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REALISED BY : BELA I D N O U RA
Emerging Trends in Seafood Industry
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
INTRODUCTION
What are the major trends in aquaculture?
THE DRIVERS OF CHANGE IN SEAFOOD
INDUSTRY
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
FUTURE SCENARIOS FOR THE GLOBAL
SEAFOOD INDUSTRY OVER THE NEXT FIVE TO
10 YEARS
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.
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
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
SCENARIO 4: “CAREFREE
INDULGENCE”
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.
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.
THE OPPORTUNITY PLATFORMS FOR
GROWTH
CONCLUSION
« If we want to continue to consume fish, aquaculture has to exist
and develop in a context of complementarity with fishery »
Presentation2

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Presentation2

  • 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
  • 7.
  • 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
  • 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.
  • 15. CONCLUSION « If we want to continue to consume fish, aquaculture has to exist and develop in a context of complementarity with fishery »