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Day: March 6, 2024

ALGAE’S MATERIALS MOMENT: SUPPLY, FARMING, AND THE NEXT WAVE OF ALGAE MATERIALS

Supplying the bioeconomy takes ocean-smart infrastructure. Europe is now piloting offshore seaweed farms within wind parks, and in 2025 the first commercial-scale North Sea harvest landed, early proof that European seaweed biomass can scale without competing for land and with backing from climate-finance initiatives[1]. Meanwhile, CORDIS’ EU Research Results in Algae Innovation from 2024 shows […]

From Waste to Wealth: IMPRESS Innovation Showcased at EFFoST 2025

IMPRESS presented innovative solutions for transforming seafood side streams into high-value, sustainable products at EFFoST 2025.

IMPRESS Researchers Showcase Innovations in Sustainable Food Packaging during Ireland’s Science Week 2025

During Science Week 2025 in Ireland, the IMPRESS team, led by Prof. Ramesh Babu (Trinity College Dublin), showcased cutting-edge compostable food packaging prototypes, emphasising the importance of biodegradable materials in reducing plastic waste in the food supply chain.

Turning Shellfish Wastewater into Value: IMPRESS’ Latest Insights

Shellfish processing wastewater is often viewed as a liability, but it’s also a rich resource. This IMPRESS review maps mussel, oyster, crab, and other shellfish effluents, showing how segregation, monitoring, and targeted valorisation can turn waste into energy, nutrients, or feedstock.

New Publication by University College Cork – Shellfish processing wastewater: characterization of a group of wastewater resources for future valorisation

Shellfish processing generates nutrient-rich wastewater that often exceeds discharge limits, but also offers opportunities for valorisation. This study from University College Cork explores how mussel, crab, scallop, and other shellfish wastewaters can be transformed into valuable resources through circular economy approaches, such as cultivating plants or algae, supporting a zero-waste seafood industry.

From Ocean to Table: Turning Low-Trophic Fish and Algae into Nutritious Spreadable Foods

Low-trophic fish and edible algae offer an innovative path toward nutritious, affordable, and sustainable food products. By combining these underused marine resources, researchers and food innovators can create spreadable foods rich in protein, omega-3s, and bioactive compounds, bringing healthy blue ingredients from concept to consumer shelves.
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