New research from Singapore has revealed significant rates of pork or lower-quality fish DNA in local seafood products, leading researchers to urge clearer food labelling guidelines and more stringent testing with better technology in the F&B industry.
Charoen Pokphand Foods (CP Foods), the food arm of Thailand-based global conglomerate CP Group, has plans to increase its level of partnership with companies in North America, and will prioritise seafood and new technology in its drive towards this.
Plant-based seafood firm Sophie’s Kitchen is now producing food-grade protein from microalgae, with firm confident it can become a long-term and more sustainable solution to animal and traditional plant-based proteins.
The development of cell-based seafood and meats , and shrimp in particular, should be prioritised in order to meet the protein needs of Asia’s growing, and ageing population, in a healthy and sustainable manner.
South East Asia’s first cell-based clean meat company, Shiok Meats, is aiming to bring animal-, health- and environment-friendly seafood products to APAC and the United States in the name of sustainability.
NGO coalition Human Rights for Migrant Fishers staged a protest in Taipei during the Taiwan government’s recent workshop on combating human trafficking, to highlight the large gap between international standards and that of the Taiwan fishery industry.