Interviews

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 fish filleting side-streams — including heads, fins and…

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

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

INTERVIEWS

INTERVIEWS

When CJ Jackson invited a group of nine-year-olds to Billingsgate Market to learn about fish, she expected curiosity. What she didn’t expect was blank stares. “I asked them what fish they eat,…

4th November 2025

CJ Jackson: Inspiring the next generation to rediscover British seafood

4th November 2025

NEW HORIZONS

NEW HORIZONS

Seafood is one of the most globally traded food commodities, but also one of the hardest to trace. With complex supply chains spanning oceans, landing sites, processors, distributors and retailers, data often…

9th October 2025

Driving global interoperability: How IFT’s new open-source tool could transform seafood traceability

9th October 2025

INTERVIEWS

INTERVIEWS

The Scottish Ocean Cluster – a new collaborative effort between Seafood Scotland, Industrial Biotechnology Innovation Centre (IBioIC), Opportunity North East, Aberdeenshire Council and Zero Waste Scotland – has already enjoyed significant success…

10th June 2025

Seafood Scotland CEO Donna Fordyce: Cluster will bring more value without adding environmental or social pressures

10th June 2025

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

The seafood industry landscape is changing exponentially, which makes it increasingly crucial that processing equipment and solutions providers and their customers focus on introducing those innovations that will enable the blue economy…

1st April 2025

Innovation-centricity – the catalyst for a brighter future

1st April 2025

PROCESSING & REFRIGERATION

PROCESSING & REFRIGERATION

Launched last year, Marel’s FleXicut Jet is designed to get small-scale, upcoming processors onboard with the same sophisticated technologies that are at the heart of much bigger operations.

1st April 2025

A pathway to smarter fish processing

1st April 2025