TORONTO, ONTARIO–(Marketwire – June 6, 2011) – Sustainability is currently a non-factor in buying or eating seafood for Canadians, a new Leger poll suggests. But a family-owned Canadian company is determined to change this.

Sustainable seafood refers to fish and seafood caught in a way that ensures the long-term health and stability of individual fish species, as well as the oceans’ ecological balance as a whole. Overfishing is one of the biggest threats to the health of our oceans.

The Janes Family Foods Seafood Survey, conducted by Leger Marketing in May 2011, reveals that only one in 10 Canadians choose their seafood in grocery stores or restaurants based on seafood sustainability. Taste and price were ranked as having the highest influence on the type of seafood selected.

“Scientists estimate that as much as 75 percent of the world’s fish stocks are overfished. It is important for everyone to realize that each of us can help protect the world’s oceans from overfishing by choosing certified sustainable seafood when grocery shopping and by not ordering endangered seafood at restaurants,” said Tom Janes, Directory of Sustainability for Janes Family Foods, at an event organized by the Canadian company in Toronto today in celebration of World Oceans Day.

The family-owned and operated producer of an array of frozen chicken, beef and fish products is the first food company in North America to have all of its retail frozen seafood products certified by the Marine Stewardship Council (MSC), the world’s leading certification and eco-labelling program for sustainable seafood. Janes retail seafood products are offered at Metro, Loblaw, Sobeys and Walmart and other national and local grocery stores.

The blue MSC eco-label on Janes retail seafood packages helps consumers understand and identify seafood products that have been certified to the internationally recognized MSC standard as coming from, and able to be traced back to, a well-managed and sustainable fishery (from boat to plate).

“Janes made the decision to provide only certified sustainable frozen seafood in grocery stores because we believe it is the right thing to do,” said Tom Janes, Director of Sustainability at Janes Family Foods and son of founder Lem Janes Sr. “Our family grew up on the east coast of Canada where my father first arrived in Canada from Estonia. We saw the impact of the collapse of cod in Newfoundland.”

“We had a hunch that there is low public awareness about the crisis facing our oceans today and sadly the survey results confirm our suspicions. However, we believe that providing only certified sustainable seafood to our retail customers is the right thing to do. The good news is that if we each take small steps that have maximum benefit, we can make a difference in protecting our oceans. This is why we encourage Canadians to take time on World Oceans Day to learn more about the health of our oceans and what we can do to help.”

The results revealed by the Leger survey include:

Only one in 10 Canadians consider sustainability as affecting their choice of a seafood product in shopping at a grocery store or going to a restaurant (12 per cent).

Almost one in five BC residents mentioned ‘sustainable seafood product’ as affecting their choices (18 per cent).

Choosing a sustainable seafood product increases with age and education; 15 per cent for seniors aged 65 and 17 per cent for university-educated Canadians.

More women than men considered sustainability as important (15 per cent women versus 10 per cent men).

Fifty-nine per cent considered taste, and 55 per cent price as key motivators.

Only 17 per cent of Canadians know about the MSC label (Marine Stewardship Council).

BC residents are the most familiar with this label (25 per cent).

As education increases, so does awareness of the MSC label. One in five of those with university education (21 per cent) are familiar with the MSC label.

Percentage of net awareness that Canadians have about the ocean:

One third of the world’s fish and seafood species have collapsed – that is, their catch has declined by 90 per cent (39 per cent)

Less than 1.0 per cent of the world’s oceans are protected by marine reserves, meaning more than 99 per cent of the ocean is fishable (31 per cent)
Eight per cent of all fish caught are discarded dead or dying; these fish are referred to as by-catch (30 per cent)

June 8 is World Oceans Day an international day recognizing the importance of the oceans on everyone’s day-to-day life. For information about the world’s oceans and ideas on how you can celebrate World Oceans Day, visit www.worldoceansday.org

The online survey of 1,500 adult Canadians, 18 years of age or older, was conducted by Leger Marketing from May 24, 2011 to May 26, 2011. A probability sample of the same size would yield a margin of error of +/- 2.5.

About Janes

Janes Family Foods is a Canadian, family-run company producing high-quality innovative frozen seafood, chicken and beef products within the retail sector and food service sector. Using only the finest ingredients, Janes products are made to exacting quality standards to provide delicious and nutritious foods that Lem Janes Sr. would be proud to serve at home. Visit www.janesfamilyfoods.com for more information about the company and www.janesfamilyseafood.ca for details about Janes’ commitment to seafood sustainability and other eco-sustainable initiatives. Janes is also on Twitter at @JanesGreen at www.twitter.com.

About MSC

The Marine Stewardship Council (MSC) is the world’s leading certification and eco-labelling program for sustainable seafood. From boat to plate: MSC standards and methodologies for sustainable fishing and seafood traceability have been developed in collaboration with experts to ensure that MSC-labelled seafood comes from, and can be traced back to, a sustainable fishery. The MSC meets the highest benchmarks for credible certification and eco-labelling programs, including the UN Food and Agriculture Organization guidelines and the ISEAL Code of Good Practice. Visit www.msc.org for more details.

seafood, Seafood Company, seafood products, sustainable seafood

Title: The debate about Vitamin B12 and Folic Acid Continues

Author: Keith Woolley

Article:
You should be able to find several indispensable facts about
Vitamin b12 in the following paragraphs. If there’s at least one
fact you didn’t know before, imagine the difference it might
make.

The debate about the necessity of taking dietary supplements is
still raging. While many health care professionals believe we
get all we need from the foods we eat, others prefer to offer
extra vitamins when their patients are under a stress such as
pregnancy or illness or even aging, when the body’s function is
impaired or overloaded.

Studies have proven that taking extra B group vitamins,
especially folic acid and B12 have reduced birth defects by 72
to 100%. And since regulations authorizing the addition of folic
acid to grains have come into force, the incidence of birth
defects in the USA has dropped by 19%, though sceptics claim
there could be other reasons.

So what are some of the symptoms of Vitamin B12 deficiency?

Vegans (vegetarians who also avoid dairy and eggs) frequently
become deficient, though the process often takes many years.
People with malabsorption conditions, including those with
tapeworm infestation and those with bacterial overgrowth in the
intestines, often suffer from vitamin B12 deficiency.
Malabsorption of vitamin B12 can also result from pancreatic
disease, the effects of gastro-intestinal surgery, or various
prescription drugs.

Studies have also suggested that when elderly people suffer from
depression it is caused by a lack of folate (B9). It should be
taken with B6 And B12 to help its absorption and function in the
body. These three vitamins work closely together and help
relieve symptoms of depression. They do this by decreasing the
amount of homocysteine, which is thought to play an active part
in causing the depression. Sometimes the amount of folate in
proportion to the other two may need to be increased.

Once you begin to move beyond basic background information, you
begin to realize that there’s more to Vitamin b12 than you may
have first thought.

Pernicious anaemia is a special form of vitamin B12
malabsorption due to impaired ability of certain cells in the
stomach to make intrinsic factor–a substance needed for normal
absorption of vitamin B12. By definition, all people with
pernicious anaemia are vitamin B12-deficient. They require
either vitamin B12 injections or oral supplementation with very
high levels (1000 mcg per day) of vitamin B12.

Several population-based studies across the USA have found that
various cancers are less prevalent in people who have high
levels of folic acid. These people also consumed high amounts of
beta-carotene, vitamin C and fiber. One very large study of
50,000 women found that adequate intakes of folate significantly
reduced the risk of breast cancer.

Some prescription medications for inflammatory bowel disease
have been found to interfere with the bodies ability to absorb
folate (folic acid) and the deficiency has also been linked to
male infertility and heart disease.

Foods that offer the most folic acid are dark leafy greens,
brewers yeast, beef liver, some seafood, orange juice and milk.
Root vegetables and whole grains also provide small amounts.

Side effects from folic acid supplements are rare, though they
can occur if the dose exceeds 15000 mcg. Taking any one of the B
group of vitamins alone can cause a deficiency in the others, so
don’t be part smart. Find out if you really do need it and make
sure your health care professional knows you intend to take it.
Some prescription medicines like antibiotics and warfarin can
react adversely to this supplement, while others like ibuprofen
and aspirin can actually cause a deficiency. Methotrexate, used
to treat some cancer and rheumatoid arthritis increases the
body’s need for folic acid, and its side-effects are greatly
reduced by addition of this vitamin without impairing its
effectiveness, so if you must take this drug, be sure see your
health care professional about adding folic acid to your diet.

This article’s coverage of the information is as complete as it
can be today. But you should always leave open the possibility
that future research could uncover new facts.

About the author:
Keith Woolley is the Technical Director of Boots Herbal Stores
Ltd.

Boots Herbal Stores distribute Solgar Vitamins B12 & Herbs
online from http://www.12bvitamin.com

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fresh seafood, frozen seafood, seafood

More Than 400 Attend Event Focused on Culinary Trends in the Healthcare Industry

ROSEMONT, IL, Nov 10, 2011 (MARKETWIRE via COMTEX) — US Foods today announces that the chef team from New York University (NYU) Medical Center has won the 2011 Healthcare Symposium Culinary Challenge. The culinary challenge was part of a two-day, US Foods customer event focusing on foodservice and culinary trends in the healthcare sector.

The NYU team, which included Executive Catering Chef Istvan Ungi, Director of Culinary Operations Ronald Brandl and Chef de Cuisine Alonso Foster, began with an amuse bouche — a single, bite-sized hors d’oeuvre — made with US Foods’ new Chef’s Line chicken osso buco, Thai red curry chicken stock, dragon fruit and various vegetables and fresh herbs. Their winning entree was made with Rastelli Seafood dry scallops and red snapper served over key lime and citrus risotto.

More than 400 US Foods healthcare customers attended the two-day symposium at Harrah’s Resort in Atlantic City, N.J. The event is a joint effort between the US Foods Metro New York, Allentown and Philadelphia Divisions to help customers learn new techniques and share best practices.

“As a leading food distributor to hospitals, schools, military bases and other kitchens across America, we help drive and promote innovation throughout the industry,” said Chuck Gannon, division president, US Foods Metro New York. “The Healthcare Symposium gives us the opportunity to engage customers and introduce them to innovative new products and menu ideas.”

Celebrity chef Malcolm Mitchell, Harrah’s Chef Brad Smith and Viking Kitchen Chef Elaine Seagrave Anderson judged the culinary challenge competition.

The event also featured presentations on the evolution of food service and culinary trends by US Foods Senior Vice President of Street Sales Mark Eggerding and US Foods Vice President of Healthcare and Education David Bermingham. Holly Emmons, R.D., L.D., M.P.A., food service manager at Union Hospital in Cecil County, Md., and Stuart J. Orefice, dining services director at Princeton University served on a panel discussing how healthcare customers can create their own trends based on their specific needs.

About US Foods With nearly $19 billion in annual revenue, US Foods is the 10th largest private company in America, and a leading foodservice distributor. Many of the entities that make up US Foods were founded in the 19th century, including one that sold provisions to travelers heading west during the 1850s gold rush. The company had used the name U.S. Foodservice since 1993. US Foods offers more than 350,000 national brand products and its own high-quality “exclusive brand” items, ranging from fresh meats and produce to prepared and frozen foods. The company proudly employs approximately 25,000 people in more than 60 locations nationwide, and provides the finest quality food and related products to more than 250,000 customers, including independent and multi-unit restaurants, healthcare and hospitality entities, government and educational institutions. The company is headquartered in Rosemont, Ill., and jointly owned by funds managed by Clayton, Dubilier & Rice Inc. and Kohlberg Kravis Roberts & Co. Discover more at www.usfoods.com .

CONTACT:
Lisa Lecas
Manager, Corporate Communications
847.720.8243
Email Contact

SOURCE: US Foods

http://www2.marketwire.com/mw/emailprcntct?id=C5FBDEA8B2D4AE6C

Industry Press Release, seafood, seafood recipe

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

Delbert partners with Chef Xavier Deshayes of the Ronald Reagan Building to feature sustainable, local seafood

WASHINGTON, June 9, 2011 /PRNewswire-USNewswire/ – The National Aquarium, D.C., along with Chef Xavier Deshayes, Executive Chef for the Ronald Reagan Building and International Trade Center, is excited to welcome Susan Delbert, Executive Chef for the National Press Club, as the guest chef for the Aquarium’s third sustainable seafood dining experience on June 15. The dinner, featuring locally farmed rockfish and blue crab, is the final of three in the Aquarium’s new Fresh Thoughts: Sustainable Dining Series.

(Logo: http://photos.prnewswire.com/prnh/20080917/NPCLOGO)

With this series, the National Aquarium is celebrating sensible and scrumptious seafood choices with the help of renowned Washington, D.C. chefs. Chef Xavier Deshayes is the lead chef for the dining series and is collaborating with guest chefs to offer a variety of compelling dining experiences featuring sustainable seafood.

A graduate of the Culinary Institute of America, one of the world’s most renowned schools for culinary arts, Delbert describes her cooking style as an incorporation of the freshest local ingredients.  Her menus at the National Press Club embody this style and embrace sustainable dining, fitting perfectly with the mission of the Fresh Thoughts: Sustainable Dining Series.

Chefs Deshayes and Delbert have committed themselves to staying up to date on the latest advances in sustainable seafood aquaculture.  Recently, the chefs took a tour of the University of Maryland Biotechnology Institute’s Center of Marine Biotechnology (COMB with Dr. Yoni Zohar, Director of COMB).  At the site, they were able to get a unique look at the latest advances in aquaculture.  The chefs explored the innovative methods that COMB employs to make seafood, such as the blue crabs and rockfish featured in the upcoming dinner, even more sustainable.

The National Aquarium’s Fresh Thoughts: Sustainable Seafood Dining Series not only offers a delicious evening out; it’s also a great way for people to learn more about sustainable seafood practices and how to make informed choices when purchasing seafood. Guests will enjoy a cocktail reception, followed by a three-course seated gourmet meal, paired with perfectly matched wine, all in the tranquil atmosphere of the Aquarium after-hours. Throughout the evening, the chefs will engage guests in conversations about food choices and share their experiences with sustainable food practices.

Fresh Thoughts: Sustainable Seafood Dinner

Join guest chefs, Susan Delbert and Xavier Deshayes, for a gourmet meal to remember, featuring sustainable seafood. Enjoy a cocktail reception and after-hours tranquility in the Aquarium, and participate in a Q&A about sustainable seafood with the guest chefs.

Wednesday, June 15: 6 – 9 p.m.

Featured entree:  Line caught rockfish

Cost: $79 members; $89 non-members

Reservations required.

Event details can be found at nationalaquarium.org or by calling 202-789-2782

www.nationalaquarium.org

SOURCE National Press Club

fresh seafood, frozen seafood, Industry Press Release, sustainable seafood

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

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

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Nicolas Bombourg
Reportlinker
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Boston Seafood Companies frozen seafood frozen seafood Massachusetts Seafood

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

Tampa Bay-Area Guests Can Now Enjoy Fresh, Delicious Seafood in a Warm, Inviting Atmosphere

ORLANDO, Fla., April 26, 2011 /PRNewswire/ — Red Lobster has announced a plan to redesign all of its Tampa Bay-area locations in a style reminiscent of the seaside village of Bar Harbor, Maine. Along with a fresh, updated look Red Lobster recently introduced new lunch and dinner menu items, inspired by regional flavors throughout America, that range in price from $8.99 to $18.50. The updated setting and new entrees offer Tampa Bay-area guests the chance to experience fresh, delicious, affordable seafood in a welcoming environment.

Fourteen Tampa Bay-area locations have been remodeled or newly constructed in the Bar Harbor design, including locations in Tampa, Lakeland, St. Petersburg, Sarasota, Bradenton, Sebring, Winter Haven, Brandon, Largo, Spring Hill, Port Richey and Clearwater.

The new Bar Harbor design was developed by an internal team of architects and designers, and was selected after a rigorous, multi-year process that included guest focus groups, qualitative surveys and market testing. Updated exterior features include a stone tower, ship lanterns, Adirondack-style chairs to encourage guest conversation and mingling, and unique window decals that spell out the types of seafood guests will find inside. Guests will also notice new signage, featuring a contemporized logo with an updated lobster icon and a new modifier highlighting Red Lobster’s signature fresh fish and live lobster. New interiors now feature cozy booths, warm wood paneling, softer lighting and nautical decor such as signal flags and seaside-inspired artwork. Thirty-three percent of restaurants will be remodeled by June 2011, with the goal of all Red Lobster restaurants receiving a remodel by the end of 2014.

“Red Lobster is proud to be a part of the Tampa Bay community, and while area guests have enjoyed our delicious seafood and friendly service for years, they recently expressed a desire for a more up-to-date atmosphere,” said Mike Stroud, Red Lobster’s senior vice president of operations in the region. “We took their feedback to heart and are pleased to now offer our Tampa Bay-area guests a beautiful new setting that matches the quality of seafood we serve.”

As part of this ongoing commitment to its local communities, Red Lobster is proud to donate art work and other decor, dining tables and chairs, booth seating and host/hostess stands from its recently remodeled restaurants to Habitat for Humanity International. These furnishings will be sold at local Habitat for Humanity ReStore resale outlets in the Tampa Bay-area.

In addition to the restaurant’s updated features, Red Lobster recently debuted new lunch and dinner entrees at all Tampa Bay-area locations, inspired by the different flavors and regional tastes of America, that range in price from $8.99 to $18.50.

New dishes include:

* Maple-Glazed Salmon and Shrimp – Inspired by the Northeast
* Pecan-Crusted Jumbo Shrimp – Inspired by the Southeast
* Cedar Plank Salmon – Inspired by the Pacific Northwest
* New England Lobster Rolls (Lunch and Dinner) – Inspired by New England with a new twist
* Parmesan-Crusted Tilapia – A classic favorite
* Shrimp Flatbread and Grilled Shrimp Salad (Lunch) – A new lunch classic

“As the place that introduced America to seafood, our menu takes inspiration from different flavors and regions throughout the country,” said Michael LaDuke, Red Lobster’s senior executive chef. “I love being a part of Red Lobster because we continuously innovate and bring guests new dishes to please every taste and budget.”

These initiatives are just the latest enhancements Red Lobster has made to its dining experience. Guests in the Tampa Bay-area can still enjoy their favorite selections from the restaurant’s signature Today’s Fresh Fish Menu, or a dish expertly prepared by Certified Grill Masters on the Wood-Fire Grill. No matter the dish, guests will always be treated to Red Lobster’s friendly, attentive and personalized service, guaranteeing their dining experience is a memorable one.

ABOUT RED LOBSTER

Red Lobster is the world’s largest casual dining seafood restaurant with nearly 700 locations and more than 63,000 employees delivering the highest-quality seafood to guests across North America. Guests can enjoy selections from Red Lobster’s signature Wood-Fire Grill and Today’s Fresh Fish menus in a warm, inviting atmosphere. Red Lobster was recently named “Best Family Restaurant in America” by Men’s Health Editor in Chief, David Zinczenko, and listed among the “10 Best Family Restaurants” by Parents magazine. Red Lobster is a division of Darden Restaurants, Inc. (NYSE: DRI), the world’s largest full-service restaurant operating company. In 2011, Darden became the first full-service restaurant company ever to be named to the FORTUNE “100 Best Companies to Work For” list. Red Lobster is proud to support Darden’s spirit of service through philanthropic and volunteer support of organizations like Habitat for Humanity International. For more information on Red Lobster’s new dishes or to find a remodeled location, please visit www.RedLobster.com.

Contact Information:
Erica Jaeger
(407) 245-4615
EJaeger@darden.com

Debra Auerbach
(312) 233-1271
Debra.Auerbach@edelman.com

SOURCE Red Lobster

RELATED LINKS

http://www.RedLobster.com

http://www.prnewswire.com/news-releases/red-lobster-debuts-new-restaurant-design-in-tampa-bay-inspired-by-the-new-england-coast-120701579.html

fresh seafood Seafood Company

frozen seafood, Industry Press Release

Author: Campbell

What do we think about when we think of Valencia? Some would mention the city’s icons, like the Miguelete, the Cathedral or the new City of the Arts and Sciences. Others would mention the joy of the people during the Fallas or the sunny beaches of the city’s coast. Others still would mention the city’s flavourful cuisine. In fact, a recent study showed that Valencian cuisine is currently one of the strongest draws for tourists. But what are the secrets of this culinary tradition that fascinates the whole world?

Halfway between the mountains and the sea, Valencia is a land graced by the treasures of its fertile soil, the abundance of its seas and the sunny climate that fosters the growth of delicious fruits. From the lowliest cook to the Valencian culinary purist, everyone agrees that the secret of the city’s cuisine lies in the quality of the ingredients used to make it: a sublime olive oil, prime cuts of meat, fresh seafood, different types of rice to complement any dish and freshly picked vegetables.

These flavours take us to the origins of Valencian cuisine, which has roots harking back to the Romans, Greeks and Arabs that once occupied the territory. However, it was also influenced by the rural context in which the first Valencian rice was prepared with the meat that was on hand, depending on whether the people lived on the seashore or inland.

If you type “paella” into a search engine, you will see how popular it is, with more than eight million search results on some services. There are an infinite number of recipes and methods for preparing the celebrated dish, as well as heated discussions as to its most authentic form. However, any self-respecting paella must contain rice, saffron, cayenne pepper, olive oil, chicken or rabbit and a few gifts from the garden, like green beans and white beans. The list goes on: rosemary, tomato, prawns, clams, squid, artichokes, lemon…until the dish is converted into true “neo-paella,” adapted to the personality of individual chefs or to local tastes.

Paella is largely a community event, and for Valencians, it is a symbol of belonging to their culture. But what is the secret to good paella? Some say that the secret is in the stock (prepared the day before), while others says that it’s the cooking temperature, the hardness of the local water, the correct proportions between the ingredients, the amount of time it stands, the quality of the rice and the list goes on and on. One thing they agree on is that paella tastes better when shared with friends or family to celebrate the joy of being together.

Most of the hotels in Valencia include paella on their menu, but there are also restaurants specialising in the dish, especially in Valencia. So, the next logical question is: which restaurant serves the best paella in the world? Looking for the answer to that question is a good excuse to take a culinary tour through Spain. Otherwise, you can take a look at the results of the unique “paella contests” that take place in various parts of the world.

Isla Campbell writes for a digital marketing agency. This article has been commissioned by a client of said agency. This article is not designed to promote, but should be considered professional content.

fresh seafood, seafood, seafood recipe

Title: Helpful Hints When Shopping for Your Atkins Diet

Author: Phyllis Wasserman

Article:
When you start the Atkins diet, you are entering a new world of
eating. And nowhere is that more apparent than at the
supermarket. Suddenly, all of your stand-by foods like macaroni
and cheese, pasta and bread are no longer on your shopping list.
When you go shopping for the first few times you may feel like a
fish out of water. However, with a bit of practice you’ll feel
just as comfortable as you were with your previous shopping
lists.

Successful Atkins shopping starts before you reach the store.
There are many resources for shopping lists online and in Atkins
books. Before you head for the store, make a list of the week’s
recipes and then decide what you’ll need to make each meal. Make
sure to purchase low-carb snacks for in between meals.

Also, plan for modifications to the meals for other people in
your home. You won’t be able to make totally different meals for
yourself and your family for the long term. The best approach is
to use the main meat dish for your meal for the entire family
and then a carbohydrate side dish for your family. For example,
if you are eating meatloaf you can add half a potato for the
other members of your family.

Once you’ve made your meal plan for the week, its time to hit
the store. When you arrive, buy your protein items and produce
first. This may sound very simple and like it won’t make much
difference, but it will. Once you’ve filled your cart with all
of the acceptable foods, there won’t be room for much more.

Consider buying your meat in bulk. This will save you lots of
money if you know where to get family sized packages of meat.
When you buy meat in large quantities, you can also cook it in
bulk as well. Taking time a few days per week to cook meat makes
it simple to follow the Atkins plan. You can cook your meat
before hand and have it ready to go when you need it. You can
purchase ground beef, chicken pieces, small steaks and even
seafood in bulk.

Cheese, if you can tolerate it, can also be purchased in bulk.
Many stores offer store-brand cheese in large bricks. You’ll
need to make sure to read the labels before you purchase any
cheese. Make sure that when you eat cheese to eat some fiber
(salad or raw veggies) as well. Having large blocks of your
favorite cheeses on hand can make it easy to grab a quick snack
between meals.

As you walk around the store, stick to the outer edges. The
outer aisles have the freshest food. Think about your
neighborhood grocery store. Most often the deli, the meat
counter and the produce section are all along the sides of the
store with the packaged items in the aisles. This is especially
important if you are in the initial phases of the Atkins diet.
You’ll want to stay away from all packaged foods during
induction, even if they are low carb packaged foods. Once you
add more carbohydrate grams to your daily limit, you can start
to experiment with low-carb packaged foods.

That leads to the next important tip – read the labels! Just
because an item says it is low carb, it may have hidden sugars.
Do your investigative work at the grocery store so you won’t get
home with products that cause you to gain weight. Shopping for
the Atkins diet will take some time to get used to. You’ll be
navigating parts of the grocery store that you may not be
familiar with. You’ll also be purchasing items you’ve never
cooked before. However, with planning and dedication low carb
shopping will become easier. Just remember to make a list before
you visit the store and stay toward the outer aisles of the
grocery store. In no time, you’ll be an experienced low carb
shopper.

About the author:
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