All By-product solutions articles
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News‘Know your fish, understand your side-stream potential’
Regal Springs’ Petra Weigl shares insights from the world’s leading tilapia producer’s full fish utilisation journey
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NewsHarnessing the power of fish waste – creating solutions in Kenya
With sustainability and resource optimisation more crucial than ever, one entrepreneur is making great strides in the blue economy
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NewsHigh-value collagen from fish by-products
A researcher in Australia hopes to add value to the global seafood industry by reducing the amount of waste from fisheries and fish farms and extracting a key protein
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NewsRevolutionising fishing – the valorisation of waste and by-products
A new EU-funded project is turning waste products from the industry into a series of valuable resources
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NewsHealthy returns from by-product pathways
Recent industry discussions demonstrate that an increasing number of blue-food-based biomed ventures are transitioning from innovative ideas to market-ready solutions
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NewsWaste not, want not
The Great Lakes St Lawrence region is determined to optimise the value and utilisation of its commercial fishery
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NewsAn innovative new use for shrimp waste
Turning the shells of shrimp into chitin brings significant benefits
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NewsUpcycling to expand the food mix
Norwegian researchers are working to develop new hybrid foods that combine plant-based proteins with fish by-products and other novel ingredients
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NewsFrom problem to solution
Increasing small-scale fisheries incomes is about raising the value that fishers can get from their work, says the FAO
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News‘The world needs protein’
Oregon’s new zero-waste fishmeal plant has been built to fully-utilise local fishery resources
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NewsHealing powers
Seafood by-products are making huge contributions to sectors such as food, feed and even medicine
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NewsPotential aplenty
There are endless opportunities for seafood by-product utilisation, Matís’ Jónas Viðarsson tells WF
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NewsViewpoint: What’s landfill material in other countries is creating $110m in Iceland
Icelanders have created a business culture of making use of the whole fish
