The European initiative 'Seafood Age' covers from fishing to packaging and intelligent labeling to ensure quality and safety
A European project aims to develop a sustainable food from bons and fish skin
Friday, May 17, 2019, 04:00 (GMT + 9)
A European project coordinated by the Higher Council for Scientific Research (CSIC) aims to develop a food of sustainable marine origin ready for consumption, from the use of discards from fishing, algae and other ingredients obtained from fish, like skin, spines or muscle waste.
With the name of 'Seafood Age', this project will cover the entire food value chain, from fishing to packaging and product labeling.
The partners of the project, funded by the European program Interreg Atlantic Area with two million euros, met today at the Marine Research Institute of Vigo to present it.
As part of the European Union’s Cohesion Policy, Interreg Atlantic Area supports transnational cooperation projects in 36 Atlantic regions of five countries: France, Ireland, Portugal, Spain and the United Kingdom ►
This project was born as a result of the community rule that prohibits unwanted fish caught being thrown overboard (the so-called discards, either because they are not subject to quota, because they do not comply with the legal size or are not commercially attractive for the industry. ). This is a regulation that entered into force on January 1, 2016 but with the objective of being introduced progressively and by fisheries.
"The aging of the population supposes a great socio-economic challenge, and for it to be healthy it requires an adequate diet", explains CSIC researcher Eva Balsa-Canto, of the Marine Research Institute of Vigo. "Marine foods offer essential nutrients for a healthy diet, but they are not always accessible," he adds.
The Seafood Age project: Intelligent and eco-innovative fishing processes and products for healthy aging has the participation of 14 partners and 6 associates from several countries: Spain, Portugal, France, the United Kingdom and Ireland.
The food that is sought with this initiative coordinated by the CSIC is to achieve a healthy aging, because "marine foods offer essential nutrients for a healthy diet, but they are not always accessible", according to Eva Balsa-Canto. "The aging of the population is a great socio-economic challenge, and to be healthy requires an adequate diet," he adds.
For this reason, "the 'Seafood Age' project will adopt the circular economy to develop marine foods aimed at healthy aging, to produce new eco-packaging and generate an intelligent label to achieve maximum quality and safety, and a minimum loss of food" , the researcher details.
The project has the participation of 14 partners and 6 associates from several countries: Spain, Portugal, France, United Kingdom and Ireland.