Discover the key takeaways from the ‘From Sea to Fork’ webinar organized by SPES/SEVT on December 12th.
On
December 12, 2025, the
Federation of Hellenic Food Industries (SEVT), NOVAFOODIES partner through
SPES GEIE, hosted an engaging online workshop titled
“From Sea to Fork”, within the
NOVAFOODIES project. The event brought together experts, partners, and stakeholders to explore innovative solutions for sustainable aquaculture food systems and to share progress achieved so far.
During the workshop, participants delved into some of the project’s most promising developments. Kefalonia Fisheries SA presented results from pilot-scale trials of Integrated Multi-Trophic Aquaculture (IMTA) systems, which successfully cultivated species such as Ulva sp. and C. teedei. These species not only contribute to environmental sustainability but also provide valuable biomass for bioproducts, opening new opportunities for the aquaculture sector.
Another highlight came from
YOTIS , showcasing laboratory-scale innovations in algae-based functional foods. YOTIS team introduced prototypes including
gluten-free legume pasta enriched with Ulva spp.,
multigrain crackers flavored with seaweed and fortified with Chlorella vulgaris, and a
probiotic yoghurt-type dessert layered with sugar-free jelly and algae powder. These products were rigorously tested for nutritional value, sensory appeal, microbiological safety, and compliance with EU regulations, paving the way for pilot-scale production and eventual market introduction.
The discussions underscored why NOVAFOODIES matters. Aquaculture and fisheries continue to face challenges such as limited diversification, high resource intensity, and environmental impacts like eutrophication. By promoting eco-production systems, biorefinery concepts, and digital traceability tools, NOVAFOODIES offers a roadmap toward sustainability without compromising competitiveness. Looking ahead, the consortium will focus on scaling up pilot systems, refining formulations, and conducting consumer acceptance studies. Dissemination remains a priority, with planned participation in major industry events.
The “From Sea to Fork” is a series of workshops that can be considered more than technical meetings: they are a strong example of the collaborative spirit driving NOVAFOODIES and its commitment to shaping a greener, more innovative future for aquatic food systems.
Are you curious to find out more? Download the PPT of the speakers (SEVT, KEFISH and JOTIS)
HERE.
