Giving a Voice to Mid-Supply Chain Companies: How Sea Pact is Driving Change from the Middle
Seafood processors must provide the freshest products to meet consumer and regulatory demands, while cutting production costs to maximize narrow margins. Processed and value-added seafood products are on the rise, and today’s leading seafood companies require the right processes and technology to address these high-volume, complex and shifting needs.
Don’t swim against the current. Acess this on-demand webinar to learn:
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An Introduction to the U.S. Department of Agriculture’s Catfish Proposed Rule
Robert G. Hibbert
Karl M. Nobert
Young consumers are looking to take a bite out of life. Unfortunately, the same cannot be said of seafood - at least not yet. The youth comprising Generation Y and the upcoming Generation Z are eating less seafood despite knowing that fish and shellfish are healthy protein picks. How can the industry tap into this vast potential consumer pool and instill a lasting thirst for the delicacies of the sea? Join SeafoodSource and marketing expert Polly Legendre, former chef and founding principle of Polished Brands, in a discussion of seafood's future when it comes to Millennials and the consumers of tomorrow.
Lisa Weddig, Director of Regulatory Affairs, National Fisheries Institute
Moderator: Sean Murphy, Editor, SeafoodSource.com
Exploring the 2022 Power of Seafood report with FMI – The Food Industry Association
Seafood Purchase Behaviors and Preferences
Starting a business can be a daunting task no matter what the industry, but in the competitive world of seafood, it can be a nightmare. In this webinar, we'll hear two success stories about small companies with big ideas figuring out how to make it work. For those who might be interested in a brand-new venture, or branching out on their own, we'll hear about what our presenters did right, and what the budding seafood entrepreneur should avoid.
Speaker(s)/Moderator(s):
Speaker: Gib Brogan, Northeast director, Oceana
Moderator: Sean Murphy, Editor, Seafood Source
Duration: 55 minutes