SeaFood Business Features

SeaFoodBusiness feature articles are available in our archive dating back to 2006 providing an expanded library of information that addresses many sectors of the industry. The articles are categorized by topics for easy searchability.

Articles found: 17

NetWorking: Russ Mentzer

Russ Mentzer — Chairman, Seafood Industry Research Fund , McLean, Va. - Photo courtesy of Russ Mentzer

By James Wright
4/1/2013
Chairman, Seafood Industry Research Fund, McLean, Va.
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Special Feature: Temperature monitors

Rugged devices measure temperatures on boats and other cold, wet places. - Photo courtesy of ThermoWorks

By Melissa Wood
10/1/2012
Devices help measure quality and establish trust at every step of the supply chain
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Think Tank: See food

Research on omega-3s and optical density is being done
at Louisiana State University.

By Lauren Kramer
8/1/2010
Omega-3s in fish may mitigate effects of age-related macular degeneration
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Business Trends: Looking glass

Microbiological safety is a top concern for food
suppliers and health officials.

By Joanne Friedrick
4/1/2010
Experts pinpoint food-safety issues for the next decade
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Business Trends: Germ warfare

Business owners are investing in germ prevention, from hand sanitizers in key locations to onsite employee education. - Photo by Laura Lee Dobson

By Joanne Friedrick
1/1/2010
Having a flu prevention plan nothing to sneeze at for any company
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Salt in focus

Processed products like smoked seafood typically have
a high sodium content.

By Lauren Kramer
5/1/2008
Suppliers work to reduce sodium content to boost sales
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Perception is everything

Oysters, often consumed raw, are prone to foodborne
illness-related recalls.

By Lauren Kramer
4/1/2008
Food recalls can be a nightmare if handled incorrectly
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Healing foods

By Lauren Kramer
2/1/2008
Seafood is increasingly popular on healthcare facility menus
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Seafood FAQ: Proper handling prevents Listeria contamination

Many companies guard against pathogens through voluntary product testing by the Commerce Department's Seafood Inspection Program. - USDC

James Wright
12/1/2005
A good HACCP plan is the best way to protect your products and consumers
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Seafood University: Revisit the rules for keeping seafood safe

When displaying fish on ice, keep them separate from each other and don't put fillets directly on the ice. - Dick's Fish and Gourmet Shop

Joanne Friedrick
12/1/2005
It's not enough to keep product cold and moving; you've also got to keep it clean
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Seafood University: Safeguarding frozen seafood

For many shoppers, introduction to a particular seafood takes place in the frozen-food aisle, so make sure they always see quality in the freezer case. - Stephen Z. Heddericg

Joanne Friedrick
10/1/2005
Keep the temperature at zero degrees, and don't forget to rotate
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Seafood University: From packaging to storage, safety always comes first

Shrimp travel best packed in waterproof plastic containers with snug lids. - Stephen Z. Heddericg

Joanne Friedrick
8/1/2005
Educate customers to ensure their seafood makes it home in good shape and stays that way
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Seafood FAQ: Trans fats are next big health concern

Gorton's spent almost a year transforming its products to trans-fat-free status.

Fiona Robinson
8/1/2005
Seafood manufacturers meet consumer demand for trans-fat-free products
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Trend Watch - Carb craze shifts to a focus on overall nutrition

Carbs take a back seat to fiber, protein and fat

Joanne Friedrick
5/1/2005
Consumers are finding that healthful dieting is more complex than just counting carbohydrates
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Seafood FAQ: Safe seafood means satisfied customers

Clear eyes, shiny skin and firm flesh are indicators of freshness when buying whole fish.

Lisa Duchene
4/1/2005
Educate consumers so they'll know how to maintain the quality of fish you sell them
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Trend Watch: Savvy restaurants offer smaller portions

Recommended portions are vastly smaller than what menus offer. - National Heart, Lung & Blood Institute

Lauren Kramer
3/1/2005
Americans' tendency to join the "clean plate club" leads to assigning blame for expanding waistlines
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Trend Watch: Low-carb diets spark growing interest in salads

Seafood represents about 20 percent of protein toppings for salads on major chains' menus - Chicken of the Sea

Lauren Kramer
2/1/2005
Restaurants turn to seafood to put the protein in entrée salads
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