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Korean symposium elevates blue protein as key to healthy aging

SOUTH KOREA
Friday, July 03, 2026, 05:00 (GMT + 9)

Experts tout skipjack tuna's digestible peptides and amino acids as seniors' muscle-supporting blue protein Seafood is drawing attention as a protein alternative in an aging era. As research findings are introduced one after another that protein from seafood such as fish may help prevent muscle loss and frailty, the food industry's interest is growing in the nutritional value of "blue food" and "blue protein." On the 2nd, Dongwon Group hosted a symposium session on the nutritional value of blue food and blue protein at the 2026 International Conference of the Korean Society of Food Science and Technology, held at the Daejeon Convention Center. Researchers in marine life science, food and nutrition, and food engineering took the stage as speakers to discuss the nutritional value of seafood protein and its potential for industrial use.

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