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Mussels in UK supermarkets contain microplastics and other debris
For every 100g of mussels consumed, it is estimated there are approximately 70 pieces of microplastics, new research has found.
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Fish & Seafood
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Mathematical models key to cutting salt and boosting flavour
Mathematical models from the National Food Institute in Denmark have been used to develop the recipes for a new range of fish products that contain less salt and more taste.
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Alternative meat industry hits back at beef business in labelling row
A petition asking for stricter regulation on how lab-grown meats are labelled has polarised opinion in the American food and drink sector, with some going so far as to call it a violation of one of the cornerstones of the nation's Constitution.
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AI and machine learning to be rolled out for more sustainable fishing
From artificial intelligence (AI) and machine learning to CCTV and big data - computer scientists at the University of East Anglia are part of an international effort to make the fishing industry more sustainable.
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Study finds UN underestimated deep-sea fishing by as much as 42 per cent
A team of researchers spoke to local experts and authorities to build a picture of deep-sea fishing around the globe.
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Isotope fingerprinting method lifts lid on salmon nutrition
To reduce costs and impact on wild fish stocks, carnivorous fish are increasingly fed plant-based diets in aquaculture. However, the rapid development in aquaculture fish production has not been matched by new methods that accurately can trace the food chain supply in aquaculture production.
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United Nations publishes report on food fraud in fisheries
A science-based traceability system is needed to combat the growing international problem of food fraud in the seafood industry, according to a new report by the FAO.
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Supermarkets and seafood industry call for action
Robust fisheries regulations must be adopted and implemented effectively after leaving the European Union say a coalition of 17 supermarkets, processors and industry groups as the Government prepares new fisheries legislation.
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Vegetarian sections drive omnivorous restaurant goers back to meat
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
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Four in ten will eat lab-grown meat and fish within 10 years
Rising food costs and environmental concerns prompt Brits to consider this new food source.
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Supply-chain mapping ‘invaluable’ in food-fraud fight
Leading scientist and seafood expert Petter Olsen explained to a packed audience why supply chain mapping is so vital and why blockchain - though exciting - has its limitations.
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Half of Spanish restaurants serving fish that doesn’t match the menu
In the largest study of its kind to have taken place in Spain, researchers have found mislabelled fish in around half of restaurants involved in a survey.
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Report calls on food industry to transform how it feeds livestock
Amidst burgeoning consumer demand for flexitarian products and rising debate on the future of meat, a new report calls on retailers and food service companies to scrutinise what is fed to the livestock – such as pork, chicken as well as farmed fish – used in products they sell.
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Clean Air -The Vital Ingredient to Food and Beverage Manufacturing
29 January 2018 | By Camfil
Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing...
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Big data could soon improve decision making for farmers and fishermen
A project co-funded by the EU’s Horizon 2020 programme is looking at how massive flows of information collected from the soil, the air and satellites can boost agriculture and aquiculture.
