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Seafood

A Plant-Based Alternative to Seafood

By Lorrie Baumann

The world’s population is expected to grow by more than a quarter by 2050, from the current 7.7 billion to 9.7 billion, according to the United Nations. Much of that population growth will happen in some of the world’s poorest countries, where population growth will bring along hunger and malnutrition with it, said Liu Zhenmin, United Nations Under-Secretary-General for Economic and Social Affairs.

The world’s seafood supply can’t keep up with that demand, and the market needs alternative sources of protein that will appeal to consumers in cultures that now depend on fish as a major component of their diet, said Doug Hines, Chairman and Founder of Atlantic Natural Foods and a 40-year veteran of the global seafood industry. He sees Loma Linda TUNO as an answer to that problem. TUNO is a fish-less canned seafood alternative that’s made from a proprietary blend of ocean-based ingredients, including seaweed and algae, along with other ingredients like soy, yeast, sunflower oil and other natural ingredients. “In the seafood industry, the amount of seafood that’s being harvested has gone up. I think we’re looking at an optimization of the resource,” he said. “What’s happening is that as the world’s resources get stretched thin, we need to find other products…. The product has a value content to it. It’s an alternative protein that tastes good.”

Hines is running into some obstacles as he tries to get the word about TUNO to grocery retailers. The organizers of the Seafood Expo North America recently denied him permission to exhibit at the show on the basis that vendors at the show are restricted to those who produce seafood.

He’s arguing that grocers need to be aware of his product because consumers who are concerned about environmental sustainability, and particularly seafood sustainability, will find TUNO to be a product that answers their concerns. “The Millennials and Gen-Xers are demanding change. They want to eat what they want to eat, and they want you to be creative, and they want you to be sustainable,” he said. “They know what they want to eat, and they know how they want it prepared. They want it convenient…. It’s a revolution that we’re seeing out there.”
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TUNO is a Loma Linda product, which comes from Atlantic Natural Foods. The brand was originally created in 1890 as the first to manufacture soy milk. “A lot of these products were created on the ideas of John Kellogg,” Hines said. The brand was adopted by vegetarian consumers who belonged to the Seventh-Day Adventists religious group, and members of that community are still a major component of the brand’s consumer base today, Hines said.

However, consumers need not be vegetarians to enjoy TUNO, he said. Hines eats his own product regularly, in sushi rolls and salads, but he also eats seafood a couple of times a week, he said. “I believe in balance,” he added.

While TUNO appeals to consumers who are currently shopping for seafood, its presence in the market is no threat to the seafood industry, Hines insists. “We’re under $5 million. We’re delivering value to the consumer who wants a vegetarian option. There’s no intent to challenge the seafood industry,” he said. “Your consumer is the one who makes the decision – it’s not us. We try to be socially responsible in delivering what they want.”

Loma Linda will be launching a new product in May at the National Restaurant Association’s annual trade show. While he declined to be too specific about exactly what that product is ahead of its formal launch, it’s a shelf-stable product line, some with ocean ingredients for a great source of Omega-3 fatty acids, designed to appeal to consumers who don’t eat seafood or meat. “You can take this product, and in 60 seconds in the microwave, you have a completely plant-based, non-GMO and gluten-free meal,” he said. “We try to make it taste good.”

New Dates for Seafood Expo

Diversified Communications, organizer of the annual Seafood Expo North America/Seafood Processing North America, has announced new dates for its 2020 event. The expo will take place at the Boston Exhibition and Convention Center this September 2020, with an exhibit hall open on September 23 and 24 and a conference program that will start on September 22.

In the last few months and weeks, the seafood industry and community, along with the rest of the world, have been experiencing some of the most tumultuous, emotionally and economically challenging times. “While navigating this unprecedented situation, we know there is a need for business continuity and are committed to providing a platform that will bring back together the industry suppliers and buyers who, due to circumstances beyond anyone’s control, were prevented from meeting in March as a result of the COVID-19 pandemic,” said Liz Plizga, Group Vice President, Diversified Communications.

The September dates were carefully chosen in consideration of the recent escalating situation with COVID-19, the venue availability, as well as feedback from customers and high-volume retail and foodservice key buyers from North America.

This cumbersome condition of a person creates flummox in his life no prescription viagra and most of the times this condition makes the life of men and women bitter, may lead to the court for the complete separation from each other. Sadly, viagra canada Revita isn’t purchased from stores and is exclusively purchased on the web only. The dangers of herbal overnight viagra *First and foremost nobody is exactly certain as to what is the active component impedes the working of enzyme PDE5 type in the region of the male phallus. When this happens, an individual is unable to purchase cheap viagra have meaningful and fulfilling sex, men need to have a hard penis erection. “It is fair to say that this year’s event will not be like any other years,” Plizga said. “However, the Seafood Expo North America/Seafood Processing North America team is dedicated to delivering a high-quality event and services that are as similar as possible to what our customers have come to expect over the years.”

The September edition will feature a solutions-driven conference program led by industry experts covering today’s most relevant topics. The exhibit hall, which will be held in Halls B and C, will highlight special programs like the new and featured product showcases where buyers can identify the latest seafood product, equipment and services, innovations and trends.

In the coming weeks, Diversified Communications and its official partners, will reach out to exhibitors, buyers and other seafood professionals to provide further details about the September event. New information will be included at seafoodexpo.com/north-america.

Northern Wind Appoints Adam Taylor as V.P. of Retail Sales

George Kouri, Chief Executive Officer of Northern Wind, announced that Adam Taylor has been hired as the company’s new Vice President of Retail Sales. Headquartered on the historic New Bedford, Massachusetts, waterfront, Northern Wind provides its customers with a wide variety of premium scallops and seafood from across the globe.

Taylor will be responsible for introducing Northern Wind’s new Bon Cuisine innovative line of seafood products to retailers across the United States. His responsibilities will encompass sales team leadership, accelerating Northern Wind’s revenue through expanding Bon Cuisine’s retail footprint and contributing to the company’s marketing and sales strategies.

Taylor brings over 15 years of seafood experience to Northern Wind, with nine years as the former Vice President of Sales at Trident Seafoods, where he was responsible all retail sales in North America across multiple categories including frozen, fresh and shelf stable. Prior to his role with Trident, Taylor spent 10 years with Conagra’s retail team.

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Northern Wind will be showcasing its new Bon Cuisine product line at the Seafood Expo North America show in Boston between March 15-17. The new Bon Cuisine seafood line consist of 16 innovative items and will now be available nationwide for chain supermarkets, independent supermarkets, gourmet food stores, club stores and foodservice operators who seek to provide their consumers with a unique seafood experience.

Northern Wind also recently completed construction of its new state-of-the-art 38,000 square-foot processing and freezing facility. The new facility includes offices, coolers, along with a refrigerated dock and a 21,600 square foot holding freezer that has a 5.5 million pound holding capacity.