Mitchell Lench, founder of Ocean’s Balance, believes that working closely with corporate food and pet food companies, rather than creating novel consumer-focused products from scratch, could be a ticket to success for the West’s seaweed sector.
Following a scathing appraisal of the industry, renowned ecologist, author, and research professor Carl Safina explains his views on contemporary aquaculture, and outlines changes he believes necessary for it to attain true sustainability.
In Bangladesh, public opinion holds strong that frozen seafood is inferior to its fresh counterparts, however, as Zubair Khan explains, this is often not the case.
Kelp culture is still in its infancy in Alaska, but Evie Witten of the Kachemak Kelp Hub has plenty of ideas to unlock the market potential of the world’s fastest-growing seaweed.
Although both macro- and micro-algae have an impressive range of health and wellness benefits, producers and processors can’t just sit back and assume buy-in from consumers, as a new report highlights.
A new collaboration between one of the West’s most advanced seaweed technology providers and one of the sector’s most effective product developers could help the nascent industry reach critical mass.
Reducing the harvest weight of tilapia is proving commercially astute and boosting food security in Africa – according to the continent’s largest producer, Victory Farms.
