Seafood

Seafood is major source of protein for the global population and consumption is only expected to rise in the next 10 years, with increasing demand from limited supply set to drive up prices, particularly in premium markets.

Internationally the volume of seafood produced in capture fisheries has remained stable for the past five years, at around 90 million tonne, while aquaculture production has steadily increased and now provides more than 40% of total global seafood volume and expected to rise to 55% by 2020.

Increased environmental guardianship of wild capture is key to maintaining access to premium markets. In these markets, consumers are demanding better management of stocks to prevent overfishing and the use of more selective fishing techniques to reduce the impact on non-target species. Delivering seafood of consistent quality and ensuring food safety is also vital.

Our science is is delivering new capabilities to the seafood industry to secure higher percentages of target catch and ensuring that each catch reaches the ship in the best possible condition. We are also developing new processing and preservation technologies to enhance the quality, safety and storage characteristics of seafood products. Our research is improving market access and export returns by ensuring products surpass regulatory requirements with sufficient shelf life to reach international markets in premium condition.

Our research is also using by-products from the catch and identifying, extracting, purifying and modifying biochemical compounds for use in food, nutraceutical and biomaterials applications to create new added-value marine-based products. 

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