Deals, Mergers, Partnership and Profits
Lawrence Street Seafood, an American seafood wholesaler out of Philadelphia, has decided to join the National Fisheries Institute (NFI)’s Crab Council. “Membership in the NFI Crab Council illustrates that commitment,” Sweeny, the NFI council’s chairman, said. “Talking about sustainability and educating people about it are important but committing a portion of your sales to it is quite literally putting your money where your mouth is.”
Young’s Seafood said it would not be closing down two of its plants even after losing a substantial salmon contract with Sainsbury’s this past summer. “We recognize the importance of the Fraserburgh and Spey Valley factories to their local communities and we are moving forward with a plan that will retain jobs at both of the sites,” Young’s CEO Pete Ward said in a statement.
The company formerly known as Thai Union Frozen Co. has changed its name to Thai Union Group and has revamped its logo in a rebranding effort enacted as a means to promote a broad commitment to sustainability and a diverse product pool. Check out the new logo look here: http://www.seafoodsource.com/news/supply-trade/thai-union-embraces-new-corporate-identity-revamps-logo
Seafood processing factories in Myanmar were temporarily shut down on 17 September because of a lack of raw materials. U Hnin Oo, vice chairman of the Myanmar Fisheries Federation, told the media that 80 of Myanmar’s processing plants had been put offline due to depleted stocks.
Eastern Fisheries, the prominent U.S. scallop producer and processor, has plans to expand in Europe with a new facility slated to be built in the Netherlands and the formation of a new European subsidiary to be know as Eastern Fisheries Europe. The new facility will be located in Staphorst, Netherlands, the company announced.
Check back next month for another round of Sea Change. Email your listings and promotional news to [email protected].
Don't forget to check out last month's listings: Seafood industry leaders on the move - Vol. III
