Several transparently marketed seafood products and a sourdough pasta have been honored with 2015 Natural Products Expo West NEXTY awards, which recognize standout innovations in the natural products space....More
With wild seafood supplies continuing to shrink, retailers must try to help increase consumption of underutilized species like pollock and mackerel, a Wegmans seafood official told a seminar audience Thursday at FMI Connect in Chicago....More
When it comes to seafood, Rouses refuses to rest on tradition alone, offering a lively array of in-store promotions, events and creative merchandising to support its selection of local favorites....More
ABC News reports that the Agriculture Department says it will propose standards for the farmed organic fish this year. That means the seafood could be available in as few as two years — but only if USDA moves quickly to complete the rules and seafood companies decide to embrace them....More
Greenpeace USA gave Whole Foods and Hy-Vee private label canned tuna the best marks for sustainability among retail brands on its Tuna Shopping Guide, while criticizing Kroger's transparency around tuna sourcing....More
Many Brits supposedly lack confidence when it comes to preparing and eating fish, with a recent industry survey finding that more than half of adults don’t consume the recommended weekly amount of seafood. But now new sales data from Tesco shows that shoppers are starting to become more confident when choosing to cook at home....More
How do we get consumers to eat more seafood? Exhibitors at the 2015 Seafood Expo North America in Boston this month showcased plenty of ideas with products focused on convenience, flavor and new concepts.
Supermarket seafood departments need to make some big changes in order to increase sales beyond the current average of 1.8% of store sales, according to a panel of former retailers from Ahold, Kroger and Kings Food Markets....More
Retailers’ seafood departments are collaborating with other fresh and dry grocery departments to add convenience, and get the “meal” idea across with sauces, sides and even desserts at the seafood service case.