Among the many novelties illustrated in the frozen fish and seafood market year after year, during the Seafood Expo Global Exhibition, taking place this April 21-23 in Brussels, the standout of the sector has been convenience.
“Customers are looking for easy and quick solutions, even for a delicacy like lobster. It is presented ‘Ready to Eat’, with an extended shelf life, but without additives or preservatives, or it can even be prepared in the microwave, with the taste and texture closely approaching a fresh cooked lobster,” according to the organizers.
Another trend is the predominance of fish or seafood as a light snack or side dish, such as a fish dip with salmon and herbs or with tuna and rosemary. Finally, the existing trend of products specifically developed for kids is confirmed this year, with the ‘spread of tuna and Kiri cheese’ offering a fine example.
“For Seafood Processing Global, the three main trends are performance, hygiene and sustainability. For each of them, computer controlled tools often have a substantial role to play. Sustainability is of course not a brand new trend, but continues to be high on the agenda, from organic shrimp farming to sustainable trout farming through optimized feed utilization,” according to the organizers.
Seafood Expo Global and Seafood Processing Global are the largest gathering of international seafood professionals worldwide and is one of the most influential trade events for the seafood community. The previous edition attracted more than 25,840 buyers and sellers who exhibited their live, fresh, frozen and packaged seafood products.