Seafood covers the gamut of issues: health - through consumption of poly-unsaturated fatty acids and dangers - through potentially increased consumption of heavy metals; questions about sustainable sourcing; and big issues around new product development to make fish and shellfish (molluscs) more acceptable to consumers. Don’t waste time fishing around for essential information when you can get it from one informed source.
Coombe Fisheries has doubled its processing capacity and created 27 new jobs with a new £4M seafood packing, freezing and storage facility in Barnstaple, Devon.
Young’s Seafood boosted sales of its brand by 21% in the chilled food category in the past year and has announced plans to expand its chilled range, with new innovation,...
The food industry cannot be seen as truly responsible and sustainable until it stops wasting so much of the food it produces, according to Iglo Group.
Young’s Seafood has called for more organisations to sign up to new voluntary codes designed to make it easier for shoppers to choose sustainable fish.
The Ryder Cup provided a “perfect platform” to showcase Scotland’s food and drink to more than 45,000 visitors from 75 countries on each day of the three-day golf tournament between...
The return of mackerel to the Marine Conservation Society (MCS) ‘fish to eat’ list has been welcomed by the Scottish mackerel processing industry.
A 9% fall in the value of fish landed at Scottish ports last year represented “a startling drop”, according to the Scottish Fishermen’s Federation (SFF).
Alan Stewart started his role as chief financial officer of Tesco three months earlier than planned, this week, after the retailer launched an investigation into the board overstating its half-year...
Food fraud is rife in fish and chip shops, with one in six fish samples bought differing from what had been ordered, according to sampling conducted for consumer group Which?
Hull-based fish merchant F Smales & Son is creating six jobs as it sets up a new 5,574m2 depot to help distribute frozen fish.
Unique Seafood aims to boost sales and expand storage capacity with the help of a £2.8M package it negotiated with Barclays bank.
Seafood industry bosses have developed a seafood traceability and financial tool in response to industry concerns about food fraud.
Concerns over food safety have forced 10 food and drink businesses to recall batches of their products to prevent harm to their customers, since May 2014.
Jonas Seafood will treble its turnover this year to more than £2M after £210,000 was pumped into the business last year, md Kevin Jonas has said.
Scottish rope-grown mussels were highlighted as one of the most environmentally friendly ways of producing protein in a BBC Horizon programme on August 20.
Thousands of British food manufacturing jobs and millions of pounds worth of exports are threatened by Russia’s ban on food imports.
Enzymotec has launched a new premium fish oil-based omega-3 product.
Seafood manufacturing heroes are invited to apply for this year’s Food Manufacturing Excellence Awards (FMEAs) – the Oscars of the food and drink manufacturing industry.
A Cornish smokery nets £85,000 extra a year from a single 50kW wind turbine it installed in November 2012, according to its md Jon Short.
Salmon waste could help treat famine victims thanks to novel technology – currently being trialled by Loch Duart – that can extract edible proteins from the leftovers.
Consumers could be put off eating fish, if new EU rules governing the labelling dates of frozen fish are not better defined, the British Frozen Food Federation (BFFF) has warned.
Entries for the 2014 Food Manufacturing Excellence Awards close on July 31. Don’t miss your chance to be a star. Enter online at www.foodmanwards.co.uk
Young’s Seafood has outlined the next steps in its chilled food strategy, with the firm planning investments in two centres of excellence at its Fraserburgh and Marsden Road sites.
The British Retail Consortium (BRC) is to produce guidelines for its members to tackle modern slavery and other human rights abuses, after a Mori poll revealed overwhelming support for ethical...
Food firms are revisiting smoked flavours, working with different varieties of wood to bring fresh experiences to consumer taste buds, according to Carlos Diaz, food director at Food Innovation Solutions.