Madelyn Kearns

Madelyn Kearns

Editor

Madelyn Kearns is the Portland, Maine-based editor of SeafoodSource. Before diving into seafood writing, editing, and infographic-designing, she was the associate editor for an online publication geared toward small to mid-sized practice physicians, Medical Practice Insider. Maddie is a graduate of the University of Maine, where she served as a columnist and the opinion editor for the university's paper, The Maine Campus, and won a Grady Award in Creative Writing for her poetry.

Published on
May 17, 2022

Consumption of seafood per capita among American consumers sunk slightly in 2020 compared to 2019, due in large part to the disruptions wrought by the COVID-19 pandemic, according to the National Fisheries Institute’s (NFI) recently-released top 10 list.

The National Oceanic and Atmospheric Administration’s (NOAA) latest Fisheries of the United States report – which NFI uses to compose its routine top species breakdown –

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Published on
April 26, 2022

Seafood industry professionals from around the world are arriving in Barcelona, Spain this week for the 28th edition of Seafood Expo Global/Seafood Processing Global, ready to reconnect face-to-face after more than two years apart.

Formerly hosted in Brussels, Belgium, the expo comes to its new home in Barcelona with the same mission it’s always had: to provide “unparalleled access to the most expansive offering of every type of

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Published on
April 25, 2022

Atlantic Sea Farms CEO Briana Warner is a believer in the direct, cyclical relationship between diversity and innovation.

“I think some of the people who are innovating and doing innovative stuff, you’re going to see new people come into [the industry] because it goes back to a circular thing – if we get more diversity in the industry, they’re going to be coming up with more-diverse ideas that break out of the mold, and

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Published on
March 13, 2022

Since the early part of 2020, the COVID-19 pandemic has caused massive global economic upheaval, and continued disruption is certain for the seafood industry in 2022 as a result of rampant inflation and an accretion of supply-chain challenges.

In her keynote address at Seafood Expo North America/Seafood Processing North America, Megan Greene, a senior fellow at the Mossavar-Rahmani Center for Business at the Harvard Kennedy School, will examine

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Published on
March 13, 2022

Businesses across industries are approaching their diversity and inclusion (D&I) policies with heightened intentionality in 2022, according to Tony Byers, who has spent more than two decades studying the importance of such initiatives for the U.S. corporate sector.

Author of the book, “The Multiplier Effect of Inclusion: How Diversity and Inclusion Advances Innovation and Drives Growth,” and the former director of global

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Published on
January 10, 2022

Consumption trends have been ebbing and flowing throughout the course of the COVID-19 pandemic thus far, benefitting seafood across categories in significant ways …

Photo courtesy of

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Published on
December 30, 2021

A gap exists between what is true about a given seafood product and what consumers tend to know about it, according to Peter Handy, the president and CEO of Portland, Maine, U.S.A.-based company Bristol Seafood.

Bridging that expanse, Handy said, depends a lot on marketing, which has seen its role within the seafood industry transform in recent years as more consumers commit to brands with compelling stories to tell.

“[Marketing] is an

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Published on
December 29, 2021

Consumers are becoming more interested in the sustainability credentials of the seafood they eat, a long-awaited trend the COVID-19 pandemic may have served to accelerate.

Data from GlobeScan found that in 2020, 38 percent of the consumers surveyed possessed a willingness to reward companies they perceived as responsible, a significant leap up from the roughly 20 percent the firm had historically tallied since 1999.

“There are very

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Published on
December 28, 2021

Before shelter-in-place orders swept much of North America in early 2020, Silicon Valley, California, U.S.A.-based strategy, insights, and product development firm Mattson was investigating an up-and-coming segment seemingly tailor-made for the mobile, modern consumer: grab-and-go.

The firm surveyed U.S. consumers online as 2019 came to a close and 2020 began, asking them about their habits as they related to the trend – defined by Mattson

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Published on
September 28, 2021

Tampa Maid Foods is featured in The Top 25 Seafood Product Innovators list, published by SeafoodSource on 28 September, 2021. Tampa Maid Foods Director of Marketing Jenny Doan speaks here on behalf of the company.

SeafoodSource: Which products have you seen resonating in 2020/2021?

Doan: Seafood offerings that are convenient and easy to prepare are resonating with both consumers who are cooking more meals from home, and also from restaurant

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