Maximizing the utilization of seafood by-products is key for addressing seafood loss and waste during post-harvest. Increasing the retention and repurposing of by-products however requires a shift in market demand and value for by-products.
Fish is an important source of protein, fatty acids, and vitamins, but is highly perishable and easily susceptible to spoilage, especially under hot climate. Markets and their functioning play an important role in reducing FLW...
A Finnish food tech company believes it has a way to get up to 60% more food out of a fish by using the hard tissues in a sustainable and presumably tasty way.
It’s estimated that the equivalent of 10 million tonnes of fish is wasted annually. And accounting for between 3 and 8% of every fish, the skin is a structural material that’s full of protein and...
This paper highlights the critical need for a paradigm shift of current research and development programs aimed at food loss reduction, as demonstrated by findings of a project implemented in Burkina Faso, the Democratic Republic...
