The 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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Professor Chris Elliott reveals an exciting new project designed to future-proof the shrimp farming sector.
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.
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
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.
Featuring experts in sustainable agriculture, responsible seafood sourcing, supply chain ethics and consumer recycling schemes, offering solutions for achieving sustainability in the food industry.
Maarten Geraets from seafood-based food producer Thai Union Group shares insight into the alternative protein market and product innovation.
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.
Bryant Godfrey from law firm Foley Hoag reflects on the progress of cultivated meat production and what challenges remain on the US regulatory landscape.
Researchers have claimed that eating a traditional Mediterranean diet may help to reduce the risk of dementia by almost a quarter.
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
Scientists have found that, due to their feed, chicken and farmed salmon have “remarkably similar” environmental footprints.
The Marine Stewardship Council UK & Ireland Market Report 2022 highlighted that Iceland was followed closely by Tesco and Lidl.
Researchers say they have found the “first full, high quality” reference genome for a genetically improved tilapia strain.
Dylan Skinns, Austral Fisheries’ General Manager for Sales and Marketing, reveals Austral’s unique seafood offering and how the Australia-UK FTA will help deliver these new, distinctively Australian, culinary options to UK consumers.
Researchers found that omega 3 fatty acids in seafood is linked to lower risk of chronic kidney disease.