This article was featured in Eurofish Magazine 6 2025.
The 2025 event reflected WEFTA’s long-standing mission—to link research excellence with practical innovation across the seafood value chain.
This year’s WEFTA conference was opened by Dr Olga Szulecka, WEFTA Chair and representative of the National Marine Fisheries Research Institute (MIR-PIB, Poland). She highlighted the importance of international collaboration in addressing resource efficiency, food safety, and circular bioeconomy goals.
Prospects & Sustainable Seafood Processing Opportunities
The first session focused on how the seafood industry is redefining efficiency through data-driven processing and total raw material utilisation. Dr Grethe Hyldig (Technical University of Denmark), keynote speaker and recipient of the WEFTA Award 2024, illustrated how instrumental sensory evaluation and real-time texture mapping are modern quality assurance. Researchers demonstrated hyperspectral and multispectral imaging as tools for assessing freshness and texture non-destructively, enabling predictive quality control directly on the processing line. Other studies presented methods supporting the transition toward zero-waste processing in shellfish and algae. Dr Joanna Szlinder-Richert
(MIR-PIB, Poland) outlined methods to cut water use and recover nutrients from effluents.
Prof. Joanna Szlinder-Richert, NMFRI, presents her evaluation of wastewater from Polish fish facilities.
The second session explored how innovation in fisheries and aquaculture can secure sustainable raw-material supply in the face of climate change and environmental pressures. Studies showcased environmental DNA and RNA monitoring supported by droplet digital PCR—a technology capable of quantifying fish biomass in near real time without active sampling. Such methods could transform pelagic stock assessments and reduce survey costs. Speakers also discussed diversification of biological resources. Examples included valorising Baltic stickleback as a local source of high-quality oil rich in EPA and DHA, and innovative “dry-bleeding” systems for salmon processing that recover protein from blood while cutting water consumption.
Next-generation seafood combines food with nutraceutical properties
The third session highlighted seafood’s shift from commodity protein to functional, high-value foods. Research covered fermentation of pelagic species, extraction of haemoproteins and omega-3-rich fractions, and marine-based functional beverages enriched with bioavailable micronutrients from microalgae. These advances point to “blue health foods,” where the boundary between food and nutraceutical blurs. A notable topic was bacteriophage technology to enhance safety and extend shelf life. A phage cocktail targeting Norway lobster (Nephrops norvegicus) adds two to three days beyond the typical 3–5, reducing rejections and waste without chemical preservatives and representing a potential game changer for high-value shellfish markets. Further work showed how bioactive peptides from marine species, macroalgal extracts rich in vitamin B12 and long-chain omega-3s, and protein isolates can support products tailored to cardiovascular health and immune system support.
Seafood safety and authenticity
Ensuring safety and trust along increasingly complex supply chains dominated the fourth session. The integration of molecular diagnostics, digital traceability, and predictive modelling is reshaping how seafood safety is managed. Presentations demonstrated how rapid PCR and sequencing, combined with genotypic mapping of contamination sources, can shift the industry from reactive testing to proactive risk prevention. Novel biopreservation strategies were also discussed, particularly the use of lactic-acid bacteria and bacteriophages to inhibit Listeria monocytogenes in ready-to-eat salmon. Agnieszka Nona-Mołdawa (bioMérieux, Poland) introduced digital hygiene-mapping tools that integrate laboratory and environmental data, offering processors a dynamic picture of microbial risks. Overall, the session underscored that the ability to interpret and act on data in real time is becoming a defining capability for modern seafood companies.
Seafood market, consumption and consumer behaviour
The final session examined how consumer perceptions and purchasing dynamics influence the development of emerging seafood sectors in Europe, particularly for freshwater aquaculture. Research demonstrated that consumer purchasing decisions are increasingly shaped not only by price and availability, but by values such as freshness, product origin, environmental responsibility and local economic impact. Studies on carp revealed a growing interest in short food supply chains, where direct relationships between producers and consumers support trust, transparency and perceived product quality. Although consumers associate carp sold through local channels with superior freshness and authenticity, a lack of convenience and limited product availability remain barriers to wider adoption—indicating a gap between declared willingness to buy locally and actual purchasing behaviours.
Equally significant were findings related to the market potential of African catfish in Central and Eastern Europe. Despite relatively low consumer awareness of the species, survey results across four countries confirmed strong purchase intent when product characteristics—such as mild taste, high protein content and favourable omega fatty acid profile—are clearly communicated. African catfish produced in recirculating aquaculture systems (RAS) was positively viewed in the context of sustainability, provided that its market positioning highlights innovation, culinary versatility and competitive pricing compared with salmon. The session emphasised that scientific innovation in production must be accompanied by equally innovative marketing strategies to successfully convert consumer curiosity into repeat purchasing.
Participants could choose between technical and cultural study tours
The conference concluded with two study tours: an Aquaculture & Processing Tour featuring Poland’s state-of-the-art recirculating trout farm K2 and -MOWI’s salmon plant in Duninowo; and a Regional Tour exploring the cultural and historical heritage of the Żuławy region and Malbork Castle. WEFTA 2025 confirmed that Europe’s seafood community is determined to transform science into smarter processing, cleaner production, and healthier food.
