Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, 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.
Loki Foods, located in the ‘seafood capital of the world’, is tackling climate change through food. Its first project is a plant-based whitefish alternative boasting an equivalent nutritional profile – without the nasties.
Aqua Cultured Foods has signed an agreement with Swiss hospitality and catering company SV Group to bring fermentation-derived alt seafood to smart fridges, cafeterias, and event venues.
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.
