SEAFOOD EXPO GLOBAL AND SEAFOOD PROCESSING GLOBAL
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PRIZED PRODUCTS
PESCANOVA, GLOBEXPLORE WIN TOP SEAFOOD HONORS
THE OFFICIAL EXPO PUBLICATION 27 APRIL 2022 / DAY 2
Stand #
5D501 5D601 5D702
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EXPO TODAY
DAY 2 2022 ISSUE
EXPO NEWS
WHAT’S INSIDE
SEAFOOD EXCELLENCE GLOBAL AWARDS WINNERS PAGE
04 S EAFOOD EXCELLENCE GLOBAL AWARDS 06 WELCOME LETTER 08 METRO INFORMATION 10 VENUE MAP 20 DINING AROUND BARCELONA
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24 CONFERENCE SCHEDULE
28 MEET THE EDITORS 30 ADVERTISER ACKNOWLEDGMENT
Product Review:
SCENES FROM THE SHOW FLOOR
2022 SEAFOOD EXCELLENCE GLOBAL AWARDS FINALISTS PAGE
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ADVERTISER INDEX Atlantic Groundfish Council - Canadian Redfish ........15 Cooke.......................................................................................31 Ensis Fisheries Pvt Ltd........................................................ 23 Marel.........................................................................................19 MSC Mediterranean Shipping Company.......................32 Nothum Food Processing Systems....................................9 OBI Seafoods............................................................................1 Ocean Treasure......................................................................13 Promperu..................................................................................2 Seafood from Canada..........................................................21 Steen...........................................................................................5 Sudrablinis..............................................................................17 Thalassa Seafoods................................................................11 Viciunai......................................................................................7
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BARCELONA DINING GUIDE STARTS ON PAGE
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EXPO NEWS
Pescanova España, GlobeXplore take top prizes at 2022 Seafood Excellence Global Awards BY CLIFF WHITE
Bangkok – Fresh Sauce with Lemongrass and Ginger, Classic – Fresh Sauce with Thyme and Rosemary, and Avignon – Fresh Sauce with Wild Garlic, won the special award for Best Seafood Product Line. Its Bangkok – Mussels in Fresh Sauce with Lemongrass and Ginger product also won the special award for Retail Packaging. “[It is] a convenient meal for one or starter for two with a chef-made sauce that can be prepared in just three minutes,” the judges wrote. “The dish includes best-quality rope-grown mussels presented in a light Thai-style broth that can be served with udon noodles, pasta, or rice. The packaging includes high-quality photography in an attractive design with comprehensive consumer information and is 100 percent
Pescanova España won Best Retail Product for its Salmon Noodles.
GlobeXplore won Best HORECA Product for its Seaweed Spread – Yuzu and Ginger.
Winning companies photographed by David Campos
PESCANOVA ESPAÑA AND GLOBEXPLORE took the top prizes in the 2022 Seafood Excellence Global Awards competition at Seafood Expo Global in Barcelona, Spain on Tuesday, 26 April, 2022. Pontevedra, Spain-based Pescanova won the Best Retail Product grand prize for its Salmon Noodles, a protein-based pasta that the competition’s judges commended for its flavor, texture, appearance, and package design. Rosporden, France-headquartered GlobeXplore won the grand prize for Best HORECA (hotel/ restaurant/catering) Product for its Seaweed Spread – Yuzu and Ginger, a ready-to-use sauce designed to accompany meat and vegetable dishes. The winners were chosen by a panel of seafood experts, who ranked the 38 product finalists based on taste, overall eating experience, packaging, marketability, convenience, nutritional value, and innovation. Pescanova España was a double winner, with its Salmon Noodles also taking the Seafood Excellence Global special award for Innovation. “Representing a whole new market category of pastas made with fish, this product provides consumers who need convenience and want a nutritious meal an innovative new way to include seafood in their diet,” the judges wrote. “The product has a Nutri-Score of A and the versatility to be used in a wide variety of preparations.” Another double winner was Krijn Verwijs Yerseke B.V., based in Yerseke, The Netherlands. Its line of Best Aquaculture Practices-certified and organic mussels in fresh sauces, including
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E XPO TODAY 2022 DAY 2 | BROUGHT TO YOU BY SEAFOODSOURCE
recyclable.” The winner of the special award for Health and Nutrition went to Balfegó & Balfegó SL of L’Ametlla de Mar, Spain for its Balfegó Bluefin Tuna Loin. “The company harvests its bluefin tuna at the optimal fat point with beautiful color and the perfect balance of flavor,” the judges wrote. “Aimed at top chefs around the world, this product offers numerous nutritional benefits including high quality protein, omega-3 fatty acids, selenium, phosphorus, magnesium, and numerous vitamins.” The Seafood Excellence Global special prize for Convenience was given to JC Mackintosh of Tarifa, Spain, for its Smoked Wild-Caught Bluefin Tuna Carpaccio. “The fish is naturally cold-smoked with oak and beech wood and wine barrels from La Rioja Alavesa. It is then thinly sliced and arranged for a ready-to-eat portion,” the judges wrote. “This product allows the consumer to enjoy a topquality smoked tuna dish with zero preparation.” The judges for the 2022 Seafood Excellence Global competition were Ahold Delhaize Retail Business Partner for Seafood and Frozen Food Debby Verheyen; La Sirena Seafood Purchasing Manager Daniel Diaz; Supermarché Match Seafood Director Nicholas Baroux; Chefs Culinar Fish and Seafood Product Manager Sebastian Kiel; and Yo! Sushi Head of Purchasing Paula Merrigan. The judges’ scores were verified by the accounting firm of Price Waterhouse Coopers.
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EXPO TODAY 2022
LETTER FROM THE EDITOR Madelyn Kearns Editorial Project Manager, SeafoodSource
EXECUTIVE EDITOR Cliff White cwhite@divcom.com EDITORIAL PROJECT MANAGER Madelyn Kearns mkearns@divcom.com EDITOR Chris Chase cchase@divcom.com ADVERTISING COORDINATOR Kathleen Libby klibby@divcom.com GRAPHIC DESIGNER Jennifer Finn jfinn@divcom.com
@seafoodsource
Excellence and seafood just go together. INNOVATIVE GREATNESS is on full display here in Barcelona, Spain this week for the 28th edition of Seafood Expo Global/Seafood Processing Global. The 2022 Seafood Excellence Global Awards reception on Tuesday, 26 April showcased some of the finest products at the expo. Of the 82 applicants for the 2022 Seafood Excellence Global Awards, 38 products were chosen as finalists to compete for the contest’s two grand prizes: Best Retail Product and Best Hotel/ Restaurant/Catering (HORECA) Product. “With thousands of companies represented at Seafood Expo Global/Seafood Processing Global and 82 product applications, to be selected as a finalist of the Seafood Excellence Global Awards competition is a notable achievement,” according to Diversified Communications, the organizer of Seafood Expo Global and the Seafood Excellence Global Awards. Get the inside scoop on each of the finalists in this second issue of Expo Today Barcelona, brought to you by SeafoodSource. Here, you can review the competition’s winners, conference program highlights, photos from the show floor, some of Barcelona’s top restaurants, and more in the preceding and following pages. If you haven’t already, stop by Stand #3J401 to visit SeafoodSource, the official media for Seafood Expo Global – our editorial team is always looking for a good story, and we’re sure there are plenty of them at this year’s event. And don’t forget to navigate to SeafoodSource.com and subscribe to our free daily e-newsletters, so you don’t miss any expo news. We hope the next two days bring even more excellence and opportunities your way.
Warmly, Maddie Kearns Editorial Project Manager, SeafoodSource
seafoodsource @seafood_source Published by Diversified Communications Producer of : Seafood Expo North America/ Seafood Processing North America, Seafood Expo Global/ Seafood Processing Global, Seafood Expo Asia, SeafoodSource Publisher of : National Fisherman, WorkBoat
Theodore Wirth President/CEO Mary Larkin President, Diversified USA Liz Plizga Group Vice President, Seafood Mary Fowler Sales Manager, SeafoodSource Heidi Weeks Sales, SeafoodSource Katherine Shagoury Group Digital Product Manager, SeafoodSource Kelcey George Marketing, SeafoodSource Anna Levesque Marketing Manager, SeafoodSource Abigael Sleeper Marketing, SeafoodSource Diversified Communications 121 Free Street, P.O. Box 7438 Portland, Maine 04112-7438 Ph: (207) 842-5500 Fax: (207) 842-5505 divcom.com
Copyright© 2022 Diversified Communications PRINTED IN SPAIN
BE SURE TO STOP BY STAND #3J401 TO SHARE YOUR NEWS WITH THE SEAFOODSOURCE TEAM! Produced by
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METRO INFORMATION
Xarxa de Metro
Metro network
Red de Metro Rubí Universitat Autònoma Sant Cugat Sabadell Terrassa
Hospital Vall d’Hebron
Torre del Baró
L12
Can Ros Olesa de Montserrat Martorell Enllaç
LesTres Torres
Quatre Camins
R50
Manresa Baixador
R60
Igualada
Sarrià Sarrià
Pl. John F. Kennedy
Pl. de la República
R de bla Se . de te l’O m n br z e e
Estadi RCD Espanyol
L’Hospitalet de Llobregat
L’Hospitalet Av.Carrilet
Can Tries Gornal Hospital de Bellvitge
Provençana Ciutat de la Justícia Glòries
Jardins del Bosquet dels Encants
Foneria Foc
R50 R60
Fira Barcelona Montjuïc
Campus Diagonal-Besòs
Wellington | UPF
Port Comercial La Factoria Ecoparc
Codi
Código
Zona Franca
Xarxa de metro accessible excepte les següents estacions Red de metro accesible excepto las estaciones siguientes Metro network accessible except the following stations
Key
Estació de ferrocarril Estación de ferrocarril Railway station
Funicular Funicular Funicular railway
Tren d’alta velocitat Tren de alta velocidad High-speed train
Telefèric Teleférico Cable car
Estació d’autobusos Estación de autobuses Bus station
Punt TMB Oficina d’atenció Oficina de atención Customer service office
Estació marítima Estación marítima Ferry terminal
Estació Estación Station
Aeroport Aeropuerto Airport
Estació terminal Estación terminal Terminus station
Tramvia Blau (Fora de servei) Tramvia Blau (Fuera de servicio) Tramvia Blau (Out of service)
Estació de correspondència Estación de correspondencia Connecting station
Clot Espanya Plaça de Sants Urquinaona Ciutadella | Vila Olímpica Maragall Urquinaona Verdaguer
Espanya
Maragall Plaça de Sants Verdaguer Virrei Amat
Enllaços no accessibles Enlaces no accesibles Not accessible interchanges Catalunya
Clot
Ciutadella Vila Olímpica
Passeig de Gràcia
La xarxa de metro està totalment cardioprotegida La red de metro está totalmente cardioprotegida The metro network has complete cardioprotection
Febrer 2022. © Ferrocarril Metropolità de Barcelona, SA. Tots els drets reservats.
NEW VENUE / SINGAPORE
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Visit stand 3J401 or seafoodexpo.com/asia/why-exhibit
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seafoodexpo.com/asia
14-16 SEPTEMBER 2022
ASIA
The Seafood Marketplace for PART OF A GLOBAL SEAFOOD PORTFOLIO
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VENUE MAP EXPO NEWS
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To connect to the wi-fi, select the network: Free_WIFI_Seafood
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CARRER DE L'ALUMINI
Fira Barcelona Gran Via Venue BARCELONA, SPAIN
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3 BARCELONA
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ENTRANCE
AND REGISTRATION
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Europa Fira
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REGISTRATION
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CC5.1, CC5.2, CC5.3
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CONFERENCE PROGRAM
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SEAFOOD EXCELLENCE GLOBAL AWARDS RECEPTION
4 EAST ACCESS
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SEAFOOD EXCELLENCE GLOBAL AWARDS
Product Review:
2022 SEAFOOD EXCELLENCE GLOBAL AWARDS FINALISTS BY MADELYN KEARNS
The 2022 Seafood Excellence Global Awards saw 38 product finalists competing for top honors at Seafood Expo Global, the world’s leading seafood trade fair. “With thousands of companies represented at Seafood Expo Global/Seafood Processing Global and 82 product applications, to be selected as a finalist of the Seafood Excellence Global Awards competition is a notable achievement,” Diversified Communications, the organizer of the expo and the awards competition, said. Of the finalists, six were in the running for Best Hotel/Restaurant/Catering (HORECA) Product, while 32 offerings vied for the Best Retail Product distinction. Check out all the products shortlisted as finalists for this year’s contest – complete with descriptions of the products from the companies behind their creation – in the pages that follow.
HORECA FINALISTS Company: Balfego & Balfego, SL Country: Spain Product: Balfegó Bluefin Tuna Loin Stand #: 4C401 Description: This product is the perfect combination of “akami,” located in the inner part of the loin, with its red color and intense flavor, and “chutoro,” meaning “medium fat content,” with its pink color located on the outer part of the loin very close to the skin. This combination of akami and chutoro is the hallmark of authentic bluefin tuna (hon maguro), and is lauded by sushi chefs all over the world. Company: Caviar Import S.R.L. Country: Italy Product: Caviar Cigar Stand #: 4C702 Description: 100 percent pure caviar, seasoned for approximately two months. Each individual “cigar” is entirely hand-made, maintaining its high quality, keeping the organoleptic characteristics intact, and exalting the unmistakable flavor. Grated, flaked, or finely sliced into discs, these cigars bring a touch of prestige and finesse to any dish, especially risottos, creamed soup, and hot main courses. Company: Freshpack Country: France Product: Frozen Takoyaki Stand #: 2J601 Description: The original Japanese takoyaki, or octopus ball, is a Japanese street food. It is composed with wheat flour batter and octopus meat. Very popular in Osaka, this is the ultimate Japanese comfort food to eat on the go. Takoyaki are made on a typical round-shaped pan, which heats them evenly, and are served hot with Japanese mayonnaise on top.
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Company: Freshpack Country: France Product: Onigiri Shrimp Mayonnaise Stand #: 2J601 Description: The original Japanese onigiri, brought to you conveniently frozen. The simplest and most beloved Japanese street food, onigiri is made by forming white rice into a triangle wrapped in a seaweed sheet. Our recipe is filled with spicy shrimp mayonnaise. Company: GlobeXplore Country: France Product: Seaweed Spread - Yuzu & Ginger Stand #: 3D601 Description: This seaweed spread, packaged in a doypack, is essential for restaurateurs looking for new products. Practical and ready to use, it is a culinary aid for the creation of original seaweed recipes. The subtle, exotic, and delicious mix of sea lettuce, ginger, and yuzu – a small Japanese citrus fruit – enhances both vegetable and meat dishes. Company: The Scottish Salmon Company Country: United Kingdom Product: Tartan Salmon Label Rouge Fresh Scottish Salmon Fillet Stand #: 2F601 Description: A product of undeniably superior quality and a mark of Scottish excellence, our Tartan Salmon Label Rouge Fillet is a whole salmon side, boneless and skin-on. Only Scottish salmon raised in the pristine waters of the Scottish Highlands and Islands to the strictest Label Rouge production standards – and “Hand & Eye” inspected for quality and freshness – are accepted for this label. This product is non-GMO and free from steroids, hormones, and synthetic colorants.
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SEAFOOD EXCELLENCE GLOBAL AWARDS
RETAIL FINALISTS Company: Congalsa SL Country: Spain Product: Nowtural - Hake, Wakame & Shiitake Burger Stand #: 3I900 Description: Nowtural is an easy and convenient concept that aims to help people find the balance they need. Nowtural promises 100 percent natural ingredients, MSC-certified seafood, and easy recipes for a balanced diet, packaged in a 100 percent plastic-free packaging that is recyclable and compostable. The assortment includes three ready-to-eat meals and three fish burgers featuring wild salmon, hake, Alaska pollock, and cod.
Company: Frime S.A.U Country: Spain Product: Frozen Marinated Yellowfin Tuna Cubes Stand #: 3A201 Description: Frime is creating a new retail brand, Køldfin, a range of MSC-certified sustainable tuna products, with excellent quality raw material. Køldfin Frozen Marinated Yellowfin Tuna Cubes offer consumers a premium cut, specially designed to prepare poke bowls, stews, or skewers, and provide great versatility to the consumer to prepare multiple tuna recipes in the most convenient way.
Company: Congalsa SL Country: Spain Product: Nowtural - Hake with Sweet Potato, Mushrooms, Asparagus, and Green Mojo Sauce Stand #: 3I900 Description: Nowtural is an easy and convenient concept that aims to help people find the balance they need. Nowtural promises 100 percent natural ingredients, MSC-certified seafood and easy recipes for a balanced diet, packaged in a 100 percent plastic-free packaging that is recyclable and compostable. The assortment includes three ready-to-eat meals and three fish burgers featuring wild salmon, hake, Alaska pollock, and cod.
Company: Frime S.A.U Country: Spain Product: Frozen Yellowfin Tuna Burger Stand #: 3A201 Description: Under the umbrella of the Køldfin brand, our Frozen Marinated Yellowfin Tuna Burger offers the consumer a product with a high percentage of tuna, competing in the gourmet burger segment. This product has allowed us to increase the use of our premium raw materials by 10 percent and to meet our company goal to reduce waste and increase the percentage of fish destined for human consumption.
Company: Frime S.A.U Country: Spain Product: Dolores Tuna Chilorio Stand #: 3A201 Description: We present a line of tuna-based pouches in different flavors under the Dolores brand by Frime. The innovative packaging preserves the characteristics of the product and enhances the natural flavor of the tuna. The pouch is easy to open, versatile, has a greater capacity, and is lightweight. The product has the most demanding quality and sustainability certifications, such as Dolphin Safe. Company: Frime S.A.U Country: Spain Product: Dolores Tuna with Quinoa and Cranberry Stand #: 3A201 Description: We present a line of tuna-based pouches in different flavors under the Dolores brand by Frime. This innovative packaging preserves the characteristics of the product and enhances the natural flavor of the tuna. The pouch is easy to open, versatile, has a greater capacity, and is lightweight. The product has the most demanding quality and sustainability certifications, such as Dolphin Safe. Company: Frime S.A.U Country: Spain Product: Frozen Marinated Yellowfin Tuna Tataki Block Stand #: 3A201 Description: Frime is creating a new retail brand, Køldfin, a range of MSC-certified sustainable tuna products, with excellent quality raw material. Køldfin Frozen Marinated Yellowfin Tuna Tataki Block offers consumers a premium 150gram cut, specially designed for preparing tataki, making it easy for consumers to prepare gourmet tuna preparations in the most convenient way.
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Company: Global Seafoods [PVT] LTD Country: Sri Lanka Product: Hot Butter Calamari Burger Stand #: 4E601 Description: Hot Butter Calamari Burger is made with Indian Ocean broad squid and Sri Lankan spices. Company: Green Isle Foods Country: Ireland Product: Donegal Catch Craft Cider Battered Atlantic Haddock Fillets Stand #: 3D201 Description: Delicious Atlantic Haddock fillets in Maddens mellow traditional Irish craft cider from Armagh Cider Company helps you bring gastro-style dining home. The product is comprised of chunky white haddock fillets, freshly frozen and filleted, then coated with a crispy batter made using Maddens mellow cider, giving the batter a light sweet apple flavor. It’s the perfect Friday night treat. It contains no artificial colors or preservatives. Company: Hätälä Oy Country: Finland Product: Flamed Salmon Burger Stand #: 4C200 Description: Hätälä’s flamed salmon is a treasured Scandinavian fish delicacy. The method of flaming grills the outside of the fillets to perfection, while keeping them succulent and juicy inside. Hätälä has now skillfully updated this traditional delicacy to suit the tastes and needs of a younger generation of consumers while retaining the super taste and quality of the flamed salmon.
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SEAFOOD EXCELLENCE GLOBAL AWARDS
RETAIL FINALISTS Company: Hätälä Oy Country: Finland Product: Flamed Salmon Rum and Maple Syrup Stand #: 4C200 Description: Hätälä’s flamed salmon is a treasured Scandinavian fish delicacy. The method of flaming grills the outside of the fillets to perfection, while keeping them succulent and juicy inside. Hätälä has updated the traditional delicacy by combining flamed salmon, maple syrup, and rum. The result is a perfect harmony of sweet and savory – a delicious twist you’ll just want more of. Company: JC Mackintosh Country: Spain Product: Smoked Wild-Caught Bluefin Tuna Carpaccio Stand #: 2I501 Description: This is the only naturally smoked wild-caught bluefin tuna available on the market. Our natural, cold-smoking technique uses oak and beech wood, and wine barrels from La Rioja Alavesa, in a flameless combustion process below 30 degrees Celsius. Company: Krijn Verwijs Yerseke B.V. Country: The Netherlands Product: Bangkok - Fresh Sauce with Lemongrass & Ginger Stand #: 3G401 Description: Our ready-to-eat mussels are simple to prepare, and with their exclusive chef-made sauces, they deliver a restaurant quality meal in the home in just three minutes. We use rope-grown mussels with high meat yield and exceptional quality. A gentle cooking process at our factory ensures that the mussels have a “cooked from fresh” taste and texture when served. Company: Medipesca Country: Tunisia Product: Pink Shrimp & Crab Burger Stand #: 5K404 Description: The “Azapesca” Pink Shrimp & Crab Burgers are produced with no less than 80 percent wild shrimp and crab, as well as locally produced extra virgin olive oil to reduce our CO2 score as much as possible. We use healthy and natural ingredients that are GMO-free as a commitment to the health of our consumers and the guarantee of a unique culinary experience.
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Company: Pescanova España Country: Spain Product: Salmon Noodles Stand #: 3F601 Description: Pescanova presents the versatility of pasta with the healthiness of natural fish. Creating a new market category, this fish pasta is the perfect sea protein. It’s available in two flavors and ready to add to any of your favorite recipes for a quick dinner or to mix with your favorite sauce. It is high in protein, a natural source of omega-3s, and low in fat with no artificial preservatives. Company: Pescanova España Country: Spain Product: Prepared Seafood Soup Stand #: 3F601 Description: A healthy mix of seafood, fish, and vegetables makes it simple to prepare two portions of soup by just adding water and pasta. The recipe contains quality products to make a healthy and fast meal with a homemade flavor. Company: Pescanova España Country: Spain Product: Turbot with Vegetables Stand #: 3F601 Description: Pescanova presents the easiest way to enjoy a delicous turbot with potatoes, onions, and oil glaze. This product is the perfect ready-meal for two people. It’s easy to cook in only 25 minutes, with no need to defrost. Company: Pescanova España Country: Spain Product: RECETTE PRESTO pour Risotto aux Fruits de Mer Stand #: 3F601 Description: A ready-to-cook mixture of seafood with cream, mushrooms, and Parmesan cheese. Just mix it, cook for 10 minutes, and serve with your favorite rice to produce the famous seafood risotto recipe. This product feeds two people and offers a real recipe with no time lost in the supermarket or in the kitchen.
Company: Medusa - Cesare Regnoli & Figlio SRL Country: Italy Product: Fritto Misto/Mixed Fried Seafood Stand #: 3F901 Description: A product containing mollusks and crustaceans floured and fried, then cooled and packed in a protective atmosphere.
Company: Pescanova España Country: Spain Product: P’tits Duos - Cabillaud & Patate Douce Stand #: 3F601 Description: An innovative way for children to eat healthier fish: a delightful nugget of boneless cod mixed with sweet potato. The meal provides protein, and for the first time, also fiber for a complete nutritional contribution. It has a naturally sweet taste thanks to the sweet potato, and is tender inside and crispy outside.
Company: MerAlliance Country: France Product: The Captain’s Cut Simply Delicious Smoked Haddock Stand #: 3D601 Description: Whether you’re a Michelin-starred chef or a sailor, our tasty treats offer inspiration any day of the week. The Captain’s Cut gloriously juicy smoked haddock is topped with lemon and dill to make it great for sharing with friends. Choose a slice of perfection and be inspired to create culinary delights. The Captain’s Cut is a new brand made to offer smoked fish with the perfect cut.
Company: Pescanova España Country: Spain Product: RECETTE PRESTO Curry de Crevettes Stand #: 3F601 Description: How to cook a tasty meal that normally takes ages to prepare? With Pescanova’s ASC-certified shrimp with curry and coconut milk, your go-to shrimp curry is on the table ready to be savored in just three minutes. Mix it with your favorite rice or vegetable to make a meal for two. Fresher and with more protein than a ready-meal, Pescanova has done the hard work, but you can add the finishing touch.
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Stand #
GA301
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SEAFOOD EXCELLENCE GLOBAL AWARDS
RETAIL FINALISTS Company: Salica Industria Alimentaria S.A Country: Spain Product: Tuna with Arrabiata Sauce Stand #: 2C300 Description: Canned tuna without dark meat, skin, or bones. Presented in a bi-pack form, this tuna takes on the characteristics of a classic arrabiata sauce. Company: Salmon Brands AS Country: Norway Product: SALMA Burger Pepper & Lime Stand #: 2F200 Description: SALMA® Burger Pepper & Lime is a superior quality salmon burger. It is made of pure hyperfresh sashimi-grade SALMA® salmon from Bømlo, Norway, seasoned with a touch of pepper and lime with the expertise of the best Norwegian chefs. The burgers can be prepared in a pan or on a grill, and are perfect for both weekdays and weekends. Company: Sia Sudrablinis Country: Latvia Product: Squid Cutlet with Carrot-Ginger Puree and Vegetable Selection Stand #: GA301 Description: This delicious product was designed by a chef using a special technology before it is cooked and frozen. Cook in the microwave for just five minutes, with no added fat and a minimum of salt. When steamed, the product does not lose any vitamins or minerals. The innovative shock freezing technology (-41 degrees Celsius) does not damage the product cell structure, so no ice crystals are formed, giving the project high bacteriological protection and a consistent appearance.
Company: Van Duc Tien Giang Food Export Company Country: Vietnam Product: Mango Breaded Fish Stand #: 4B501 Description: A perfect protein-packed meal with all freshness locked in by the freezing process, conveniently served after 30 minutes in the oven. The succulent hand-cut fish is wrapped in light and crunchy breadcrumbs and individually filled with tropical sauce made from fresh ingredients including mango, passion fruit, and pineapple. Company: Van Duc Tien Giang Food Export Company Country: Vietnam Product: Shrimp Seafood Burgers Stand #: 4B501 Description: This burger is a perfect combination of freshwater whitefish, pangasius, and king prawn cubes infused with the everyday flavor of black pepper and basil leaf. Grilled, baked, or pan-fried, the burger can be easily prepared for either a packed lunch or a fancy dinner on your favorite salad. Company: Viciunai Group Country: Spain Product: Hot Smoke Salmon Sticks with Oat Flakes, Amaranth Seed, and Goji Berry Stand #: 3A401 Description: A granola snack with an amazing twist. Under a layer of thick, fiber-rich granola, you will discover a soft, ASC-certified hot smoked Atlantic salmon, rich in protein, omega-3s, and vitamin D. Cream cheese acts as a binder merging these two worlds together. A smart built-in skewer allows you to go on a tasty journey any time and any place you wish.
Company: Tenax Sild A/S Country: Denmark Product: Snack a Fish with Olives and Dried Tomato Stand #: 2G201 Description: Snack a Fish is an easy and tasty snack bite, perfect as a quick snack in the packed lunch, for a picnic, on the tapas table, or as an appetizer. The product is prepared with quality MSC-certified sustainable fish and carefully selected ingredients, perfectly fitting the target market’s demand for convenience with a focus on quality. Available in two flavors, the product is a source of omega-3s and is gluten-free.
Company: Viciunai Group Country: Spain Product: Astro Snack - Lyophized Surimi Selection Stand #: 3A401 Description: Protein-rich snacking has never been easier. Protein- and omega3-packed lyophilized Astro Snacks provide a dose of preserved surimi taste, aroma, and bioactivity. The snack is unspoiled by phosphates, taste enhancers, or carmine coloring, and uses only free-range eggs. Because of freeze-drying, the extended shelf-life of the product will last for even the greatest of cosmic trips. Enjoy it on the go, anywhere, anytime.
Company: The Scottish Salmon Company Country: United Kingdom Product: Native Hebridean Smoked Scottish Salmon Stand #: 2F601 Description: This product is hand-cured and freshly smoked on Hebridean Islands. Our artisan smokers hand-cure only fresh Native Hebridean fillets using our “Traditional Island Recipe” before gently smoking in traditional pebble-lined kilns using wood shavings of aged Scotch whisky barrels for a unique taste of the Scottish Hebridean Islands.
Company: Viciunai Group Country: Spain Product: Dumplings with Salmon and Seaweed “MI DORI” Stand #: 3A401 Description: A balance of omega-rich fish, rice, whole grains, tofu, soy, miso, seaweed, and vegetables, this product is based on Japanese cuisine. Dumplings with salmon and seaweed combine a delicious and nutritious green wrapper filled with salmon, seaweed, and edamame soybeans. It’s a great choice for every seafood lover, dumpling lover, and health lover.
See all the seafood products entered into the competition, including these 38 finalists, on display in the Galleria, between halls 4 and 5, in the Fira de Barcelona’s Gran Via venue.
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DINING AROUND BARCELONA
DINING Around Barcelona Courtesy of Barcelona Turisme
Cadaqués Reina Cristina, 6 932 687 033 reserves@sagardi.com www.restaurantcadaques.com Cuisine: Catalan, Mediterranean
Hard Rock Cafe Barcelona Pl. de Catalunya, 21 932 702 305 barcelona_events@hardrock.com www.hardrock.com/barcelona Cuisine: International (American)
Torre de Altamar Pg Joan de Borbó, 88 932 210 007 eventos@torredealtamar.com www.torredealtamar.com Cuisine: Mediterranean, Signature
Caelis – (1 estrella Michelin) Via Laietana, 49. Hotel Ohla Barcelona 935 101 205 info@caelis.com www.caelis.com Cuisine: Signature, Mediterranean
La Mar Salada Pg. Joan de Borbó, 58 932 212 127 reserva@lamarsalada.cat www.lamarsalada.cat Cuisine: Mediterranean, Signature
Xup Xup Pg Marítim Barceloneta, s/n 932 240 353 info@xupxuprestaurant.com www.gruparenal.com Cuisine: Mediterranean
Calabrasa Passeig del Born, 27 933 100 786 calabrasabcn@gmail.com www.calabrasa.com Cuisine: Catalan, “Tapas”
Marina Bay Marina, 19-21 932 211 514 marina@monchos.com www.monchos.com Cuisine: Mediterranean, “Tapas”
EIXAMPLE
Agua Pg. Marítim de la Barceloneta, 30 932 251 272 comercial@grupoesencia.es www.restauranteagua.com Cuisine: Mediterranean, “Tapas”
Can Ramonet Maquinista, 17 933 193 064 reserves.canramonet@grupramonet.com www.canramonet.es Cuisine: Mediterranean, Catalan
My Way Carrer de les Heures, 4-10 934 125 279 reservasmyway@grupodegusplus.com www.restaurantemyway.com Cuisine: Mediterranean
Alta Taberna Paco Meralgo Muntaner, 171 934 309 027 info@restaurantpacomeralgo.com www.restaurantpacomeralgo.com Cuisine: “Tapas”, Catalan
Agüelo Taberna Avinyó, 37 933 102 325 restaurante@aguelotaberna.es www.aguelotaberna.es Cuisine: Mediterranean
Can Ros Almirall Aixada, 7 932 215 049 reserva@canros.cat www.canros.cat Cuisine: Mediterranean, “Tapas”
Orio Bcn Gòtic Ferran, 38 933 179 407 reserves@sagardi.com www.grupsagardi.com Cuisine: “Tapas”, Basque
Arcano Restaurante Mercaders, 10 932 956 467 info@arcanobcn.com www.arcanobarcelona.com Cuisine: Mediterranean, Market-fresh
Can Solé Sant Carles, 4 932 215 012 reserves@restaurantcansole.cat www.cansole.cat Cuisine: Catalan, Mediterranean
Arenal Restaurant Passeig Marítim Barceloneta, s/n 932 210 810 info@arenalrestaurant.com https://gruparenal.com/arenal/ Cuisine: Catalan, Market-fresh
Cañete Unió, 17 932 703 458 reservas@barcanete.com www.barcanete.com Cuisine: “Tapas”, Catalan
Rossini Pl. Reial, 13 933 435 809 reservasrossini@grupodegusplus.com www.restauranterossini.com Cuisine: International (Italian) Mediterranean
Balmes 103 Balmes, 103-105. Hotel Barcelona Center 932 730 000 balmes103@hotelescenter.com www.hotelescenter.es/hotel-barcelonacenter/gastronomia/ Cuisine: Mediterranean, Catalan
Barceloneta L’Escar, 22 932 212 111 info@restaurantbarceloneta.com www.restaurantbarceloneta.com Cuisine: Mediterranean
CDLC Barcelona Passeig Marítim de la Barceloneta, 32 932 240 470 info@cdlcbarcelona.com www.cdlcbarcelona.com Cuisine: International
Bistro Helena Via Laietana, 30. Grand Hotel Central 932 957 905 info@bistrohelena.com www.grandhotelcentral.com/es/ restaurantes/bistro-helena Cuisine: Market-fresh, Mediterranean
Cuines de Santa Caterina Av. de Francesc Cambó. Mercat de Santa Caterina, (local 1-26) 932 689 918 comercial@grupotragaluz.com www.grupotragaluz.com/restaurante/ cuines-santa-caterina/ Cuisine: Mediterranean, “Tapas”
CIUTAT VELLA 7 Portes Pg. d’Isabel II, 14 933 193 033 reserves@7portes.com www.7portes.com/reserves Cuisine: Catalan 1881 per Sagardi Pl. Pau Vila, 3 (Palau de Mar). Museu d’Història de Catalunya 679 202 040 reservas@sagardi.com www.gruposagardi.com Cuisine: Catalan, Mediterranean
Brisa Palau de Mar Pl. Pau Vila, 1 (Ed. Palau de Mar) 931 311 549 comercial@grupoesencia.es www.brisapalaudemar.com Cuisine: “Tapas”, Mediterranean
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El Nou Ramonet Carbonell, 5 932 683 313 reserves.elnouramonet@grupramonet.com www.grupramonet.com Cuisine: Mediterranean, “Tapas”
Bar El Velódromo Muntaner, 213 934 306 022 velodromo@velodromo.cat www.moritz.com Cuisine: Catalan, “Tapas”
Sagardi Bcn Gòtic Argenteria, 62 679 202 040 reservas@sagardi.com www.gruposagardi.com Cuisine: “Tapas”, Basque
BarcelonaMilano Villarroel, 190-192 934 307 279 info@restaurantbarcelonamilano.com www.restaurantbarcelonamilano.com Cuisine: Mediterranean, “Tapas”
Shôko Barcelona Restaurant Lounge Passeig Marítim de la Barceloneta, 36 932 259 200 shoko@shoko.biz www.shoko.biz Cuisine: International, Mediterranean
Bembì, Modern Indian Consell de Cent, 377 935 024 952 info@bembi-barcelona.com www.bembi-barcelona.com Cuisine: International (Indian)
Tapa Tapa Maremagnum Moll d’Espanya, 5. Local 10. Maremagnum 932 258 697 reserves-tapatapa_maremagnum@ angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean
Casa Amàlia 1950 Passatge del Mercat, 14 934 58 94 58 hola@casaamalia.com https://casaamalia.com Cuisine: Market-fresh, Mediterranean
The Green Spot De la Reina Cristina, 12 938 025 565 comercial@grupotragaluz.com www.encompaniadelobos.com Cuisine: Mediterranean
Casa Moritz Rambla Catalunya, 79 938 269 062 casamoritz@moritz.com www.casamoritz.com Cuisine: Market-fresh, “Tapas”
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DINING AROUND BARCELONA
Chichalimonà Pg. de Sant Joan, 80 932 776 403 info@chichalimona.com www.chichalimona.com Cuisine: Market-fresh, “Tapas” China Crown Barcelona Casp, 48 933 158 095 barcelona@restaurantechinacrown.com restaurantechinacrownbarcelona.com Cuisine: Internacional (chinese) Cinc Sentits – (2* Michelin) Entença, 60 933 239 490 info@cincsentits.com www.cincsentits.com Cuisine: Signature, Catalan Citrus Restaurant & Sushi Bar Pg. de Gràcia, 44, 1er 934 872 345 reserves-citrus@angrup.com www.citrusrestaurant.com Cuisine: Mediterranean, International Disfrutar - (2* Michelin) Villarroel, 163 933 486 896 info@disfrutarbarcelona.com www.disfrutarbarcelona.com Cuisine: Signature, Mediterranean elPetitFIRO Av. Gaudí, 81 935 313 736 chocofiro@gmail.com www.grupfiro.com Cuisine: “Tapas”, Market-fresh Fàbrica Moritz Barcelona Ronda Sant Antoni, 41 934 260 050 fabricamoritz@moritz.cat www.moritz.cat Cuisine: Market-fresh, “Tapas” FIROtast Av. Gaudí, 83 934 507 454 chocofiro@gmail.com www.grupfiro.com Cuisine: Market-fresh, Mediterranean L’Olivé Balmes, 47 934 521 990 info@restaurantlolive.com www.restaurantlolive.com Cuisine: Catalan, Mediterranean La Botiga Gran Via Corts Catalanes, 373-385 Centre Comercial Arenas 934 253 656 www.labotigarestaurant.com Cuisine: Catalan, Market-fresh Lasarte restaurant (3* Michelin) Mallorca, 259 934 453 242 info@restaurantlasarte.com www.restaurantlasarte.com Cuisine: Signature Mordisco Ptge. de la Concepció, 10 934 879 656 mordisco@mordisco.com www.mordisco.com Cuisine: Market-fresh, Mediterranean
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Mussol Aragó Aragó, 261 934 876 151 www.mussolrestaurant.com Cuisine: Catalan Mussol Arenas Gran Via Corts Catalanes, 373-385 Local R-2. Centre Comercial Arenas 934 253 543 www.mussolrestaurant.com Cuisine: Catalan Mussol Casp Casp, 19 933 017 610 www.mussolrestaurant.com Cuisine: Catalan Nectari València, 28 932 268 718 / 633 532 635 reserves@nectari.es www.nectari.es Cuisine: Mediterranean, Signature Pur – Impur Passatge de la Concepció,11 931 701 770 info@purbarcelona.com www.purbarcelona.com Cuisine: Market-fresh Sagardi Bcn Centre Muntaner, 70-72 937 060 706 reserves@sagardi.com www.grupsagardi.com Cuisine: “Tapas”, Basque Tapa Tapa Arenas Llançà, 15-21. Centre Comercial Arenas. Local B-4C 932 924 644 reserves-tapatapa_arenas@angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean Tapa Tapa Rambla Catalunya Rambla de Catalunya, 7 933 427 516 tt9.de@angrup.com www.tapataparestaurant.com Cuisine: “Tapas”, Mediterranean Tierra del Ninot Casanova, 133 (Mercat del Ninot) 931 311 550 comercial@grupoesencia.es www.tierradelninot.com Cuisine: Market-fresh, Signature Txapela Pg. de Gràcia, 58 Pg. de Gràcia, 58 934 872 279 tx2.de@angrup.com www.txapelarestaurant.com Cuisine: Basque Windsor Còrsega, 286 932 377 588 info@restaurantwindsor.com www.restaurantwindsor.com Cuisine: Catalan, Market-fresh Xerta Restaurant - (1* Michelin) Còrsega, 289 937 379 080 info@restaurant.com www.xertarestaurant.com Cuisine: Signature
SARRIÀ-SANT GERVASI Flash Flash Tortillería La Granada del Penedès, 25 932 370 990 flash@flashflashbarcelona.com www.flashflashbarcelona.com Cuisine: Mediterranean Ikibana Sarrià Doctor Fleming, 11 935 481 312 eventos@ikibana.com www.ikibana.com Cuisine: Internacional (Japanese, Brazilian) Il Giardinetto La Granada del Penedès, 22 932 187 536 giardinetto@ilgiardinetto.es www.ilgiardinetto.es Cuisine: International (Italian) Patrón Travessera de Gràcia, 44 934 146 622 info@patron-restaurant.com www.patronrestaurante.com Cuisine: Mediterranean, Market-fresh Via Veneto - (1* Michelin) Ganduxer, 10 932 007 244 reservas@viaveneto.es www.viavenetorestaurant.com Cuisine: Signature, Market-fresh
GRÀCIA Botafumeiro Gran de Gràcia, 81 932 184 230 info@botafumeiro.es www.botafumeiro.es Cuisine: Galician, Mediterranean Nomo Gràcia Gran de Gràcia, 13 934 159 622 nomo@gruponomo.com www.gruponomo.com Cuisine: International (Japanese)
LES CORTS Bistró Mató Bisbe Català, 10 932 554 695 mato@gruposantelmo.com http://gruposantelmo.com Cuisine: Catalan, Mediterranean
SANT MARTÍ El Cangrejo Loco Moll de Gregal, 27-30. Port Olímpic 932 210 533 cangrejo@elcangrejoloco.com www.elcangrejoloco.com Cuisine: Mediterranean L’Escamarlà Pg. Marítim del Bogatell, 40 932 211 366 escamarla@happy.es, info@happy.es www.happy.es/lescamarla Cuisine: Mediterranean La Fonda del Port Olímpic Moll de Gregal, 7-8-9. Port Olímpic 932 212 210 info@lafondadelport.com www.lafondadelport.com Cuisine: Mediterranean Mussol Glòries Av. Diagonal, 208. Centre Comercial Glòries 934 861 820 www.mussolrestaurant.com Cuisine: Catalan
SANTSMONTJUÏC La Font de Prades (Poble Espanyol) Av. Francesc Ferrer i Guàrdia, 13-27 934 267 519 lafont@lafontdeprades.cat www.lafontdeprades.cat Cuisine: Catalan, Mediterranean Terraza Martínez Carretera de Miramar, 38 931 066 052 info@martinezbarcelona.com www.martinezbarcelona.com Cuisine: Mediterranean, Market-fresh Xalet de Montjuic Av. Miramar, 31 933 249 270 xaletdemontjuic@gruptravi.com www.gruptravi.com Cuisine: Mediterranean
HORTAGUINARDÓ Can Cortada Av. de l’Estatut de Catalunya, s/n 934 272 315 cancortada@gruptravi.com www.gruptravi.com Cuisine: Catalan Can Travi Nou Final c/ Jorge Manrique, s/n. Parc de la Vall d’Hebron 934 280 301 cantravinou@gruptravi.com www.gruptravi.com Cuisine: Catalan, Mediterranean
E XPO TODAY 2022 DAY 2 | BROUGHT TO YOU BY SEAFOODSOURCE
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#GB301 www.ensisfisheries.com
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CONFERENCE PROGRAM
CONFERENCE TRACKS Conference sessions, unless otherwise noted, require a conference registration. If you wish to upgrade your badge to include conference sessions, you can do so at the registration desk.
Aquaculture
Food Safety, Policy
Seafood Business & Leadership
Sustainability
Corporate Social Responsibility
Traceability, Transparency
WEDNESDAY 27 April 2022 08:00 – 10:30
Sponsored Session: Seafood Futures Forum 2022
*For the most up-to-date information, including panelist updates, visit: seafoodexpo.com/global/ conference-program
10:30 – 11:30
10:30 – 11:30
The GDST and the “New Normal” for Seafood Traceability
More Reward, Less Risk: Making Transparency on Human Rights the Norm in Seafood Supply Chains
Speakers: Greg Brown, GDST; David Schorr, WWF/ GDST; Marcelo Hidalgo, FIA-PNG ; Andrea Webber, Metro Group; Carolyne Holland, Sea Farms LTD Room: CC 5.1
FREE TO ALL Speakers: Justin King, CBE; Rupert Howes, Marine Stewardship Council; Michaela Reischl, Lidl Spain; José Luis Jaregui, Echebaster; Minna Epps, UNCN Global Marine & Polar Program; Natasja Van Den Berg Room: CC 4.1
The Marine Stewardship Council’s (MSC) flagship event is your opportunity to hear from industry leaders and great thinkers on how we tackle the urgent challenge to end overfishing. It is also an opportunity to hear the latest news from the MSC, including new research, program developments, and market trends in sustainable seafood.
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The game-changing traceability standards issued in 2020 by the Global Dialogue on Seafood Traceability (GDST) are rapidly gaining industry adoption around the world, and the relevance of GDST to emerging regulations is becoming increasingly clear. As the GDST gains strength as an independent B2B platform, this panel will feature the GDST’s new Executive Director and his vision for the future, while highlighting several leading companies whose implementation of the GDST standards illustrates the “new normal” of seafood traceability for the entire sector.
Speakers: Kristin Sherwood, FishChoice; Chris Ninnes, Aquaculture Stewardship Council (ASC); Amber Madley, New England Seafood International; Julio Moron, OPAGAC; Andy Hickman, Seafood Ethics Action (SEA) Alliance; Andy Boulton, Waitrose UK Room: CC 5.2
Increasing transparency about human rights risks in seafood supply chains is an essential step toward advancing social responsibility in the seafood industry and complying with forthcoming European Union requirements for mandatory human rights due diligence. During this session, a diverse mix of industry and NGO leaders will speak candidly about the challenges and opportunities of increasing transparency about human rights risks, tools available for businesses, and lessons learned
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CONFERENCE PROGRAM
Aquaculture
Seafood Business & Leadership
from other sectors. The focus of the discussion will be identifying pragmatic solutions to decrease the risk and increase the reward for disclosing human rights risks and efforts to mitigate them.
12:00 – 13:00 Eating up the Oceans – How Do We Save Our Seas? Speakers: Jennifer Bushman, Route to Market; Katherine Bryar, Biomar; Alf-Gøran Knutsen, Kvarøy Arctic, Kvarøy Fiskeoppdrett, Arctic Seafarm; Michiel Bakker, Google; Douglas Gayeton, The Lexicon Room: CC 5.1
Our oceans are an endless source of wonder and possibility. Their health also dictates the fate of our planet. Currently, it’s the Wild West on the open sea as overfishing, pollution, habitat loss, and climate change threaten the very existence of marine life – and our own. With the global population expected to grow to nearly 10 billion people in the next 30 years, we simply must find a sustainable way forward. And we can – by eating more for right types of fish, seafood, and seaweed. This panel will explore a provocative solution to an urgent issue. Over the course of the last year – led by The Lexicon, Google, and GSSI – over a hundred participants have come together to build a connected market tool. This group represents a coalition of fishers, water farmers, scientists, conservationists, supermarkets, restaurants, foodservice companies, designers, storytellers, and entrepreneurs who share a vision to restore our ocean ecosystems and create a more equitable food system; one that recognizes the vital contributions of fishers and water farmers, and provides a suite of tools that measure and validate ecosystem benefits so that buyers can match their dollars with their values. Join us as we share the process, how the group came together, and what the future holds.
12:00 –13:00 Driving Towards Shrimp Sustainability – A French Market Initiative Speakers: Florie Hovine, Earthworm Foundation; Justine Delettre, Mister Goodfish (Nausicaa Aquarium); Philippe Blais, Unima; Alejandro Aguayo, Langosmar Room: CC 5.2
Shrimp farming has a unique impact on the environment. This panel session seeks to explain how some French companies pre-competitively joined forces with Ecuadorian shrimp producers to assist in sharing improved practices. This panel will be moderated by Florie Hovine, the initiative coordinator, of the Earthworm Foundation. Hovine
Corporate Social Responsibility
Food Safety, Policy
will be joined by Justine Delettre, from Nausicaa Aquarium, to talk about the Mister Goodfish program and how it is recognizing good farming practices and promoting shrimp products in stores. The panel will also include a French consuming market specialist, who will testify on why this work is important for companies, and the value seen behind improved practices. Lastly, Maria José Aguayo from Langosmar will talk about adopting sustainability efforts and the difference it can make for customers.
13:15 – 14:00
Sponsored Presentation: The Hidden Value in the Side-Streams FREE TO ALL Speakers: Grethe Hyldig, The National Food Institute of Denmark; Mehdi Abdollahi, Chalmers University of Technology; Jone Ibarruri, AZTI; Carlos Bald, AZTI Room: CC 5.2
The WaSeaBi Project aims to develop new solutions that will allow optimal utilization of seafood side-streams through the design of new holistic process lines. Would you like to turn the side-streams from your seafood production into high value ingredients? Innovative sorting and stabilizations technologies for seafood byproducts will be presented as well as technologies for obtaining added value ingredients from these by-products. The objective is the valorisation of these raw materials into marketable products: from nutraceuticals to feed.
13:15 – 14:00
Sponsored Presentation: Sustainable Seafood- How Certification Contributes to Preserve Our Ecosystems and Distinguish Products in the Market FREE TO ALL Speaker: Amanda McCarthy, DNV Business Assurance Room: CC 5.3
Join us for an inspiring session to explore how certification helps ensure sustainable, traceable seafood products. We share insight on the latest trends and world of seafood certification, from understanding the standards, the certification process and how chain of custody helps you communicate product claims in trusted ways to customers and consumers worldwide.
Sustainability
Traceability, Transparency
15:30 – 16:30 Case Study: Nueva Pescanova and IBM Ensure Traceability and Interoperability Using the GDST Standards Speakers: Angel Matamoro, Nueva Pescanova; Sergio Ruiz de los Mozos, IBM Consulting; Blake Harris, IFT Room: CC 5.1
This session will dive into the work of leading seafood company, Nueva Pescanova, and its blockchain-based traceability platform, IBM Food Trust – which uses the Global Dialogue on Seafood Traceability (GDST) standards to achieve end-to-end supply chain traceability and system interoperability. Nueva Pescanova has been focusing on GDST implementation in two key operations: shrimp fishing in Argentina and cultivation of vannamei prawns in Ecuador, using a highly-innovative approach. In this session, Nueva Pescanova, IBM Food Trust, and the GDST Secretariat will share valuable insights into this work and discuss the future of implementation for Nueva Pescanova and other leading companies across the seafood industry.
15:30 – 16:30 Key Drivers Shaping Sustainable Value Chains in the Fishing Industry Speakers: Jennie Rytter, Stora Enso AB; Clare Caves, Fidra; Gylfi Markusson, Premium of Iceland; Kristaps Kalass, Stora Enso; Antonello Romano, Stora Enso Room: CC 5.2
Sustainability is the mega-trend of our time. Climate change and resource depletion are impacting all industries, the fishing industry included. The transformation towards a more sustainable future starts with consumers and customers expecting improved sustainability performance and concreting actions along the value chains. Sustainability-driven regulatory development is accelerating the transformation and forcing industries to adopt more sustainable practices. One of the key challenges for the fishing industry is to scale up the use of renewable materials in its value chains, reducing plastic packaging. According to the European Commission, plastics make up 80-85 percent of marine litter by count, and a substantial part of that is single-use plastics. The single-use plastics directive is designed to address this type of global problems, and it is up to the industry to adapt to the change. Early adopters of sustainable solutions will be the winners of the future. Companies that are responsive to these SEAFOODSOURCE . C O M
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CONFERENCE PROGRAM
Aquaculture
Seafood Business & Leadership
Food Safety, Policy
(WEDNESDAY CONT.)
17:00 – 18:00
expectations and have the ability to adapt and adjust to these increasing requirements early-on will obtain significant business advantages. In our presentation, we will share the sustainability trends and how they are impacting the fishing industry value chains. We will support this with practical examples from the perspective of customers, consumers, as well as regulators.
International Trade of Fisheries and Aquaculture Products: Current Trends and Opportunities
15:30 – 16:30 Case Study: IPNLF’s Sourcing Transparency Platform – The Necessity for Transparency in Seafood Supply Chains Speakers: Zacari Edwards, IPNLF; Linda Wood, Marks & Spencer; Irene Kranendonk, FishTales; Gert le Roux, Woolworths SA Room: CC 5.3
In order to promote the vital social, economic, and environmental benefits of one-by-one tuna fishing, we need to address the lack of readily-available data surrounding small-scale tuna fisheries. This is why International Pole and Line Foundation (IPNLF) decided to launch the Sourcing Transparency Platform (STP), the first platform to drive greater transparency in oneby-one tuna supply chains throughout the globe. The STP has been designed to make one-by-one tuna supply chains more transparent and to create a conversation from B2B and from B2C. The STP allows commercial IPNLF members to clearly showcase how their sourcing decisions both align with the Sustainable Development Goals (SDGs), and directly support one-by-one tuna fisheries: thereby safeguarding coastal livelihoods, contributing to food security and strengthening local economies. Each company has populated their page with information to give in-depth insight into their sustainable operations. This enables transparency that is vital for creating conversations for how we should be sourcing and consuming tuna, to be responsible, ethical, and truly supportive of the coastal communities that we rely upon for our seafood. The health of our oceans is becoming an increasing concern for consumers, heightening the need for greater transparency throughout seafood supply chains. In this session, we want to demonstrate the STP on the basis of the profiles of Marks & Spencer, Fish Tales, and Woolworths SA, and the market industry decisions on sourcing commitments, general CSR, or sustainability, or – on the side of legislation – how the concerns raised for our oceans and tuna stock management are justified.
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Corporate Social Responsibility
FREE TO ALL Speakers: Christine Rolin, FAO; Audun Lem, FAO; Mariana Toussaint, FAO; Giulia Loi , FAO Room: CC 5.1
Sustainability
Traceability, Transparency
and Japan have gained momentum in the last few years, with all four-achieving recognition to the Global Sustainable Seafood Initiative (GSSI) global benchmark. These programs are accredited and rooted in the Food and Agriculture Organization (FAO) Code of Conduct for Responsible Fisheries, and provide a way for well-managed fisheries to be recognized as sustainable. For the supply chain, RFM programs provide a credible and affordable certification choice for customers who want to: • Demonstrate proof of sustainable seafood sourcing;
Fisheries and aquaculture products are currently the most traded animal protein worldwide in value terms. The associated industry is also characterized by a wide range of product types and participants, making trade global, diverse, and complex. In recent decades, the fisheries and aquaculture sectors expanded significantly with an increase in overall production, trade and consumption. The FAO Session will present a general outlook of international trade of fisheries and aquaculture products. It will also explain the causes of import notifications of fisheries and aquaculture products at the main importing markets, and present an overview of seaweed and microalgae in global aquaculture development.
17:00 – 18:00 Global RFM: Value in Sustainable Seafood Certification Speakers: Susan Marks, ASMI; Allen Kimball, Trident Seafoods; Sigrid Merino Sarda, Iceland Responsible Fisheries Foundation; Giulia Sandalli, Institute for Marine Biological Resources and Biotechnology of the National Research Council (CNR-IRBIM); Hisa Kanno, Marine Eco-Label Japan Council; Sevrine Bethy, Sodexo Room: CC 5.2
The Responsible Fisheries Management (RFM) certification programs offer a way for markets to provide certified, sustainable seafood and highlight the origin without the added expense of logo-licensing fees. Research shows that origin is often a key motivator for seafood purchases and consumers continue to demand more transparency in knowing where their food comes from (Datassentials; Edelman Trust Barometer 2021). Many certification programs do not include origin on their logos, leaving consumers in the dark about where their sustainable seafood comes from. Our goal is to make certified sustainable and traceable wildcaught seafood accessible to all. RFM based programs in Alaska, Iceland, the Gulf states,
• Highlight the origin of their certified sustainable seafood via an ecolabel that is free to use; • Lessen the cost burden for all participants in the supply chain. This panel will discuss how the various RFM Programs in North America, Iceland, and Japan are working together towards a future vision for a global RFM program that will eventually represent 6,000,000+ metric tons of certified, sustainable wild-caught seafood, and why this appeals to other countries that are interested in offering RFM certification for their fisheries.
17:00 – 18:00 Is a Meta-Collaboration for the Seafood Industry the Answer? Speakers: Tom Pickerell, GTA; Herman Wisse, GSSI; Martin Excel, SeaBOS; Rob Johnson, Blue Bridge Consulting; Andrea Weber, Metro AG; Sam Grimley, Sea Pact ; Helen Packer, World Benchmarking Alliance Room: CC 5.3
“Initiative overload” is commonly heard in seafood circles. There remains a plethora of issues that companies face in ensuring the seafood they sell meets environmental and social responsibility standards, and many programs and tools exist to assist. It feels like we may be close to saturation point – feedback from companies supports this, and we are at risk of overwhelming those companies looking to make changes. An alternative approach may be to increase collaboration via a meta-collaboration, whereby economies of scale can be employed, redundancies eliminated, and companies can engage in a more holistic approach. This session explores how such a meta-collaboration could be developed, demonstrates worked examples where a meta-collaboration has been used, seeks feedback from interested companies, and offers a new approach to improving seafood sustainability.
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CONFERENCE PROGRAM
Aquaculture
Seafood Business & Leadership
Corporate Social Responsibility
Food Safety, Policy
Sustainability
Traceability, Transparency
THURSDAY 28 April 2022 10:30 – 11:30 Beyond the Buzz: Developing a Healthy, Sustainable Feed Speakers: Aisla Jones, Co-op; Jorge Diaz, Skretting; Libby Woodhatch, MarinTrust; Petter Johannessen, IFFO; Chris Chase, SeafoodSource Room: CC 5.1
The aquaculture feed sector is seeing the development of new inputs with the potential to improve the sustainability of its product. While these new innovations can contribute to a better feed, traditional inputs like fishmeal still hold the greatest potential to efficiently deliver a nutrient-rich, sustainable feed to the aquaculture marketplace. This panel will explore how the feed sector is working to design a feed that meets the needs of the aquaculture industry and its customers.
10:30 – 11:30 Riding the ESG Wave: SustainabilityFocused Investors Zero in on Aquaculture Speaker: Howard Tang, Peritus Capital Room: CC 5.2
aquaculture industry has not been immune. The sector has been facing ever more scrutiny on a range of issues regarding poor fish welfare, the use of unsustainable raw materials, and its overall environmental impact. Investor pressure has pushed the industry towards more transparency and overall accountability, with nearly every major aquaculture company publishing ESG metrics. Meanwhile, global aquaculture companies are taking environmental stewardship seriously by taking vocal stands against Amazon-sourced soy and by investing heavily in fishmeal alternatives. Billions of dollars have also been poured into landbased initiatives like those spurred by Atlantic Sapphire and The Kingfish Company, despite their complexity and frequent setbacks. It’s a tangible demonstration that investors are willing to endure challenges and volatility to see the promise of a locally-produced fish that is more sustainable come to market. It’s easy to go down the rabbit hole in terms of ESG and sustainability for both investors and companies. This session will explore the most critical issues facing aquaculture today, and what future issues are on the horizon. We’ll discuss how sustainability is pushing the industry to innovate and is challenging conventional shorter-term investment horizons from new production methods such as land-based farming and off-shoring to alternative feed ingredients for fish meal and soy.
10:30 – 11:30 Environmental, Social, Governance (ESG) investing has become a multi-billion-dollar behemoth for Wall Street and beyond. What was once a niche investment class can only be ignored by corporate titans, venture capitalists, and family offices at their peril. Sustainability-focus has become an investment commandment. The
10 Years of Pre-competitive Collaboration in the Seafood Supply Chain: What Have we Learned? Speakers: Quentin Marchais, ClientEarth; Oliver Tanqueray, ClientEarth; Sarah Hussey, Sea Farms LTD; Carmen Gonzalez-Valles, Sustainable Fisheries Partnership
Room: CC 5.3
Pre-competitive collaboration in the seafood industry has been at the forefront of transformative change towards improved seafood sustainability in supply chains internationally. For the past 10 years, collaborative industry platforms have multiplied in various markets around the world. These initiatives span various geographies and cover a range of topics. Some focus on a country, while some aim to address transversal sustainability challenges faced by the sector. Over the years, these platforms have accumulated invaluable experience. We know today that there is no one-size-fits-all solution, and that there are incredible differences between different seafood markets, which justify the need for different approaches and modus operandi of these initiatives. This year, the Sustainable Seafood Coalition is looking back at 10 years of collaboration in the U.K. seafood industry, an excellent milestone to reflect on the journey and the main successes and challenges along the way. As believers that buyers have a significant role to play in improving the fishery (or aquaculture activity) they source from, our session aims at providing a space to reflect on the achievements of the SSC after 10 years, upcoming opportunities, and similar initiatives in other geographies – including the “Plataforma por la Sostenibilidad Pesquera,” a precompetitive platform in Spain. Taking into account the post-Covid economic and political context together with the context of a once-in-a-generation European Green Deal to make our economy more sustainable, the participants will reflect on future opportunities to step up commitments and international collaboration further to strengthen the seafood sustainability agenda.
*For the most up-to-date information, including panelist updates, visit:
seafoodexpo.com/global/conference-program
SEAFOODSOURCE . C O M
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MEET & GREET
MEET THE SEAFOODSOURCE
EDITORS
As the official media for Seafood Expo Global/Seafood Processing Global, SeafoodSource will be a constant presence on the show floor and in the conference wing. Get to know the team and say hello when you see them in action.
CHRIS CHASE
NED DALY
Chris Chase is the Portland, Mainebased editor of SeafoodSource, with a decade of experience as a professional journalist. Before covering all aspects of the seafood industry, he worked covering local issues at the Coastal Journal in Bath, Maine, where he won multiple awards from the Maine Press Association for his news coverage, food reviews, and feature stories. Chris is a graduate of the University of Maine, and got his start in writing by serving as a reporter, and later the state editor, of The Maine Campus, an awardwinning campus newspaper.
Ned Daly is a sustainability strategist with Diversified Communications. He has worked on sustainable markets in a variety of resources for 25 years. Ned worked in seafood for the last decade with SeaWeb. Previously, he was director of RugMark International (now GoodWeave), a certification program for childlabor-free rugs coming from Southeast Asia. He also served as chief operating officer for the Forest Stewardship Council in the United States, managing relationships with industry leaders and a diversity of key stakeholders including conservation nongovernment organizations, policymakers, and industry trade associations. Ned has also worked on sustainable markets in the agricultural sector and the relationship between resource extraction and ecosystem health. He lives in Alfred, Maine.
EDITOR
CLIFF WHITE EXECUTIVE EDITOR
Reach Chris at:
cchase@divcom.com
Cliff White is the executive editor of SeafoodSource. He has 15 years of experience as a professional journalist, including serving as the senior business reporter for the McClatchy-owned Centre Daily Times in State College, Pennsylvania, where he won state and national awards for his coverage of the development of the Marcellus Shale natural gas deposit and the Jerry Sandusky scandal. Cliff started at SeafoodSource in 2016 and has enjoyed every moment of covering this dynamic and fast-moving industry.
Reach Cliff at:
cwhite@divcom.com
CONTRIBUTING EDITOR
MADELYN KEARNS
EDITORIAL PROJECT MANAGER Madelyn Kearns is the Portland, Maine-based editorial project manager of SeafoodSource. Before diving into seafood writing, editing, and infographicdesigning, she was the associate editor for an online publication geared toward small to mid-sized practice physicians. Maddie is a graduate of the University of Maine, where she served as a columnist and the opinion editor for the university’s paper, The Maine Campus, and won a Grady Award in Creative Writing for her poetry.
Reach Ned at:
ndaly@divcom.com
Reach Maddie at:
mkearns@divcom.com
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SCENES FROM OPENING DAY The excitement was palpable when Seafood Expo Global/Seafood Processing Global opened yesterday in Barcelona, Spain to thousands of eager industry professionals from all over the world. Here, SeafoodSource looks back upon the historic day. A grand opening at Fira de Barcelona
Gran Via. (From left to right) Diversified Communications Vice President of Seafood Expositions Liz Plizga; Diversified Communications President Mary Larkin; Fira de Barcelona President Pau Relat; and Fira de Barcelona Managing Director Constantí Serrallonga welcome the expo to Barcelona.
TU ESDAY 26 APR I L 2022
Photo credit: David Campos
Photo credit: Sinue Serra
SEA THE SUPPORT
Thank you to our sponsors and advertising partners!
KEYSTONE PARTNERS
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A world of seafood awaits. Visit us at BOOTH 3G200 WF_954308_ss22_expo_today_seg_Day_2.indd 31
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Stand #
3BB700
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