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Devices that produce nanobubbles are becoming increasingly popular in a range of aquaculture operations, with a growing number of studies supporting their value – both in improving production and in reducing the environmental impact of the industry.

India Boyer is a dealflow manager at Hatch, a role that involves finding – and tracking – emerging startups across the aquaculture value chain, looking to forge possible investments and partnerships. She is also currently in the process of recruiting participa…

Instead of treating and discarding wastewater from food processing, Mark Rottmann, CEO of iCell Aqua, is integrating it with RAS – bringing the industry closer to achieving zero-waste and fully circular protein production.*

In order for the seaweed industry to thrive and grow sustainably, it needs to be self-sustaining and market-driven, not reliant on the possibility of blue carbon credits, according to Briana Warner, CEO of Atlantic Sea Farms.

The plant-based seafood segment is moving far beyond soy and corn-based substitutions and can now offer seafood lovers the same taste and experience as the "real thing", according to Monica Talbert, CEO of the Plant-Based Seafood Co*.

Up to 10 percent of the global salmon supply could be produced in offshore systems by the end of the decade, according to a new report published by Rabobank today.

Building a shrimp farm in Florida has been rewarding and frustrating in equal measure for Robins McIntosh of Charoen Pokphand Foods, but the experience has taught him a great deal.

A new range of off-bottom cultivation techniques, backed by positive reports and state incentives, is beginning to supplement traditional oyster farming methods in Louisiana.

Dr Claude Kaplan, IP expert and director at Hatch Innovation Services*, discusses some of the issues and opportunities relating to patents in land-based salmon farming.

Paul Shapiro, CEO of The Better Meat Co, believes that mycoprotein fermentation will give the plant-based seafood sector a whole host of ingredients for their edible offerings, while making the global food system more sustainable.