Fish collagen has been under considerable academic and commercial focus recently and has become increasingly popular, particularly in the cosmetic and healthcare industries. Apart from its benefits for skin health, fish skin collagen is also used...

The Food loss and waste in aquatic value chains project will feature in a dedicated session during the UN Oceans Conference on 9 June at the Whale Pavilion in Nice, France

Climate change has altered fish production and heightened the occurrence of underutilized fish. This study explores the role of underutilized fish in Japanese cuisine, identifies key challenges, and highlights best practices in food manufacturing and...

“Le Spine” (fish bones) is the new tasting menu launched by Moreno Cedroni, chef at La Madonnina del Pescatore in Senigallia. This gastronomic journey is based on an ingredient typically discarded and transformed into various...

Reducing food loss and waste (FLW) is critical to finding global solutions to the triple challenge of feeding a growing world population, ensuring the livelihoods of households along the agro-food supply chain, and delivering on...