What does 2021 and the ‘new normal’ have in store for seafood? In the UK, 2020 saw frozen fish sales surge in retail, while premium seafood struggled to find its way onto restaurant diners’ plates. What do experts predict for the post-COVID ‘new normal’? And how can brands make the most of this changing retail landscape?
The frozen fish category has proved to be one of the few beneficiaries of the COVID-19 pandemic. In 2020, the total frozen category grew by almost 16% in the UK – compared to a total grocery store growth rate of 8.5% – with frozen fish accounting for around a quarter of sales.
MANE unveils its new range of spice extracts with profiles true to freshly ground spices. Halal and Kosher compliant, the powder references are salt-free and formulated without allergens or anti-caking agents.
Primarily designed for meat applications, they are also well adapted to other applications such as sauces and stocks.
With an extract load close to 25% and profiles true to freshly ground spices, the range integrates the most common spice profiles, such as black pepper, white pepper, nutmeg, cumin, etc., and consists of 11 references in total.
Cerebelly receives The Clean Label Project Purity Award confirming its products are free from heavy metals
Founded in 2019 based on research from Canadian neurosurgeon Dr. Teresa Purzner,
Cerebelly is seeking to disrupt the $55bn baby food industry with veggie-first baby products that contain up to 19 critical nutrients that support optimal brain development, according to the company. Healthy brain development isn t just about what is inside the food we eat - it s also what s NOT inside. There is extremely clear science demonstrating the negative impacts that heavy metals (lead, mercury, arsenic, cadmium) can have on a developing brain, said Dr. Purzner, MD, PhD, Co-Founder and Chief Science Officer of Cerebelly.
While consumers rate plant-based beef more favorably than its bovine counterpart on fiber, fat, saturated fat and cholesterol; they rate it less favorably on taste, protein, iron, and overall nutrition, according to survey data contained in a new report from agricultural economists.
BlueNalu raises $60m, gears up for commercial launch of cell-based seafood this year Cell-based seafood startup BlueNalu – which is building a pilot plant, demo kitchen and new HQ at a 40,000 sq ft facility in San Diego – hopes to get its first product (mahi mahi) into a small number of US restaurants by the end of the year, assuming it gets the green light from the FDA.
BlueNalu, which raised $4.5m in seed funding in 2018 and a $20m series A round in early 2020, has just closed a $60m round in debt financing that will enable it to move to a facility capable of producing around 500lbs of finished product per week, CEO Lou Cooperhouse told FoodNavigator-USA.