“Chem-Free” Seafood and other Labeling Myths: A Discussion for Processors, Exporters, Importers and Buyers
Moderator: Mark Bowen, NFI
Speakers: Bill DiMento, High Liner Foods
Guy Pizzuti, Publix Super Markets Inc.
Lisa Weddig, National Fisheries Institute NFI
Seafood buyers, using price as the only purchasing criteria, can become susceptible to misleading labeling practices and buy seafood that doesn’t meet expectations. The panel members will explain the importance of proper labeling, misleading labeling trends, clarify requirements for labeling additives, and advise how buyers can monitor what is contained in the product.
Content Access
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$45.00
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$45.00
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“Chem-Free” Seafood and other Labeling Myths: A Discussion for Processors, Exporters, Importers and Buyers
Moderator: Mark Bowen, NFI
Speakers: Bill DiMento, High Liner Foods
Guy Pizzuti, Publix Super Markets Inc.
Lisa Weddig, National Fisheries Institute NFI
Seafood buyers, using price as the only purchasing criteria, can become susceptible to misleading labeling practices and buy seafood that doesn’t meet expectations. The panel members will explain the importance of proper labeling, misleading labeling trends, clarify requirements for labeling additives, and advise how buyers can monitor what is contained in the product.
Content Access
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Why Seafood Quality Is Critical: From Fishermen to the Supermarket and Chef, and How To Deliver It
Moderator: Chuck Anderson, Certified Quality Foods
Speakers:
Christina DeWitt, Oregon State University
Denise Englade, Rouses Markets
Brandii Holmdahl, Bornstein Seafood
Jaimy Sorrell, Performance FoodService
According to the most recent FMI Power of Seafood report, quality is the number one factor that seafood consumers are concerned about when buying seafood. It is the number one concern every year. Grocery shoppers feel confident they can buy fresh poultry twenty times in a row and get a good quality meal twenty times in a row. Do your seafood customers know they will get twenty excellent quality seafood experiences in a row? Our panel of quality assurance and procurement experts explain why quality is essential for all levels of the seafood supply chain, why current seafood quality is inconsistent and how to improve operations to consistently deliver premium quality.
Content Access
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$45.00
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$45.00
|
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Why Seafood Quality Is Critical: From Fishermen to the Supermarket and Chef, and How To Deliver It
Moderator: Chuck Anderson, Certified Quality Foods
Speakers:
Christina DeWitt, Oregon State University
Denise Englade, Rouses Markets
Brandii Holmdahl, Bornstein Seafood
Jaimy Sorrell, Performance FoodService
According to the most recent FMI Power of Seafood report, quality is the number one factor that seafood consumers are concerned about when buying seafood. It is the number one concern every year. Grocery shoppers feel confident they can buy fresh poultry twenty times in a row and get a good quality meal twenty times in a row. Do your seafood customers know they will get twenty excellent quality seafood experiences in a row? Our panel of quality assurance and procurement experts explain why quality is essential for all levels of the seafood supply chain, why current seafood quality is inconsistent and how to improve operations to consistently deliver premium quality.
Content Access
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Product Total
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$90.00 |
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Grand Total
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$90.00 |
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