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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.
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.
Algae-based materials are full of promise, but new EU regulations are reshaping the rules of the game. The PPWR sets strict requirements for recyclability, compostability, and claims validation. Here’s what this means for innovators in the algae materials space.
Algae-based biomaterials are transitioning from the lab to the market. Backed by strong demand, policy support, and proven applications, they are now competing in select sectors, from food packaging to footwear, where sustainability meets performance.
Ramesh Babu Padamati and Kona Mondal represented Trinity College Dublin and the IMPRESS project at the Americas Regional Meeting of the Polymer Processing Society, held from September 24 to 26, 2025, in Guelph, Ontario, Canada.
From shoes to straws, algae are powering a new wave of sustainable materials. With polymers like alginate and ulvan, and innovations ranging from edible packaging to algae-derived foams, seaweed and microalgae are proving they can compete with plastics — if paired with circular infrastructure.
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