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 (Room 153C).

Aquaculture

Seafood Business & Leadership

Corporate Social Responsibility

Food Safety, Policy

Sustainability

Traceability, Transparency

Plastics & Climate Change

For the most up to date information including panelist updates, please visit seafoodexpo.com/north-america/conference-program/

SUNDAY, March 12, 2023

11:00am – 12:15pm

Keynote: Economic Update for 2023 – Where Are We Headed?

Speaker: Megan Greene, Global Economist, Financial Times Columnist & Senior Fellow, Brown University

Room: 153AB

Economic forecasting is a tricky business; they say the key to success is to forecast often. Megan Greene is unafraid to have out-of-consensus views and has a fantastic forecasting track record. She examines high frequency economic data, structural trends, global flows, political factors, and policy developments to determine the state of the global recovery and to highlight risks and opportunities for businesses and markets. In this keynote presentation, Greene will examine these factors to offer insight on where the global recovery is heading, including an outlook for international supply chain challenges, inflation, and climate change.

1:00pm – 2:00pm

Regulatory Update on FDA and U.S. Customs Requirements for Seafood Companies

Moderator: Peter Quinter, Gunster

Panelists: Dean Leaman, Certified Group

Sergio Lozano Jr., Alpha Brokers Corp. / L&L Trade Law

John Verbeten, FDA

Room: 151B

FDA now uses artificial intelligence to identify and select imported seafood shipments for examination. Learn practical steps to benefit from this new FDA procedure and technology to avoid unnecessary detentions, hold, and refusals. Food Safety Act developments in 2021 and 2022 are extensive for all companies that transport, store, or import seafood. U.S. Customs and Border Protection (CBP) also has refocused its resources to inspect seafood, and issues penalties and seizures for non-compliant companies. These are practical, real know-how food safety and compliance policies and procedures for all companies involved in the seafood business to understand to expedite the importation of seafood into the United States.

1:00pm – 2:00pm

Seafood Trends in Foodservice

Speaker: Kelley Fechner, Datassential Room: 153AB

Fechner will draw from Datassential’s extensive resources to examine seafood trends in the U.S. Specifically, she will identify the top and fastest growing varieties of seafood on menus, as well as the corresponding flavors and preparations that are paired with each from Datassential’s MenuTrends database. In addition, this presentation will highlight consumer ratings for various types of seafood, utilizing Datassential’s SCORES and Flavor databases, indicating preferred varieties and flavors for target demographic groups (Millennials, Gen Z, etc.). The objective of this presentation is to offer up relevant insights that will help conference attendees better understand seafood trends in the U.S. and build more targeted strategies and initiatives for their organizations.

1:00pm – 2:00pm

Setting Industry Expectations on Social Compliance: Role of Social Certification Programs & the SSCI Benchmark

Moderator: Eva van Heukelom, GSSI

Panelists:

Didier Bergeret, The Consumer Goods Forum

Stefanie Moreland, Trident Seafoods

Steve Philips, Wegmans

Room: 152

Addressing social compliance in seafood harvesting and production has become a key focal point for seafood companies in their sustainability efforts and policies. Social certification programs will be an important assurance mechanism for the seafood sector in driving social compliance. Ensuring that clear market expectations on social certification programs are set has been an important focus for GSSI and CGF’s Sustainable Supply Chain Initiative (SSCI). Noticing an emerging need to define what good looks like for social compliance in the seafood sector, GSSI and CGF collaborated, resulting in the At Sea Operations Scope of the SSCI Benchmark. Building on the success of GSSI’s the Global Benchmark Tool, the latest SSCI scope enables the recognition of social compliance schemes operating in the seafood sector, providing the seafood industry with harmonized requirements and a list of recognized robust social compliance schemes to choose from for their supply chain due diligence.

Together with its industry partners, GSSI and SSCI will speak to:

• The value of social compliance schemes, and why benchmarking them is required.

• How the industry and market look to use schemes

• E xpected and needed developments to face upcoming challenges

1:15pm – 2:00pm

FREE SPONSORED PRESENTATION:

Seafood Shouldn’t Threaten

Ocean Wildlife: How the seafood industry can restore populations of endangered species nine consecutive years, Thai Union will share the findings of first-ever assessments of its supply chains to identify fisheries impacting endangered ocean wildlife through bycatch. Collaborators Sustainable Fisheries Partnership (SFP) and Key Traceability will discuss the implications of the reviews, including existing efforts and best practices to reduce impacts to seabirds, sea turtles, and sharks and the importance of electronic monitoring to ensure transparency. The panel will address the key challenges facing the seafood industry and how industry-wide action is needed to recover endangered species and restore marine biodiversity.

2:15pm – 3:15pm

Case Study: Our Blue Future: Toward a Carbon Neutral Seafood Supply Chain

Moderator: Sam Belknap, Island Institute

Panelists:

Ben Conniff, Luke’s Lobster

Boe Marsh, Community Shellfish

Mathew Tarpey, Maine Electric Boat Company

Emma Wendt, Island Institute

Room: 151B

2:15pm – 3:15pm

Harmonizing Traceability and Transparency in a Dynamic Regulatory Landscape

Moderator: Sally Yozell, Stimson Center

Panelists:

Greg Brown, GDST

Alexa Cole, NOAA Fisheries

Wakao Hanaoka, Seafood Legacy

Rob Rosenberg, NTELX, Inc.

Max Schmid, Environmental Justice Foundation

Room: 152

Moderator: Jim Cannon, Sustainable Fisheries Partnership (SFP)

Speakers:

Adam Brennan, Thai Union

Kathryn Novak, Sustainable Fisheries Partnership (SFP)

Iain Pollard, Key Traceability Room 155

Ranked number one in the food industry on the Dow Jones Sustainability Indices in 2022 and listed for

Wild-caught and aquaculture seafood provide significant opportunities to feed the world high quality foods with less greenhouse gas (GHG) emissions than terrestrial agriculture. However, these supply chains are not carbon neutral and provide important opportunities for GHG reduction. In this session, you will hear from marine businesses and non-profit partners leading the way in Maine to create the lowcarbon seafood supply chain of the future. Island Institute, Luke’s Lobster, Community Shellfish, and Maine Electric Boat Company will discuss the datainformed initiatives and actionable steps they are taking to reduce the carbon footprint of Maine’s sustainable seafood. These actions are based upon a newly conducted analysis of Luke’s vertically integrated lobster supply chain, which assessed emissions segment by segment throughout the supply chain from ship to shore to consumer. The results indicate which segments provide the opportunity for the greatest amount of GHG reduction and compare lobster emissions to other protein sources. Participants will also learn about opportunities through the electrification of vessels and the build out of the shoreside infrastructure required for clean energy transitions. This research directed action to lower climate impacts of the lobster supply chain have important implications for fisheries in New England, Atlantic Canada, and beyond. This panel seeks to demonstrate how the seafood sector and the working waterfront upon which it relies, together can lead in addressing the causes and consequences of climate change.

In the last year, the demand for enhanced seafood traceability has continued to increase and seafood trade regulations around the world have evolved and expanded. Governments are making commitments to cooperate in their efforts to combat IUU-harvested seafood in the supply chain more than ever before. Despite this, illegally harvested and misrepresented seafood still makes its way to consumers around the world. Regulations are not harmonized and supply chain digitization technology is not uniformly employed, which places a significant due-diligence burden on industry to prevent IUU seafood from entering into the legal market. We will review the evolving regulatory landscape for seafood traceability and discuss challenges and opportunities for effective implementation. We will hear from representatives of producer nations and industry on their efforts to prepare for and comply with these emerging and expanding programs and discuss how major market states are cooperating to enforce these measures while minimizing the burden to industry. This event is hosted by the Stimson Center and the Walton Family Foundation.

Supply and Demand Trends in Shipping and Logistics

Moderator: Morten Wurlger, Blue Water Shipping

Panelists:

Alf-Gøran Knutsen, Kvarøy Fiskeoppdrett AS

Predrag Mladenovic, Air France KLM Cargo Room: 153AB

Global logistics continus to face supply chain challenges in the wake of the COVID-19 pandemic. Speakers from multiple areas of the shipping supply chain will discuss shipping and logistics trends that affect the US such as exports from Europe and/or Chile to the US.

3:30pm - 5:00pm

Power of Seafood 2023

Moderator: Rick Stein, FMI- Food Industry Association

Panelists:

Steve Markenson, FMI-Food Industry Association

Christine Ngo, H&N

Guy Pizutti, Publix

Jason Pride, Hy-Vee

Room: 153AB

The annual Power of Seafood report has become a staple of research for the supermarket industry. The 2023 report is the 5th annual consumer survey and will share insights into shopper behavior and data that are considered a tool for retailers in their efforts to grow seafood sales. In this presentation, speakers will explore why consumers are buying what they are buying and why they are not buying what they are not buying. Join us as we provide insights and then interview panelists to discuss their take on the data and insights.

Enabling Certification for Small Scale Producers: A Cost-Cutting Approach in Fully Traceable Seafood Supply Chains

Moderator: Megan Westmeyer, Sustainable Fisheries Partnership

Panelists:

Michelle Bellinger, ICV Africa (PTY) LTD

Mark Kaplan, Envisible

James Leduc, Topco Associates

Brian Perkins, The Global Seafood Alliance Room: 152

According to FAO, around 12 percent and counting of the world population makes its livelihood from seafood. And, small-scale producers and coastal communities are more likely to engage in sustainable practices compared to their industrial counterparts. Yet, small-scale producers face the most obstacles to reach larger international markets. One such obstacle is the cost of sustainable certification. The panel discussion will include representatives of the supply chain where a new model for artisanal certification is being tested, Envisible (a seafood sourcing company), and Cape Fish (a seafood processor), who work with small-scale South African fishers in a fully traceable seafood supply chain. The model enables a route to market with lower costs for producers, buyers, and consumers. The panelists will speak from experience applying the model in a

MONDAY, March 13, 2023

9:15am - 10:00am

FREE SPONSORED PRESENTATION: Advancing Costs Associated With Responsible Practices Into Product Value

Speaker: Frank Terzoli

Room: 151B

Asking industry to constantly evolve to more sustainable and responsible sourcing practices is a good thing. Experts agree, the future of our planet depends on it. The marketplace is shifting, and consumer priorities are playing a large role in product selection for retail, as well as brand performance. Each new positive change or certification comes with significant costs to the manufacturer. These costs could not be transferred into product value, until now, with the advent of ERS (Earth Responsibility Score).

Join us for an informational session and the global launch of the first system that transfers the costs of responsible practices into real tangible product value. Hear from industry experts and NGO veterans on why this is a game-changer. See how for the price of a good bottle of wine you can change your bottom line and get a competitive advantage over the competition, all the while helping our industry sustain itself for the future.

FREE SPONSORED PRESENTATION:

Benefits of High Pressure Processing (HPP) for Seafood yellowfin tuna supply chain, and will offer practical steps for producers and buyers to explore the model and traceability in their own supply chains.

NOAA Leadership Update: Supporting the U.S. Seafood Industry through Science and Strategy

Moderator: Kate Naughten, NOAA Fisheries Panelists:

Rick Spinrad, Depart of Commerce, NOAA

Janet Coit, NOAA Fisheries

Jon Hare, NOAA Fisheries

Michael Pentony, NOAA Fisheries Room: 151B

U.S. fisheries are among the world’s largest and most sustainable, but the health of our ocean economy relies on the health of the ocean. NOAA Fisheries is playing a critical role in enacting the Biden-Harris Administration’s priorities around mitigating impacts of climate change and strengthening our Blue Economy. Join NOAA Fisheries Assistant Administrator Janet Coit and other members of NOAA leadership for an update on administration priorities as they relate to seafood and a discussion about how the agency is working to support increased production and resilience in the face of numerous challenges.

Seafood processors reap extraordinary benefits through the application of high pressure to enhance product offerings and expand market opportunities. HPP is extensively used I the lobster and oyster industries for the extraction of meat with limited or no manual labor.

11:45am - 12:45pm

Increasing the Seafood Industry’s Voice in Global Climate Policy

Moderator: Leo Pradela, Walton Foundation

Speaker: Dr. Errol Raghubeer Room: 155

High Pressure Pasteurization (HPP) is cold pasteurization in pure water; it uses ultra-high pressure purified water to keep packaged food pathogen-free to stay fresh longer. At very high pressures bacteria such as Listeria, E. coli, vibrio and Salmonella are inactivated. Foods using HPP include ready-to-eat and ready-to-cook meats, ready-meals, fruits and vegetables, juices and smoothies, soups and sauces, wet salads and dips, dairy products, pet food, baby food, seafood and shellfish. HPP helps producers increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.

Panelists:

Ned Daly, Seafood2030 & SeafoodSource.com

Citlali Gomez-Lepe, COMEPESCA

Tom Pickerell, Global Tuna Alliance

Kristin Kleisner, EDF

Room: 151B

There are a number of important efforts in seafood to address the industry’s impact on climate change, but there are far fewer efforts working to address climate change’s impact on the seafood industry. The seafood industry can be an important voice in climate change policy due to the significant impact climate can have on oceans, fisheries, the industry, and the importance of seafood to food security and climate-friendly food systems. Despite the threats climate change poses for the seafood industry, there are few mechanisms or platforms to elevate the industry’s voice in international climate policy fora. This panel will explore the value and opportunity for the seafood industry to more effectively communicate the climate related issues it is facing and to ensure climate policy reflects and addresses the increasing impacts on oceans, fisheries, and seafood production.

11:45am - 12:45pm

Keeping Seafood Sustainability Front and Center Amid Shifting Eating Habits

Moderator: Jackie Marks, Marine Stewardship Council

Panelists:

Jack Delano, Fishwife Tinned Seafood Co.

Donna Egner, Meijer

Kristen Stevens, Marine Stewardship Council, USA

Andrew Thorne-Lyman, Bloomberg School of Public Health

Room: 153AB

Climatarian, flexitarian, pescatarian, plant-based? North American diets are changing, with a clear indication from recent consumer data that consumers are favoring plant-based and climate-friendly foods. This is good news for the seafood industry as consumers report willingness to make necessary changes to support more planet-friendly diets. While top motivators for seafood purchasing in the U.S. and Canada continue to be health and quality, consumers report that they believe the choices they make about eating fish/seafood can make a difference to the health of our ocean. That’s where the seafood industry and certifications play an important role in making sustainable seafood an easy choice for consumers. Join us for an interactive look at recent consumers data, marketing case studies, and a discussion on how seafood certifications and industry continue to move the needle on sustainability and ocean health.

Customs Compliance and Enforcement: Forced Labor and the UFLPA

Moderator: Jessica Rifkin, Ben England and Associates & FDAImportants.com

Panelists:

Benjamin L. England, Benjamin L. England & Associates

Therese Randazzo, Office of Trade U.S. Customs and Border Protection

Shireen Yousef, Office of Trade U.S. Customs and Border Protection Room: 152

This session will provide an in-depth exploration of CBP compliance and enforcement issues in the forced labor area. CBP’s focus on “traditional” forced labor enforcement actions has increased in recent years, with CBP issuing detention orders (WROs) on seafood harvested by multiple individual vessels and an entire fleet of vessels in one instance. The recent entry into force of the Uyghur Forced Labor Prevention Act (UFLPA) in June 2022 continues to raise the stakes, with all seafood produced or processed in the Xinjiang region of China – or produced/processed outside the Xinjiang region by forcibly transferred Uyghur workers – subject to automatic detention upon arrival in the U.S. Partner governmental agencies may take actions which will affect seafood importers as well – for example, NOAA recently proposed adding forced labor to the definition of IUU fishing under the U.S. Moratorium Protection Act. Hear from CBP officials on what to expect in 2022, what they think is important and why. Pick up some pointers on what seafood importers should be doing to avoid having their imports barred from entry due to forced labor concerns.

1:30pm - 2:30pm

The Global Dialogue on Seafood Traceability Reinvented

Moderator: Greg Brown, GDST Panelists: Francisco Aldon, MarinTrust Jayson Berryhill, Wholechain Marcelo Hidalgo, Fishing Industry Association of Papua New Guinea Angel Matamora, Nueva Pescanova Room: 152

GDST is completing its first half-year of operations following its transition in October 2022 from an NGOsponsored platform into a permanent, independent, industry-based organization. At this session, leading industry players will provide updates on the growth of GDST activities and rising industry participation. We will highlight cases showing how GDST standards are improving digital traceability across seafood supply chains, while providing information about new GDST implementation tools and the ongoing development of the GDST standards themselves. As the GDST standards continue to gain influence, this session will provide business-relevant insights useful to all companies and stakeholders thinking about the future of seafood traceability.

Retail Seafood – Where is the Tide Going?

Speaker: Claire Morgan, L.E.K. Consulting Room: 151B

The retail seafood market has evolved over the past decade, particularly in the wake of the COVID-19 pandemic. Three key trends have emerged that will dictate the future opportunity:

1. A sustained shift from foodservice to retail: The market has historically been ~70 percent foodservice as many Americans did not know how to cook seafood at home. However, this shifted during the pandemic as consumers learned to cook at home. Consumers shifted to prepared and convenient seafood options in grocery stores during the pandemic and that increased familiarity is expected to sustain post-pandemic.

2. G rowth in innovation to increase convenience: The seafood industry has historically lacked a strong branded player and marketing / packaging has not been a focus for manufacturers. This has changed in recent years, with significant innovation in the fresh and frozen aisles. Companies have rolled out seafood entrees and meal-kits that increase convenience and made cooking seafood at home more accessible to consumers. Those offering basic fillets or breaded / battered products are starting to fall behind.

3. A rise in shelf-stable and ready-to-eat seafood: The U.S. shelf-stable seafood retail market saw a surge of ~USD 500 million in 2020 as consumers looked to stock up on staple items. Brands like Starkist, Bumble Bee, and Chicken of the Sea benefitted from this spike, as did trendier tinned fish producers who had begun to gain share pre-pandemic. Outside of the shelf-stable seafood market, demand for ready-to-eat sushi has also grown as consumers have increased their comfort level for buying seafood at the grocery store.

Let’s join together as a group to discuss the implications of these trends and the opportunities they present for industry participants.

The Evolution and Future of Seafood Processing

Moderator: Chris Chase, SeafoodSource.com

Panelists:

Peter Handy, Bristol Seafood Diego Lages, Marel

Nils Rabe, BAADER North America

Room: 153AB

The level of technology used in a particular seafood processing plant can differ vastly from one location to another: From tech first used over half a decade ago to cutting-edge solutions utilizing the latest in machine learning. The locations that seafood is processed and packed in, as well, have evolved – and some experts suggest China’s long-time dominance in the sector may be waning. On top of that, a push for recirculating aquaculture systems is changing how seafood is produced – and potentially how it is processed. Join an expert panel as they discuss how processing has changed, what the current market demand looks like, and what the future could hold.

Contact Handy

2:45pm - 3:45pm

Claiming a Place at the Table for Sustainable Seafood as Food Production Takes Center Stage in the Climate Crisis

Moderator: Karly Kelso, EDF

Panelists: Zach Koehn, Stanford University

Katherine Bryar, BioMar Group

Tim Fitzgerald, American Seafoods

Rebecca Wintering, U.S. Department of State Room: 151B

This panel will bring everyone up to date with rapidlyevolving international developments on agri-food and climate policy, what they mean for aquatic food producers, and how the industry can emerge as leaders and engage to ensure that fisheries have a seat at the table when decisions are made that affect their future. Governments, school systems, large companies, and even households are in the throes of food system transformation, spurred by the climate crisis, the conflict in Ukraine, COVID, and rising costs. Blue foods can play a central role in the transformation by tackling sustainability, health, and development challenges. Major new research publications demonstrate that aquatic foods are: (1) climate-friendly compared to other sources of protein; (2) highly nutritious; (3) capable of sustainable expansion to meet global food needs; and (4) vital employment sources in very climatevulnerable regions. Research also shows that the type of blue foods are important and there is a growing need for coordinated efforts along the supply chain to shift both production and consumption towards low-impact species. But the challenge to the seafood industry is that aquatic foods have been largely ignored by governments as they set policy priorities and make decisions about where to invest, and what food resources to prioritize and protect. It’s time for the this to change: That’s what led to the formation of the Aquatic Blue Food Coalition during the UN Food Systems Summit – to ensure aquatic foods are not ignored by policy makers and investors, donors and health ministers, as they went about deciding on the future of our food systems. This panel will explain how and why the industry and sustainability advocates need to work together to build resilience in the supply chain and make sure that aquatic foods are front and center when global and national policy and investments are made. And the importance for the industry to emerge as a leader for a resilient blue future.

Defining The Ideal Seafood Supplier and The Ideal Seafood Customer

Moderator: Phil Walsh, Rosenstiel School of Marine and Atmospheric Science

Panelists: Chuck Anderson, Certified Quality Foods

Tony Downs, Sysco

Shawn Oliver, Giant Eagle

Kerry Umamoto, Hilo Fish Company, INC.

Room: 153AB

Inflation, the COVID pandemic, and supply chain challenges have radically affected the seafood industry and the way companies do business. Decrease in availability, increase in cost, and runaway supply chain expense for high-quality seafood creates tectonic shifts in relationships between the supply and procurement communities. Join our session to hear from two prominent representatives from each community who will present their concept of today’s ideal supplier and customer. Time will be available at the end for open Q&A.

Evolving the Seafood Sector: Why Gender Equality is an “Everybody” Issue

Moderator: Julie Kuchepatov, SAGE

Panelists: Jen Levin, True Fin Stacy Schultz, Fortune Fish & Gourmet

Rob Snyder, Acme Smoked Fish Corp and ASF Foundation Room: 152

The ship has set sail on gender equality in every industry, and the seafood sector needs to embark now or be left behind. While 50 percent of the workforce in this powerhouse industry are women, they are significantly underrepresented in management and decision-making roles and face gender-based discrimination. In 2018, only 4 percent of the top global seafood companies have women CEOs. In the U.S., this figure was around 7 percent, and women comprised only 21 percent of boards of the leading North American seafood companies. Diversity in leadership leads to more company-wide diversity, resulting in more innovation and creative problem-solving, higher staff retention, and a boost in a company’s brand and reputation. It’s ultimately better for your bottom line. At a time when younger generations around the globe are taking a strong, unprecedented stand against rampant inequalities, unethical practices, and ecologically destructive consumerism, it’s clear that continuing “business as usual” is unsustainable for the long-term economic survival of the seafood industry. In this panel discussion, industry leaders will share some of the challenges around gender inequality in the seafood sector, as well as some solutions to address these challenges. The audience will leave equipped with a better grasp on the issues and some tangible actions they can take to usher forth a transition to a more equitable future for all – ensuring the survival and wellbeing of the sector for years to come.

4:00pm - 5:00pm

How Technology is Reshaping the Customer Experience

Moderator: Bowie Cheung, Pepper

Panelists: Chris Cumming, Kvaroy Arctic Salmon Derek Figueroa, Seattle Fish Company Arlin Wasserman, Changing Tastes Room: 151B

• Customer expectations are shifting – real life stories, told by sales leaders at Seattle Fish, Santa Monica Seafood, and Inland Seafood about customers expectations about online ordering, product discovery, customer service, payments, billing, data reporting, and how they’re adapting their daily ways of working with customers to meet these changing demands

• How distributors are adapting to changing expectations – sales leaders will discuss recent company initiatives in technology integrations for corporate customers, e-commerce solutions, sales enablement tools, etc.

• Internal cultural change – i.e. how do their management teams feel about the state of technology in the industry and what’s that evolution been like for them?

• Impact and lessons learned – with respect to some of these recent initiatives, sales leaders will share stories illustrating impact to the business and key lessons learned along the way.

Bringing Seafood Growth and Production

Back to the US – Examples from RAS Leaders

Moderator: Richard Stavis, Stavis Consulting

Panelists: Damien Claire, Atlantic Sapphire

Martin Gardner, Blue Ridge Aquaculture

Robin Pearl, American Mariculture, Inc.

Robert Walker, Gold River Aquafarms Ltd. Room: 153AB

For decades, the U.S. has increasingly relied on seafood grown, caught, and/or processed overseas. This has been especially true for farm raised seafood. Until recently, U.S. efforts to grow seafood have been eclipsed by countries with legal frameworks and environments more accommodating to aquaculture. Land-based, recirculating aquaculture systems (RAS) are changing the landscape. Early high volume growers of land-based aquaculture on U.S. soil are working to reverse the trend. Join us; learn how RAS aquaculture is bringing seafood closer to home!

Food for Thought and Wellbeing: Can the Seafood Industry Work with Plant-based Analog Developers to Feed a Growing Planet?

Moderator: Maddie Kearns, SeafoodSource.com

Panelist: Mickie French, The Center for Food Integrity

Steve Markenson, FMI - The Food Industry Association Room: 152

Consumers’ appetite for healthy eating has been celebrated by the seafood industry as well as the plantbased protein analog sector that seeks to emulate it. Approximately 31 percent of U.S.-based shoppers surveyed for the “2022 Power of Plant-based Foods