The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
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.
Poised to grow to $50.47bn by 2030, the global canned seafood market is driven by consumer demand for nutrient-rich foods, like protein and fatty acids, and longer shelf-life, per Grandview Research data. Notably, canned tuna, with its high nutritional...
Multus Biotechnology’s ‘first-of-its kind’ facility will open its doors before the end of the year. We catch up with co-founder and CEO Cai Linton to ask: Why should industry outsource growth media, rather than develop it in-house?
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.
Coral reefs are degrading at an alarming rate – threatening the health of our oceans and the ecosystems that support sea life. Confectionery-to-pet food manufacturer Mars is working to turn the tide. FoodNavigator catches up with the company’s chief marine...
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.
E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.
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.
Claiming to be the only cell-based alt protein player leveraging aquaponics technology, Mermade Seafoods is developing ‘more sustainable’ cultivated seafood offerings, beginning with scallops.
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...
Broken-down microplastics have been found in blue mussels and water within the intertidal zone at some in southern Australia’s, sparking fears they are now finding their way into food supplies.
Frozen food giant Nomad Foods has launched an Open Innovation Portal, inviting academics and SMEs to share ideas that could be scaled to ‘shape the future of food’.
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.
A team of international researchers says there is potential for climate-friendly design and operation to improve the greenhouse gas footprint of seaweed, bivalve, and fed finfish mariculture.
They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.
Food testing and authentication companies ORIVO and Imprint Analytics are teaming up to provide transparency to the seafood market through ‘highly advanced chemical fingerprinting analysis’.
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.
The UN’s climate change conference that will soon kick off in Scotland has unveiled a ‘climate friendly’ menu with a focus on locally sourced dishes produced using environmentally friendly practices.
Plans to develop octopus farming in Europe are under attack from a new report which claims this sea animal’s exceptional characteristics make it uniquely unsuitable for intensive farming.
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.
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
With UK mussel producers starved of income and European consumers denied a product, the EU has reiterated that its ban on shellfish imports from the UK is permanent. The stalemate benefits no one.
The European Institute of Innovation and Technology’s food arm has identified new projects to accelerate innovation in what is the fastest growing form of food production, according to the Food and Agriculture Organization of the United Nations.
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.
Conservation groups say that restoring seagrass, saltmarsh, oyster reefs and kelp forests in British waters would help the country meet its climate targets and provide an on trend sustainable food source for consumers.
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
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.
Yellowfin tuna in the Indian Ocean is overfished and ‘heading for collapse’ by 2026, according to non-profit thinktank Planet Tracker. The only way to avert this situation is a significant reduction in catch.
‘Cell-cultured’ may be the best way to label seafood grown from animal cells in bioreactors, according to key stakeholders in the nascent industry, who have teamed up with the National Fisheries Institute to share their views with the FDA.
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...
The short-term pursuit of profits by salmon producers is creating significant unaccounted environmental and social costs, which include growing mortality rates, damage to local ecosystems, pressure on wild fish stocks and poor fish welfare, reveals a...
In the UK, 2020 saw frozen fish sales surge in retail, while premium seafood struggled to find its way onto restaurant diners’ plates. What do experts predict for the post-COVID ‘new normal’? And how can brands make the most of this changing retail landscape?...
The COVID-19 pandemic has significantly changed consumer behaviour in retail, according to Steve Challouma, General Manager UK at Nomad Foods-owned Birds Eye. “We’ve observed an acceleration of growth in the frozen category, of which frozen fish is a...
Trade buyers and private equity funds are flush with funds and eyeing interesting players to invest in, says a bullish Andreas Kulcsar, Executive Director at investment bank DC Advisory.
How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.
US plant-based seafood brand Good Catch is expanding in Europe, having secured listings in the Netherlands and Spain. “We have a passion for the culinary arts, for saving our oceans and for providing craveable plant-based products for consumers that believe...
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.
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.
A cross-industry collaboration has been launched in Norway that leverages blockchain to share supply chain data across the country’s seafood sector. The aim is to provide ‘safer, better seafood’ to consumers worldwide.
