Page 23 - FoodFocusThailand No.225 December 2024

SPECIAL FOCUS

Improve seafood transparency and the cell, maintaining texture, taste, and nutrients while extending shelf
sustainability with third-party certifi- life. These freezing techniques effectively help reduce losses in the
cation programs seafood process.
The seafood industry is increasingly prioritizing sustainability
and traceability. Eco-labels like the Marine Stewardship Seek to unlock the economic value of seafood
Council (MSC) and Aquaculture Stewardship Council (ASC) by-products
are gaining popularity, driving demand for sustainably With evolving consumer demands, reducing food waste and adding
sourced seafood. Traceability systems are crucial for ensuring value to byproducts—such as seafood—has become essential. For
food safety, combating illegal fishing, promoting sustainable example, at Kasetsart University’s Food Innopolis, researchers are
practices, building consumer trust, and streamlining supply exploring the extraction of chitin from shrimp shells, which are rich in
chain efficiency. Stricter regulations, such as the US FDA’s proteins and biopolymers, for diverse applications. Similarly, traditionally
Food Traceability Final Rule, further emphasize the underutilized fish byproducts, like heads, bones, fins, and tails, are
importance of traceability. By adopting robust traceability now being transformed into valuable products such as fish oil instead
systems, the seafood industry can enhance its reputation, of fishmeal to increase their market worth. Additionally, the extract can
protect the environment, and meet the growing demand for also be used as an ingredient in various types of food, such as squid
sustainable and transparent seafood products. head extract used to season and coat peanuts, or shrimp shell extract
used to coat snacks. These solutions are an approach to adding value
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Implement innovative technologies for and effectively reducing waste in the seafood production process.
sustainable freezing in seafood Even in challenging economic times, consumers continue to
Sustainable freezing technologies are enhancing seafood prioritize seafood in their diets. Technology is transforming the seafood
preservation by improving quality, reducing waste, and industry by streamlining processes, reducing costs, and enhancing
supporting environmental goals. Methods like isochoric sustainability. By embracing these opportunities and tackling the
freezing could cut energy use by as much as 6.5 billion challenges ahead, modern seafood manufacturers can build consumer
kilowatt-hours each year while reducing carbon emissions trust while also contributing to the protection of the environment for
by 4.6 billion kg without requiring major investments in new future generations.
equipment or production . Additionally, ice-structuring
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proteins (ISPs) prevent the formation of large ice crystals in
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