TENCEL® + Shellfish = TENCEL® C: The latest fiber innovation from Lenzing

It is a luxury for many people to eat lobster, langouste or shrimps. An experience of joy arises when the seafood’s hard shell is finally cracked and nothing stands in the way of the tender meat andstarting to savor its taste.

But the true luxury of these delicacies is the leftover shells, which are usually discarded mindlessly as organic waste. The molecular structural substance of the shell is called chitin, from which one can derive Chitosan.