Tuesday, 6:45 p.m. CEST — The winners of the Seafood Prix d’Elite new products competition have been announced. Click here to read the story.
Tuesday, 5:15 p.m. CEST — I just stopped by the Algues de Bretagne stand, where, three years after the product launch, its flavor pearls are still drawing a crowd. Using a seaweed combination to form the pearls, they are then injected with food puree — available in 30 different flavors — including strawberry, mango and fig.
“The large pearls explode in your mouth, while the small versions leak in your mouth,” said Christine Le Tennier, general manager of Algues de Bretagne.
Tuesday, 2:35 p.m. CEST — I just returned from a press conference hosted by the Norwegian Seafood Federation announcing the development of a new seafood identification system that will have all Norwegian seafood under one tracking label. Click here to read the story.
Tuesday 1:20 p.m. CEST — The Aquaculture Stewardship Council (ASC) just announced the launch of its second standard into the marketplace with the opening of its accreditation process for pangasius. This comes about a month after the ASC launched its first standard with the opening of the accreditation process for tilapia.
Certifiers can now apply to become accredited, and when successfully concluded this will allow them to undertake the first farm assessments against the ASC pangasius standard. The ASC said that shellfish standards will be launched next.
Tuesday, 8:30 a.m. CEST — The Dutch Fish Marketing Board kicked off this year’s European Seafood Exposition with its annual press breakfast showcasing seven Dutch companies that made announcements about their latest developments.
Culimer, Koninklijke Prins & Dingemanse, Amacore, Heiploeg Group, Krijn Verwijis and Roem van Yereke each presented new products and processes, innovations and sustainability initiatives.
Click here to read more about the breakfast.
