The Norway lobster (langoustines; Nephrops norvegicus) constitutes the second most valuable fishery in the UK (£91M first sale). However, Norway lobsters, like other...Read More.
Significant quantities of seafood are wasted due to temperature condition uncertainty in the supply chain. Expiry dates are major drivers of the £320m/29m...Read More.
The production of decapod crustaceans is a key economic driver, with production from both aquaculture and fisheries reaching more than 15 million tonnes...Read More.
Chilled seafood is highly perishable with a short shelf-life. Historically fresh seafood has been kept “at the temperature of melting ice”, i.e., 0°C....Read More.
35% of all post-harvest seafood never makes it to consumer plates (FAO, 2021). This is not only detrimental to food security and fish...Read More.
Microplastics are those small plastic fragments <5mm in diameter that contaminate many aspects of our food-chain. The impact of microplastic uptake on human...Read More.
This SIF Feasibility Study has enabled BlakBear to focus on developing our AI engine to turn BlakBear’s proprietary sensors into a predictive analysis...Read More.
Based on literature and local knowledge, the most feasible shell valorisation streams for Northern Ireland would be in agriculture, aggregates and construction. The...Read More.
Funding from SIF enabled BlakBear to build and deploy sensors that directly measure fish spoilage through supply chains. SIF enabled multiple iterations of...Read More.
Find out what our #SeafoodInnovators achieved during their projects.