Aker BioMarine gets US approval for new krill dietary supplement
Aker BioMarine, part of Norwegian billionaire Kjell Inge Rokke's Aker Group, aims to have the first sales of products in 2024
Chilean salmon, fishmeal, oil exports keep on rising, boost total sales up 15% in July
Chilean fish and seafood exports increased to $788m in July, up by 15% year-on-year
Rise in Chile’s seafood sales to Brazil, China, Russia offset drop to US, Japan in H1
The US and Japan still ranked first and second, respectively, during the period, with sales totaling $1.6bn and $531m
CEO blasts Peruvian gov’t ‘bad decisions’ after exploratory anchovy fishing announced
'The logistics behind this decision are enormous' -- Pablo Trapunsky, CEO of Pesquera Diamante, one of Peru's largest fishmeal producers
Peru authorizes exploratory anchovy fishing
The Peruvian government has authorized exploratory fishing of anchovy in the North-Central zone for up to 10 days, after the season was halted in June due to El Nino
‘Acute’ fishmeal shortage to spur record prices in H2, says analyst
The cancellation of Peru's anchovy fishing season in June due to El Nino conditions will lead to acute shortages and record high prices for fishmeal and fish oil in the second half of 2023, according to industry analyst Gorjan Nikolik
Peru fish landings down 89% with anchovy catches for fishmeal, oil almost nonexistent
Peru saw an 89% y-o-y decrease in fish landings in May, mainly due to almost no catches of anchovy intended for fishmeal, which fell by 99.3%
Peruvian superprime fishmeal prices in China surge past $2,600/t
The hot market for fishmeal in China shows no signs of cooling with prices for the marine ingredient rising again this week
El Nino phenomenon to cause losses of $600m in fishmeal exports, says Produce
Fishmeal prices are hitting their highest levels since March 2015
Aquafeed industry looks ‘desperately’ for alternative ingredients to meet growing demand
The aquaculture industry continues to seek new alternatives to existing ingredients for fish feed, according to experts at May's Blue Food Innovation Summit