Insights from Tokyo Toyosu Wholesale Market have helped form a comprehensive study on how COVID-19 affected seafood prices in Japan, providing implications for future policies during a pandemic.
Japan’s decision to release treated wastewater from the Fukushima nuclear disaster could have far-reaching impacts for the APAC seafood sector, especially in terms of negative consumer perception and overall confusion.
Consumer concerns over the rising price of seafood needs to be addressed by the industry before sustainability as a purchase driver play a bigger role.
Heightened consumer awareness of food safety as well as increased demands for convenience in food preparation are driving demand for packaged seafood in the post-pandemic market.
The South Korean government has launched a national campaign to reassure consumers that the national seafood supply will not be impacted by neighbouring Japan’s impending release of wastewater from Fukushima.
The next stage of evolution for the plant-based seafood sector in APAC is likely to come from the sea itself, in the form of proteins from marine-based plants such as seaweed and kelp, according to seafood giant Thai Union.
Manufacturers of plant-based seafood need to ensure they get the sensory experience right if the sector hopes to reach the scope and consumer acceptance that other plant-based meat alternatives have achieved, according to Thai Union.
From sustainability advances to embracing alternative production methods, major players Thai Union and CP Foods, plus alt-protein pioneers Shiok Meats and OmniFoods have shared their exclusive insights on how the industry can meet Asia’s seemingly insatiable...
E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.
Broken-down microplastics have been found in blue mussels and water within the intertidal zone at some in southern Australia’s, sparking fears they are now finding their way into food supplies.
The Japanese government has introduced a new national fishery policy to promote efficient industrialisation and revitalisation for the local industry in view of the many challenges the one-prosperous sector has faced over the past several years.
Supermarket-bought imported seafood has been identified as the main source of seafood adulteration in Singapore, with calls for new technology to tackle the problem.
Amid dire warnings for the future of Japan’s ‘traditional’ seafood industry, a Canadian artificial intelligence firm is seeking to launch its traceability tech in the country after winning a coveted trade contest.
Seafood multinational giant Thai Union is using the principles of forensic science to prevent food fraud, leveraging on DNA technologies to provide traceability and authentication for its seafood products.
Hong Kong-based plant-based meat – and now seafood – firm Omnimeat has just launched a product range with a focus on versatility to fit in with local Asian and other cuisine options, in addition to its first ambient product.
Hong Kong’s cultivated meat biotechnology firm Avant is aiming to produce its first cell-based fish maw and fillet products for consumption by late 2022, and wants products to be commonplace in supermarkets by 2025.
Japanese seafood firms have been urged to employ strategies where sustainability and financial profitability are linked in order to counteract downward industry trends and avoid both environmental and financial failure.
Global seafood giant Thai Union has pinpointed traceability to be the ‘backbone of sustainability’ in its upcoming sustainable seafood strategy, SeaChange 2025, with a strong emphasis on tech transformation.
The United Nations Food and Agriculture Organisation (FAO) is targeting seafood production improvements in the Asia Pacific region to keep prices affordable and prevent sustainability crises similar to those seen in land agriculture.
Australian seafood purchasers such as food firms and retailers will benefit from the development of portable X-ray based traceability technology, which will deliver faster results and skip the need to bring samples for laboratory testing.
Human bacterial pathogens, plastic, kerosene, paint, talc and even milk powders were some of the contaminants found in oysters collected in Myanmar, a new study reveals.
New Zealand food exports of traditionally strong-performing products such as seafood and dairy are expected to take hits in the coming months in the wake of the COVID-19 pandemic outbreak due to transportation challenges and weakened demand from key markets.
The recently-ratified EU-Vietnam Free Trade Agreement (EVFTA) has seen major gains in food trade for both sides, particularly in rice and seafood for Vietnam as well as alcohol and meat for the EU.
New Zealand’s trade with China has suffered some heavy hits since the novel coronavirus outbreak began, with the meat and seafood sectors affected worst of all, although dairy has managed to remain stable.
Dubai-based B2B e-commerce platform Seafood Souq is intensifying expansion into UAE and new markets in GCC this year on the back of new traceability technology called ‘SFS Trace’.
China is increasingly importing more meat, palm oil and seafood due to the impact of African swine fever (ASF) outbreak, which led to the mass culling of large numbers of its domestic herd.
New research from Singapore has revealed significant rates of pork or lower-quality fish DNA in local seafood products, leading researchers to urge clearer food labelling guidelines and more stringent testing with better technology in the F&B industry.
Singapore-based Eachmile Technologies has developed Fishcoin, a blockchain-based traceability system that it believes can increase the stability and security of the seafood industry.
Charoen Pokphand Foods (CP Foods), the food arm of Thailand-based global conglomerate CP Group, has plans to increase its level of partnership with companies in North America, and will prioritise seafood and new technology in its drive towards this.
Plant-based seafood firm Sophie’s Kitchen is now producing food-grade protein from microalgae, with firm confident it can become a long-term and more sustainable solution to animal and traditional plant-based proteins.
The development of cell-based seafood and meats , and shrimp in particular, should be prioritised in order to meet the protein needs of Asia’s growing, and ageing population, in a healthy and sustainable manner.
South East Asia’s first cell-based clean meat company, Shiok Meats, is aiming to bring animal-, health- and environment-friendly seafood products to APAC and the United States in the name of sustainability.
NGO coalition Human Rights for Migrant Fishers staged a protest in Taipei during the Taiwan government’s recent workshop on combating human trafficking, to highlight the large gap between international standards and that of the Taiwan fishery industry.
More than half of roasted ‘Xue Yu’ fish fillets sampled in China were found to have been incorrectly labelled, revealing once again the high level of food fraud in the country.
A senior government official has brushed off suggestions that fish and shellfish captured in UAE waters have been affected by pollution and unsafe for consumption.
The world’s biggest full-cycle commercial kingfish producer is preparing to launch a global campaign to introduce the fish typically used in sashimi to a broader market.
The Ministry for Primary Industries (MPI) in New Zealand has warned people not to eat certain brands of chilled oysters as they may be contaminated with norovirus.
Whilst smaller scale sustainable fishing practices protect the oceans from depletion of marine life, they are vastly more detrimental to the environment, say researchers
PFP Group, a major Thai frozen-seafood processor, expects to open a halal food factory in Malaysia after it concludes negotiations with an unnamed local partner.
KKR has invested US$100m in China’s biggest aquatic feed manufacturer at a time when the consumer freshwater and seafood market is growing faster than other protein segments in the country.
An Australian seafood is hoping to receive a world first with Marine Stewardship Council certification for its mahi mahi, while also becoming Australia’s first tuna fishery to enter assessment to the MSC sustainable fisheries standard.
Pingtan Marine has announced a deal with one of China’s largest government-backed food enterprises to expand its reach in the country’s growing fish products market.
The New Zealand government has announced that it will support a seven-year, NZ$26m initiative to boost aquaculture by selectively breeding New Zealand greenshell mussels for the first time.
Alliance Tuna International Inc. has entered into a joint venture with New Zealand’s Prime Foods Ltd and has a new subsidiary in General Santos City to import and process salmon.
Vietnam has announced that seafood exports have risen during the
first four months of the year, despite ongoing trading difficulties
with the US, Tom Armitage reports.
