4 trends impacting 2016 seafood sales

Consumers will be seeking more foods with “real” ingredients and will be checking labels to make sure foods do not contain additives and preservatives, according to market research firm NPD Group’s 2016 forecast. “Healthy and light entrees are forecast to grow at a faster rate in restaurants (from 2013 when the forecast was done to 2018) than Mexican, pizza, Italian or Asian foods,” said Warren Solochek, president of NPD’s foodservice division. “This should be helpful to seafood if the health attributes are better publicized.” NPD also expects more consumers to be preparing seafood at home as well, “particularly with a population that is getting older and is seeking out healthier alternatives.”