How centuries-old fishing traditions, Japanese precision, and a new approach to value creation could elevate Portuguese seafood on the global stage. Last week, while visiting Olhão for business, I had the opportunity to see the operations of some fascinating companies specializing in Atlantic bluefin tuna (Thunnus thynnus), one of the world's most prized fish. What caught my attention was the remarkable combination of centuries-old Portuguese fishing traditions and Japanese e

From SIAL Paris 2026 to the evolution of premium sauces and condiments. Walking through SIAL Paris this year, several trends were difficult to miss. High-protein products continued expanding well beyond traditional sports nutrition. High-fiber formulations were gaining attention as consumers increasingly focused on digestive health. Electrolyte-enriched drinks were also increasingly visible, reflecting growing interest in hydration and functional beverages beyond traditional

How mature cows, native Portuguese breeds, and a different approach to livestock farming could redefine premium beef. When Age Becomes an Asset In much of the beef industry, youth has traditionally been associated with quality. Younger cattle are preferred for tenderness, consistency, and commercial efficiency. But in the Basque Country, a different philosophy has emerged. Walk into a traditional asador, and you may encounter a magnificent bone-in rib steak, deeply red, with