Articles Tagged with ''seafood''

Made from European organic seaweed, fava bean and pea proteins, SAL-NOM offers an authentic sea flavor without the use of soy and wheat.

Cultivated meat and seafood will soon be taste tested under limited conditions in the country in nan agreement passed by the Dutch House of Representatives in 2022.

The company will use the fresh money to drive regulatory approval of its first products, expanding research work and initiating pilot production.

Michelle Wolf, cofounder and chief executive of New Wave Foods, describes how industry culture, innovative solutions and a thriving market paved the way for New Wave Foods to make an impact from coast to coast.

The company’s bioprinting and bioink technologies are a production platform for structured hybrid and cultivated products that can facilitate various species, companies and industry players.

The companies have entered a partnership for ISH Co.’s product distribution.

Last November, the U.S. FDA announced that it had completed an evaluation of UPSIDE Foods’ cultured animal cell foods and had “no further questions at this time about the firm’s safety conclusion.” While the FDA pointed out that there were still other regulatory hurdles to overcome for cell-cultured foods could be brought to market, namely from the USDA and FSIS, the announcement was seen by many as an important step in adding another option to the alternative protein space—one of a number of trends involving alternative protein in the past year. 

The grant for Purdue University is for a zero-waste food production system designed to convert nutrient-rich waste into energy for system operation and high-value bioproducts.

The company says the buildout is the final step to commercialization for its plant-based seafood.

The demand for seafood protein is anticipated to grow profusely, as is the consumption of seafood, which is influencing the global market outlook for the aquafeed and aquaculture additives industry.