August 22, 2019 — Whole Foods Market’s co-founder and co-CEO John Mackey – who has been a devoted vegan for more than 20 years, adhering to a diet of 15 fruits and vegetables a day – expressed some reservations about the booming plant-based “meat” market in a recent interview with CNBC Make It.
According to Mackey, the health benefits of plant-based meat alternatives seems suspect considering the amount of processed ingredients at play.
July 15, 2019 — Following is a transcript of the video.
Narrator: It’s no secret that lobsters are pricey. And a standard lobster dinner in a restaurant can set you back $38 or more. Lobsters are considered a gourmet dish today, but there was a time when they were known as the cockroaches of the sea and even served to prisoners. So when did lobsters become such a delicacy? And why are they so expensive? There are a lot of species of lobster, but we’re interested in the recognizable, clawed lobsters you might see on the menu: Homarus americanus and Homarus gammarus, better known as American and European lobster. These two species are very similar. The biggest difference is their color. We went to Ed’s Lobster Bar in New York City to speak to someone who has a lot of experience buying, preparing, and cooking the crustacean.
Ed McFarland: So, one of the hardest things about working lobster is, truthfully, it’s the price range of lobster, and it fluctuates greatly and from year to year, and the price increases. And the yield when you clean a lobster is very low. So you could buy a pound-and-a-half lobster, I think this is what most people don’t understand, is in a pound-and-a-half lobster, there’s probably only 4 ounces of meat out of a hard-shell lobster. So there’s not much yield that comes out of the lobster. So when you’re cleaning the lobster yourself to make lobster rolls, it really turns into a very, very expensive product.
Narrator: To fully understand what makes lobster so expensive, we need to take a look at its history, because it wasn’t always as revered as it is now. Lobster’s history varies across the world, but, for a long time, it was a source of food for many of the poorest in society.
During the Viking era, lobsters as food became much more popular in northern Europe as boats more suited to deep-sea fishing became available. And by establishing meat-free days for certain religious holidays, the church also increased the demand for seafood, including lobster.
Across Europe, lobsters became associated with status and a lavish lifestyle. And they were often featured in paintings to show wealth. But the value of lobster remained low in North America. Native Americans used lobsters as fishing bait and crop fertilizer, a practice that European colonists later copied.
July 10, 2019 — First, there was the meatless burger. Soon we may have fishless fish.
Impossible Foods, the California company behind the meatless Impossible Whopper now available at Burger King, is joining a crowded field of food companies developing alternatives to traditional seafood with plant-based recipes or laboratory techniques that allow scientists to grow fish from cells.
So far, much of Impossible’s work has focused on the biochemistry of fish flavor, which can be reproduced using heme, the same protein undergirding its meat formula, according to Pat Brown, the company’s chief executive. Last month, Impossible’s 124-person research and development team, which the company plans to increase to around 200 by the end of next year, produced an anchovy-flavored broth made from plants, he said.
“It was being used to make paella,” Mr. Brown said. “But you could use it to make Caesar dressing or something like that.”
The fishless-fish project is part of Impossible’s grand ambitions to devise tasty replacements for every animal-based food on the market by 2035. Whether that aim is achievable, either scientifically or financially, remains to be seen. But for now, Mr. Brown said, he’s confident Impossible’s plant-based beef recipe can be reconfigured to simulate a new source of protein.
It’s unclear whether consumers — even those who eat meatless burgers — will embrace fish alternatives. Those faux-beef products owe their success partly to the enthusiasm of so-called flexitarians, people who want to reduce their meat consumption without fully converting to vegetarianism, but flexitarians are not necessarily motivated by a desire to save the planet. Indeed, industry experts say, many of them are drawn to plant-based meat more for its perceived health benefits than for its role in reducing the food industry’s reliance on production techniques that release greenhouse gases.
July 9, 2019 — U.S. seafood groups are lauding an updated government guidance that encourages pregnant and breastfeeding women and children to eat more seafood.
The U.S. Food and Drug Administration is updating its 2015-2020 Dietary Guidelines for Americans, released in 2017, which recommends that Americans eat at least eight ounces of seafood per week, based on a 2,000-calorie diet. While FDA did not increase the amount of seafood adults should eat, it is emphasizing the nutritional benefits – particularly to pregnant and breastfeeding women as well as children – of eating at least eight ounces of seafood weekly.
The agency also aims to help consumers who should limit their exposure to mercury choose from the many types of fish that are lower in mercury – “including ones commonly found in grocery stores, such as salmon, shrimp, pollock, canned light tuna, tilapia, catfish and cod,” the FDA said in a press release.
However, “it is important to note that women who might become pregnant, or who are pregnant or breastfeeding – along with young children – should avoid the few types of commercial fish with the highest levels of mercury listed on the chart,” FDA said.
July 8, 2019 — The following was released by NOAA Fisheries:
Many wild seafood species can be found in waters off the Northeast coast, but consumers don’t see that same variety at their local seafood market.
Supporting the sustainable harvest of seafood, knowing where food comes from and how to care for it, and providing access to affordable seafood are among the goals of a growing number of non-profit and community-based seafood programs.
In Warren, Rhode Island, the non-profit Eating with the Ecosystem’s mission “to promote a place-based approach to sustaining New England’s wild seafood” brings together marine scientists and commercial fishermen, chefs, seafood businesses, and local seafood consumers in a system “that supports the region’s marine ecosystems and the people who depend on them.”
“Our work focuses on five anchors: proximity, symmetry, adaptability, connectivity and community,” said Kate Masury, program director for Eating with the Ecosystem. “That means finding wild seafood from a marine ecosystem close by, balancing our diet with a variety of seafood, and trying new species that enter an ecosystem as that ecosystem changes. It also means stewardship, caring for our habitat, and learning where our seafood comes from.”
Restaurant chefs, fishermen and seafood supply businesses, and marine science researchers in Rhode Island and Massachusetts are affiliated with the effort, including Mike Fogarty, John Manderson, Maria Vasta, and Sharon Benjamin from NOAA Fisheries. Benjamin and Vasta serve on the organization’s board, while Manderson and Fogarty are members of the advisory network.
June 21, 2019 — Inside an Indiana aquafarming complex, thousands of salmon eggs genetically modified to grow faster than normal are hatching into tiny fish. After growing to roughly 10 pounds (4.5 kilograms) in indoor tanks, they could be served in restaurants by late next year.
The salmon produced by AquaBounty are the first genetically modified animals approved for human consumption in the U.S. They represent one way companies are pushing to transform the plants and animals we eat, even as consumer advocacy groups call for greater caution.
AquaBounty hasn’t sold any fish in the U.S. yet, but it says its salmon may first turn up in places like restaurants or university cafeterias, which would decide whether to tell diners that the fish are genetically modified.
“It’s their customer, not ours,” said Sylvia Wulf, AquaBounty’s CEO.
To produce its fish, Aquabounty injected Atlantic salmon with DNA from other fish species that make them grow to full size in about 18 months, which could be about twice as fast as regular salmon. The company says that’s more efficient since less feed is required. The eggs were shipped to the U.S. from the company’s Canadian location last month after clearing final regulatory hurdles.
As AquaBounty worked through years of government approvals, several grocers including Kroger and Whole Foods responded to a campaign by consumer groups with a vow to not sell the fish.
Read the full story from the Associated Press at The Washington Post
June 13, 2019 — Salmon has become the guinea pig of the seas when it comes to using technology to supplement falling fish populations. Now it’s moved onto land—and into the laboratory.
The fatty orange fish was the second-most-consumed seafood in the U.S. in 2017, after shrimp, and per capita consumption increased 11 percent, to 2.41 pounds per person, from the prior year, according to the National Fisheries Institute, an industry group. Globally, demand for salmon has skyrocketed, along with that for all fish, fueling overfishing and threatening supply.
Industrial-scale salmon farming, once seen as a solution, has its own problems. Massive stocks of smaller fish are depleted to feed farmed salmon, and parasites flourish in salmon pens where farmers use pesticides, contributing to pollution and ecosystem destruction. Sea lice have infested farms in Norway and Scotland in recent years, and a deadly algae bloom killed salmon in Chile, a top farmed-salmon producer. Farmed fish sometimes escape, too, contaminating nearby wild salmon.
June 12, 2019 — The age of the conscious consumer has arrived, much to the delight of Fair Trade USA founder and CEO Paul Rice.
The keynote speaker at this year’s SeaWeb Seafood Summit – taking place in Bangkok, Thailand, from 10 to 14 June – Rice shared some promising news about modern consumer behavior with conference attendees, all of whom have a vested interest in the sustainable seafood movement.
“Consumers are changing the world,” he said. “Their purchasing decisions are both luring more companies into the sustainability space and rewarding those companies that do.”
Shoppers are increasingly opening up their minds and wallets to seafood that appeals to their growing sustainability sensibilities, Rice explained, referencing an impressive leap in sales experienced by one of the certifier’s seafood partners after the supplier introduced Fair Trade scallops to its portfolio.
“One of the companies that we work with in our sustainability program had scallop sales of 3 percent year-over-year growth – they introduced Fair Trade scallops and their sales growth on the scallop line jumped to 38 percent,” Rice said. “Now that’s an extraordinary and probably unusual sales bump as a result of adding the Fair Trade label, but it illustrates the point, which is regardless of what certification it is or what sustainability attribute we add to products, consumers are hungry to reward companies that are doing the right thing and are looking for products that speak to their values.”
June 4, 2019 — The U.S. Food and Drug Administration has released the results of a wide-scale study investigating the presence of so-called “forever chemicals” in U.S. supermarket food.
The FDA found levels of per- and polyfluoroalykyl (PFAs) and other fluorocarbon resins – which are grease-proofing agents used in non-stick cookware, fast food wrappers, microwave popcorn bags and numerous other foodservice and food retail applications in many foods, including seafood – in market basket sampling done at grocery stores and supermarkets in three undisclosed U.S. cities in the mid-Atlantic region.
The FDA found PFAs at levels ranging from 134 parts per trillion to 865 parts per trillion in tilapia, cod, salmon, shrimp, and catfish, as well as numerous meat products, according to an FDA presentation at the Society of Environmental Toxicology and Chemistry in late May, the Associated Press reported.
FDA spokesperson Tara Rabin told the AP that her agency rated PFAs as “not likely to be a human health concern,” but the levels of chemical contamination found in the seafood tested were more than double the FDA’s recommended 70-parts-per-trillion limit for safe drinking water.
May 31, 2019 — About three miles from shore, a fishing boat tethers to an immense circular ring bobbing on the surface.
The fish pen sways with the current but is moored to the ocean floor nearly three hundred feet below. Inside the carefully structured net, hundreds of Yellowtail flash as they move effortlessly up and down the water column.
The pen casts a shadow and as with pads of broken kelp, wild fish cluster near, claiming shelter in the open sea while others shuttle beneath the pen looking for food.
This is the vision that Don Kent, CEO of Hubbs Seaworld Research Institute (HSWRI) shares with scientists, the Port of San Diego and the National Oceanic and Atmospheric Administration (NOAA). While shellfish farming has been successful locally for years, ocean finfish pens would be a first for the region.
Today Americans import 90% of the seafood they consume. Fish farming could reduce that percentage and harvesting close to home would lower the carbon footprint.
How it would benefit local markets and fishermen is another question.
Eating fish is a healthy, environmentally positive option and aquaculture can make the benefits more accessible and affordable. The scientists at Sustainable Fisheries point out, “The more seafood that is eaten in place of cow, the better, since [industrial] bovine farming is the largest driver of rainforest and biodiversity loss on the planet.”