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Recreating plant-based scent profiles for salmon to “turn the tide” on damaging marine habitats
date:Nov 23, 2022
s of molecules that make up the aroma and hope to break this down to the 10 or 20 that are most crucial to the smell of salmon, says Rosenvald.

A lot of the alternative seafood products currently on the market need improving. To create more sustainable seafood, we must make products that taste and smell like the products people are familiar with.

Global seafood demand rises
Wild Atlantic salmon stocks have dropped to the lowest levels on record and are nearing crisis proportions, the latest s

07/12 23:34