Ray, Fish of the Year 2021
Rye will be "fish of the year 2021" in Flanders. VLAM is setting up a promotional campaign around this fish species, with remarkably many nuances and facts. Again, ILVO determined the sustainability of the "fish of the year".
50th Western European Fish Technologists Association (WEFTA) Conference
The theme for this year's conference is "Innovation & Biorefinery in Seafood Production and Processing" and we invite you to submit presentations under the following six important research areas in this blue biotechnology sector: Micro and macro algaeSustainable aquaculture techniques and its impact on product qualityInnovative seafood processing
The aim of WEFTA is to be an important platform in Europe for institutions engaged in fish processing, applied food science, aquaculture, seafood technology, health effects of seafood consumption and consumer studies. WEFTA aims at improving safety and quality of seafood on and from the European and other markets through research within this area.
This is partly due to limited cultivation knowledge (varieties, bacterial inoculum, cultivation mechanization) and partly due to the lack of a local chickpea processing chain.
Building a local chickpea processing chain
This makes subsequent pilot-scale processing experiments unfeasible. In other cases, new alternative protein sources in the exploratory phase of primary production are also only available in very small amounts for further testing and analysis.
Small-scale innovative food processing equipment
Useful infographics on the status of important fish stocks for Belgian fisheries.
ILVO and VLIZ publish for the first time a series of summary infographics on fish stocks relevant for the Belgian fishing fleet.
The processing of these food losses will be done with the technology available at the many niche companies in Flanders.
Processing food losses via the social economy
Unique protein processing line helps companies get started with innovative proteins
Jo Brouns opened the protein processing line with 20 new devices at the Food Pilot. The infrastructure allows food companies and researchers to test out the entire process from raw alternative protein source to pure ready-to-eat protein ingredient on a pilot scale.
Turning under-utilized fish (products) into valuable, profitable feed additives using a silage technique.
Fish heads and cutting residues from the fish processing companies, as well as landed substandard fish which may not be sold for human consumption, can be processed with higher quality and more sustainably than has been done so far.
Research approachVeggieChain develops innovative processing strategies for vegetables, aiming to maximize the preservation of taste, color, odor and health-related components. The project provides the necessary scientific and technological basis around 'processed vegetables' as healthy and quality products.
Evaluation of food quality throughout the vegetable processing chain