May 21, 2011 | Author: Tonia Evans | Posted in Food & Beverage

fresh seafood, frozen seafood, Seafood Distribution

For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

food safety, fresh seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, seafood recipe, seafood recipes, seafood supplier, wholesale seafood suppliers

by: satishnegi

Date: Thu, 22 Sep 2011 Time: 2:41 AM

Today, there are many cases in top restaurants and other food outlets for using counterfeit seafood in meal instead of using the original one. It is a big shock for consumers as well as for the top class frozen seafood suppliers. If you are a restaurant owner, you can stay out of such practice by purchasing only the quality seafood from reliable suppliers. There are many reliable distributors and suppliers that offer frozen shrimps, fishes and other marine food to top quality. The entire products are available at reasonable prices.

The companies are offering both Freshwater shrimpand seawater shrimp in frozen packs. They maintain good quality packing and food processing to retain the taste of freshness in the frozen items. The majority of shrimp imported in different parts of the world from these reliable suppliers retain freshness, taste and health factors. Don’t confuse with the appearance of inferior quality shrimps of unreliable companies.

Varieties of shrimps of the leading suppliers include Black Tiger Shrimp, Vannamei White Shrimps, brown shrimp, royal red shrimp and many more. Prepare mouth watering cuisines and snacks by using the top class products in your home or restaurant.

The unlimited supplies of Seafood mixfood are getting very popular all over the world. The quality, taste and other excellent services have made them the best service providers. The professionals are able to meet the demands of customers on time. Hence, they are first choice of most importers, retailers, food service distributors and reputed restaurant owners who are aware of counterfeit seafood products.

They are also top suppliers of Thailand seafoodincluding Thai aqua-cultured shrimps, fishes and other marine products of Thailand. The seafood is liked and loved by most seafood lovers. Hence, the companies have become the most reliable importers and distributors of Thailand marine products in the world.

They are not only dealing in seafood, recently they have started distribution of quality poultry and meat items. The premium quality food items come from different parts of the world. The service providers have years of experience in this industry. Hence, they can fit the needs of different kind of customers. Some of them offer online purchasing and shipping facilities at economical rates. Enjoy the convenient facilities for hassle free purchasing. Get the best products at your doorstep on time. They ensure the highest quality frozen seafood and meat items. Providing utmost customer satisfying services and quality products is their main goal. So enjoy tasty, hygienic and fresh like seafood anytime you want.

About the Author

For more information about Freshwater shrimpplease visit: http://www.shrimpthailand.com/

http://www.myarticle.com/Food/Restaurant-Reviews/get-the-best-frozen-seafood-from-reliable-suppliers-at-attractive-rates.html

seafood, seafood article, Seafood Distribution, seafood supplier

Author: satish

Among the many varieties of seafood, shrimp ranks as one of the most favorite food in various parts of the world. Even people who dislike fish seem to enjoy shrimp and there is an endless number of ways in which shrimp may be prepared. The dense white meat of shrimp has a fresh, mild flavor that combines well with many ingredients. Shrimp is great for dieters as they are very low in fat and calories. However, they contain a greater level of cholesterol than most seafood so that must be taken into consideration if anyone has been advised by their physician to limit their cholesterol intake.

There are various online services that provide you the best and various qualities of shrimps. You can have it for your household purposes or for your business. These online services are the best way to have shrimps of enormous species. You can get Black tiger shrimp at very affordable price and you don’t have to compromise in its quality.

Shrimp come in a wide range of sizes. Naturally, if you buy the larger shrimp, the price will also rise. It can be classified from its range like, tiny 150 to 180 shrimp per pound to Colossal 10 shrimp or less per pound. It might be costly for you to purchase any size of shrimp from the ordinary market. Therefore, online services are very helpful and cheap to buy the best shrimps because you will get hygienic and fresh seafood.

Shrimp meat features for its rich nutrition, tender and easy to digest. It will protect your cardiovascular System. There are various shrimps including lobster, Prawn, freshwater shrimp, White shrimp and other species of shrimps. Among them, white shrimp is the freshest and best one to add it in your menu. Not only this, if you are looking for a seafood business then these online services are the best option. They export the premium quality of frozen seafood to manufactures, retailers, dealers, and to consumers for the household purpose.

You can get the unique Thailand shrimp whichis known as the finest quality of shrimp. Several different types of prawns are found in both seawater and fresh water and they are also widely farmed in various countries. Freshwater prawn or shrimp farming is an aquaculture business designed to raise and produce freshwater shrimps for human consumption as well as decorative intent. Shrimp are among the most popular types of seafood. The meat has a sweet, delicate flavor and is considered to be a healthy diet choice. They are a rich source of calcium, protein and antioxidants like selenium. Therefore, choose the credible website to get the best quality of seafood for your all sorts of purpose.

Article Source: http://www.articlesbase.com/recipes-articles/get-the-optimum-quality-of-frozen-seafood-with-the-best-online-services-5352227.html

About the Author

For more information about Black tiger shrimp please visit: http://www.shrimpthailand.com/

frozen seafood, Seafood Distribution

Santa Monica Seafood Announces Opening of Phoenix Office

RANCHO DOMINGUEZ, Calif., June 1, 2011 /PRNewswire/ — Santa Monica Seafood announced today that they have opened their new Phoenix, AZ distribution hub and will be providing delivery 4 days a week to the area. The building, located at 5522 W. Roosevelt Street, Ste. 4, Phoenix, AZ 85043, features a 1330 square foot office space and a 3830 foot warehouse space. The building will house sales and customer service offices, two loading docks and refrigerated and frozen storage.

Dave Litle, Santa Monica Seafood’s Senior Vice President of Sales & Marketing, noted, “We are incredibly excited to continue growing our presence in the Phoenix area. With its amazing dining scene and numerous opportunities for growth, having a permanent home here was the logical next step.”

Cindy Duncan has been hired to be Santa Monica Seafood’s Regional Sales Manager for Arizona. Cindy was previously the Manager of City Seafood’s operations in Arizona. Cindy will be based out of the new facility and will be joined by sales, customer service and administrative staff. Litle adds, “We are very excited to welcome Cindy to our team. Her experience in Arizona coupled with her extensive seafood knowledge means a great deal to us and will be key to our success in this market.”

ABOUT SANTA MONICA SEAFOOD

Santa Monica Seafood, a family-owned and operated company for the past 71 years, is the largest specialty wholesale distributor of fresh and frozen seafood in the southwestern U.S. with its corporate offices and processing facility located in Rancho Dominguez, California. Santa Monica Seafood also has two retail stores — in Santa Monica, CA and Costa Mesa, CA — which specialize in seafood and seafood related products. For additional information on Santa Monica Seafood, contact Mary Smith, Marketing Manager at (907) 229-9608.

CONTACT:
Contact person: Mary Smith, Marketing Manager
Company name: Santa Monica Seafood Company
Phone: (907) 229-9608
Fax: (310) 886-1057
Email: mganchoff@yahoo.com
Website: http://www.santamonicaseafood.com

This press release was issued through eReleases(R). For more information, visit eReleases Press Release Distribution at http://www.ereleases.com.

SOURCE Santa Monica Seafood Company

RELATED LINKS

http://www.santamonicaseafood.com

fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, Seafood Company, Seafood Distribution, seafood processsor, seafood supplier, wholesale seafood suppliers

NEW YORK, May 2, 2011 /PRNewswire/ — Reportlinker.com announces that a new market research report is available in its catalogue:

Meat, Poultry & Seafood Packaging Market

http://www.reportlinker.com/p060997/Meat-Poultry–Seafood-Packaging-Market.html

Case-ready packaging, rising exports to fuel gains

US demand for meat, poultry and seafood packaging will increase 3.0 percent per annum to $9.2 billion in 2015. Gains will be fueled by expanding meat, poultry and seafood production, as well as increasing export opportunities to countries such as Japan and Chile. Packaging demand will also be stimulated by the ongoing shift to case-ready packaging by many retailers as a means of reducing in-store labor costs. Case-ready packaging generally uses more expensive trays and high barrier films, thus bolstering value gains. Packaging demand will also be aided by the increasing incorporation of value added features such as zipper closures; the expanding number of meat and poultry items in smaller, more convenient sizes; and the growing range of products that are further processed. Many such products, which are favored by consumers for their easy preparation and storage capabilities, tend to use more packaging relative to their volume than larger unprocessed items. Value gains will be limited by a moderation in prices of such raw materials as paper and metal.

Flexible packaging to outpace rigid packaging

Flexible packaging demand will continue to outpace rigid packaging, increasing at a 3.7 percent annual rate to $3.7 billion in 2015. Gains will be bolstered by good opportunities for high barrier film and pouches. Demand for high barrier film will benefit from a favorable outlook for case-ready packaging, which requires value-added materials to prolong shelf life and protect contents during shipping and handling. Pouch demand will be driven by further inroads by retort pouches into traditional can applications and healthy gains for stand-up pouches in frozen meat, poultry and seafood applications stemming from pouches’ enhanced visual appeal, reseal ability and ability to be stored vertically in freezer cases. Below-average growth in rigid packaging will reflect maturity in the large corrugated box segment and minimal advances for metal cans. However, plastic containers and trays will post robust gains. Demand for plastic containers will be driven by heightened demand for prepared meat and poultry items in supermarkets and other retail locations as a result of consumer preference for convenience foods that require little or no preparation. Tray demand will be aided by the growing use of case-ready packaging, which often employs larger foam or more costly rigid barrier trays. Increasing use of more expensive biodegradable trays will also stimulate value gains. Demand for packaging accessories will benefit from regulations requiring nutrition information and country-of-origin labels on a variety of meat and poultry items.

Ready-to-eat market to post fastest growth

The ready-to-eat market will log the fastest increases, driven by the growing range of prepared foods in the retail sector. Demand in the fresh and frozen market will be supported by the rising presence of case-ready and modified atmosphere packaging to extend the shelf life of fresh meat, poultry and seafood. In the processed market, demand will be helped by the continued popularity of resealable plastic tubs for sliced lunch meats.

Study coverage

This report presents historical demand data (2000, 2005 and 2010) plus forecasts for 2015 and 2020 by packaging product (e.g., boxes, film, bags), application and market (fresh and frozen, processed, ready-to-eat). The study also considers market environment factors, assesses the industry structure, evaluates company market share data, discusses key competitive variables and profiles 36 US industry participants.

TABLE OF CONTENTS

INTRODUCTION ix

I. EXECUTIVE SUMMARY 1

II. MARKET ENVIRONMENT 4

General 4

Macroeconomic Outlook 5

Demographic & Household Trends 10

Consumer Income & Spending 14

Food Industry Overview 17

Meat, Poultry & Seafood Industry Overview 20

Meat 22

Poultry 26

Seafood 29

Packaging Trends 31

Paper 33

Plastic 34

Metal 35

Glass & Wood 36

Regulatory & Related Issues 36

Pricing Trends 40

International Activity 45

III. TECHNOLOGY & RAW MATERIALS 48

Technologies 48

Case-Ready 49

Systems 52

Producers 54

Modified Atmosphere Packaging 55

Vacuum Packaging 58

Retort Packaging 62

Active & Intelligent Packaging 65

Moisture Control Packaging 67

Smart Labels 68

Other 70

Raw Materials 72

Plastic 73

Paper 76

Metal 79

Other 80

IV. PRODUCTS 82

General 82

Rigid Packaging 84

Boxes 87

Corrugated Boxes 90

Folding Cartons 93

Trays 95

Metal Cans 100

Plastic Containers 105

Paperboard Sleeves 109

Other Rigid Packaging 112

Flexible Packaging 115

Plastic Film 118

High Barrier 122

Other 125

Bags 126

Types 128

Producers 131

Pouches 132

Applications 135

Producers 137

Paper & Foil 138

Packaging Accessories 140

Labels 141

Interactive Labels 144

Label Producers 146

Other Packaging Accessories 147

V. APPLICATIONS & MARKETS 151

Applications 151

Meat 154

Rigid Packaging 157

Flexible Packaging 159

Packaging Accessories 162

Poultry 163

Rigid Packaging 166

Flexible Packaging 170

Packaging Accessories 173

Seafood 174

Rigid Packaging 177

Flexible Packaging 179

Packaging Accessories 181

Markets 181

Fresh & Frozen 185

Rigid Packaging 188

Flexible Packaging 190

Packaging Accessories 192

Processed 193

Rigid Packaging 197

Flexible Packaging 199

Packaging Accessories 201

Ready-to-Eat 202

Rigid Packaging 204

Flexible Packaging 205

Packaging Accessories 206

VI. INDUSTRY STRUCTURE 207

General 207

Market Share 211

Sealed Air 212

Bemis 213

International Paper 214

Smurfit-Stone 215

Reynolds Group 216

Georgia-Pacific 216

Acquisitions & Divestitures 217

Competitive Strategies 221

Manufacturing 223

Marketing & Distribution 226

Cooperative Agreements 228

Company Profiles 230

AEP Industries Incorporated 231

Alcan Packaging Food Americas, see Bemis

Anchor Packaging Incorporated 232

Ardagh Group SA 234

Associated Packaging Technologies, see Sonoco Products

Ball Corporation 235

Bemis Company Incorporated 237

Berry Plastics Corporation 242

Bomarko Incorporated 245

Conwed Plastics, see Leucadia National

Crockett Container, see Temple-Inland

Crown Holdings Incorporated 246

Cryovac, see Sealed Air

Curwood, see Bemis

Dolco Packaging, see Tekni-Plex

Dow Chemical Company 247

DuPont (EI) de Nemours 249

Eastman Chemical Company 251

Exopack Holding Corporation 253

Exxon Mobil Corporation 255

Genpak, see Pattison (Jim) Group

Georgia-Pacific, see Koch Industries

Graphic Packaging Holding Company 256

Honeywell International Incorporated 258

Impress Cooperatieve UA, see Ardagh Packaging Group

InterFlex Group Incorporated 260

International Paper Company 261

Klöckner Pentaplast Group 262

Koch Industries Incorporated 264

Leucadia National Corporation 266

MACtac, see Bemis

MeadWestvaco Corporation 267

Milprint, see Bemis

Newspring Industrial, see Reynolds Group Holdings

Packaging Corporation of America 268

Pactiv, see Reynolds Group Holdings

Pattison (Jim) Group 269

Pliant, see Berry Plastics

Pohlig Brothers, see Rock-Tenn

Presto Products, see Reynolds Group Holdings

Printpack Incorporated 271

Reynolds Group Holdings Limited 272

Rio Tinto Group 276

Robbie Fantastic Flexibles 277

Rock-Tenn Company 278

Sealed Air Corporation 280

Silgan Holdings Incorporated 284

Smurfit-Stone Container Corporation 286

Sonoco Products Company 287

Tekni-Plex Incorporated 288

Temple-Inland Incorporated 289

Vector Packaging Incorporated 290

Walsroder Packaging, see Wihuri

Wihuri Oy 292

Winpak, see Wihuri

Other Companies Mentioned in Study 295

LIST OF TABLES

SECTION I — EXECUTIVE SUMMARY

Summary Table 3

SECTION II — MARKET ENVIRONMENT

1 Macroeconomic Indicators 10

2 Population & Households 14

3 Personal Consumption Expenditures 17

4 Food Shipments 19

5 Meat, Poultry & Seafood Consumption 22

6 Meat Shipments 26

7 Poultry Shipments 28

8 Seafood Supply & Demand 31

9 Packaging Supply & Demand 33

10 Prices for Selected Meat, Poultry & Seafood Packaging 44

SECTION III — TECHNOLOGY & RAW MATERIALS

1 Case-Ready Packaging Demand in Meat, Poultry

& Seafood Packaging 52

2 Modified Atmosphere Packaging Demand in Meat, Poultry

& Seafood Packaging 58

3 Vacuum Packaging Demand in Meat, Poultry

& Seafood Packaging 61

4 Retort Packaging Demand in Meat, Poultry

& Seafood Packaging 65

5 Active & Intelligent Packaging Demand in Meat, Poultry

& Seafood Packaging 67

SECTION IV — PRODUCTS

1 Meat, Poultry & Seafood Packaging Demand by Type 84

2 Rigid Meat, Poultry & Seafood Packaging Demand by Type 86

3 Box Demand in Meat, Poultry & Seafood Packaging 90

4 Tray Demand in Meat, Poultry & Seafood Packaging 100

5 Metal Can Demand in Meat, Poultry & Seafood Packaging 104

6 Plastic Container Demand in Meat, Poultry

& Seafood Packaging 109

7 Paperboard Sleeve Demand in Meat, Poultry

& Seafood Packaging 112

8 Other Rigid Container Demand in Meat, Poultry

& Seafood Packaging 115

9 Flexible Meat, Poultry & Seafood Packaging Demand by Type 117

10 Plastic Film Demand in Meat, Poultry & Seafood Packaging 122

11 Bag Demand in Meat, Poultry & Seafood Packaging 128

12 Pouch Demand in Meat, Poultry & Seafood Packaging 135

13 Paper & Foil Demand in Meat, Poultry & Seafood Packaging 140

14 Packaging Accessories Demand in Meat, Poultry

& Seafood Packaging 141

15 Label Demand in Meat, Poultry & Seafood Packaging 144

16 Other Packaging Accessories Demand in Meat, Poultry

& Seafood Packaging 150

SECTION V — APPLICATIONS & MARKETS

1 Meat, Poultry & Seafood Packaging Demand by Application 153

2 Meat Packaging Demand by Type & Market 156

3 Poultry Packaging Demand by Type & Market 165

4 Seafood Packaging Demand by Type & Market 176

5 Meat, Poultry & Seafood Packaging Demand by Market 184

6 Fresh & Frozen Meat, Poultry & Seafood Packaging Demand 187

7 Processed Meat, Poultry & Seafood Packaging Demand 196

8 Ready-to-Eat Meat, Poultry & Seafood Packaging Demand 203

SECTION VI — INDUSTRY STRUCTURE

1 US Meat, Poultry & Seafood Packaging Sales

by Company, 2010 209

2 Selected Acquisitions & Divestitures 220

3 Selected Cooperative Agreements 230

LIST OF CHARTS

SECTION III — TECHNOLOGY & RAW MATERIALS

1 Packaging Technologies as a Percentage of Meat, Poultry &

Seafood Packaging, 2000-2020 49

SECTION IV — PRODUCTS

1 Rigid Meat, Poultry & Seafood Packaging Demand, 2010 87

2 Flexible Meat, Poultry & Seafood Packaging Demand, 2010 118

SECTION V — APPLICATIONS & MARKETS

1 Meat, Poultry & Seafood Packaging Demand

by Application, 2010 153

2 Meat Packaging Demand by Type, 2010 157

3 Poultry Packaging Demand by Type, 2010 166

4 Seafood Packaging Demand by Type, 2010 177

5 Meat, Poultry & Seafood Packaging Demand

by Market, 2010 184

6 Fresh & Frozen Meat, Poultry & Seafood Packaging

Demand by Type, 2010 188

7 Processed Meat, Poultry & Seafood Packaging

Demand by Type, 2010 197

8 Ready-to-Eat Meat, Poultry & Seafood Packaging

Demand by Type, 2010 204

SECTION VI — INDUSTRY STRUCTURE

1 US Meat, Poultry & Seafood Packaging Market Share, 2010 212

To order this report:

: Meat, Poultry & Seafood Packaging Market

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Nicolas Bombourg
Reportlinker
Email: nbo@reportlinker.com
US: (805)652-2626
Intl: +1 805-652-2626

SOURCE Reportlinker

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Boston Seafood Companies frozen seafood frozen seafood Massachusetts Seafood

fresh seafood, frozen seafood, Industry Press Release, Seafood Distribution

Poultry Processor Gets 20% More Shelf Life Using CO2 Fresh-Pads Food Safety and Preservation Technology Products
Proven CO2 Generating Fresh-Pads Used in Meat and Produce Industries Have Now Been Tested and Implemented in Large Production Poultry Processing Plants in Colorado and Arizona, Providing a Low Cost Solution for Extending Shelf Life.

Denver, Colorado (PRWEB) May 29, 2011

JS Food Brokers LLC, offers CO2 Fresh-Pads to meat, poultry, seafood and produce processors to extend the shelf life of perishable food products. As master broker and marketing arm for CO2 Fresh-Pads patent holder CO2 Technologies Inc., JSFB has signed on several large poultry processors to test the CO2 pads in a production environment, the goal being to gain additional shelf life without using expensive equipment, chemicals or any process that directly alters the food itself.

“While top food industry economists are saying, ‘It’s going to be a tough year,’ for consumers, livestock producers are getting slammed with higher feed prices. One of our biggest selling points right now is the positive return on investment meat and poultry processors are getting because of the additional shelf life and the ability to offer a higher quality product.” – Steve Josephs, CEO, JS Food Brokers LLC

Shamrock Foods, in Colorado, Arizona and New Mexico, offers one of the top premium brands of fresh 100% natural chicken. With an extended shelf life beyond what is standard for commodity chicken, Shamrock is setting the standard for all “natural” poultry in the foodservice industry.

“Our new ‘Regal Crest Farms’ 100% all natural chicken requires the highest standard of quality for taste, flavor and tenderness. Using the CO2 Fresh-Pads helps our Regal Crest brand maintain that high standard for longer shelf life with less shrink, to meet our customers demand for excellence.” – Mike Brown, Manufacturing Division Consultant, Shamrock Foods

Fresh-Pads use a unique CO2 generating technology incorporated in a physical pad that modifies the atmosphere surrounding perishable food for an extended period of time. The results include less purge, longer shelf life, and improved texture, color and smell, thereby improving the marketability of the food.

CO2 Fresh-Pads gradually generate carbon dioxide, a natural atmospheric gas, in a controlled manner to retard bacteria growth from 20%-50% on perishable foods, significantly reducing purge and spoilage to provide safer fresher food. With the government’s new Food Safety requirements for food processors, the addition of a product that’s proven to reduce bacteria growth in fresh meat, poultry and seafood can be a real benefit.

In contrast to other food preservation technologies, CO2 pads provide an all-natural solution without resorting to the use of expensive equipment, chemicals, preservatives or high heat processes that can affect the integrity of the product or add substances that today’s consumers find undesirable.

For a free trial program or more information about CO2 Fresh-Pads or to contact JS Food Brokers LLC, please call 720-475-0330 or email info(at)jsfoodbrokers(dot)com or visit http://www.CO2Pads.com.

fresh seafood, frozen food suppliers, Industry Press Release, seafood, Seafood Company, Seafood Distribution

SEPTEMBER 23 HEARING IN ALEXANDRIA FOR TEMPORARY RESTRAINING ORDER

NEW ORLEANS, Sept. 13, 2011 /PRNewswire/ — Industries relying on seasonal temporary foreign employees are facing changes to the H-2B visa foreign worker labor policy that could be devastating to the economy. A hearing in Alexandria, Louisiana on September 23 will be held to consider a temporary restraining order (TRO) filed by an alliance of Louisiana industries which includes members of the Louisiana Seafood Promotion and Marketing Board.

The seafood industry, forestry product manufacturers, hotel and amusement park operators, and sugar cane processors are just some of the businesses that will be affected by the new proposed regulations being set forth by the Department of Labor. In response, a group of plaintiffs, including the Crawfish Processors Alliance, Inc. and American Shrimp Processors Association, has filed a federal lawsuit against the US Department of Labor and Homeland Security in US District Court to postpone or permanently halt the changes, which are set to take effect September 30, 2011. The hearing on the TRO is set for Federal Court on September 23, 2011 at 9:30 a.m. at the Alexandria Courthouse, 515 Murray Street, Alexandria, LA.

Ewell Smith, Executive Director of the Louisiana Seafood Promotion and Marketing Board, says, “The seafood industry currently provides many jobs for American employees. Those jobs will be lost to our economy and the U.S. workers in these non-H-2B jobs will be severely affected if the new wage increases for H-2B foreign guest workers are not stopped before September 30.”

Created in 1987, the federal H-2B program allows nonimmigrant alien laborers to work seasonal, temporary jobs that Americans haven’t wanted in the past. Small business groups in Louisiana rely heavily on these workers to produce their products. The new Department of Labor regulations for the H-2B program will raise wages dramatically, by as much as 83 percent in some instances.

Mike Voisin, CEO of Motivatit, one of the largest oyster processors in the U.S., says he prefers to hire American workers. “But we can’t get them to do these jobs,” he continued. One of the groups in the suit, the Crawfish Processors Alliance, is represented by Frank Randol, who runs a crawfish business and Cajun restaurant in Lafayette. “In 40 years in the business I’ve faced a lot of challenges, but now we are facing our own government trying to shut us down.”

Seafood processors depend on H-2B workers to support the farmers who raise their crawfish in paddies and fishermen to process the seafood harvest. The downstream restaurant, grocers, and wholesale seafood purveyors also are dependent on the output of the processing operations. Hundreds of businesses in Louisiana with thousands of employees will be negatively affected.

Added Smith, “The new H-2B prevailing wage rate will cripple Louisiana employers while many of our foreign competitors, who do not face such labor costs, are already operating at a significant advantage.”

“The impact of these changes will not be to hire more American workers, it will be to shut these businesses down. And then tens of thousands more will be out of jobs.”

The LSPMB was created in 1984 by the state of Louisiana to support their vast historical commercial fisheries industry. The Board is composed of 15 members and each member represents a sector of the industry: harvesters, processors, wholesalers, restaurateurs/retailers, fisheries resource managers, public health officers and marketing specialists.

Contact: Ashley Roth (504) 286-8735 or Ashley@LouisianaSeafood.com

SOURCE Louisiana Seafood Promotion and Marketing Board

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Release date: 10/17/2011

Contact Information: Tony Brown, EPA Public Affairs, 206-553-1203, brown.anthony@epa.gov

From July 2006 to August 2007, Da Yang serviced their blast freezer at least 22 times and failed to properly document the dates of service. Keeping detailed records, including properly documenting the date of maintenance and service, helps identify leaks or other releases of HCFCs into the environment.

“Every pound of refrigerant that enters the environment is a blow to the Earth’s protective ozone layer,” said Edward Kowalski, EPA’s Director of the Office of Compliance and Enforcement in Seattle. “Proper recordkeeping and conscientious management practices are critical to preventing releases of HCFCs into the environment.”

Federal laws regulating ozone-depleting substances protect people’s health and the environment by reducing emissions of HCFCs into the atmosphere. The stratospheric ozone layer protects the Earth from harmful ultraviolet (UV) radiation. When HCFCs are released into the air, they damage the stratospheric ozone layer and allow harmful UV radiation to reach the Earth. Overexposure to UV radiation can cause skin cancer, cataract formation, and damage to crops.

Da Yang has recently taken additional steps to improve their refrigeration maintenance program. They have purchased certified refrigerant recovery equipment and trained two employees as certified refrigerant technicians.

More information about the regulatory program related to ozone-depleting refrigerants, visit: http://www.epa.gov/ozone/title6/

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by Stavis Seafoods, Inc.
Posted: Tuesday, September 13, 2011 at 4:15PM EDT

Boston, MA – Stavis Seafoods, a leading international importer, exporter and distributor of fresh and frozen seafood, today announced it added BOS’N Cooked Langostinos to its broad line of retail-ready seafood. BOS’N Cooked Langostinos, caught off the coast of Chile, are available in an eye catching, stand alone, eight ounce package that offers multiple display opportunities for retailers. The new BOS’N branded seafood’s price point is ideal for consumers looking for a delicious and affordable compliment or substitute for recipes that call for shrimp, crayfish and/or lobster.

“Our BOS’N Cooked Langostinos are a delicious and affordable shellfish that is extremely versatile in the kitchen,” said Richard Stavis, CEO of Stavis Seafoods. “They are ideal for pasta, soups or bisques and great in lobster rolls or seafood casseroles. At Stavis, we are committed to searching the globe to find great seafood that meets our customers’ needs. Our Langostino Meat delivers consistent quality in attractive packaging and is a strong addition to Stavis’ family of recipe-ready, superior quality branded seafood.”

BOS’N Cooked Langostinos’ are jumbo sized and completely additive free. They have a sweet flavor that is similar to Canadian Lobster but more intense with a delicate texture. Providing 100% yield, these Langostinos were raised in the cold waters off South America and are a favorite among foodservice and restaurant professionals because of their incredible versatility.

Stavis Seafoods has five unique brands. Foods From the Sea delivers unique dining experiences from around the world, while the Prince Edward brand focuses on providing premium shellfish items. The BOS’N brand delivers quality seafood without compromising freshness or taste while the Boston Pride brand provides convenience and value. Stavis also has an innovative new brand designed to deliver peak of season freshness all year round called ChillFresh. At Stavis Seafoods, we bring more to the table.

About Stavis Seafoods, Inc.

Stavis Seafoods is a family business that has been a Boston Waterfront landmark since 1929. Originally called Stavis Ipswich Clam Company, Stavis Seafoods ships more than 34 million pounds of fresh and frozen seafood annually. Working from an inventory of more than 800 seafood items, Stavis distributes seafood via air, truck and ship worldwide. Flexible and fast paced, Stavis Seafoods’ expert buying desks provide up-to-the-minute market information and extremely competitive pricing to all its customers. Stavis also offers a line of famous brands, including BOS’N, ChillFresh, Foods From the Sea, Boston Pride and Prince Edward. For more information about Stavis Seafoods, please call us at (617) 482-6349 or visit us at www.stavis.com.

Source: Stavis Seafoods, Inc.

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