By-product solutions

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

The global shrimp industry is built on efficiency, scale and export-driven growth. Yet behind every tonne of shrimp that leaves a processing plant lies a substantial and largely underutilised resource: heads, shells and processing residuals that represent both a financial…

23rd January 2026

From waste to wealth: Why full utilisation could redefine the shrimp industry

23rd January 2026

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

Across global biotechnology and food production systems, vast volumes of biological material are generated every day that never reach consumers. In many cases, these side-streams are treated as a problem to be managed rather than a resource to be developed.…

23rd January 2026

Turning what’s left behind into what comes next

23rd January 2026

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

As global seafood demand rises and pressure mounts to make better use of marine resources, Finland’s Hailia is rethinking what many consider “waste”. The seafood tech company has developed an innovative process to transform…

23rd January 2026

Seafood side-streams – the next superfood?

23rd January 2026

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

When the 100% Great Lakes Fish Initiative first began, its focus was deliberately narrow. Lake whitefish – commercially important, widely distributed, and ecologically comparable to Atlantic cod – was chosen as a…

23rd January 2026

From waste to value: How the Great Lakes are reimagining the future of fish

23rd January 2026

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

Seafood is essential to food and nutrition security, supplying nearly 20% of animal protein to over 3 billion people. As the global population grows, seafood consumption is likely to double by 2050,…

23rd January 2026

From fish waste to future wealth: Namibia’s fisheries collaborate on sustainable innovation

23rd January 2026

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

With funding finalised for a new strategic plan that will steer the Iceland Ocean Cluster’s work for the next three to five years, CEO Alexandra Leeper says the organisation is now primed…

23rd January 2026

Accelerating the push for zero-waste seafood

23rd January 2026

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

As Scotland’s seafood industry braces for what many expect to be a difficult 2026, the Scottish Ocean Cluster is entering a decisive phase of its own development. After two years of groundwork,…

23rd January 2026

Scottish Ocean Cluster sharpens focus as it heads into a pivotal 2026

23rd January 2026

AQUACULTURE

AQUACULTURE

Using 100% of each fish caught or farmed is a “moral obligation”, according to Petra Weigl, Managing Director of Regal Springs Europe and Global Head of the company’s Natural Additions Division. It’s…

29th January 2025

‘Know your fish, understand your side-stream potential’

29th January 2025

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

Fish waste is a significant issue in aquatic food systems. It impacts not only economic efficiency and profitability but also environmental sustainability and food security. Reducing waste is essential to optimise the…

29th January 2025

Harnessing the power of fish waste – creating solutions in Kenya

29th January 2025

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

Aquaculture and fisheries are two sectors of the seafood industry that make critical contributions to range of areas – from nutrition and local economies to the cultural life of coastal communities around…

29th January 2025

High-value collagen from fish by-products

29th January 2025