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Global Protein Developments: What are the Implications for the Meat Industry ?
Global protein demand will increase by a factor of 3.5 over a 50 year period, namely from 1980-2030. Poultry will show the biggest increase in demand, followed by eggs, with seafood and beef having the lowest increase in demand, writes Stuart Lumb....
Exploring New Techniques for Smoking Fish
Researchers of the Universitat Politècnica de València have developed a new technique based on the use of water vapour permeable bags for fish salting and smoking....
How Much Omega-3 Should be Consumed in a Week?
Ninety-six per cent of adults do not know the recommended amount of omega-3 fat they should have in one week, says Fish is the Dish, the consumer face of Seafish, the industry authority on seafood....
Meat Species in Pet Foods - Not All Brands Follow Regulations
Although regulations exist for pet foods, there is growing evidence that products could be subject to food fraud....
Growing Opportunities for Premium Shellfish in China
China is the world’s largest seafood market and, according to Rabobank, within a decade has the potential to become a €14.6 billion seafood import market, writes Alan O’Brie from the Shanghai Office of Bord Bia – Irish Food Board....
Rising French Oyster Prices Compensate Mortalities
China has nearly 80 per cent of the global production of oysters, according to figures produced by the Food and Agriculture Organisation of the United Nations....
What Causes Melanin Pigmentation in Salmon Fillets?
A PhD project carried out at the Norwegian School of Veterinary Science has examined the unwanted discoloration, or melanin "black spots", of muscle fillets from farmed salmon....
Spicing Up Fish Fillets with Science
Scientists are seeking to improve the health benefits of rainbow trout by using dietary coriander oil along with vegetable oil to improve fatty acid composition in the fillet. ...
Aqua Nor 2013: The Growth of Organic Fish Production
There is a growing demand for organic seafood around the world. While some will question the economic feasibility of producing organically, organisations and farmers at Aqua Nor 2013, in Trondheim, Norway, discussed how organic aquaculture has grown and...
Why Fish is So Good for You?
Scientists of Friedrich Schiller University Jena and Jena University Hospital have decoded the antihypertensive impact of omega-3 fatty acids on a systemic level and they have also described the underlying molecular mechanisms for the first time....
Use of Antimicrobials to Extend Shelf Life in Fresh Catfish Fillets
Extending the shelf life of fresh catfish fillets would make it possible for catfish producers to increase the length of time in the supply chain and make it more feasible for processors to produce fresh, never-frozen, tray-packed products that can be...
How to Optimise Colour in Tuna?
The high value of fresh tuna is largely attributed to the red colour and firm but tender texture of the thin pieces of raw flesh served as sushi or sashimi. A range of factors has been reported to affect the colour and visual appearance of the tuna flesh,...
Bringing Fish Processing Back to Norway
Researchers aim to make it just as economic to process fish in Norway as to send them to China....
Farmed Fish: A Major Provider or a Major Consumer of Omega-3 Oils?
Fish and other seafood products are getting more and more attention among consumers due to its health benefits. These benefits are in particular linked to the valuable long chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid...
Why Fish is So Good for You?
Scientists of Friedrich Schiller University Jena and Jena University Hospital have decoded the antihypertensive impact of omega-3 fatty acids....
 
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