Nestle to launch plant-based ‘tuna salad’ in big alternative protein push
The company's CEO, Mark Schneider, said Thursday he hopes plant-based meat and fish substitutes would breathe new life into its prepared dishes division
Frosta launches vegan ‘fish alternative’ for foodservice
The firm will launch three new products in May, sold to German foodservice at first
IPNLF ups commitment to rid oceans of ghost fishing gear
The International Pole & Line Foundation will join forces with the Global Ghost Gear Initiative to rid the oceans of ghost fishing gear, it said
How will the face of UK seafood retail change after Brexit?
"Hopefully, by 2030, we’ll have ticked all these boxes; we’ll have sustainable, ethical, legal and traceable seafood as the norm" - Mike Mitchell, M&S fisheries advisor
Plant-based seafood seller threatens organizers with lawsuit after being barred from Boston show
A draft legal complaint from the manufacturers of the seafood substitute TUNO also asks the court to enjoin the Boston seafood show from proceeding 'until this controversy is resolved'
Nutreco sees RAS aquaculture ‘feeding the future’
Nutreco has invested in Kingfish Zeeland, and is aiming to take share in Chinese salmon project; RAS is one of the more advanced tools for 'feeding the future', it feels
‘Faux-fish’ firms eye UK retail market
Fresh from winning investment from General Mills, Good Catch has launched its first 'tuna' products in Tesco, while Sophie's Kitchen is looking at new production facilities in the UK
Nutreco enters cell-based seafood, meat arenas
'Mosa Meat and BlueNalu are developing very exciting technology...A future opportunity for Nutreco may include becoming an ingredient supplier to the cell-based protein industry'
BlueNalu chef cooks up cell-raised amberjack for investors, global partners
'We are now ready to focus on our next phase of growth to increase production volume' -- Chris Dammann, BlueNalu's chief technology officer
Cell-based seafood producer BlueNalu adds two to team
The new hires include a corporate chef, Gerard Viverito, as well as a director of corporate development and strategic partnerships, Greg Murphy