Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.
What new food and beverages are hitting the shelves? This week, we have squeezy chocolate peanut butter, low-carb chutney, takeaway pastries, and coronation-themed party food.
On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...
Fresh research shows that high emissions scenarios place the vast majority of ocean life at ‘high’ or ‘critical’ risk, with implications for the economic wellbeing of costal economies and future food security.
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
The most comprehensive study of seafood fraud ever published underlines a requirement for a standardized and rigorous dataset through which food fraud can be scrutinized to ensure enforcement.
A study has been published suggesting that fish consumption can be linked to higher risk of melanoma. Eating fish has long been associated with a healthy diet, but should we be rethinking this belief?
Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...
The latest Good Fish Guide ratings from the Marine Conservation Society are good news for tinned fish, with herring and sardines joining mackerel and some tuna on the green rated, or Best Choice, list.
The Aquaculture Stewardship Council has announced plans for what will represent the biggest overall of its certification scheme since its inception as it seeks to bust the ‘myths’ surrounding farmed fish.
Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.
Climate-smart fisheries can change the fate of our oceans and thrive amid heightened consumer interest in sustainable seafood, according to a new report from WWF, Marine Conservation Society and RSPB.
Seafood multinational giant Thai Union is using the principles of forensic science to prevent food fraud, leveraging on DNA technologies to provide traceability and authentication for its seafood products.
Aquaculture profits are at risk if the seafood industry fails to address ESG issues – including poor animal welfare and high fish mortality – a new report warns.
The health benefits of sardines and oily fish are already widely known. Their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases.
The ups and downs suffered by The Pished Fish, a UK brand that makes Scandinavian-inspired alcohol- and botanical- infused smoked salmon, illustrate the shift in consumer behaviour towards online shopping and the new food categories created by the pandemic.
The Berlin-based start-up has revealed plans to have a first prototype product in the form of fish balls or fish paste in 2022 after securing €7 million in funding.
German wheat specialist Loryma has developed a new concept for vegan fish alternatives that leverages functional wheat ingredients to replicate the muscle meat of fish. The company says this speaks directly to the challenge of producing whole plant-based...
They have fed us for millennia and are critical for the food and nutrition security, livelihoods and cultures of hundreds of millions of people across the globe. But today, nearly a third of freshwater fish species are threatened with extinction.
Scientists have developed a novel active coating containing chitosan, tea and cinnamon extracts to improve the quality of fish fillets during refrigerated storage.
Older women who eat more than one-to-two servings a week of baked or broiled fish or shellfish may consume enough omega-3 fatty acids to counteract the effects of air pollution on the brain, according to a new study.
Fish caught from the seas surrounding Turkey have been found to be contaminated with heavy metals above the recommended maximum limit, in particular, lead and cadmium.
The UK seafood industry – witnessing a severe fall in demand from export markets amid COVID-19 – is eager that the crisis might spur more British people to eat home-caught seafood.
Technology company IBM is launching a collaboration with Raw Seafoods to further rollout a blockchain solution for the seafood supply chain. The companies say the initiative can help tackle three of the sector’s ‘most pressing problems’: fraud, transparency...
Ciguatera fish poisoning (CFP) is becoming an increasing risk in Europe with a 60% rise of ciguatoxin (CTX) cases in the last decade, according to AESAN (Spanish Agency for Food Safety and Nutrition).
Scotland’s seafood industry unveils a blueprint for “growth that is equitable and profitable, with the entire supply chain, from sea to shelf, pulling together for success”.
Scotland’s salmon farmers are hitting back against long-standing claims that the industry damages the environment and destroys wild salmon and sea trout stocks.
The last two weeks have seen the EU overturn EFSA’s call on unpublished herbicide studies, the unveiling of Africa-Europe food and farming initiatives, and the authorisation of Japanese dairy imports into the EU. FoodNavigator brings you the latest news...
Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.
Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.
Complex supply chains, heavy processing and continual supply and demand issues make seafood the ideal target for food fraud, but innovations in molecular biology, along with other tried and true detection and deterrent methods could reduce the risk and...
The EU has launched the ClimeFish project, which will evaluate data streams to encourage European fisheries to adapt to the changing risks and opportunities presented by climate change.
Whilst smaller scale sustainable fishing practices protect the oceans from depletion of marine life, they are vastly more detrimental to the environment, say researchers
Deliberate cases of seafood mislabelling often substitute cheaper (and more plentiful) species for ones that are overfished. So is fish fraud a sustainable choice for stretched fish stocks?
Scotland's biggest aquaculture players have come together to launch an ambitious growth strategy that aims to double the economic power of the industry to £3.6 billion (€4.02bn) by 2030.
Demand for fresh and processed seafood in Turkey is on the rise but with little aquaculture and dwindling fish stocks in its own seas, it is reliant on imports. One researcher explains why, despite the challenges, the Norwegian food industry is feeling...
With no ingredient or species information required for processed fish products, seafood fraud in Europe is prevalent – so why is EU legislation failing to protect consumers?
Manufacturers of fish products should adopt clearer labelling to allow consumers to make sustainable choices – because otherwise they may be encouraging boycotts of their products, say campaigners.
