Tag: Seafood
FI Spotlight: What does it take for Plant-Based Seafood to Succeed?
Seafood Restaurant Outlook: Lessons Learned from Red Lobster’s Demise
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.
Wading in Shallow Waters: New Seafood Challenges Consumers
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.
FI Fast Break audio news: Feb. 14, 2024
The latest Food Institute Fast Break news podcast discusses the demise of a noteworthy plant-based seafood brand.
Report: Global Seafood Production Could Rise 20% to 2050
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 …
FI Fast Break audio news: Oct. 11, 2023
The latest Food Institute news podcast touches on the promising outlook for alternative seafood through 2030.
More Diners Looking for Sushi Fix at Grocery Stores
Consumers are turning toward grocery store sushi when looking for a healthier snack or quick meal but don’t want to pay restaurant prices.
FI Fast Break audio news: August 30, 2023
The latest Food Institute news podcast touches on big changes in the seafood industry around the world of late.
How Do You Farm Salmon on Land?
Atlantic Sapphire marketing director Max Francia joined The Food Institute Podcast to discuss how the company produces land-farmed fish.
FI Fast Break audio news: August 2, 2023
This week’s Food Institute news podcast touches on the latest benefits that American employees tend to seek.
Report: Modern Consumers Drawn to Sustainability of Seafood
Recent research shows that modern consumers are drawn to the sustainable nature of seafood and view it as part of a healthy diet.
Shrimp: The New Seafood Value Proposition
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 …
Canned Seafood Making Serious Comeback
Most canned seafood is rich in omega-3 fatty acids and essential vitamins, adding healthy benefits to nearly any meal.
Understanding the Snow Crab Crisis
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.
FI Live Replay: Turning the Tide with Plant-Based Seafood
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 …
U.S. Sushi Industry Poised for Change on Supply Concerns
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 …
Seafood Prices Spiking Amid Russian Sanctions
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 …
Can the Seafood Supply Chain Hold as Demand Rises?
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 …
Gellert Global Group Acquires Assets Of Mitsui Foods, Inc.
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 Riding Wave of ‘Blue Food’ Movement
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 …
FI Fast Break audio news: Oct. 12, 2021
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 …
Fish Supply in Jeopardy Amid Border Dispute
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 …
FI Fast Break audio news: Oct. 6, 2021
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 – …
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Canned Tuna, Bolstered by Pandemic, Appears to Have ‘Staying Power’
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 …
Aquaculture Industry on the Rise as Wild Fishery Production Slows
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% …
FI Fast Break audio news: Aug. 4, 2021
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 · …
‘Fishless’ Fish: The Next Big Thing in Vegan Food Industry
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 …
A Fine Kettle of Fish: Rising Seafood Prices Pushing Restaurants to Rethink Menus
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 …
FI Fast Break audio news: July 28, 2021
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 …
FI Fast Break audio news: July 21, 2021
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 …
Analysts: Restaurant Customers Seeking Plant-Based Innovation
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 …
FI Seafood News: Shrimp Market Growing Significantly
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% …
Consumers Are Gearing Up for BBQ Season and Prioritizing Health
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 …
UPDATE: Cell-Cultured Seafood Gaining Support
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 Fraud Becoming a Costly Global Concern
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. …