The third theme, innovations, will cover the most exciting developments hitting the markets in terms of plant-, land- and cell-based products. As more and more alternatives make it to the market, the question of whether they are competitors or complements to fish and seafood needs to be addressed, says Ms Wedell. Burkhard Gabbe, Managing Director of FRoSTA Foodservice GmbH, reports in this context about “Fisch vom Feld” (Fish from the Field). This is a plant-based fillet which was presented for the first time at the fish international last year. It is already used in mass catering and the food retail trade. There will also be a presentation on cell-based fish products that are produced from cells using innovative biotechnology. “No fish have to die for this food”, says Dr Sebastian Rakers, the Managing Director of Bluu Biosciences GmbH and a pioneer in this field. Unlike meat cells, fish cells are cultivated at room temperature, which saves energy costs. In addition, the less complex tissue structure makes cell-based fish easier to produce.
Participation in the Digital Seafood Meeting will be easy. Anybody who wants to join in can log on to the platform, create a profile, search for potential partners, and arrange virtual meetings. After both sides have agreed, they can start to chat. Registration is free at: www.fish-international-digital-2021.b2match.io