By-products

SEAFOOD

SEAFOOD

European consumers are increasingly open to incorporating seafood sidestream products into their diets, according to new research conducted for Hailia.

15th April 2026

EXCLUSIVE: Sidestream seafood gains consumer support

15th April 2026

SEAFOOD

SEAFOOD

A new global study suggests the fishing industry could dramatically increase the amount of seafood reaching consumers simply by reducing waste after fish are landed.

13th March 2026

Hidden fish losses could feed millions

13th March 2026

AQUACULTURE

AQUACULTURE

A new initiative in Maine is aiming to accelerate the commercialisation of marine biotechnology, bringing together international startups working to transform ocean resources into market-ready products.

11th March 2026

Maine launches blue biotech studio

11th March 2026

OPINION

OPINION

Long before “side-stream valorisation” became common industry language, the core business model of Shiino Foods has been to focus on extracting commercial value from parts of marine animals that are typically discarded…

17th February 2026

From waste to worth: why aquatic by-product optimisation must move up the value chain

17th February 2026

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…

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…

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