These ready-to-heat, refrigerated offerings make it easy to enjoy high-quality shellfish at home, providing a simple solution to meet consumer interest in eating more seafood.
As consumer preferences toward more healthy options continues to rise, the seafood industry is embracing vacuum skin package (VSP) as a preferred style to better present products such as salmon, cod, tilapia and halibut with retailers.
Kvarøy Arctic, the family-owned Atlantic salmon company based on Kvarøy Island along Norway’s Arctic Circle, is making sustainably raised salmon accessible to a broader audience with its salmon hot dogs now available at 120 Giant Eagle stores in Indiana, Maryland, Ohio, Pennsylvania, and West Virginia. The American supermarket company founded in 1918 is currently carrying all four flavors of Kvarøy Arctic hot dogs including Original, Original & Cheese, Chili & Cheese, and Jalapeño & Cheese.
We check in with BluNalu about the future of fish through cellular aquaculture, plus the company's recent progress toward launching its products for foodservice.
In the most basic sense, a food has value-added when the ingredients have been changed to make it easier for the consumer. Blue Circle Foods value-added seafood features clean labels and products packaged so they're pre-portioned and ready to cook.
New Zealand King Salmon Co. is expanding its U.S. offerings with a retail line of premium wood-roasted salmon that provides a quick and easy way to transform an ordinary meal into an elegant and healthy repast. NZKS is also the largest salmon company in New Zealand and its Ora King salmon brand, sold almost exclusively to restaurants, is prized by top chefs including Daniel Boulud, Stephanie Izard, and Dominque Crenn. The line, Regal Wood Roasted King Salmon, features ready-to-eat roasted King salmon fillets in four flavors including Wood Roasted New Zealand Beech and Double Manuka – roasted with Manuka wood and glazed with New Zealand's famed Manuka honey.
For the first time, sales of seafood with the blue MSC label reached 1 million tons per year, supported by an increase in MSC-certified seafood catch of 34% over the past 5 years.
October 10, 2019
The Marine Stewardship Council (MSC), UK, published a report showing continued growth in the demand for and supply of sustainable seafood.
The money will enable university researchers to examine the seafood supply chain in seven coastal parishes.
April 29, 2019
The University of Louisiana at Lafayette, Lafayette, La., netted a $250,000 grant to help create a comprehensive economic development strategy for the state’s coastal seafood industry.
Scaling equipment is expected to have a significant CAGR of 2.5% during the forecast period.
April 23, 2019
The global seafood processing equipment market size is expected to value $2.51 million by 2025 at a 3.2% CAGR over the forecast period, according to research presented by Grand View Research, San Francisco.