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Issue #1 2017 – Digital Version
Read the free-to-view digital version of the latest issue of New Food...
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Fish & Seafood
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Sustainable seafood is not only about healthy stocks
Industrial fishing has expanded significantly over recent decades. Fishing companies worldwide have introduced advanced technologies, exploring new waters...
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The overwhelming importance of women to the global fishing industry
6 January 2017 | By Kilden
New Food presents an excellent analysis by Kilden, an information centre for gender research on the importance of women to the global fishing industry...
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How safe is seafood?
3 January 2017 | By youris.com
Seafood is the main component of European Christmas menus. But with rising concern about chemical pollution in the marine environment, is seafood safe to eat...?
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The end of the traditional British fish & chips?
12 December 2016 | By British Ecological Society (BES)
Great British fish suppers could become more like those enjoyed in Spain and Portugal, according to data being presented at the British Ecological Society's annual meeting in Liverpool this week...
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Sustainable fisheries require capable fishers
14 October 2016 | By Wageningen University and Research
Wageningen University & Research demonstrate in a paper published in PLoS ONE today that fishers who don’t have collective capabilities are less likely to participate in sustainability projects...
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Nutritional properties of seaweeds
The Webster’s Dictionary defines food as “a material consisting of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes, and to furnish energy” and as such, the foods we eat affect our overall health, development and well-being.
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Edible seaweed: A closer look…
10 October 2016 | By Roy Manuell, Digital Content Producer
New Food takes a closer look at the health benefits of edible seaweed with a cool, new infographic. Rich in protein, fibre and crucially iodine, there seem to be many reasons why you should try edible seaweed...
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JCS Fish underlines responsible sourcing approach with ‘Chain of Custody’ certifications
6 October 2016 | By New Food
Salmon specialist JCS Fish celebrates another milestone after completing independent assessments to several 'chain of custody' standards...
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Revolutionary sustainable fish protein noodle hits UK market
26 September 2016 | By New Food
Oomi noodles launch world's first fish protein noodles into online retailer, Ocado, on 26 September...
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Fishing erodes natural size variation – Academy of Finland
21 September 2016 | By Academy of Finland
Academy of Finland research reveals that fishing affects the variation in the natural size of fish species removing the larger fish from the population...
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New comprehensive approach in inland fisheries management
15 September 2016 | By Taylor & Francis
Inland fisheries managers are increasingly using Transboundary Fisheries Science as a holistic approach for understanding and managing ecosystems...
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200 ill after Hawaiian hepatitis A outbreak
23 August 2016 | By Stephanie Anthony, Editor New Food
Imported raw scallops from the Philippines have been identified as the likely source of the outbreak of hepatitis A in Hawaii...
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The application of seafood processing by-products in the food industry
18 August 2016 | By Dr. Reza Tahergorabi, Assistant Professor, Food and Nutritional Sciences, NC A&T State University (USA)
It has been reported by numerous popular media that fish stocks are declining and several commercial fisheries are currently over-exploited and will collapse by the mid-century. On the other hand, as with other foods, seafood processing generates large quantities of by-products. A typical example is fish filleting to recover boneless…
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UK shoppers care more about the sustainability of fish than price
18 July 2016 | By Victoria White, Digital Content Producer
A new global analysis shows that UK shoppers are more concerned with preserving the oceans than price and brand when buying seafood...
