In Valencia, Spain a field experiment regarding consumer evaluation of seafood products has been made. The samples used for this experiment were labelled with information about different ethical production systems. Read about some of the results obtained in this study.

A computer-controlled dynamic in vitro digestion model system has been developed making it possible to investigate the bioaccessibility of healthy or harmful compounds in seafoods with a high predictive value

Peptides with bioactive properties, such as antioxidant and hormonal effects can be obtained from upgraded white fish by-products. The process can be developed further and by using Ultrafiltration (UF).

In order for seafood products to be labeled correctly in several countries, it is necessary to identify various fish species. Different methodologies have been developed, in order to avoid possible fraud in the labeling of seafood products.

A SEAFOODplus document has been prepared; reporting state-of-the-art on how virus contamination of shellfish can be rapidly detected and how improved control measures can be applied to diminish health risks for consumers.