BettaFish’s Post

How do we manage our agri-food ecosystem such that we would still be able to feed our growing population with affordable, healthy and nutritious food and optimizing the utilization of the natural resources so that the next generation will still enjoy the same resources and ecosystem in the future?

For Food’s Sake is back in 2025! Here’s your opportunity to lock in your spot in advance by taking advantage of special early bird offer - purchase a Platinum ticket by July 31 and save up to 20% on pricing. Hosted by Future Food Systems (#FFSCRC), For Food’s Sake offers a vital platform for agrifood stakeholders to forge dynamic partnerships, paving the way for collaborative ventures and the exploration of fresh opportunities. Held over two days in Coffs Harbour, For Food’s Sake will commence on 27 February and conclude on 28 February 2025, with the theme for the event revolving around collaboration, igniting discussions on pivotal topics to further propel Australia's agrifood sector forward. Key focuses include waste valorisation, circular economy, planning and policy setting, value-adding, automation, food security, and other critical aspects to strengthen local economies. To learn more and to purchase a ticket, visit: https://lnkd.in/gkVtDh95 #FFS25 #collaboration #agrifood #futurefood #coffsharbour James Krahe | Anthony Battaglia | Cordelia Selomulya | University of New England (AU) | Western Sydney University | UNSW | Murdoch University | Charles Darwin University | QUT (Queensland University of Technology)

Indoor Farming in Spain? 20% less Energy consumption in production and more examples how #SiemensXcelerator helps to increase sustainability… 🍎 Spain, often celebrated as the “fruit and vegetable garden of Europe,” faces new demands for higher quality and flexibility in its food & beverage industry. How are businesses responding? Watch Agustin Escobar and Eduardo Bartolome unpack the sector's challenges and highlight success stories from Ekonoke, Deoleo, and Coca-Cola Europacific Partners on their journeys towards efficiency, resilience, and sustainability. Read more here: https://sie.ag/3fEBCE

Frosty Innovations: Ecofrost Belgium’s Bold Step Towards Sustainable Frozen Food Production #FrozenFood #Sustainability #Innovation #EcofrostBelgium #CôtéC #Peruwelz #Belgium #FoodProduction #EnvironmentalImpact #EconomicDevelopment In a strategic move set to reshape the frozen food production landscape, Ecofrost Belgium, operating under the banner of Côté C, has unveiled its ambitious investment strategy for Peruwelz, Belgium. This initiative underscores the company’s unwavering commitment to innovation and sustainability, signaling a paradigm shift […] https://lnkd.in/evcMWpie

Did you know that the almonds produced in the Iberian Peninsula, also called Iberian almonds, meet the most demanding standards in the world in matters such as food safety, quality and, above all, environmental sustainability? Our almonds are a product: ✔️ Safe: under European standards ✔️ Healthy: with beneficial properties for the consumer ✔️ Sustainable: it protects the environment and the quality of life in rural areas ✔️ Quality: with characteristics that favour the circular economy 📹 In the following video you will learn all the details for the commercialisation of Mediterranean almonds thanks to the Importaco and Dcoop alliance. #Almond #Nuts

🌊 Dive into the Exciting World of #Whitefish #Market! 🐟 Get More Info: https://lnkd.in/gKJrQpeK 🔍 Are you ready to explore the vast oceans of opportunity? The Whitefish market is teeming with potential, and we're thrilled to share the latest developments with you! 💡 🚀 From sustainable sourcing to innovative processing techniques, the Whitefish industry is undergoing a wave of transformation that promises to redefine seafood markets worldwide. Join us as we navigate the currents of this dynamic market! 🌊 💥 Discover how Whitefish is not just a meal, but a symbol of responsible consumption and environmental stewardship. Whether you're a seafood aficionado, a culinary expert, or an advocate for sustainable practices, these developments are set to make waves in the industry! 🌍 📈 Don't miss out on this exhilarating journey through the Whitefish market. Stay tuned for updates, insights, and exclusive glimpses into the exciting future of sustainable seafood! 🐠 #WhitefishMarket #SustainableSeafood #Innovation #SeafoodIndustry #OceanConservation #FoodTrends #SeafoodLovers #whitefish #market

Frosty Innovations: Ecofrost Belgium’s Bold Step Towards Sustainable Frozen Food Production #FrozenFood #Sustainability #Innovation #EcofrostBelgium #CôtéC #Peruwelz #Belgium #FoodProduction #EnvironmentalImpact #EconomicDevelopment In a strategic move set to reshape the frozen food production landscape, Ecofrost Belgium, operating under the banner of Côté C, has unveiled its ambitious investment strategy for Peruwelz, Belgium. This initiative underscores the company’s unwavering commitment to innovation and sustainability, signaling a paradigm shift […] https://lnkd.in/ePJeht3G

🌿 Revolutionizing Food Preservation with Natural Solutions! 🌿 I am beyond excited to share some groundbreaking news! In collaboration with the incredible Prof. André from BRC Brasil and the talented team at the University of Padova's DAFNAE department, we've embarked on a mission to try to transform how we preserve food. 🍖 What's the Big News? Our latest research, just published in fermentation, reveals an innovative way to keep your favorite sliced cooked ham fresher for longer using a natural biopreservative from lactic fermentation. It is time to start to say goodbye to synthetic additives and hello to a more sustainable, health-conscious approach! https://lnkd.in/dMEYiNRC 🌱 Why It Matters: Consumers today crave natural, clean-label products. This biopreservative not only extends shelf life but also maintains quality, aligning perfectly with the growing demand for healthier food options. This is more than just a study – it's a step towards a future where sustainability and food safety go hand in hand. 🚀 Join the Movement: We're on the cusp of a food preservation revolution, and this research is just the beginning. Imagine a world where our food lasts longer naturally, reducing waste and promoting better health. 📄 Dive into the full study here: https://lnkd.in/dMEYiNRC A huge shoutout to Prof. André Guerra, BRC Brasil, and the University of Padova's DAFNAE department for their amazing partnership. Together, we're making sustainability not just a goal but a reality. Let's make the future greener and healthier, one innovation at a time! #Sustainability #FoodInnovation #NaturalPreservation #HealthierChoices #BRCBrasil #UniversityofPadova #DAFNAE

Celebrating Innovators: Nicholas Appert - The Father of Canning and Airtight Food Preservation In the historical tableau of food science, Nicholas Appert emerges as a venerable figure whose ingenuity has sculpted the contours of food preservation, gifting humanity the precious ability to store and enjoy food beyond its natural shelf life. Born in 1749 in Châlons-sur-Marne, France, Nicholas Appert's odyssey began in the backdrop of a world yearning for sustainable food preservation methods. This era, fraught with the perils of food spoilage, beckoned for a solution that could safeguard the sustenance of both armies and civilians. The zenith of Appert’s ingenious endeavor was the development of airtight food preservation, or as we know it today, canning. With a meticulous alchemy of glass jars, cork, and wire, Appert devised a method to encase food in airtight containers, which were then boiled to eliminate or significantly reduce spoilage-causing microorganisms. This innovation, though simple in its essence, was a monumental stride in the quest for food longevity. Nicholas Appert’s canning technique was not just a culinary breakthrough but a beacon of sustenance in turbulent times. His method proved invaluable during the Napoleonic Wars, ensuring soldiers had access to preserved food, free from the clutches of decay, thereby significantly improving military logistics and morale. The ripple effects of Appert’s work are boundless. His method laid the groundwork for the modern-day canning industry, propelling a cascade of innovations in food preservation technology. Today, the canning process stands as a bulwark against food spoilage, ensuring the availability of a diverse range of foods year-round, irrespective of geographical and seasonal constraints. #NicholasAppert #FoodPreservation #CanningInnovation #FoodScience

Reflections on the Blue Food Innovation Summit #GDST #sustainableseafood #traceability #responsibleseafood I’m back from London, where I represented the Global Dialogue on Seafood Traceability (GDST) at the Blue Food Innovation Summit. What it lacked in weather (all rain, all the time!) it made up for in opportunity.  It was a busy and productive couple of days. I go to a lot of conferences, conventions and expos. Some are focused on industry, others on the conservation community. This event pulls a different and diverse crowd, some of whom I might not otherwise have had the opportunity to connect. There was a strong focus on meetings- the app allows you to make meeting requests, and books you to one of a number of reserved tables. Additionally, the venue had a lot of couches and chairs, encouraging pick-up meetings. So, who did I meet? There were a number of regulators at the event, and all were open to discussion. Many of the familiar Seafood sustainability -focused nonprofits were there as well. There were some Seafood companies represented, start-ups and progressive established companies mostly focused on products created with regenerative Aquaculture, Seaweed and Oysters. There were a few people from academia and there were a number of investors. It is important to speak to them to reiterate the importance of interoperable traceability at their portfolio companies. 2 days, almost 20 meetings. It was a great event!