around 30wt% of the fats as mono-unsaturated fatty acids and around 40wt% as polyunsaturated fatty acids. An embodiment of the disclosure relates to use of the protein powder of the disclosure as a protein supplement. The protein powder typically comprises glucosamine, however its content is typically lower than the amount in the protein concentrate. An embodiment of the disclosure relates to use of the protein powder of the disclosure as a glucosamine supplement. Accordingly, the protein powder has a high protein content, low fat content and is a source of glucosamine. The protein powder therefore finds use as a feed or feed supplement with many of the same benefits as the protein concentrate, typically having only a slightly lower protein content. As with the protein concentrate, the protein powder is also an attractant due it’s shellfish taste / smell thereby leading to a higher rate of consumption. An embodiment of the disclosure relates to a feed or feed additive comprising the protein powder of the disclosure. An embodiment of the disclosure relates to use of the protein powder as a dietary supplement. The protein powder finds particular use as a dietary supplement for household pets, humans, in farming and in aquaculture. For instance, an embodiment of the disclosure relates to use of the protein powder as a dietary supplement for omnivores or carnivores. For instance, the protein powder may be used as a dietary supplement for pigs, chickens, ducks, geese, turkeys, poultry and / or fish. In an embodiment, the disclosure relates to use of the protein powder as a dietary supplement for herbivores. For instance, the protein powder may be used as a dietary supplement for bovine species or small ruminant species such as sheep and goats. An embodiment of the disclosure relates to is use of the protein powder of the disclosure as a calcium supplement. Calcium is an essential nutrient for the bone development of most animals. Bone consists largely of calcium phosphate and therefore consuming sufficient calcium is necessary for the growth of strong, dense bones. In additional, calcium is known to be beneficial for development of the cardiovascular and nervous system and may even prevent or mitigate the symptoms of diseases such as cancer, diabetes and high blood pressure. The protein powder of the disclosure therefore finds particular use as a dietary supplement wherein both protein and calcium supplements are typically required. When used as an aquaculture feed or feed supplement, preferably the dry protein powder comprises 5wt% or less calcium. For instance, when used as an aquaculture feed or feed supplement, preferably the dry protein powder comprises from 1 to 5wt% calcium, such as 1 to 4wt% or 1 to 3wt% calcium. The protein powder of the disclosure also comprises valuable minor components including astaxanthin and chitin. These additional components are particularly desirable in high- value animal feeds such as pet food for dogs or cats, in aquaculture, or as supplements for human consumption. The protein powder of the disclosure typically comprises at least 0.5wt% chitin. For instance, the protein powder may comprise from 0.5 to 5wt% chitin. For instance, the protein powder of the disclosure will typically comprise from 0.75 to 7wt% chitin, such as from 1 to 5wt% chitin. Viewed differently, the protein powder may comprise at least 0.5 g / kg chitin, such as at least 1g / kg chitin. The protein powder may comprise from 0.5 and 100g / kg chitin, such as from 1 to 70g / kg chitin, from 5 to 60 g / kg chitin, or from 10 to 50g / kg chitin. Typically, there is a correlation between the chitin content and the calcium content in the protein powder. For instance, when the calcium content is low, the chitin content will also typically be low. However, when the calcium content is high, the chitin content is also likely to be high. For instance, an embodiment of the disclosure relates to the protein powder comprises around 5wt% calcium and around 1 wt% chitin. In an embodiment, the disclosure relates to a protein powder comprising around 15wt% calcium and around 1-3wt% chitin. The chitin content of a product may be determined via any suitable method. For instance, conventional methods for the quantitation of chitin content in biological samples are based on its hydrolysis (acid or enzymatic), and the assessment of the byproduct, glucosamine. Chitin is a long-chain polymer of N-acetylglucosamine, an amide derivative of glucose withthe general formula (C8H13O5N)n. Chitin is structurally very similar to the known ‘fatblocker’ chitosan and therefor may provide many of the same benefits. Chitin may also be easily converted to chitosan if chitosan is preferred. Without wishing to be bound by theory, chitin is thought to lower plasma cholesterol and triglycerides and improves the HDL-cholesterol / total cholesterol ratio. Accordingly, consuming chitin may be associated with increased health of animals. In addition, chitin is thought to improve digestion in fish again leading to increased health and growth. An embodiment of the disclosure relates to use of the protein powder of the disclosure as a chitin supplement. The protein powder of the disclosure therefore finds use in applications wherein muscle gain is desired without excess fat gain, or fat loss is desired. This is due to the high protein content, low fat content, and presence of chitin. Examples of such applications are animal rearing and weight-loss. In addition, chitin and its derivatives are also used in cosmetic applications, in the production of textiles and in water treatment. Examples include: ● Cosmetic - chitin is known to bind water and can thereby hydrate the skin, and it can also be used as a thickener, rheology modifier or emulsion stabilizer. ● Textiles – for weaving, addition of chitosan in sizing makes the size solution stable due to its antimicrobial properties. For dyeing and printing, pretreatment of fabrics with chitosan increases the uptake of dyes and enhance the colour strength as well as colorfastness. ● Water - wastewater can be treated with chitin / chitosan‐based materials in order to reduce the total solids, suspended solids and turbidity. Accordingly, chitin may be extracted from the protein powder and used in industries other than dietary supplements. An embodiment of the disclosure relates to use of the protein powder of the disclosure as a source of chitin. The dry protein powder of the disclosure typically comprises at least 0.1 µg / kg astaxanthin. For instance, the protein powder may comprise from 0.1 to 5µg / kg astaxanthin, from 0.1 to 0.5 µg / kg, such as from 0.5 to 1.0 µg / kg, e.g. from 1.0 to 1.5 µg / kg, such as from 1.5 to 2.0 µg / kg, e.g. from 2.0 to 2.5 µg / kg, such as from 2.5 to 3.0 µg / kg, e.g. from 3.0 to 3.5 µg / kg, such as from 3.5 to 4.0 µg / kg, e.g. from 4.0 to 4.5 µg / kg, such as from 4.5 to 5.0 µg / kg, such as from 0.25 to 3µg / kg, e.g. from 0.5 to 2µg / kg, or from 0.8 to 1.2µg / kg astaxanthin. Even more preferably the protein powder comprises at least 1µg / kg astaxanthin. The dry protein powder may also comprise more than 1.5 µg / kg astaxanthin. The astaxanthin content of a product may be determined via any suitable method. For instance, the astaxanthin content may be determined in a high-performance liquid chromatography (HPLC). Astaxanthin is a red pigment that belongs to the group of chemicals called carotenoids. Astaxanthin is present in most red-coloured aquatic organisms, and indeed many red- colour organisms require dietary astaxanthin to maintain their colour. Astaxanthin is further registered by the European commission as a food safe dye with the E-number E161j. Astaxanthin is a potent antioxidant and works to terminate the induction of inflammation in biological systems by reducing oxidative stress. Accordingly, consumption of astaxanthin may be associated with reduction or prevention of cell damage, inflammation, and other immune conditions, and may additionally improve joint and tissue health. An embodiment of the disclosure relates to use of the protein powder of the disclosure as an astaxanthin supplement. The protein powder of the disclosure is a natural source of antioxidants leading to improved health and / or growth of animals. Astaxanthin is further a colourant often used in the farming and aquaculture industries. As previously discussed, astaxanthin is a red pigment that is naturally found in red-coloured organisms such as crustaceans. Animals that naturally consume crustaceans and / or shellfish often have a pink colour. Examples of such animals include flamingos, salmon and trout. In the farming and aquaculture industries, it is often desirable to rear animals with pink flesh. Consumers often associate pink flesh with healthy meat and are therefore more likely to select and consume such products. Food dyes or artificial sources of astaxanthin are therefore often added to aquaculture and farming feeds. An embodiment of the disclosure relates to use of the protein powder of the disclosure as a colourant. For instance, the colourant may be for improving the colour of an animal’s flesh (pinker), or for improving the colour of yolks (darker and / or deeper yellow). The protein powder of the disclosure mitigates or eliminates the need for additional food dyes in feeds thereby increasing the efficiency and cost-effectiveness of the food supply chain. The protein powder of the disclosure therefore finds particular use as a feed or feed supplement for flamingos, salmon, trout and other pink-coloured animals. Consumption of astaxanthin has also been shown to produce eggs with yellower, or darker yellow yolks. Again, consumers prefer eggs with yellow yolks are they are associated with health and are deemed to be signs of high-quality farming practices. Typically, yellow yolks are ensured by including additional colourants in poultry feeds. Administration of the protein powder of the disclosure again mitigates or eliminates the need for additional colourants. Moreover, administration of the protein powder is in particular applicable to organic poultry feeds as the addition of synthetic colourants are not allowed. Consumption of chitin may improve digestion and gut health in chicken. Improving gut health and digestion increase the uptake of color agents for the yolk. The protein powder of the disclosure also finds particular use as a feed or feed supplement for poultry. Accordingly, the protein powder of the disclosure provides a more complete feed supplement than traditional protein supplements. Administration of the protein powder of the disclosure may therefore result in the reduction or elimination of the need for additional calcium, chitin and / or calcium supplements in animal feed or feed additives and may result in improved health and / or growth of the animals to which it is administered. When the protein powder of the disclosure is intended for consumption, the method of the disclosure may comprise sterilizing the protein powder before it is administered. An embodiment of the disclosure relates to a method wherein the sterilization step is carried out on the pulp. In an embodiment, the disclosure relates to a method wherein the sterilization step is carried out after formation of the protein powder. In an embodiment, the disclosure relates to a method wherein the pulp is dried, and the sterilization step is carried out as part of the drying step. The protein powder may be administered in the form of a powder, tablet, dispersion, capsule or other. The protein powder may be consumed directly as a dietary supplement, or it may be comprised in a feed. An embodiment of the disclosure relates to use of the protein powder for improving the biophysical characteristics of an animal that consumes the protein powder compared to an animal that does not consume the protein powder, wherein the biophysical characteristic is at least one of: ● Growth ● Muscle mass ● Weight loss ● Fat loss ● Joint / tissue health ● Reduced inflammation ● Cartilage health and density ● Bone health and density ● Flesh colour ● Yolk colour ● Reduced blood pressure ● Improved gut health. An embodiment of the disclosure relates to a protein powder comprising: from 20 to 65wt% protein; less than 25wt% calcium, for instance 1 to 25wt% calcium; and less than 2.5wt% fat, for instance from 0.1 to 1.5wt% fat. An embodiment of the disclosure relates to a protein powder comprising: 20 to 65wt% protein; less than 25wt% calcium, for instance 1 to 25wt% calcium; less than 2.5wt% fat, for instance from 0.1 to 1.5wt% fat; and at least 0.1 µg / kg astaxanthin, for instance from 0.8 to 1.5 µg / kg astaxanthin or more than 1.5 µg / kg. An embodiment of the disclosure relates to a protein powder comprising: 20 to 65wt% protein; less than 25wt% calcium, for instance 1 to 25wt% calcium; less than 2.5wt% fat, for instance from 0.1 to 1.5wt% fat; at least 0.1 µg / kg astaxanthin, for instance from 0.8 to 1.5µg / kg astaxanthin; and at least 0.5 g / kg chitin, for instance from 10-50g / kg. Processed crustacean shells Processing of the pulp results in the formation of processed crustacean shells. The processed crustacean shells comprise all components that are not extracted to form the protein concentrate and the protein powder. The processed crustacean shells have a lower protein content than the protein concentrate and the protein powder. However, depending on the efficiency and selectivity of the upstream separation steps, the processed crustacean shells will typically comprise at least 15wt% protein, such as at least 15wt% protein. For instance, the processed crustacean shells may comprise from 15 to 30wt%, e.g. 20 to 30wt%, such as from 20 to 28wt%, or from 20 to 25wt% protein. The processed crustacean shells will primarily comprise proteins that were not solubilized / dispersed in the liquid phase obtained in the first separation step or in the protein powder obtained from the pulp. Any protein that was not retained in the liquid phase may therefore be present in the processed crustacean shells, along with any protein that is not separated into the protein powder due to it being comprised in e.g. large pieces. The majority of the protein in the processed crustacean shells will be derived from the protein bound in the shells. An embodiment of the disclosure relates to use of the processed crustacean shells as a protein supplement. The processed crustacean shells also comprise calcium. Crustaceans have a high content of calcium, which is chiefly located in the shell as calcium carbonate. The processed crustacean shells therefore typically comprise more calcium that the protein powder, for example the processed crustacean shells may comprise at least 25wt% calcium. The processed crustacean shells preferably comprise from 25 to 70wt% calcium, such as from 25 to 60wt%, from 28 to 50wt%, from 30 to 50wt% or from 35 to 50wt% calcium. For instance, the processed crustacean shells may comprise from 35 to 40wt% calcium. An embodiment of the disclosure relates to use of the processed crustacean shells of the disclosure as a calcium supplement. The processed crustacean shells also comprise astaxanthin. Typically, astaxanthin is concentrated in crustacean shells. The processed crustacean shells therefore typically comprise more astaxanthin than the protein powder. For instance, shells typically contain from 1 to 5 kg astaxanthin per metric ton. This corresponds to around 0.1-0.5µg / kg. For instance, the processed crustacean shells may comprise from 0.01 to 1000µg / kg, for instance from 0.05 to 800µg / kg, from 0.1 to 650µg / kg, or from 0.1 to 500µg / kg astaxanthin. An embodiment of the disclosure relates to use of the processed crustacean shells as an astaxanthin supplement. The processed crustacean shells also comprise more chitin than the protein powder. For instance, the processed crustacean shells comprise at least 10wt% chitin. For instance, the processed crustacean shells may comprise from 10 to 20wt%, such as from 11 to 18wt%, or from 12 to 15wt% chitin. An embodiment of the disclosure relates to use of the processed crustacean shells of the disclosure as a chitin supplement. An embodiment of the disclosure relates to use of the processed crustacean shells of the disclosure as a source of chitin. Accordingly, the processed crustacean shells comprise protein, glucosamine, astaxanthin, chitin and calcium. The processed crustacean shell therefore find use as a feed or feed supplement with many of the same benefits as the protein powder. As with the protein concentrate and the protein powder, the shells are also an attractant due the shellfish taste / smell thereby leading to a higher rate of consumption. An embodiment of the disclosure relates to a feed or feed additive comprising the processed crustacean shells for the disclosure. An embodiment of the disclosure relates to use of the processed crustacean shells as a dietary supplement. The processed crustacean shells find particular use as a dietary supplement for household pets, humans, in farming and in aquaculture. For instance, an embodiment of the disclosure relates to use of the processed crustacean shells as a dietary supplement for omnivores or carnivores. For instance, the processed crustacean shells may be used as a dietary supplement for pigs, chickens, ducks, geese, turkeys, poultry or fish. In an embodiment, the disclosure relates to use of the processed crustacean shells as a dietary supplement for herbivores. For instance, the processed crustacean shells may be used as a dietary supplement for bovine species or ruminant species such as sheep and goats. The processed crustacean shells comprise a high calcium and low protein content compared to the protein concentrate and protein powder. Accordingly, for animals that are unable to break down or digest calcium, the high calcium levels may in some embodiments be detrimental to growth. The processed crustacean shells therefore find particular use as a dietary supplement for animals that require dietary calcium in high levels, for instance egg-laying hens or fish such as cod. When the processed crustacean shells of the disclosure are intended for consumption, the method of the disclosure may comprise sterilizing the processed crustacean shells before administration. In some embodiments, the sterilization step is carried out on the pulp. In some embodiments, the sterilization step is carried out after formation of the processed crustacean shells. In some embodiments, the pulp is dried, and the sterilization step is carried out as part of the drying step. The processed crustacean shells may be administered in the form of a powder, tablet, dispersion, capsule or other. The processed crustacean shells may be consumed directly as a dietary supplement, or may be comprised in a feed. In addition to the foregoing, the processed crustacean shells also comprise phosphorus. Phosphorus is one of the major plant nutrients in the soil. It is a constituent of plant cells, essential for cell division and development of the growing tip of the plant. For this reason, it is vital for seedlings and young plants. An embodiment of the disclosure relates to use of the processed crustacean shells as a soil supplement. The processed crustacean shells are a particularly useful soil supplement due to the high calcium content in combination with phosphorus. Calcium is one of the secondary macronutrients in soil. While not required phosphorus, calcium is crucial for plant growth and makes plants less susceptible to diseases and pests. Accordingly, the processed crustacean shells of the disclosure also find use as a soil supplement and may be added to pre-packaged soil or the processed crustacean shells may be administered to pastures or crop fields in the form of a dispersion or powder during ploughing, seed sewing, planting or soil preparation. Use of the processed crustacean shells in soil may lead to increased growth of plants, faster growth and a lower attrition rate of seedlings. The processed crustacean shells therefore find particular use in plant cultivation and horticulture such as food production, gardening, and in the forestry industry. An embodiment of the disclosure relates to use of the processed crustacean shells for improving the biophysical characteristics of an animal that consumes the processed crustacean shells compared to an animal that does not consume the processed crustacean shells, wherein the biophysical characteristic is at least one of: ● Growth ● Muscle mass ● Weight loss ● Fat loss ● Joint / tissue health. ● Reduced inflammation ● Cartilage health and density ● Bone health and density ● Flesh colour ● Yolk colour ● Reduced blood pressure ● Improved gut health. An embodiment of the disclosure relates to processed crustacean shells comprising: at least 15wt% protein, for instance from 15 to 30 wt% protein; at least 25wt% calcium, for instance 35 to 40wt% calcium. An embodiment of the disclosure relates to processed crustacean shells comprising: at least 15wt% protein, for instance from 15 to 30 wt% protein; at least 25wt% calcium, for instance 35 to 40wt% calcium; and 0.004-0.5mg / kg astaxanthin. An embodiment of the disclosure relates to processed crustacean shells comprising: at least 15wt% protein, for instance from 15 to 30 wt% protein; at least 25wt% calcium, for instance 35 to 40wt% calcium; 0.004-0.5mg / kg astaxanthin; and at least 10wt% chitin, for instance 12 to 15wt% chitin. Figure 5 shows an embodiment of the process of the disclosure. The dotted arrows represent a process for forming a protein concentrate and the dashed arrows represent a process for forming a protein powder and processed crustacean shells. Items A1. A method of processing crustaceans comprising a first separation step comprising: (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. A2. The method of item A1 wherein the liquid phase comprises 50-60 wt% of the slurry volume. A3. The method of item A1 or A2 wherein step (i) comprises dividing the crustacean into pieces that are smaller than the dimensions of the internal cavities of the crustacean anatomy. A4. The method of item A1 to A3 wherein step (i) comprises dividing step comprises dividing the crustacean into pieces until at least one dimension of the pieces is 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less or 5mm or less. A5. The method of item A1 to A4 wherein step (i) comprises dividing the crustacean into pieces until at least two dimensions of the pieces are 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less or 5mm or less. A6. The method of item A1 to A5 wherein step (i) comprises dividing the crustacean into pieces until at least three dimensions of the pieces is 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less or 5mm or less. A7. The method of items A1 to A6 wherein step (i) comprises dividing the crustacean into pieces wherein at least the largest dimension of the pieces is 25mm or less, for instance 20mm or less, 18mm or less, 15mm or less, 10mm or less, 8mm or less or 5mm or less. A8. The method of items A1 to A7 wherein step (i) comprises dividing the crustacean into pieces wherein the largest dimension is 5mm or less, for instance 4mm or less, 3mm or less, or 2mm or less. A9. The method of items A1 to A8 wherein step (i) comprises dividing the crustacean into pieces until at one dimension of the pieces is from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. A10. The method of items A1 to A9 wherein step (i) provides a slurry comprising pieces, wherein the pieces have at least one dimension from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. A11. The method of item A1 to A10 wherein step (i) comprises dividing the crustaceans into pieces until the largest dimension of the pieces is from 1 to 25mm, for instance, from 1 to 20mm, from 1 to 18mm, from 1 to 15mm, from 2 to 25mm, for instance, from 2 to 20mm, from 2 to 18mm, from 2 to 15mm, for instance from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, preferably wherein at least the largest dimension of the pieces is from 3 to 20mm, from 4 to 18mm, from 5 to 15mm, from 5 to 10mm, or from 5 to 8mm. A12. The method of items A1 to A11 wherein step (i) comprises dividing the crustaceans into pieces until the largest dimension of at least 75% of the pieces is from 5 to 15mm, for instance wherein the largest dimension of at least 90% of the pieces is from 5 to 15mm. A13. The method of items A1 to A12 wherein step (i) comprises dividing the crustaceans until at least 75% of the pieces have the largest dimension between 5-15mm, for instance from 5 to 8mm, for instance wherein at least 90% of the pieces have the largest dimension between 5-15mm, for instance from 5 to 8mm. A14. The method of items A1 to A13 wherein the crustacean is a crab, and wherein step (i) comprises dividing the crab into pieces until at least 90% of the pieces have at least one dimension from 5 to 8mm. A15. The method of items A1 to A14 wherein step (i) is carried out using a mill, shredder, turbine cuter or hammer mill or knife mill, preferably wherein step (i) is carried out using a knife mill. A16. The method of items A1-A15 wherein the slurry comprises from 55 to 85wt% water, such as from 60 to 80wt%, from 65 to 80wt%, from 68 to 80wt%, or from 70 to 77wt% water. A17. The method of A1-A16 further comprising a dilution step wherein water is added to the slurry. A18. The method of items A1-A17 wherein the dilution step comprises adding from 0 to 60wt% water to the slurry, such as from 0 to 50wt%, from 0 to 40wt%, from 0 to 30wt%, from 0 to 20wt%, from 1 to 60wt%, from 2 to 50wt%, from 3 to 40wt%, from 4 to 30wt%, from 5 to 20wt%, from 8 to 18wt%, or from 10 to 15wt% water to the slurry. A19. The method of items A1-A18 wherein step (i) further comprises a thermal treatment step comprising heating the slurry. A20. The method of items A1-A19 wherein the slurry is heated to at least 10°C, for instance, at least 15°C, at least 20°C, at least 25°C, at least 30°C, at least 40°C, e.g. at least 50°C. A21. The method of items A1-A20 wherein the thermal treatment step comprises heating the slurry to a temperature of from 10 to 55°C, for instance from 15 to 55°C, from 20 to 55°C, such as from 25 to 50°C, for instance from 30 to 45°C, or from 35 to 40°C, or from 30 to 35°C. A22. The method of items A1-A21 wherein the thermal treatment step comprises heating the slurry to a temperature of at least 10°C, for instance, at least 15°C, at least 20°C, at least 25°C, at least 30°C, or at least 40°C for a duration of 20 seconds to 10 minutes, for instance 30 seconds to 8 minutes, for instance 1 minute to 5 minutes. A23. The method of items A1-A21 wherein the thermal treatment step comprises heating the slurry to a temperature of from 10 to 55°C, for instance from 15 to 55°C, from 20 to 55°C, such as from 25 to 50°C, for instance from 30 to 45°C, or from 35 to 40°C, or from 30 to 35°C for a duration of 20 seconds to 30 minutes, such as 1 minutes to 25 minutes, e.g. 10 minutes – 20 minutes, such as 20 seconds to 10 minutes, for instance 30 seconds to 8 minutes, for instance 1 minute to 5 minutes. A24. The method of items A1-A23 comprising heating the slurry to a temperature of at least 83°C. A25. The method of items A1-A24 wherein the pulp comprises from 10% to 60% of the water from the slurry, for instance, from 15 to 50%, from 15 to 40%, from 15 to 30%, or from 20 to 25% of the water. A26. The method items A1-A25 wherein the pulp comprises water, protein, fat and shells. A27. The method of item A26 wherein the pulp comprises protein, shells, legs, connective tissue, meat, eggs, eyes, gills and / or gonads. A28. The method of items A1-A27 wherein the liquid phase comprises from 40 to 90wt% of the water from the slurry, such as from 50 to 85wt% of the water, from 60 to 80wt%, or from 70 to 80wt% of the water from the slurry. A29. The method of items A1-A28 wherein the liquid phase comprises at least 60wt% water, such as at least 70wt% water or at least 80wt% water. A30. The method of items A1-A29 comprising from 50 to 95wt% water, for instance from 55 to 95wt% water, from 60 to 90wt% water, from 65 to 90wt% water, from 70 to 85wt% water or from 75 to 85wt% water. A31. The method of items A1-A30 wherein the liquid phase comprises from 5 to 50wt% solids, for instance from 5 to 45wt% solids, from 10 to 40wt% solids, from 10 to 35wt% solids, from 15 to 30wt% solids or from 15 to 25wt% solids. A32. The method of items A1-A13 wherein the liquid phase comprises 40wt% solids or less, such as 30wt% solids or less or 20wt% solids or less. A33. The method of items A1-A32 wherein the liquid phase comprises water, dispersed protein and solubilized protein. A34. The method of items A1-A33 wherein no water is added before dividing the crustaceans in step (i). A35. The method of items A1-A34 wherein step (ii) is carried out by centrifugation, for instance a vertical centrifuge, horizontal centrifuge or decanter centrifuge, wherein preferably step (ii) is carried out using a horizontal centrifuge. A36. The method of item A35 wherein the centrifugal technology is continuous. A37. The method of items A1-A36 further comprising the step of (iii) filtering the liquid phase to remove insoluble contaminants, for instance sand. A38. The method of items A1-A37 further comprising the step of (iv) precipitating the protein in the liquid phase. A39. The method of item A38 wherein the precipitation step comprises recovering at least 40wt% of the protein in the liquid phase, such as at least 50wt%, at least 60wt%, for instance at least 70wt%, at least 80wt%, at least 90wt% or at least 95wt%. A40. The method of items A38-A39 wherein the protein is precipitated in a pH precipitation step. A41. The method of items A38-A40 wherein the protein is precipitated in a pH precipitation step by adding a food grade acid selected from the list including citric acid, acetic acid, malic acid, ascorbic acid, phosphoric acid, tartaric acid, folic acid, and fumaric acid or combinations thereof. A42. The method of items A38-A41 wherein the protein is precipitated in a pH precipitation step by adjusting the pH of the liquid phase to a pH of 6.0 or below, for instance 5.5 or below, 5.0 or below, 4.5 or below, or 4.0 or below. A43. The method of items A38-A42 wherein the protein is precipitated in a thermal precipitation step. A44. The method of items A38-A43 wherein the thermal precipitation comprises heating the liquid phase to a temperature of 30°C or above, for instance, 40°C or above, 50°C or above, 60°C or above, 70°C or above, or 80°C or above. A45. The method of items A38-A44 wherein the thermal precipitation step comprises heating the liquid phase to a temperature of 100°C or below, for instance 95°C or below, 90°C or below or 85°C or below. A46. The method of items A38-A45 wherein the thermal precipitation step comprises heating the liquid phase to a temperature of from 30 to 100°C, for instance from 35 to 95°C, from 40 to 95°C, from 50 to 95°C, from 60 to 90°C, from 70 to 90°C, from 75 to 90°C, preferably from 80 to 90°C. A47. The method of item A46 wherein the thermal precipitation step comprises heating the liquid phase to a temperature of from 30 to 100°C, for instance from 35 to 95°C, from 40 to 95°C, from 50 to 95°C, from 60 to 90°C, from 70 to 90°C, from 75 to 90°C, preferably from 80 to 90°C for a duration of 1 hour or less, such as 45 minutes or less, 30 minutes or less, 20 minutes or less or 10 minute or less. A48. The method of any of items A1-A47 wherein the method does not comprise ultrasonicating the slurry with high frequency sound waves. A49. The method of any of any items A1-A48, wherein the method does not comprise the use of ultrasonication in order to facilitate extraction of e.g. protein or lipids from the slurry into the liquid phase. A50. The method of items A1-A49 further comprising the step of (v) separating the precipitated protein from the remainder of the liquid phase to form a protein concentrate. A51. The method of item A50 wherein step (v) is carried out by centrifugation, for instance horizontal, vertical or decanted centrifugation. A52. The method of item A51 wherein the centrifugal technology is continuous. A53. The method of items A1-A52 further comprising (vi) drying the protein concentrate. A54. The method of items A53 wherein step (vi) comprises heating the protein concentrate to a temperature of at least 83°C. A55. The method of items A1-A54 wherein step (vi) is carried out by passing hot air through the separated precipitated protein and wherein the hot air has a temperature of at least 80°C as measured from outlet of the hot air. A56. The method of items A53-A54 wherein the precipitated protein is agitated in step (vi). A57. The method of items A53-A56 wherein step (vi) is carried out using a spin flash dryer. A58. The method of item A53-A57 wherein step (vi) comprises drying a protein concentrate with a reduced moisture content compared to the moisture content of the protein concentrate after step (v). A59. The method of items A58 wherein a reduced moisture content is obtained by back- mixing the protein concentrate to be dried with dry protein concentrate, wherein optionally a dry protein concentrate is a protein concentrate comprising 10wt% or less water. A60. The method of item A53-A59 wherein step (vi) comprises drying a protein concentrate with a moisture content of less than 60wt%, for instance 50wt% or less, 40wt% or less or 30wt% or less. A61. The method of items A1-A60 further comprising a second separation step the second separation step comprising: (ix) optionally grinding the pulp (x) optionally drying the pulp (xi) separating the pulp into protein powder and processed crustacean shells. A62. The method of item A60 wherein step (ix) is carried out is carried out using a grinder comprising a grinder plate with holes of from 2 to 12mm in diameter, such as from 4 to 10mm, or from 6 to 9mm, for instance 8mm. A63. The method of items A61-A62 wherein step (x) comprises heating the pulp to a temperature of at least 83°C. A64. The method of items A61-A63 wherein step (x) is carried out by passing hot air through the pulp wherein the hot air has a temperature of at least 80°C as measured from the outlet of the hot air. A65. The method of items A61-A64 wherein the pulp is agitated in step (x). A66. The method of items A61-A65 wherein step (x) is carried out using a spin flash dryer. A67. The method of item A61-A66 wherein step (vi) comprises drying a pulp with a reduced moisture content compared to the moisture content of the pulp after step (v). A68. The method of items A67 wherein a reduced moisture content is obtained by back- mixing the pulp to be dried with dry pulp, wherein optionally a dry protein concentrate is a protein concentrate comprising 10wt% or less water. A69. The method of item A61-A68 wherein step (vi) comprises drying a pulp with a moisture content of less than 60wt%, for instance 50wt% or less, 40wt% or less or 30wt% or less. A70. The method of item A61-A69 wherein step (x) comprises drying the pulp until it comprises from 2 to 10wt% water, for instance from 3 to 8wt% water, or from 4 to 8wt% water. A71. The method of items A61-A70 wherein step (x) comprises drying the pulp until it comprise 10wt% or less water, for instance 8wt% or less, 6wt% or less or 5wt% or less. A72. The method of items A61-A671 wherein step (xi) comprises separating the pulp by particle size and / or density. A73. The method of items A61-A72 wherein step (xi) comprises separating the protein powder and the processed crustacean shells by sieving. A74. The method of items A61-A73 wherein step (xi) is carried out using a sieve (or other mesh-based separating device) with a mesh size of less than 2mm, for instance 1.8mm or less, 1.7mm or less, or 1.5mm or less. A75. The method of items A61-A74 wherein step (xi) is carried using a sieve (or other mesh-based separating device) with a mesh size of greater than 0.5mm, for instance 0.6mm or great, 0.7mm or greater, 0.8mm or greater, or 0.9mm or greater. A76. The method of items A61-A75 wherein step (xi) is carried out using a sieve (or other mesh-based separating device) with a mesh size of from 0.5mm to less than 2mm, such as from 0.6mm to 1.8mm, from 0.7mm to 1.7mm, from 0.8mm to 1.7mm, from 0.9 to 1.5mm, or from 1 to 1.5mm. A77. The method of item A61-76 wherein step (xi) comprises separating the protein powder and the processed crustacean shells by air sieving. A78. The method of items A1-A77 wherein the crustacean is a crab, for instance a european shore crab. A79. The method of items A1-A78 wherein the crustacean is processed whole. A80. The method of items A1-A79 wherein the crustaceans is processed alive. A81. The method of items A1-A80 wherein the crustacean is processed fresh or frozen. A81A. The method of items A1-A80 comprising (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. (iii) optionally grinding the pulp (ix) drying the pulp (x) separating the pulp into protein powder and processed crustacean shells, preferably wherein step (x) comprises separating the pulp by particle size and / or density, wherein the crustacean is a thick-shelled crustacean. A81B. The method of items A1-A80 comprising (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. (iii) optionally grinding the pulp (ix) drying the pulp (x) separating the pulp into protein powder and processed crustacean shells, preferably wherein step (x) comprises separating the pulp by particle size and / or density, wherein the crustacean is a thick-shelled crustacean and wherein step (ix) is conducted using a spin flash dryer. A82. The protein concentrate, protein powder or processed crustacean shells obtained from the method of items A1-A81. B1. A protein concentrate comprising 40wt% or more protein, for instance 42wt% or more, 45 wt% or more, 47wt% or more or 49wt% or more protein. B2. A protein concentrate according to B1 comprising from 40 to 95wt% protein, for instance from 45 to 90wt%, from 50 to 85wt%. B3. A protein concentrate according to item B1 or B2 comprising 8wt% calcium or less, for instance 6wt% calcium or less, 5wt% calcium or less, 4wt% calcium or less, or 3wt% calcium or less. B4. A protein concentrate according to item B3 comprising from 1 to 8wt% calcium, such as from to 1 to 7wt%, or from 2 to 3 wt% calcium. B5. A protein concentrate according to items B1-B4 comprising 25wt% or less fat, for instance 22wt% or less fat, 20wt% or less fat, 18wt% or less fat or 16wt% or less fat. B6. The protein concentrate according to B5 comprising from 2 to 25wt% fat, for instance from 3 to 20wt% fat, or from 5 to 15wt% fat. B7. A protein concentrate according to items B1-B620-80mg / kg glucosamine, for instance 30-70mg / kg glucosamine or 40-60mg / kg glucosamine. B8. A protein concentrate according to items B1-B7 comprising 10wt% or less water, for instance 8wt% or less, 6wt% or less or 5wt% or less. B9. A protein concentrate according to item B8 comprising from 2 to 10wt% water, for instance from 3 to 8wt% water, or from 4 to 8wt% water. C1. A protein powder comprising 20 wt% or more protein, for instance 25wt% or more, 30 wt% or more, 35wt% or more or 39wt% or more protein. C2. A protein powder according to C1 comprising from 20 to 65wt% protein, for instance from 25 to 62wt%, or from 30 to 60wt%. C3. A protein powder according to items C1-C2 from 2 to 30wt% ash, for instance from 5 to 28wt%, from 8 to 25wt% or from 10 to 20wt% ash. C4. A protein powder according to items C1-C3 comprising 25wt% or less calcium, for instance 20wt% or less calcium, 18wt% or less calcium or 15wt% or less calcium. C5. A protein powder according to item C4 comprising 1 to 25wt% calcium, for instance from 1 to 18wt% calcium, from 2 to 15wt%. C6. A protein powder according to item C1-C5 comprising 5 wt% or less calcium. C7. A protein powder according to item C6 comprising from 1 to 5wt% calcium, such as 1 to 4wt% or 1 to 3wt% calcium. C8. The protein powder according to item C1-C7 comprising 5wt% or less, 4wt% or less, 2.5wt% or less, 2wt% or less, or 1wt% or less fat. C9. The protein powder according to item C8 comprising 0.1 to 5wt%, such as from 0.2 to 3wt%, from 0.3 to 2wt% or from 0.5 to 1.5wt% fat. C10. The protein powder according to item C1-C9 comprising at least 0.1µg / kg astaxanthin. C11. The protein powder according to item C10 comprising from 0.1 to 5µg / kg astaxanthin, for instance from 0.25 to 3µg / kg, from 0.5 to 2µg / kg or from 0.8 to 1.2µg / kg astaxanthin. C12. The protein powder according to item C1-C10 comprising at least 0.5 g / kg chitin, such as at least 1g / kg chitin. C13. The protein powder according to item C12 comprising from 0.5 and 100g / kg chitin, such as from 1 to 70g / kg chitin, from 5 to 60 g / kg chitin, or from 10 to 50g / kg chitin. D1. Processed crustacean shells comprising at least 15wt% protein, for instance from 15 to 30wt%, e.g. from 20 to 30wt%, such as from 20 to 28wt%, or from 20 to 25wt% protein. D2. The processed crustacean shells according to item D1 comprising from 25 to 70wt% calcium, such as from 25 to 60wt%, from 28 to 50wt%, from 30 to 50wt% or from 35 to 50wt% calcium, for instance from 35 to 40wt% calcium D3. The processed crustacean shells according to items D1-D2 comprising from 0.01 to 1µg / kg, for instance from 0.05 to 0.8µg / kg, from 0.1 to 0.65µg / kg, or from 0.1 to 0.5µg / kg astaxanthin. D4. The processed crustacean shells according to items D1-D3 comprising at least 10wt% chitin, for instance from 10 to 20wt%, such as from 11 to 18wt%, or from 12 to 15wt% chitin. E1. A feed additive for an animal comprising the protein concentrate, protein powder or processed crustacean shells according to items B1-B9, C1-C13 or D1-D4. E2. A feed for an animal comprising the protein concentrate, protein powder or processed crustacean shells according to items B1-B9, C1-C13 or D1-D4. E3. Use of the protein concentrate, protein powder or processed crustacean shells according to items B1-B9, C1-C13 or D1-D4 as a dietary supplement. E4. The use according to item E3 wherein the supplement is selected from: ● protein supplement ● calcium supplement ● glucosamine supplement ● antioxidant supplement ● astaxanthin supplement ● chitin supplement. E5. Use of the protein concentrate, the protein powder or the processed crustacean shells according to items B1-B9, C1-C13 or D1-D4 as an attractant or flavour additive. E6. Use of the processed crustacean shells according to items D1-D4 as a colourant. E6a. Use of the processed crustacean shells according to items D1-D4 as a fire retardant. E7. Use of the processed crustacean shells according to items D1-D4 as a soil supplement. E8. Use of the protein concentrate according to items B1-B9 for improving the biophysical characteristics of an animal that consumes the protein concentrate compared to an animal that does not consume the protein concentrate, wherein the biophysical characteristic is at least one of: ● Growth ● Muscle mass ● Joint / tissue health ● Reduced inflammation ● Cartilage health and density E9. Use of the protein powder according to items C1-C13 for improving the biophysical characteristics of an animal that consumes the protein powder compared to an animal that does not consume the protein powder, wherein the biophysical characteristic is at least one of: ● Growth ● Muscle mass ● Weight loss ● Fat loss ● Joint / tissue health. ● Reduced inflammation ● Cartilage health and density ● Bone health and density ● Flesh colour ● Yolk colour ● Reduced blood pressure ● Improved gut health. E10. Use of the processed crustacean shells according to items D1-D4 for improving the biophysical characteristics of an animal that consumes the processed crustacean shells compared to an animal that does not consume the processed crustacean shells, wherein the biophysical characteristic is at least one of: ● Growth ● Muscle mass ● Weight loss ● Fat loss ● Joint / tissue health. ● Reduced inflammation ● Cartilage health and density ● Bone health and density ● Flesh colour ● Yolk colour ● Reduced blood pressure ● Improved gut health. E11. The feed additive, the feed or the use according to items E1-E10 wherein the animal is selected from the group consisting of omnivores such as pigs, chickens, ducks, geese, turkeys, poultry or fish. E12. The feed additive, the feed or the use according to items E1-E10 wherein the animal is selected from the group consisting of herbivores such as bovine species or small ruminant species such as sheep and goats. E13. The feed additive, the feed or the use according to items E1-E10 wherein the animal is selected from the group consisting of aquatic animals, for instance crustaceans, molluscs and fish, preferably wherein the fish is cod, salmon or trout. F. A method comprising the steps of, (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. (iii) optionally grinding the pulp (ix) drying the pulp (x) separating the pulp into protein powder and processed crustacean shells, preferably wherein step (x) comprises separating the pulp by particle size and / or density, wherein the crustacean is a thick-shelled crustacean. F1. A method comprising the steps of, (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. (iii) optionally grinding the pulp (ix) drying the pulp (x) separating the pulp into protein powder and processed crustacean shells, preferably wherein step (x) comprises separating the pulp by particle size and / or density, wherein the crustacean is a thick-shelled crustacean and wherein step (ix) is conducted using a spin flash dryer.

[0002] Examples A batch of European Shore Crabs was processed according to the disclosure, and a series of experiments were carried out at various stages in the process to provide a worked example (Examples 1-7). The samples for Examples 1-7 were produced in a method comprising the following first separation steps: STEP 1: Dividing step Frozen crabs are cut into pieces on a hammer mill. The sizes are controlled using varying grid sizes, resulting in a slurry. STEP 2: Dilution of slurry Between 0 and 30% WW (wet weight) is added to the slurry to achieve a pumpable mass. STEP 3: Thermal treatment of slurry The mass is heated in a heat exchanger to release bound moisture from the crab pieces. STEP 4: Slurry separation – formation of liquid phase and pulp The mass is centrifuged on a CEPA TZ-3 basket centrifuge at 1000 rpm, for 2 minutes. Example 1. First separation step - particle size Sample A was produced by dividing 20 kg of frozen crabs into pieces with sizes between 0.5x0.5x0.5cm and 1.5x1.5x1.5cm, on a hammer mill, using any size sieve grid with a grid size of 2x2 cm. Sample B was produced by dividing 20 kg of frozen crabs into pieces with a size of <0.5x0.5x0.5cm, on a hammer mill or a knife mill, using any size sieve grid with a grid size <2x2 cm. Sample C was prepared by dividing 20 kg of frozen crabs into pieces with a size larger than 3x3x3cm, on a hammer mill, using no grid sieve. Samples A, B and C were processed directly through Step 3-4. In step 3 the temperature used was 35-40°C. The results were evaluated based on visual and physical inspection. A lower fraction size (Sample B) results in a pulp that binds fluid and creates a retentate with higher amounts of un-extracted liquid. A high fraction size (Sample C) creates a pulp with many unbroken pieces of carapace and shell, resulting in a poor extraction of the permeate, and higher retention of liquid in the retentate. Sample A, with pieces of between 0.5x0.5x0.5cm and 1.5x1.5x1.5cm provided a balance between fluid binding and extraction of liquid. The fraction size of the divided crab results in varying extraction levels due to an interaction between exposed surface area, and water binding capabilities in the pulp itself. Example 2. First separation step - dilution Example 2 demonstrates the effect of diluting the slurry of sample A as prepared in Example 1. Sample AA was prepared by adding 10-15% WW neutral pH water to a batch of sample A. Samples AB was prepared by adding >20% WW neutral pH water to a batch of sample A. No water was added to a batch of sample A, resulting in sample AC. Samples AA and AB were processed further in step 3-4. Sample AC did not comprise enough water to pump and therefore could not be processed further. Addition of water makes the slurry ensures that it can be processed with standard industrial equipment. However, it is preferred to limit the amount of water added to the slurry as it creates a diluted permeate in step 4, thereby making it more difficult to concentrate the desired products. In sample AA, enough water was added to make the slurry processable. Sample AB also resulted in a processable slurry, however it comprised more water than was required and thereby comprised a larger than necessary dilution of solutes. Example 3. First separation step - thermal treatment For the experiments of Example 3., fraction AA was used further. Sample AAA was prepared by heating a batch of sample AA to 35-40 °C for <2min. Sample AAB was prepared by heating a batch of sample AA to 60°C for <2min. A batch of fraction AA was not heated, denoted sample AAC for the heat treatment experiments. The samples AAA, AAB and AAC were processed further in step 4. Heating of the slurry enhances the amount of extraction of permeates in step 4. While some heating will increase extraction efficiency, excessive heat will cause protein to coagulate and denature, thereby binding it in the retentate. Sample AAA resulted in the highest possible extraction efficiency, with extraction levels of ~50% of WW (wet weight). Conversely, sample AAB, with coagulated proteins, resulted in a poorer extraction efficiency, with extraction levels <40% of WW. Sample AAC also resulted in a poorer extraction yield, due to lack of thermal treatment, with extraction levels <40% of WW. A protein concentrate and protein powder according to the disclosure were prepared from batches of sample AAA. Firstly, the slurry of sample AAA was separated into a liquid phase and a pulp by centrifugation (step 3), after which the liquid phase was processed to form the protein concentrate and the pulp was processed to form the protein powder. Example 4. Liquid phase processing - precipitation temperature To establish the optimal temperature for precipitation of temperatures from the liquid phase, a liquid sample treated according to the procedure for sample AAA was used. The sample was separated into four plastic bags. Bag 1 was not heated, bag 2 was heated to 65°C in a water bath for 10 minutes, bag 3 was heated to 70°C in a water bath for 10 minutes and bag 4 was heated to 90°C in a water bath for 10 minutes. The samples were evaluated from a visual inspection with results shown in Figure 6. The unheated bag 1, the 65°C bag 2 and 70°C bag 3 samples all show a small amount of precipitate, but also a very unclear solution. This is indicative of incomplete precipitation, and a high wt% of protein remaining in the liquid phase. The sample of bag 4 that was heated to 90°C shows a much clearer solution and a larger amount of precipitate. Accordingly, heating to above 70°C, for instance to 90°C is advantageous for ensuring a high wt% protein precipitate. Example 5. Liquid phase processing - thermal vs. acid precipitation In order to validate whether thermal or acid treatment are most efficient for precipitating the protein from the liquid phase, a test was made where acetic acid was added to two vials of liquid to obtain a pH of 4 and boiling water was added to two vials. The results are shown in Figure 7. The two vials to the left (bottom, light colour) of Figure 7 are acid treated and the two to the right (too, dark colour) of Figure 7 are treated with boiling water (thermal precipitation). The vials with acid show a much lower precipitation. The conclusion is that heat treatment is more efficient for precipitation of proteins from the liquid phase. However, heat treatment may be considered less environmentally friendly on a large scale due to the energy required for heating. Accordingly, in some instances, acid treatment may be preferential despite the lower recovery rate. Examples 6. Liquid phase processing – analysis of protein concentrate A sample obtained from processing according to the procedures for sample AAA was processed further. The sample was thermally treated at 85°C through a plate heat exchanger, resulting in a >90% precipitation of protein. The precipitate was run through a Flottweg decanter at rpm between 500 and 4000, resulting in a thick retentate. The retentate created had a uniform structure and a water content of 63,6%. The solid fraction was put into a horizontal ribbon paddle mixer and mixed with 50% of input weight of previously dried product (back-mixing). The mixed sample was dried in a spin flash dryer with an entrance temperature ranging from 115°C to 130°C, exit temperature between 85°C and 95°C, rotor blade speed of ~2400 rpm, feed auger speed of ~1000 rpm, exit valve pressure ranging from 2.2 to 2.5 KPa, resulting in product with <5% water content, and a particle size of <0.2mm. The sample was analyzed for crude protein, calcium content and amino acid composition following standardized analysis methods. The results are shown in the table 1 below. Component Unit Value Method Regulation Nutrition values / ingredients Crude protein (Nx6.25) % 59.2 OM REG(EC) 152 / 2009, III, C: 2009-01 Minerals Calcium (Ca) % 2.15 OM DIN EN 15621:2017-10 Amino Acids Lysine % 3.24 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Methionine, determined as % 0.98 OM REG(EC) 152 / 2009, III, F: methionine sulfone 2009-01 (mod.) Cyst(e)ine, determined as % 0.43 OM REG(EC) 152 / 2009, III, F: cysteic acid 2009-01 (mod.) Asparaginic acid % 4.72 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Threonine % 2.18 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Serine % 1.82 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Glutamic acid % 6.47 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Proline % 2.64 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Glycine % 3.03 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Alanine % 2.93 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Valine % 2.51 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Isoleucine % 2.17 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Leucine % 3.42 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Tyrosine % 1.70 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Phenylalanine % 2.14 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Histidine % 1.22 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Arginine % 2.44 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Sum amino acids % 44.0 OM calculated Table 1. Example 7. Pulp processing – analysis of protein powder Samples of the pulp treated according to the procedure for sample AAA were used for Example 7. The solid fraction was run through a wolfking meat grinder with a grid plate with 0,8 cm diameter holes and put into a horizontal ribbon paddle mixer and mixed with 50% of input weight of previously dried product, back-mixing. The product was dried in a spin flash dryer with an entrance temperature ranging from 115°C to 130 degrees °C, exit temperature between 85°C and 95°C, rotor blade speed of 2400 rpm, feed auger speed of 1000 rpm, exit valve pressure ranging from 2,2 to 2, KPa, resulting in product with <5% water content. The dried product was run through a riddle separation with a mesh size of 0.7mm to 1mm. Larger mesh sizes let larger shell particles pass through, and lower the overall protein content in the protein powder, while very little is caught in the separator. Smaller mesh sizes retain larger protein particles, and results in a smaller yield of the protein powder, but creates a more pure protein powder. The optimal mesh size of 0.7mm to 1mm gave a ~60 / 40% separation between shells and protein powder respectively measured in weight. The sample was analyzed for crude protein, calcium content and amino acid composition following standardized analysis methods. The results are shown in Table 2 below. Component Unit Value Method Regulation Nutrition values / ingredients Crude protein (Nx6.25) % 46.9 OM REG(EC) 152 / 2009, III, C: 2009-01 Minerals Calcium (Ca) % 11.2 OM DIN EN 15621:2017-10 Amino acids Lysine % 2.82 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Methionine, determined as % 0.99 OM REG(EC) 152 / 2009, III, F: methionine sulfone 2009-01 (mod.) Cyst(e)ine, determined as % 0.56 OM REG(EC) 152 / 2009, III, F: cysteic acid 2009-01 (mod.) Asparaginic acid % 4.16 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Threonine % 1.96 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Serine % 1.85 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Glutamic acid % 5.80 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Proline % 2.02 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Glycine % 2.37 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Alanine % 2.20 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Valine % 2.17 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Isoleucine % 1.89 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Leucine % 3.06 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Tyrosine % 1.38 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Phenylalanine % 1.83 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Histidine % 0.99 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Arginine % 3.03 OM REG(EC) 152 / 2009, III, F: 2009-01 (mod.) Sum amino acids % 39.1 OM calculated Table 2. Examples 1-7 show that processing a crustacean according to the disclosure provides exemplary processability and an improved protein powder product. Further parameters may also be adjusted in order to provide a further improved method, depending on the desired outcome. This is demonstrated in Examples 8-13, which were carried out on different batches of crab. Example 8. Crab-liquid phase protein precipitation experiment This experiment was conducted to demonstrate how heating a liquid phase obtained after separation of the divided crabs into a liquid phase and a pulp causes the proteins in the liquid to precipitate. The results of Example 8 can be used to determine the optimum temperature for separating crab protein by thermal precipitation. The liquid phase derived from processed crabs was placed on a magnetic stirrer and heated. A thermometer was used to continuously monitor the liquid's temperature in real- time. At temperatures of 50, 60, 70, 80, 85, and 85+ °C, 30 ml samples were taken and transferred to test tubes. The samples were then allowed to settle for 48 hours. As seen in Figure 8, the amount of precipitate varies depending on the precipitation temperature. The precipitate of the denatured proteins is minimal at 50 °C and 60 °C. At 70 °C, almost all proteins are precipitated. At 80 °C, we see that the majority of the proteins have precipitated, and the amount of precipitated protein remains the same when the temperature reaches 85°C and above. Example 9. Liquid release experiment This experiment was conducted to demonstrate how thermally treating a slurry derived from processed crabs can lead to enhanced extraction of liquid. In Example 9, the influence of temperature on the release of liquid from a crab’s tissues, including moisture from the meat, internal organs, and other soft structures is observed. By identifying the temperature thresholds at which this release occurs, optimum extraction of liquid from the slurry can be achieved. Briefly, the method comprised: 1. Dividing crab into a slurry comprising pieces measuring 0.5-0.8 cm 2. Weighing 300 grams of slurry and evenly distributed on a gastro tray. 3. Inserting a thermometer into the distributed slurry to monitor the temperature. 4. Placing the gastro tray in an oven set to 50°C. 5. Once the desired temperature was reached, removing the gastro tray from the oven. 6. Pressing the heated slurry through a cheesecloth to extract released liquid. 7. Measuring the amount of released liquid sing a graduated cylinder. Table 3 and Figure 9 show the results of the liquid release experiment. Temperature of 10°C 20°C 30°C 40°C slurry Liquid released 34ml 55ml 71ml 70ml Table 3. The results indicate that the release of liquid increases with temperature up to 30°C, where it reaches its peak at 71 ml. At 40°C, the amount of liquid released remains nearly the same, suggesting that most of the extractable liquid has already been expelled by this point. This suggests that the optimal temperature for maximum liquid release lies around 30°C, after which the rate of release stabilizes. Example 10. Back-mixing This experiment was conducted to demonstrate the effect of moisture content on drying efficiency when using a spin flash dryer. Two samples were tested: the first with a maximum moisture content of 60wt% and the second with a maximum moisture content of 30wt%. To prepare the first sample, crab mass was centrifuged until a moisture content of 60wt% was obtained. The second sample was prepared by back-mixing dried crab powder into centrifuged crab mass at a ratio of 2:1. The two samples were then dried in a spin flash dryer until a moisture content of below 3 wt% was obtained. When processing the first sample (60wt% moisture content) drying issues occurred. For example, crab residue began to accumulate on the walls of the drying chamber, gradually obstructing the airflow. This led to an increase in the pressure required to force air into the system. Ultimately, the machine had to be shut down so that the burnt-on material could be removed manually. When processing the second sample (30wt% moisture content) no such issues occurred, and the drying process proceeded without accumulation of burnt mass on the sides of the drying chamber. Accordingly, the processing of a drier crab mass is associated with greater efficiency, less machine down-time and is likely to reduce wear and tear on equipment. Example 11. Sifting mesh size This experiment was conducted to investigate how the sieve mesh size influences the efficiency and accuracy of the second separation step. Identifying the optimal mesh size enables the production of a protein powder with a high protein concentration and minimal shell contamination. To determine the effect of mesh size on the quality of the protein powder, pulp was sieved using mesh sizes of 0.5mm, 1mm, 1.5mm, and 2mm. The separated shell material retained on each mesh was weighed and noted. After weighing, the shell material was recombined with the protein fraction to allow for re-sieving using a different mesh size. Table 4 and Figure 10 show the results of the sifting mesh size experiment. Mesh Size Yield of material removed by sieving 0.5 mm 44 g 1 mm 23 g 1.5 mm 21 g 2 mm 8 g Table 4. At a mesh size of 0.5 mm, the majority of the shell material is removed from the pulp. However, a large amount of dark protein-rich material can be observed among the separated shell fragments. This is also reflected in the weight of the sieved material, which is significantly higher compared to the other mesh sizes. In contrast, at a mesh size of 2 mm, very little shell material is retained. A substantial amount of shell fragments passes through the sieve and remain in the protein powder. This is evident in the low weight of the separated shell material, indicating minimal shell removal. For mesh sizes of 1 mm and 1.5 mm, there is no significant visual difference in the amount of shell material removed. Visually (Figure 10), these mesh sizes provide effective separation of shells from the pulp. Based on these observations, the optimal mesh size for the second separation step appears to be between 1 mm and 1.5 mm. Example 12. Spin flash dryer RPM Example 12 was carried out to demonstrate how agitation during the drying step affect subsequent separation of a dried pulp into a protein powder and processed crustacean shells. Example 12 comprised drying the five pulp samples in a spin-flash dryer. The temperature of the spin flash drying step was constant for all samples, and the spinner speed was set at either 1000, 1200, 1800, 2400 or 2600 RPM. Once dried, 100 g of each product sieved using a 1 mm mesh sieve As seen in Figure 11, at an RPM of below 1800 (1000 and 1200), good separation is achieved by sieving with a 1mm mesh sieve. Visually, it is clear that many shells have been effectively separated, however, a noticeable amount of dark protein clumps have also been removed along with the shells. A low RPM therefore provides a lower yield of protein powder due to inefficiency drying and breakdown of protein clumps, however the protein powder obtain is of high quality. At settings above 1800 (2400 and 2600), only a small amount of shell material is removed (visual inspection). This indicates that a considerable portion of the shells are being ground into fine particles during the drying step, which makes effective separation of the pulp into protein powder and processed crustacean shells challenging. A high RPM therefore provides a lower quality protein powder; however, the yield is high due to efficient drying of protein clumps. In this instance, a setting of 1800 provided an excellent shell-to-powder ratio in the protein powder, with minimal protein being retained in the shell fraction. Example 13. Amino acid composition comparison When selecting protein sources for animal feed, the amino acid profile is crucial, because animals require specific essential amino acids for optimal growth, health, and production (e.g., meat, milk, or eggs). Protein sources vary significantly in quality depending on whether they originate from marine, animal, or plant-based sources. Often soy is added to animal feed as it is a readily- available, cheap source of dietary protein. Marine protein sources (such as fish meal or crustacean meal) are generally very rich in essential amino acids. They offer: - High levels of lysine, methionine, threonine, and leucine, which are critical for fast- growing animals like pigs, poultry, and fish. ● A high biological value, meaning a larger proportion of the protein can be effectively utilized by the animals. Plant-based protein sources (such as soybean meal, peas, rapeseed meal, and lupins) show much greater variation in their amino acid composition: ● Many plant proteins are relatively low in one or more essential amino acids. ● For example, soybean meal is relatively complete, but rapeseed meal and peas are often low in methionine. The amino acid composition of the protein powder, protein concentrate, and soy were tested, the results of which can be seen in Table 5. Decameal-FlourProtein concentrate Soy (Protein Powder) Protein** 43 60 47 Alanine 2,2 2,93 2,00 Arginine 3,03 6,08 3,33 Asparaginic acid 4,16 5,20 5,43 Cyst(e)ine 0,56 0,44 0,45 Glutamic acid 5,8 6,47 8,20 Glycine 2,37 3,03 1,71 Histidine* 0,99 1,69 1,22 Isoleucine* 1,89 2,17 2,13 Leucine* 3,06 3,42 3,54 Lysine* 2,82 3,24 2,88 Methionine* 0,99 0,98 0,65 Phenylalanine* 1,83 2,14 2,33 Proline 2,02 2,64 2,38 Serine 1,85 1,92 2,09 Threonine 1,96 2,18 1,78 Tyrosine 1,38 2,14 1,75 Valine 2,17 2,51 2,23 Table 5. *Essential amino acids. ** Crude Protein As can be seen in Table 5, the protein concentrate is of higher quality than soy with a higher overall amount of protein, and comprising a higher amount of a number of essential amino acids. Table 5 also shows that the protein powder is highly comparable to soy and again comprises a significant amount of essential amino acids. The protein powder contains relatively high amounts of calcium and protein, making it an ideal feed supplement for organic egg-laying hens. Additionally, the powder contains astaxanthin, a natural red pigment that helps produce a darker orange yolk. Alternatives such as paprika and synthetic astaxanthin are commonly added to poultry feed in the egg industry, which may be avoided when the protein powder is used as a supplement. Synthetic astaxanthin cannot be applied for organic egg-laying hens. In comparison, the protein concentrate contains a high level of protein and very little calcium. This makes the product particularly suitable for pet food and aquaculture. In addition, the concentrate also contains astaxanthin and glucosamine.

Claims

Claims 1. A method of processing crustaceans comprising a first separation step comprising, the first separation step comprising: (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry, (ii) separating the slurry into a pulp and a liquid phase, and wherein the crustaceans are thick-shelled crustaceans.

2. The method according to claim 1, wherein the thick-shelled crustacean is selected from the group consisting of crabs, lobsters, crayfish and any combination thereof.

3. The method according to any one of claims 1-2 wherein step (i) comprises dividing the crustacean into pieces that are the same size as or smaller than the dimensions of the internal cavities of the crustacean anatomy.

4. The method according to any one of the preceding claims, wherein step (i) comprises dividing the crustaceans into pieces until the largest dimension of the pieces is from 1 to 25mm, for instance from 2 to 20mm, from 1 to 18mm, from 1 to 15mm, from 5 to 25mm, from 6 to 25mm, from 7 to 25mm, from 8 to 25mm, from 10 to 25mm, or from 15 to 25mm, from 3 to 20mm, from 4 to 18mm, or from 5 to 15mm.

5. The method according to any one of the preceding claims, wherein step (i) comprises dividing the crustaceans into pieces until the largest dimension of at least 75% of the pieces is from 1 to 15mm, for instance wherein the largest dimension of at least 90% of the pieces is from 1 to 15mm.

6. The method according to any one of the preceding claims, wherein step (i) comprises adding water in an amount corresponding to at least 5% by weight relative to the divided crustaceans to form a slurry, such as from 5-60%, from 5-10%, from 5-20%, from 5-30%, from 5-40%, from 5-50%, from 5-60%, or from 5-15%.

7. The method according to the preceding claims, wherein step (i) further comprises a thermal treatment step comprising heating the slurry, for instance wherein the thermal treatment step comprises heating the slurry to a temperature of from 20 to 55°C, such as from 25 to 50°C, for instance from 30 to 45°C, from 26-35°C or from 35 to 40°C.

8. The method according to any one of the preceding claims, wherein the pulp comprises 10%-60% of the water from the slurry, for instance, from 15 to 50%, from 15 to 40%,from 15 to 30%, or from 20 to 25% of the water; and / or wherein the liquid phase comprises from 40 to 90 wt% of the water from the slurry, such as from 50 to 85wt% of the water, from 60 to 80wt%, or from 70 to 80wt% of the water from the slurry.

9. The method according to any one of the preceding claims, comprising a second separation step, the second separation step comprising: (ix) optionally grinding the pulp (x) optionally drying the pulp (xi) separating the pulp into protein powder and processed crustacean shells, preferably wherein step (xi) comprises separating the pulp by particle size and / or density.

10. The method according to claim 9, wherein step (x) is carried out by passing hot air through the pulp wherein the hot air has a temperature of at least 80°C as measured from the outlet of the hot air.

11. The method according to any one of claims 8-9, wherein the pulp is agitated in step (x).

12. The method according to any one of claims 9-11, wherein step (x) is carried out using a spin flash dryer.

13. The method according to any one of the preceding claims, further comprising the steps of (iv) precipitating the protein in the liquid phase and (v) optionally separating the precipitated protein from the remainder of the liquid phase to form a protein concentrate.

14. The method according to claim 13, wherein the protein is precipitated in a thermal precipitation step and / or a pH precipitation step.

15. The method according to any one of claims 13-14, wherein the thermal precipitation comprises heating the liquid phase to a temperature of 70°C or above, for instance, 80°C or above, 85°C or above, or 90°C or above.

16. The method according to any one of claims 13-15, further comprising (vi) drying the protein concentrate.

17. The method according to any one of the preceding claims, wherein the thick-shelled crustacean is a crab.

18. A method comprising the steps of: (i) providing crustaceans and dividing the crustaceans into pieces to form a slurry (ii) separating the slurry into a pulp and a liquid phase. (iii) optionally grinding the pulp (ix) drying the pulp (x) separating the pulp into protein powder and processed crustacean shells, preferably wherein step (x) comprises separating the pulp by particle size and / or density, wherein the crustacean is a thick-shelled crustacean and wherein step (iii) is conducted by using a spin flash dryer.

19. The method according to claim 18, wherein the thick-shelled crustacean is a crab.

20. The method according to any one of claims 18-19, further comprising the steps of (iv) precipitating the protein in the liquid phase and (v) optionally separating the precipitated protein from the remainder of the liquid phase to form a protein concentrate.

21. A protein concentrate derived from crustaceans comprising from 40 to 95wt% protein; 8wt% or less calcium, for instance from 1 to 7wt% calcium; and 25wt% or less fat, for instance from 5 to 15wt% fat.

22. A protein concentrate according to claim 21, comprising 20-80mg / kg glucosamine, for instance 30-70mg / kg glucosamine or 40-60mg / kg glucosamine.

23. The protein concentrate according to any one of claims 21-22, wherein the protein concentrate is obtained by the method according to any one of claims 1-20.

24. A protein powder derived from crustaceans comprising from 20 to 65wt% protein; less than 25wt% calcium, for instance 1 to 25wt% calcium; and less than 2.5wt% fat, for instance from 0.1 to 1.5wt% fat.

25. The protein powder according to claim 24 comprising at least 0.1µg / kg astaxanthin.

26. The protein powder according to anyone of claims 24-25, wherein the protein powder is obtained by the method according to any one of claims 1-20.

27. A feed additive for an animal comprising the protein concentrate or protein powder according to any of claims 21-26.

Images