In brief: Bumble Bee acquisition finalized

Bumble Bee Foods on Wednesday announced the completion of the USD 980 million acquisition of all of its assets and operations by London-based Lion Capital, which owns Findus Group.

“We’ve had a great history with Centre Partners and are grateful for the growth we’ve realized through their investment and partnership over the past several years. This new chapter is an exciting one for us and we’re pleased to formalize a new partnership with Lion Capital to further grow our business here in the United States and internationally,” said Bumble Bee CEO Chris Lischewski. “We have a strong management team and a dedicated work force — all of who contribute our business success as well as our continued mission of improving our consumers’ quality of life by providing sustainable, nutritious, convenient and affordable seafood.”

Landry’s borrows more to fund Bubba Gump acquisition

Landry’s Restaurants on Wednesday announced that it is taking out an additional USD 87 million loan to fund the acquisition of Bubba Gump Shrimp Co. The senior loan is in addition to a previously issued USD 435.5 million loan and will have the same terms and repayment date of 2015.

The Houston-based restaurant and hospitality giant announced its plans to purchase the 32-restaurant casual seafood chain early last month.

World’s first certified gluten-free crab cake

Handy International on Wednesday officially launched the world’s first certified gluten-free crab cake. Certified by independent auditing body Gluten-Free Certification Organization, the crab cakes are already available at Costco, Whole Foods and other retail outlets in the United States.

“We’re particularly pleased that we created a cake that not only meets the stringent testing requirements but is simply one of the best-tasting crab cakes we have ever produced. When you consider that nearly one in seven Americans is either gluten-intolerant or gluten-sensitive it was easy to see the need to bring top-quality products to this market,” said Carol Haltaman, head of Handy’s R&D team. “We set a new standard in quality and consistency in crab meat and we really wanted to hold ourselves to the same gold standard with our gluten-free crab cake.”

Blue mussels promoted for holidays


In a series of new promotions featuring Chef Lindsay Cameron Wilson, the Mussel Industry Council of North America is taking advantage of the holiday season to tout mussels as sustainable, inexpensive and festive.

“Fresh farmed mussels are both affordable and impressive. They make a statement at an event that your guests are worth something special, but they are very easy to make and won’t hurt you in the pocketbook. You can cater to a wide variety of tastes — from spicy Thai to creamy white wine and garlic to a zesty pesto,” said Wilson.

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