From cultivated and plant-based seafood to aquaculture’s evolution, the seafood category offers advancements in taste, texture, nutrition and sustainability as a protein source for a booming global population. FoodNavigator-USA’s free editorial webinar, Future of Seafood, will explore these the evolution of seafood in an hour-long discussion with experts on March 13, 2024, at 11 AM CT.
Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production of meat and seafood alternatives.
Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.
Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate in Brussels this week, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.