Verlasso, ASMI promoting seafood around Heart Health Month

Published on
February 12, 2019

Seafood suppliers, retailers, and organizations in the United States are promoting the many health benefits of eating seafood during February, which is National Heart Health Month.

Cleveland, Ohi, U.S.A.-based Heinen’s Fine Foods is partnering with Verlasso Salmon to promote the sustainably-farmed salmon during the month of February. 

The 22-store grocery chain and Verlasso Salmon are offering customers USD 2.00 (EUR 1.76) per pound off fresh Verlasso salmon, along with providing recipe cards and demos of Heinen’s meal kits program, which includes Verlasso salmon and other seafood dishes.

The heart-healthy recipe sent to Heinen’s loyalty card members is Verlasso Salmon Poke with Black Forbidden Rice, Mushrooms, and Sesame.

“We believe that food is your best pharmacy. Good food is the key to good health. Heart health month ties into this and allows us to promote that in an even bigger way,” Marty Gaul, director of seafood for Heinen’s, told SeafoodSource.

As a result of the marketing partnership, which includes blog posts, as well as recipes and videos sent Heinen’s reward customers, Verlasso salmon sales “will be incredible” throughout the month, and leading into Lent, Gaul said.

Verlasso is also touting the benefits of salmon and other seafood during Heart Health Month with tweets such as, “Get your heart healthy by eating your Omega-3 fatty acids! #AmericanHeartMonth.”

The Alaska Seafood Marketing Institute (ASMI) is offering numerous merchandising tools focused on seafood nutrition benefits for retailers, including the “Delicious and Healthy Together at Last!” poster, ice topper, and recipe leaflets. 

ASMI's Emily Gisler told SeafoodSource the organization is not aware of retailers and restaurants running specific heart health seafood promotions, but provides information about heart health and nutrition benefits on its website and via its retailer and restaurant marketing materials.

The Dietary Guidelines for Americans, revised last spring, recommend that adults consume eight ounces or more of seafood per week for the prevention of coronary heart disease, ASMI Technical Director Michael Kohan said.

The American Heart Association recommends at least two servings of fish per week, preferably fatty fish, providing a total of 1,000 milligrams or more of the omega-3s EPA and DHA.

“The effects of omega-3 fatty acids on heart health are one of the most studied areas of nutrition science, and research has proven their benefits to be far-reaching,” Kohan said.

Meanwhile, Seafood Nutrition Partnership (SNP) is touting the benefits of seafood on heart health via its website, social media, and via media communication.

“Eating seafood twice a week can help reduce the risk of dying from heart disease by up to 50 percent,” Linda Cornish, president and founder of SNP, told SeafoodSource.

As part of a healthy lifestyle, seafood omega-3s can help individuals maintain healthy blood pressure, support healthy triglyceride levels, and manage risk of heart disease, Cornish said. EPA and DHA “help reduce inflammation throughout the body and prevent damage to our hearts.”

Retailers, restaurants, and foodservice operators can visit www.seafoodnutrition.org or reach out to SNP’s team to find out the latest science on omega-3s and seafood for human health, according to Cornish. Plus, the site offers a variety of seafood recipes to share with consumers, she said.

The timing for the promotion of the seafood benefits to heart health is ripe, according to Barb Ruhs, a registered dietitian and the president of MarketRD.com. As high-protein diets such as Paleo and Keto grow in popularity, more consumers are seeking out healthier protein sources such as seafood, Ruhs told SeafoodSource.

“Out of all the fad diets, there is more scientific research backing the nutritional impact of the Mediterranean diet than any diet out here," she said. "It’s not terribly restrictive and it focuses on eating more fruits and veggies, more whole grains, and more of the good fats, with less emphasis on red meats."

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