Like any industrial activity, the significant development of products with high added value by industrialists in the fishing sector presupposes: A reduction in the constraints linked to this type of production The incentive to develop the corresponding products The facilitation of their marketing. The actions to be carried out to meet these three objectives are at different macro and micro economic levels, some are the responsibility of the processing professionals themselves, others are solely dependent on the capture sector, others must be driven or brought by public appeals.



FENIP's vision of innovation

However, an examination of the main obstacles and strengths associated with the sector shows that resolving the challenges of developing innovative products and corresponding markets cannot be envisaged without intense collaboration among all stakeholders engaged in a winning strategy.

To allow the economic fabric of the sector to benefit from fifteen years of research, FENIP has compiled a synthesis of the most promising projects. The objective is to work with public and private stakeholders to encourage the industrialization of these projects and enable industry players to access support measures that assist them in all phases of production and up to the commercialization of innovative products in promising markets.

On our part, we are committed to working closely with the relevant stakeholders to meet the challenge of innovation and to push, as much as possible, the industrialists in our sector to align themselves with the international trend that is undergoing major disruptions in terms of innovation, sustainability, and digitalization.

Given that consumers demand high-quality processed foods with minimal quality changes, alternative or new transformation technologies are being explored and implemented to provide healthy, innovative, and fresh-tasting food while reducing undesirable changes during processing. Recent developments have improved techniques in handling, product development, packaging, preservation, and storage.

Innovative preparation and packaging techniques have been developed to meet consumers' demands for safe, high-quality, easy-to-use, and ready-to-eat products. On one hand, this document provides information on innovative seafood products, referring to studies conducted by the Department of Maritime Fisheries, FENIP, INRH, and universities where these new techniques are utilized. Its aim is to inform about the current state of new applications in seafood products. On the other hand, offering new perspectives to business leaders is another objective to show them that innovation will encourage and delight people in consuming these products.