What can seafood restaurant operators learn from the demise of Red Lobster? Andy Diamond, president of seafood franchise Angry Crab Shack, recently noted how operators can stay ahead of volatile market pricing to deliver value.
The high cost of seafood and the very clear preference for certain fish is the reason behind the caution, but it could be a lost opportunity for restaurants to stand out and become true destinations for seafood.
The latest Food Institute Fast Break news podcast discusses the demise of a noteworthy plant-based seafood brand.
Global seafood demand per capita is expected to grow through 2050 according to a new Seafood Forecast report from Norwegian risk management firm Det Norske Veritas (DNV). The firm expects annual seafood production to reach 160 million …
The latest Food Institute news podcast touches on the promising outlook for alternative seafood through 2030.
Consumers are turning toward grocery store sushi when looking for a healthier snack or quick meal but don’t want to pay restaurant prices.
The latest Food Institute news podcast touches on big changes in the seafood industry around the world of late.
Atlantic Sapphire marketing director Max Francia joined The Food Institute Podcast to discuss how the company produces land-farmed fish.
This week’s Food Institute news podcast touches on the latest benefits that American employees tend to seek.
Recent research shows that modern consumers are drawn to the sustainable nature of seafood and view it as part of a healthy diet.
When it comes to seafood, shrimp is, well, no shrimp. While other seafood prices have been on the upswing since the pandemic era, shrimp prices have remained affordable and stable, providing value opportunities for savvy …
Most canned seafood is rich in omega-3 fatty acids and essential vitamins, adding healthy benefits to nearly any meal.
The cancelation of the Alaskan snow crab season has upended an entire chain of fishing, restaurant, grocery, and wholesale industries with one of its seasonal (and most delicious) mainstays.
In 2020, Americans consumed almost $5 billion worth of seafood, and shrimp was one of the top-performing categories at $435 million. Enter New Wave Foods, a company producing plant-based shrimp and attempting to disrupt the …
In America, the sushi business is booming. Yet, industry leaders like Taka Tanaka know change is on the horizon, creating uncertainty. Though America has a growing appetite for sushi – the segment is expected to …
Sanctions against Russia for its invasion of Ukraine are hitting the supply of seafood in the U.S., sending prices higher. Data from IRI pegs fresh fish volume prices up 8.9% for the 52 weeks ended …
While the seafood sector appears well positioned for growth, can the supply chain hold as demand rises? The Food Institute takes a closer look at some of the category’s recent developments. Supply chain implications as …
Elizabeth, NJ, Nov. 2, 2021/FINewswire/– The Gellert Global Group has purchased specific assets of Mitsui Foods, Inc., a subsidiary of Mitsui & Co. (U.S.A.), Inc. Since 1953, Mitsui Foods has been importing fine grocery and …
Seafood sales continue to trend upward at the grocery store as health and environmental benefits sway more consumers towards so-called “blue foods” and restaurant accessibility remains in flux. Overall sales for the category totaled $16.8 …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the potential impact of soaring fertilizer prices, manufacturing meltdowns in the heartland, and more. The Food Institute Podcast · FI Fast Break News …
The U.S. is experiencing disputes over the fish supply at the Canadian border, mainly due to what’s known as the Jones Act. Here’s a look at the issues at play and how they could impact …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine the projected uptick in holiday spending, the rise in seafood consumption, and more. The Food Institute Podcast · FI Fast Break News – …
Prior to the pandemic, canned tuna was fading as a staple of the American pantry, with younger generations seeking out fresher, less-processed food options. In fact, per capita consumption of canned tuna dropped 42% in …
Global fish consumption continues to rise faster than other proteins, driven by a growing and increasingly prosperous world population that recognizes the health benefits of eating seafood. In fact, since 1961, the average annual 3.1% …
This week, in The Food Institute’s quick-hitting, audio news podcast, we examine Kroger’s unique new ghost kitchen setup, how restaurants are addressing wage “compression,” and the dwindling American beer market. The Food Institute Podcast · …
Plant-based meat alternatives have a longer history than some might realize. And, they have proven to be effective in replacing meat products without compromising quality and nutritional value. Plant-based fish has been gaining traction as …
Maryland without crab cakes. An ahi tuna shortage in Hawaii. Clams missing from the menu in Massachusetts. Are we running out of fish? “Yes, there is a shortage of fish, in some part, because of …
This week, in The Food Institute’s quick-hitting, audio news podcast, we break down the surging prices of both seafood and coffee, vaccination requirements in California, and new unemployment statistics. The Food Institute Podcast · FI …
This week, in The Food Institute’s quick-hitting, audio news podcast, we break down the major ingredient shortages multiple QSRs are dealing with, the growth of online grocery shopping, and the future of alternative seafood. The …
There’s no denying plant-based food has had a big year. However, the pandemic’s full impact on plant-based momentum in restaurants remains unclear. While the gears of product development are starting to turn again, some major brands have …
Here’s a look into notable developments in the seafood market recently: SHRIMP’S ASCENT The global shrimp market size was valued at $31.6 billion in 2019, and is estimated to reach $54.6 billion by 2027, registering a CAGR of 9.2% …
In preparation for the summer and warmer weather, consumers are spending big on barbecue supplies. Consumers increased purchases of barbecue-related consumer packaged goods products in April, according to NCSolutions. Nearly all barbecue categories grew faster …
Would you eat lab-grown lobster? Cell-cultured seafood — protein produced directly from fish cells in nutrient-dense bioreactors — is getting ever closer to consumer’s plates. Investments in alt-seafood startups have seen an uptick over the …
Seafood mislabeling is rampant throughout the industry, accounting for as much as 55% of product sold in some countries with little regulatory framework in place to prevent the practices, an analysis by The Guardian indicated. …
An influx of imports, plus work forces being affected by the pandemic, are causing backlogs at major U.S. seafood ports leaving stranded containers of frozen fish on ships and docks. Freezers in key port cities …
Retailers across the U.S. posted record seafood sales in 2020, according to data presented at the National Fisheries Institute’s Global Seafood Marketing Conference. Sales rose across all categories. Frozen seafood sales soared 35% to $7 …
