Made by drying ground whole fish, these products pack roughly 80% protein and are sold as powders or granules for use as food ingredients. Commonly abbreviated FPC. Type A is odourless and colourless; type B has an odour and flavour from its higher fat content. Type A FPC — made by solvent extraction that removes fat and odour — was developed as a human-food protein supplement for regions facing protein malnutrition, while type B suits animal feeds. Though the concept never reached mass food use, the technology informed later fish-protein ingredients and surimi refining.