A blind taste test conducted in Denmark has revealed a local preference for farmed salmon over its wild-caught counterpart. At least, until the blindfold is lifted…
A new sensory analysis method that assesses the quality of raw materials and food products has been developed by Norwegian researchers. Branded ‘Veritaste’, the novel test returns subjective assessments…and the occasional ‘strong opinion’!
Students in Demark aim to commercialise vegan alternatives to salmon and tuna in Europe, having developed 3D printing processes capable of printing plant proteins and binders in structured forms.
An EU-funded initiative is harnessing the power of the microbiome to optimise the food production system. The project aims to match the right food additives to the correct animals – starting with salmon and chicken – for maximum output.