As a source of high-quality protein and naturally rich in valuable nutrients, seafood is one of Europe’s most important food commodities. But as the population grows, how can we meet demand while making seafood more socially, economically and environmentally sustainable?
In 2017, researchers set out to develop new, eco-innovative and transparent seafood production and processing methods.
Over three and a half years, they generated research, tools, and solutions to tackle sustainability, safety, quality and transparency along the whole supply chain of the European seafood industry.
The project especially focused on the nutritional needs of pregnant women, older adults and children – all of whom will also benefit from tailor-made seafood products thanks to the project’s efforts.
For example, researchers formulated novel aquaculture feeds using sustainable natural ingredients to replace traditional fish feed sources. The aim was to produce farmed fish fillets fortified with essential nutrients. They supported improved seafood production by developing technologies to reduce energy and water consumption.
Another innovation related to production is a shortlist of formulas that can be used by producers of smoked salmon and salmon pâté to reduce the amount of sodium in end products while maintaining taste and microbiological safety.
The project tested and validated faster, more effective methods to detect, remove or reduce contaminants.
To encourage consumers to be more aware of the seafood they are eating, the researchers launched a new version of FishChoice, an online tool that provides detailed information on the sustainability, nutrients and potential pollutants of seafood.
In parallel, a cooking competition was held to create dishes using less popular but sustainable species, such as chub, horse mackerel and gilthead seabream.
The project’s work helps boost the popularity of high-quality, sustainable seafood. This could lead to the creation of more scalable markets and an increase in the availability of healthier seafood to improve consumer diets and health.