Exploring the significance of emerging blue food processing technologies for sustainable development

Blue food processing applies to the production and processing of fish, algae, and other aquatic organisms for human consumption. As the global population grows and consumer demand for protein-rich foods increases, there is increased interest in exploring a wide range of innovative approaches for processing blue foods in ways that improve the efficiency, sustainability, and nutritional quality of these products and reduce the environmental impact of their production. Existing approaches to process blue foods including fishing and aquaculture for production and manual processing at landing are not sufficiently scalable, efficient, or environmentally sustainable for today's global needs. Therefore, many new technologies are being developed and implemented to address these challenges. These technologies include advanced processing technologies such as high-pressure processing, freeze drying, and ultrasound-assisted extraction. New ingredients and additives that can enhance the nutritional and sensory qualities of blue food products, such as seaweed or algae-based antioxidants. Leading edge processing methods are increasing yields, speeding up production while enhancing product quality. The foundation is being established for the large-scale production of diverse, sustainable, nutritious blue food products. These foods will match the taste and appeal of traditional foods, but with quicker, more equitable production and broader economic, social, and environmental benefits, ensuring a consistent supply for the future. Evolution of blue food processing methods and a comparative analysis have been discussed in this review article.