Research reveals microplastic content levels in seafood

Levels of plastic contamination has been found in samples of popular seafood such as prawns, oysters and crabs, with the highest content found in sardines, according to University of Queensland research.

Seafood products made from cells should be labeled cell-based

Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term "cell-based" on product labels, according to a Rutgers study—the first of its kind—in the Journal of Food ...

Aquaculture's role in nutrition in the COVID-19 era

Aquaculture, the relatively young but fast-growing industry of farming of fish and other marine life, now produces around half of all seafood consumed by humans. A new paper from American University published today examines ...

Beyond burgers: Asia puts twist on alternative meats

From lab-grown "seafood" to dumplings made with tropical fruit instead of pork, rising demand for sustainable meat alternatives in Asia is spawning creative products to appeal to local palates.

What we found about bacteria that resist antibiotics in seafood

It's important to gain a deeper understanding about the various ways in which humans and animals have been exposed to antibiotics, and the rise in bacteria found in food that's resistant to the drugs. This explains why there ...

Fishmeal developed for sustainable aquaculture

Aquaculture in Sweden could be more sustainable if by-products from industrial feed production were used instead of wild-caught aquafeed, according to studies at the University of Gothenburg.

Confusion at the fish counter: How to eat fish responsibly

It now seems absurd that anyone once believed the ocean was inexhaustible: fish stocks are in dismal shape and scientists say overfishing is a global problem with potentially irreversible consequences to ecosystems and human ...

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