On December 10th, an exciting webinar on innovation in the marine industry took place.

Experts from ANIA, CEVA, and KAVIAR shared the latest advancements in sustainable seafood, algae, and caviar production. Attendees learned how these innovations are shaping a healthier and more sustainable future for our food systems.

ANIA, as a partner in the European project NOVAFOODIES, set up this collaboration with the aims to innovate in cost-effective and sustainable strategies for seafood products.

The CEVA (Center for the Study and Valorization of Algae) presented the project’s objectives and provided an overview of the potential applications of algae in food. This highlighted the project’s commitment to exploring new, sustainable food sources.

Laurent Dulau, CEO of Kaviar, shared insights on the company’s approach to total traceability and the revalorization of by-products. This demonstrated the project’s dedication to transparency and sustainability, ensuring that every part of the production process was utilized efficiently.

By bringing together diverse expertise and resources, the project enhances the potential for groundbreaking advancements in the seafood industry.

It was a successful opportunity to enhance the international collaboration in driving innovation and sustainability in the seafood sector, with significant outreach and impact potential.