Blue food offers a strategic pathway toward nutritious, circular, and resilient food systems for emergencies. This study developed a modular proof of concept integrating a nutrient-dense instant cream soup with a flameless self-heating system based on crab-shell-derived calcium oxide (CaO) housed in a separate compartment. The soup was optimized through 11 I-optimal mixture design formulations combining smoked skipjack (protein and umami), tuna-eye oil (docosahexaenoic acid; DHA), and aonori and local vegetables (dietary fiber). The optimal enrichment fraction contained 72.24% shredded smoked skipjack, 21.42% tuna-eye oil, and 6.34% aonori (desirability 0.616), with an overall acceptability score of 6.40 on a nine-point hedonic scale. Each 72-g serving delivered 345 kcal, 17.82 g protein, 19.70 g fat, 938 mg omega-3 fatty acids, and 761 mg DHA. The product had 4.04±0.11% moisture, water activity (a_w) of 0.58±0.12, a rehydration capacity of 8 mL/g, and a viscosity of 580±10 mPa·s. Enzymatic oil extraction yielded 23.14±0.34%; after purification, DHA reached 29.01±0.07%, with a total oxidation (TOTOX) value of 22.99±0.23. The aonori–local vegetable blend (3:1) contained 34.12±0.54% dietary fiber. Calcining crab shells at 900 °C for 4 h produced a CaO material with 35.65% yield and 61% crystallinity. A 30-g heater with CaO:Al and solids-to-water ratios of 1:1 raised the compartment temperature to 85.7 °C within 14 min and sustained heat release for 24 min. Collectively, these results support a new-generation blue food platform integrating nutrient delivery, seafood side-stream valorization, and access to warm meals without electricity or fuel. Integrated testing remains necessary to validate heat transfer to the food, packaging safety, DHA stability, shelf life, and performance under simulated emergency conditions.

Keywords: blue food; emergency nutrition; formulation; seafood side streams; flameless self-heating.
 

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