Tuesday, 01 November 2016 00:00

Seafood-based flavour concentrates and aromas

Just a few millilitres of anchovy concentrate are sufficient to transform a neutral tasting stock into an aromatic fish soup. “For a shrimp or anchovy stock the share of concentrate should be about 0.2%. The intense flavour of smoked herring can even be achieved by adding only 0.1% of the concentrate”, Tormod Thomsen, CEO of Firmenich Bjørge Biomarin, informed us.

Eurofins is one of the world leaders in the field of bioanalytical services for animal feed and food. With more than 200 laboratory branches in 39 countries which analyse, inspect and monitor a large number of raw materials and finished products for authorities, organizations and business customers Eurofins aims this year to achieve a total turnover of 2.5 billion euros.

Tuesday, 01 November 2016 00:00

Marine ingredients have huge growth potential

Norway is busy preparing itself for the end of the oil and gas era and is focusing strongly on biological marine resources. The commercially utilizable marine area is six times larger than the country’s land area, and the fish stocks are among the world’s best managed resources. A significant reserve is, however, also to be found in marine by-products that have up to now not been sufficiently used.

Tuesday, 01 November 2016 00:00

Substantial female employment in fisheries

The fisheries sector in Spain has a deep-rooted tradition of women being present in every one of the areas and subsectors of activity, making an essential contribution to the economic and social development of the sector.

Tuesday, 01 November 2016 00:00

Promoting fisheries research and development

The Spanish Technology Platform for fisheries and aquaculture (PTEPA) is a non-profit association that promotes research, development and innovation in the Spanish fisheries and aquaculture sector.

Tuesday, 01 November 2016 00:00

Fishing for tuna responsibly

OPAGAC, the Organization of Associated Producers of Large Tuna Freezers, is making changes in its fishing system with the objective of making fishing a responsible, sustainable industry that responds to the market’s concerns. The organisation is promoting a standard that fully describes the minimum level needed for a responsible fishery.

Tuesday, 01 November 2016 00:00

Breathing new life into an old tradition

Nobody doubts that the Spanish fishery and aquaculture sector is at the cutting edge, of every part of the value chain. The figures confirm it. Spain is the biggest producer in terms of both capture fisheries and aquaculture in the European Union, the second biggest European consumer, and holds the sixth place in the world.

Tuesday, 01 November 2016 00:00

Best practice in fish slaughtering

The Spanish aquaculture sector is developing a set of guidelines for best practice during fish slaughter. While fish welfare will be the focal point the document also addresses worker safety, food safety, and final product quality.

The trade liberalisation undertaken by the European Union in the last years has allowed preferential access to the EU market for major competitors of the European canning industry, whose share of the EU market has been increasing.

Tuesday, 01 November 2016 00:00

New laboratory develops foods of the future

ANFACO started as the Union of Canning Manufacturers of the Vigo estuary in 1904. It grew to include all canning companies in Galicia some years later and today ANFACO-CECOPESCA, as it is officially called following a merger, has 240 members covering fish processors, equipment manufacturers and other suppliers from all over Spain, as well as some international members.

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