news
The Saucy Fish Co. voted one of the UK’s coolest brands
30 September 2015 | By Victoria White
Opinion formers and the British public voted the company one of the UK’s coolest brands for the third year running...
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Fish & Seafood
news
The Saucy Fish Co. continues international expansion
15 September 2015 | By
This news follows a series of international expansion announcements as the UK-based brand, part of the Icelandic international seafood company, moved into the US and Australia last year...
news
Young’s Seafood Chief Executive calls for seafood industry to champion best practice
8 September 2015 | By Victoria White
Pete Ward gave a speech at the World Seafood Congress, calling on industry to continue to champion best practice across sustainability, manufacturing, innovation and quality...
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Contaminants & Drug Residues: Safe seafood consumption for pregnant women and young children
1 September 2015 | By Edward Groth III, Groth Consulting Services
Providing fish consumption advice for pregnant women and young children requires weighing risk-benefit trade-offs. Seafood (I will use the words ‘fish’ and ’seafood’ interchangeably here to include both finfish and shellfish) provides important nutrients, such as the omega-3 polyunsaturated fatty acids (n-3s) docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which…
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New safety test developed to detect histamine in fish
12 August 2015 | By Katie Sadler, Digital Content Producer, New Food
R-Biopharm has announced development of a new safety test for UK fishing and fish processing industries aimed at detecting histamine in fish.
news
New protections for sea bass to come into effect
5 August 2015 | By Victoria White
Restrictions on the fishing of sea bass, including the introduction of a minimum catch size, will come into effect in the UK from as early as 1 September...
news
OSU researchers discover a type of dulse that tastes like bacon
17 July 2015 | By Victoria White
Researchers have patented a new strain of dulse that grows extraordinarily quickly, is packed full of protein and… tastes like bacon when it is cooked...
news
Young’s Seafood to consult staff on proposed closure of two plants
10 July 2015 | By Victoria White
Young’s Seafood will start formal consultation shortly with staff at the Young’s Fraserburgh and Spey Valley sites to explore proposals for the facilities...
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Toxins: Old and new challenges in seafood safety
23 June 2014 | By Gian Paolo Rossini, Università di Modena e Reggio Emilia
Fishery and aquaculture have been increasing in already exploited parts of the sea, as well as new areas, following the strong demand of food on global and regional scales. The possible contamination of fishery products due to toxins of microalgal origin is a matter of concern for fishery and aquaculture…
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EHEDG: Gaskets and seals for food equipment
23 June 2014 | By Ferdinand Schwabe, Hygienic Design Consultant
You rarely find people talking enthusiastically about seals and gaskets – usually they are only the subject of interest if there is an obvious failure in an application, such as slippery oil puddles on a floor or hot steam spray from a leaking heat exchanger. However, it is the silent…
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Over and above quotas
6 November 2012 | By Mike Mitchell, Director of Quality and Corporate Responsibility, Young’s Seafood
The subject of sustainable seafood seems to be continually in the news. In this short article, we look at how today’s seafood brands and processors are rising to the challenge, we discuss why good marine stewardship is important and explore why future growth of the seafood market depends on factors…
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Plastic packaging for fish and seafood
6 November 2012 | By Kata Galić, Faculty of Food Technology and Biotechnology, University of Zagreb
In the past few decades, there has been a significant increase in the amount of plastics being used in food packaging applications. This is because plastics bring in enormous advantages, such as thermosealability, flexibility in thermal and mechanical properties, permit integrated processes (i.e. plastic packages can be formed, filled and…
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The wider uses of traceability information
4 July 2012 | By Kathryn A-M Donnelly, Nofima – Norwegian Institute of Food, Fisheries and Aquaculture Research
Although traceability is often associated with food safety, increasingly the tools provided by a traceability system are being used for much more than food safety. The research carried out into traceability, initially spurred on by concerns over food safety, has expanded to include a wide range of different aspects of…
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Seals and seal design for use in the food and beverage industry
4 January 2012 | By Dr. Till Riehm, EHEDG Subgroup Seals
Plant operation managers are ultimately responsible for the quality of the products they manufacture. Every food item, pharmaceutical, or cosmetic product must be shipped in perfect condition and safe for humans and animals. Neither toxic substances nor microorganisms should be present at levels that could affect the product quality or…
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A new EU fisheries policy: Aligning market forces for conservation
7 July 2011 | By Mogens Schou, Advisor to the Danish Minister for Food
The Common Fisheries Policy (CFP) is up for revision. On approaching the CFP’s 30th birthday, the EU imports an increasing 60 per cent of the fish consumed, excess quantities of our marine food potential is wasted, many fishing communities are economically underperforming and years of successive tightening of fisheries regulations…
