Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.
Joining a host of other companies seeking to highlight their green bona fides, Omega Protein Corporation has released its first corporate sustainability report. It’s not just about fishing; the report looks at the company’s energy and water usage and...
Global fish consumption has reached its highest ever level of about 17 kg per person on average, supplying more than 3bn people with at least 15 per cent of their average animal protein intake, according to a new report from the Food and Agriculture Organization...