All Fish & Seafood articles – Page 5
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NewsForsea develops its first cultured eel prototype
Israel-based foodtech startup Forsea Foods shares its mission to save wild eel populations through its first prototype of cell-cultivated freshwater eel.
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ArticleTurning up the dial on frozen
Sam Fulton delves into why Nomad Foods believes the benefits of frozen food need to be better understood in the fight against climate change.
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News
Recall roundup: Sulphites and contamination
In this instalment of Recall Roundup we highlight food recalls that have occurred in the UK and US, including Tesco recalling garden peas that contain an unknown type of berry.
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NewsResearch reveals microplastic contamination in aquatic species
Researchers have warned that “all aquatic species in the river mouths flowing into the Mediterranean Sea and Atlantic Ocean are contaminated with microplastics”.
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NewsHong Kong urged to lift Japanese seafood import bans
After G7 appealed for an “immediate repeal” of import bans on Japanese seafood products, a Japanese diplomat has urged the city government to relax Fukushima restrictions in the interest of Japanese businesses
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NewsGlobal food chains under wastewater colour threat, study claims
Researchers have claimed that synthetic dyes making their way into wastewater can cause "ecological and human health threats".
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NewsSeafood demand expected to increase by 14 percent by 2030
A report has predicted that the global demand for seafood will surge by 14 percent by 2030 despite 85 percent of the world’s fisheries being “pushed to or beyond their limits”.
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NewsSafety of sushi questioned by researcher
A scientist has carried out a study into the safety of sushi to weigh up the potential health risks that come with eating raw seafood.
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NewsFood inflation falls for fifth month in a row
Food and non-alcoholic beverage inflation decreased by 1.3 percent between July and August 2023, dropping to 13.6 percent, according to ONS.
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ArticleThe battle for the survival of shrimp
Professor Chris Elliott reveals an exciting new project designed to future-proof the shrimp farming sector.
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Article
Fukushima fallout: Is your sushi safe?
Professor Chris Elliott talks sushi in his latest column for New Food, after the Japanese Government announced the release of wastewater from Fukushima into the Pacific Ocean.
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Article“Sustainability costs money”: Diving into SeaChange® 2030
Adam Brennan, Chief Sustainability Officer for Thai Union Group, sits down to discuss how $200m of funding for the SeaChange 2030 project will be used for sustainable advancements in the seafood sector
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WhitepaperIdentifying key sensory-active flavour compounds in plant‑based tuna
Sensory Directed Analysis (SDA) using gas chromatography (GC-O/MS) identifies key sensory compounds in plant-based tuna, enabling manufacturers to replicate real tuna flavor in replacement products.
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ArticleThe Sustainability Report by New Food
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
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ArticleA new approach to alternative protein innovation
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
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NewsWhat is the FDA doing to ensure the safety of imported seafood?
The FDA has released a report delving into what approach it is taking to ensure that seafood imported into the US meets food safety requirements.
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ArticleCultivated meat: how close is it to US plates?
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
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NewsMediterranean diet may decrease risk of dementia, study claims
Researchers have claimed that eating a traditional Mediterranean diet may help to reduce the risk of dementia by almost a quarter.
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ArticleAlternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.