The document discusses emerging trends in the global seafood industry over the next 5-10 years. It outlines 4 potential scenarios: 1) "Super Protein" where seafood is seen as a healthy protein option and new products are developed, 2) "Celebrating Seafood" focused on special occasions and experiences, 3) "Cheap Calories" where seafood is incorporated into inexpensive snacks and convenience foods, and 4) "Carefree Indulgence" with indulgent seafood products. Key trends include growing aquaculture to meet demand, concerns about health and sustainability, and new processing technologies to preserve freshness and extend shelf life. The future of the seafood industry will rely on both sustainable fisheries and continued aqu

1. REALISED BY : BELA I D N O U RA
Emerging Trends in Seafood Industry

2. PLAN
I. Introduction
II. The drivers of change in seafood
industry
III. Future scenarios for the global
seafood industry over the next five to
10 years
IV. Emerging Trends in Seafood
Processing Technologies
V. The Opportunity Platforms for
Growth
VI. Conclusion

3. INTRODUCTION
What are the major trends in aquaculture?

4. THE DRIVERS OF CHANGE IN SEAFOOD
INDUSTRY

5. EXAMPLES
 Levels of consumer trust in the seafood industry
 Emerging markets will become more important
consumers and producers of seafood
 The demand for protein will grow as the world’s
population increases
 Resource constraints will increase reliance on
aquaculture
 Development of marine biotechnology
 Concern about processed foods and additives
 Awareness about healthy nutrition
 Attitudes towards scratch cooking

6. FUTURE SCENARIOS FOR THE GLOBAL
SEAFOOD INDUSTRY OVER THE NEXT FIVE TO
10 YEARS

8. SCENARIO 1 : “SUPER PROTEIN”
Seafood burgers Healthy ranges
Nutraceuticals and
Omega 3 sprinkles
MegaRed is made of krill
capsules. Made with Antarctic
krill which Reckitt Benckiser
claims is more easily
dispersed in the stomach than
fish oil and has no fishy
aftertaste.
non-consumers and meet
their expectations, Iglo bets
on more playful wording. 3
products have been
designed: “the big cod”,
“the big hake” and the “fish
and crock hake” fried in
potato breadcrumbs.
French seafood company
proposes to reinvent the
way salmon is consumed
and aims at introducing
smoked salmon to people
not used to eating seafood,
particularly children and
young people.

9. SCENARIO 2: “CELEBRATING
SEAFOOD”
Special occasions
Gifting is a huge part of
Chinese culture,
especially around holiday
times (spring festival,
golden week). Recently,
online stores have started
to offer fresh seafood gift
boxes in limited edition
for the holidays.
Enhancing the
experience
With the rise of the sushi
in the last 15 years in
France, brands have
enriched this meal
environment with new
products. Among them,
Gingko has created a drink
dedicated to sushi tasting.
The “Fish manufactory offers
specialist preparation and serve
of seafood, with a friendly
atmosphere, high quality
products, and supplementary
products like lemons, dressing,
olive oil etc.
Making more of
preparation

10. SCENARIO 3: “CHEAP CALORIES”
Shrimp flavoured
instant-noodles
Long a staple in
China, seafood
flavoured instant
noodles have been
growing in
developed markets
in Europe
Seafood snacks
The Swiss brand
Coraya offers one of
the few seafood
snacking products
found in Germany of
seafood sticks that
come with a variety of
flavoured dips
Breaded ‘mystery’
seafood
companies try to create
a different image of
fish fingers by
changing the shape and
making it more
attractive for children.
Value fish spreads
smoked salmon

11. SCENARIO 4: “CAREFREE
INDULGENCE”

12. EMERGING TRENDS IN SEAFOOD
PROCESSING TECHNOLOGIES
Preserving freshness is a key
driver in seafood packaging
innovation and new types of
packaging that enable longer
shelf-life while keeping products
looking clean and fresh are being
released onto the market. For
fresh seafood, solutions that
protect products sold at fresh
fish counters and reduce risk of
leakage will help overcome
barriers to fish consumption.

13. high pressure processing is a cold pasteurization
technique which subjects food products to a
very high level of hydrostatic pressure. above
image is of lobster meat that has undergone hpp
at shuck's maine lobster.
the application of transglutaminase (tg) is a
relatively new development in seafood
processing.
modified atmospheric packaging (map) is a
preservation technique that changes the
composition of the air surrounding the food
product to prolong its shelf-life by delaying the
natural deterioration of the product.

14. THE OPPORTUNITY PLATFORMS FOR
GROWTH

15. CONCLUSION
« If we want to continue to consume fish, aquaculture has to exist
and develop in a context of complementarity with fishery »