Things haven't been easy for Dungeness crabbers on the West Coast in recent years. Algae blooms and Domoic acid outbreaks have led to a variety of harvest closures from California through Canada. However, now that the season is finally open, they are facing challenges from another source: wholesalers.read more
I'm unsure if any word conjures up a more spirited debate in the food industry than "GMO." Genetically modified organisms have been a hot topic in the industry, with critics claiming they are unnatural and unhealthy, while proponents have noted how vital they are to improving food security around the world. Major chains, including Chipotle...read more
What type of fish that U.S. consumers eat and where it is caught will be changing in the near future. USDA plans to propose standards for the sale of U.S.-raised organic fish and shellfish later this year with it available to consumers as early as 2017. Among the U.S.
The 2015 salmon harvest is projected to be 40% larger than last year. The Alaska Department of Fish and Game forecast released March 30 predicts the 2015 total commercial salmon catch at 220.9 million. That number includes 140.3 million pink, 58.8 million sockeye, 17.2 million chum, 4.6 million coho and 54,000 Chinook.read more
The same seafood order can deliver surprisingly different results in various states across the country. If a customer orders sea bass, they could be served an Argentine Sea Bass, a Japanese Seaperch, or a Pacific Creolefish, among other things. A dish with grouper could use Marbled Grouper, Sand Perch, or 64 other varieties. These different names may be hard to understand for diners, but they are all legal under FDA...read more
A volcano in Chile may affect the amount of salmon available in the U.S. Official damage estimates are not available yet, but Eduardo Aguilera of the National Fishing Service says about 20 million fish have died as ash descends on local waterways and the...read more
Traditional sources of beef and protein such as beef, pork, chicken and turkey are losing ground as consumers more regularly eat meals without them. Sixty-two percent of consumers eat a meatless meal at least once weekly, while 45% of younger consumers who eat vegetarian or vegan meals are vegetarians or vegans, compared to 30% of older consumers, according to Technomic.read more
February shrimp landings in the Gulf of Mexico are up from a year ago. For the entire Gulf of Mexico, 2.9 million-lbs. of shrimp were landed according to data from NOAA. Looking across count sizes, historic highs were seen for U15 count size reaching record levels going back to 2001 with 26-60 and 41-50 having larger amounts for the same time period.read more
10 Mountainview Road
Upper Saddle River, NJ 07458
Food Institute reps are available to answer your questions
BECOME A MEMBER
For close to 90 years, The Food Institute has been the best "single source" for food industry executives, delivering actionable information daily via email updates, weekly through The Food Institute Report and via a comprehensive web research library. Our information gathering method is not just a "keyword search."