Seafood Expo Global & Seafood Processing Global Expo Today / Day 2

The Best CORVINA

Top 2023 Seafood Excellence Global Awards honors go to Vičiūnai Group and Unima Distribution

BY MADELYN KEARNS

The Seafood Excellence Global Awards winners’ circle expanded on 25 April to include Unima Distribution and Vičiūnai Group.

Spain’s Vičiūnai Group claimed the Best Retail Product prize for its Black Sepia Dumplings with Shrimp and Thai Broth Filling, while the Best Hotel/Restaurant/Catering (HORECA) Product honor went to France’s Unima Distribution for its Organic Body-Peeled Madagascar Shrimp. Both companies accepted their prizes at the 2023 Seafood Excellence Global Awards reception, held at Seafood Expo Global in Barcelona, Spain on the evening of Tuesday, 25 April.

A panel of judges reviewed a field of 39 finalists representing 16 countries to choose the winners. This year’s judges included 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, HelloFresh International Senior Director of Procurement Brian Legg, and Snowfox Group Head of Purchasing Paula Merrigan.

Vičiūnai Group’s is comprised of shrimp, spinach, and a spiced coconut broth enveloped in a black dumpling wrapper that has been colored and flavored with squid ink. The dumplings give retailers a way to attract consumers on the lookout for novel seafood experiences. The Excellence judges noted the product’s high-quality shrimp content and broth flavor, its uniqueness, and the attractiveness of its packaging.

The Organic Body-Peeled Madagascar Shrimp from Unima Distribution consists of carefully-selected shrimps grown and raised in a low-density eco-model, which ensures animal well-being, environmental protection, and community development in Northwest Madagascar’s Mahajama Bay. Presented headand tail-on with the body peeled, judges highlighted the product for its high quality as well as its excellent texture and complex,

intense, and delicately-iodized flavor.

In addition to the two grand prizes, the judges also gave five special awards for Health and Nutrition, Convenience, Retail Packaging, Innovation, and Seafood Product Line.

The Health and Nutrition award went to Clearwater Seafoods and Macduff Shellfish of the United Kingdom for their Wild-caught Whole Hebridean Langoustines, which are caught in one- to two-day trips in the waters of the Outer Hebrides off the West Coast of Scotland. Geared toward global top chefs, the langoustines are a vibrant orange hue with a firm texture and “a sweet, delicate flavor,” according to the judges. The product also packs numerous nutrients, including high-quality protein, omega-3 fatty acids, and several vitamins and minerals such as iodine, phosphorus, copper, and vitamin B12.

Unima Distribution also took home the special distinction for Convenience at the Seafood Excellence Global Awards for its Organic BodyPeeled Madagascar Shrimp, which is designated as Label Rouge and makes chefs’ lives easier by

peeling the body, but leaving the head and tail intact.

Denmark’s Vega Salmon A/S nabbed the Seafood Excellence Global special award for Retail Packaging for its Cold-smoked Salmon in Sustainable Packaging. Made with 50 percent less plastic, the product’s packaging offers a clear and concise waste separation guide that helps ensure proper recycling. The premium, coldsmoked salmon “can help retailers and consumers meet their goals to reduce waste and recycle,” the judges wrote.

Hot-Smoked Salmon with Cheese and Pine Nuts “Kinziukas” from Vičiūnai Group scored the Innovation prize, with the judges remarking upon the item’s versatility and inventiveness.

“Based on one of Lithuania’s best-known traditional smoked foods, this winning product substitutes salmon for meat and combines it with hard cheese and pine nuts before shaping and smoking it. The product is wrapped with twine and packaged in an attractive retail box. It can be enjoyed as a snack and also used as an ingredient in other dishes,” the judges wrote.

The Seafood Product Line special award was awarded to Vilsund Blue of Denmark for its line of mussel soups, which boasts three flavors: Thai Green Curry, Spicy Paprika, and Moule Frites. Aimed at increasing the consumption of mussels among Danish consumers, the line was recognized by the judges for its overall quality, the consumer appeal of the flavors, and the recyclable, shelfstable packaging.

All the competition’s winners and finalists are on display in the Galleria, stand GA201-GB201, at Seafood Expo Global/Seafood Processing Global, running from 25 to 27 April.

Unima won Best HORECA Product for its Organic Body-Peeled Madagascar Shrimp.

Vičiūnai Group won Best Retail Product for its Black Sepia Dumplings with Shrimp and Thai Broth Filling.

How seafood gets upgraded to first class.

Fresh seafood deserves the freshest approach to temperature-controlled logistics. Discover industry-defining innovations, reliable transportation, and a facility network that spans the globe.

lineagelogistics.com/seafood

KEY FEATURES

EYE-CATCHING RED MEAT

Coho stands out for its great red color, more intense than other salmon species. Our salmon has tonalities superior to the 28 SalmoFan, which gives it an outstanding appearance.

HEALTHY CHOICE

Coho Salmon is high in anti-inflammatory fats, minerals and omega-3 fatty acids.

e consumption of omega-3 helps to maintain cardiovascular health and improves eye health and brain functions.

GREAT QUALITY AND TASTE

It has a milder flavor than Atlantic and Sockeye Salmon, making it an excellent option for any palates.

Its exceptional texture makes it ideal for all kinds of occasions and preparations.

TARTAR JAPANESE CUISINE GRILLED

AND MUCH MORE!

Coho salmon stands out for a series of characteristics that makes it unique.

LETTER FROM THE EDITOR

Madelyn Kearns

Editorial Project Manager, SeafoodSource

Take a deep-dive into seafood innovation.

The industry’s leading inventors – and their latest creations – have converged in Barcelona, Spain for the 29 th edition of Seafood Expo Global/Seafood Processing Global to brilliant effect.

The 2023 Seafood Excellence Global Awards reception on Tuesday, 25 April offered a snapshot into the dazzling array of cutting-edge products on display at the expo this year. The 2023 contest saw 77 products submitted, with 39 finalists ultimately selected to compete for two grand prizes – Best Retail Product and the Best Hotel/Restaurant/Catering (HORECA) Product – as well as five special awards for innovation, convenience, health and nutrition, retail packaging, and seafood product line.

“With thousands of companies represented at Seafood Expo Global/Seafood Processing Global and 77 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/ Seafood Processing Global and the Seafood Excellence Global Awards.

Dig into the juicy details about each of the finalists with this second issue of Expo Today Barcelona, brought to you by SeafoodSource. Review the competition’s winners, conference program highlights, photos from the expo floor, and more in the pages ahead and prior.

And if you haven’t had a chance to yet, swing by stand #GA400 in the Galleria to chat with the SeafoodSource team. As the official media for Seafood Expo Global/Seafood Processing Global, we’re always on the lookout for the event’s top stories and would love to hear about yours. Don’t forget to navigate to SeafoodSource. com and subscribe to our free daily e-newsletters, too, so you don’t miss any expo exclusives.

With excellence down every aisle and at every turn, may your time at the event be a highlight of 2023.

Warmly,

– Maddie Kearns

Editorial Project Manager, SeafoodSource

EXECUTIVE EDITOR

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EXCELLENCE GLOBAL AWARDS

Innovation Roundup: 2023 Seafood Excellence Global Awards Finalists

BY MADELYN KEARNS

Thirty-nine seafood product finalists were in the running for the 2023 Seafood Excellence Global Awards at Seafood Expo Global, the world’s top seafood trade fair.

Of the finalists, 11 competed in the Best Hotel/Restaurant/Catering (HORECA) Product category, while 28 retail items went head-to-head to claim the Best Retail Product distinction. Explore all the offerings shortlisted for this year’s competition – complete with descriptions of the products from the innovators behind their creation – in the proceeding pages.

HORECA FINALISTS

Company: AMfish BV

Country: Netherlands

Product: Crushi Crunchy Sushi “Oven”

Stand #: 3F401

Description: Crushi is a fully-patented, innovative premium sushi concept. This unique and delicious cocktail appetizer can be prepared in a conventional or high-speed oven to become a crunchy finger-food. When heated, Crushi will stay crispy for at least three hours, with warm rice and cool, fresh ingredients providing a fresh and light eating experience.

Company: Clearwater Seafoods

& Macduff Shellfish

Country: United Kingdom

Product: Premium Wild-Caught Whole Hebridean

Langoustines

Stand #: 3M501

Description: Macduff’s Wild-Caught Hebridean Langoustines come from the pristine, rich waters of the Outer Hebrides off the West Coast of Scotland, where the warm flowing Gulf Stream meets the cool currents of the Arctic and Greenland Sea. Here, boats fish in one-to-two day trips, ensuring only the freshest langoustines are landed, resulting in rich, vibrant-orange langoustines with a firm texture and uniquely sweet, delicate flavor.

Company: Freshpack

Country: France

Product: Breaded Coconut Shrimp

Stand #: 2J601

Description: This Aquaulture Stewardship Council (ASC)-certified peeled tail-on shrimp is breaded with a tasty coconut coating. It has a fully-traceable, clean ingredients list and is individually quick-frozen. With a generous shrimp content, it provides a unique Asian flavor that fits well as a small bite in an ethnic food assortment.

Company: Golden Fresh Sdn Bhd

Country: Malaysia

Product: Flaming Trio Squid Tenders

Stand #: 4D300

Description: Tender squid strips are coated in our three distinctive flaming-hot coatings: Spicy Jalapeño, Red Hot, and Firewood Smoke. Addictively good, this product is a fun and exciting party or snack item.

Company: Golden Fresh Sdn Bhd

Country: Malaysia

Product: Katsu Fish Portion

Stand #: 4D300

Description: Japanese-cut hake portions are coated in panko breadcrumbs with Japanese curry seasoning that has just the right amount of spiciness. This new twist on Japanese flavor is quick and easy to serve, cooks from frozen with zero waste, and offers versatility on the menu.

Company: Good Fish Processing

Country: Ireland

Product: IVP Cooked Lemon & Pepper Salmon

Stand #: 3D201

Description: Skinless, boneless salmon is naturally seasoned and individually vacuumpacked, then pre-cooked in the pouch and frozen. This sous vide process holds in the nutrients and juices of the product, so it is ready to eat either hot or cold after thawing. The product has a clean label and offers foodservice operations a fully-cooked salmon with no cooking facilities or special training required.

HORECA FINALISTS

Company: Multi X

Country: Chile

Product: Frozen Atlantic Salmon - Certified

Carbon Neutral

Stand #: 3I401

Description: This product is the only Carbon Neutralcertified salmon on the market. Frozen skin-on Atlantic salmon fillets are individually vacuum-sealed and packed in a 10-kilogram recyclable carton. The Carbon Neutral certification gives the buyer the opportunity to be part of a long-term strategy to protect the climate by balancing emissions and reducing the carbon footprint globally.

Company: Navarre

Country: France

Product: La Gamén

Stand #: 3D601

Description: Our premium cocktail oyster has been specially selected respecting all the Normand traditions and values. “La Gamén” means small in the Patois Normand language and offers incredible taste and texture that is unique for an oyster so small. A unique package was also created to ship and present the oyster to the consumer.

Company: Unima Distribution

Country: France

Product: Raw Frozen Body-Peeled Madagascar

Shrimp – Organic & Label Rouge

Stand #: 5H601

Description: Doubly-labeled as Organic and Label Rouge, the Unima Sélection shrimp offers the best of shrimp from Madagascar. They are carefully selected by our expert producers and are raised in low density according to a unique eco-model, ensuring animal well-being, environmental preservation, and community development. The product offers firm texture and a complex, intense, and delicately-iodized taste.

RETAIL FINALISTS

Company: Arbi Dario S.p.A

Country: Italy

Product: Octopus Ragu

Stand #: 5G400

Description: Arbi’s Octopus Ragu is a new and exclusive recipe using a raw material that is widely appreciated by the market and consumers, offering simplicity and authentic Tuscan taste. The recipe is based on a few natural ingredients – with 41 percent octopus – and contains no coloring agents, additives, preservatives, flavor enhancers, gluten, or wine. It is perfect for everyone and ideal for lovers of good fish.

Company: Boreal Artik

Country: Spain

Product: Pintxo del Cantábrico

Stand #: 5I301

Description: “Tapa” from the very well-known tapas bar in San Sebastián, Bar Txepetxa, features local products from the Cantabrian Sea, including albacore tuna and anchovy, with a little bit of green pepper, green olives, and olive oil. It is treated with high-pressure processing that allows onemonth shelf-life without the need for traditional heat treatments, or the use of chemicals, preservatives, or additives.

Company: Van Duc Tien Giang

Food Export Company

Country: Vietnam

Product: Fiskate

Stand #: 4B601

Description: Fiskate fish cake is the harmonious combination of smoked pangasius, cheese, and mushrooms, wrapped in a layer of potatoes arranged in a blooming rose. Wellsuited for a nutritious and healthy meal, the product has high versatility and can be combined with a variety of sauces depending on the chef’s preference.

Company: Vičiūnai Group

Country: Spain

Product: Pink Salmon and Sun-Dried Tomato

Butter & Mackerel and Truffle Butter

Stand #: 3A401

Description: This creamy combination of fresh butter and wild fish is enriched with sea salt and packed in single-portion packages. Two flavors are included – Pink Salmon with Sun-Dried Tomatoes and Mackerel with Truffles. Not only will they add a savory flavor to your morning toast, but they will also subtly flavor your pastas, soups, sauces, or any other dish.

Company: East Coast Seafood Group

Country: United States

Product: Sole with Snow Crab Stuffing

Stand #: 2G201

Description: This product starts with a beautiful piece of Marine Stewardship Council (MSC)-certified yellowfin sole that is rolled around a sustainable, MSCcertified snow crab stuffing. Enjoy a combination of flavorful, chunky shoulder and leg snow crab meat crafted with a perfect blend of herbs, celery, and other special flavors. It is a center-of-the-plate shining star.

Company: East Coast Seafood Group

Country: United States

Product: Snow Crab Roll Kit with Creamy Garlic Chive Sauce

Stand #: 2G201

Description: An incredibly delicious way to enjoy snow crab rolls, try this tasty twist on the traditional New England lobster roll experience right in your own home. Four generous rolls are sure to impress with a wonderful blend of wild-caught snow crab, buttery brioche rolls, savory seafood butter, and a perfect blend of creamy garlic chive sauce.

See all the seafood products entered into the competition, including these 39 finalists, on display in the Galleria, between halls 4 and 5.

RETAIL FINALISTS

Company: Escal SA

Country: France

Product: Frutti di Mare all’Olio

Stand #: 3M801

Description: Prepared in a delicious marinade of olive oil and basil, this Aquaculture Stewardship Council (ASC)- and Marine Stewardship Council (MSC)-certified seafood cocktail is an opportunity to discover a specialty straight from the south of Europe. It is the first marinated seafood product with 100 percent of the seafood coming from sustainable and responsible sources.

Company: Fisher Farms Inc.

Country: Philippines

Product: Fisherfarms Corn & Coconut Breaded

Shrimp

Stand #: 3K601

Description: Bite into the crispy goodness of this par-fried Corn and Coconut Breaded Shrimp made from sustainably - and responsibly-raised shrimp with a naturally sweet, clean, and robust flavor. The breading combines the sweet, buttery flavors of corn and the nutty and woody flavors of coconut, while the shrimp is hand-coated with real corn and coconut flakes.

Company: Golden Fresh Sdn Bhd

Country: Malaysia

Product: Singapore-Style Chili Crab

Stand #: 4D300

Description: Wild-caught blue swimmer crabs are halved, cleaned, and ready-to-cook with authentic Singapore-style chili crab sauce for a complete meal. Enjoy it by itself or add some other Asian-inspired dishes to create an impressive dinner party menu centered around this sweet and spicy crab favorite.

Company: Golden Fresh Sdn Bhd

Country: Malaysia

Product: Skewered Fish With Satay Sauce

Stand #: 4D300

Description: Skewered cod cubes are lightly dusted with Asian spice and served with a side of authentic Malaysian nut-free satay sauce. Quick and easy to prepare, it is a great choice for outdoor parties and events.

Company: Hätälä Oy

Country: Finland

Product: Lachs Chips / Salmon Kebab

Stand #: 2A401

Description: Europe’s favorite street food in a healthier way. This innovative product is an easyto-use fish delicacy that contains healthy omega-3 fatty acids and plenty of protein as well as the rich, spicy taste and pleasant structure of a genuine meat kebab. The Salmon Kebab is ready-to-eat after heating, and can be used in favorite kebab dishes with salad, french fries, rice, inside pita bread, or even in a casserole.

Company: Hätälä Oy

Country: Finland

Product: Nordic Salmon Burger

Stand #: 2A401

Description: This premium and healthy burger is made with delicious flamed salmon. Ready-toheat and enjoy, the flamed salmon steak comes complete with a bun, tasty cheese, and sauce. The method of flaming grills the outside of the fillets to perfection, while keeping them succulent and juicy inside.

Company: ICECO Fish

Country: Lithuania

Product: ZIGMAS Hot Smoked European Eel in Soy-Ginger Sauce

Stand #: 2F103

Description: ZIGMAS Hot Smoked European Eel is smoked naturally using beechwood chips, then flavored with soyginger sauce and topped with sesame seeds for an Asian flavor. This rare and exclusive fish is sustainably farmed in Holland. The product can be eaten alone, as a snack, or as a dish with condiments.

Company: Kalaneuvos Oy

Country: Finland

Product: TERVA Cold-Smoked Trout

Stand #: 2A401

Description: TERVA Cold-Smoked Trout fillet has the rich, traditional taste of licorice (tar), a special flavor that is widely used in Finland, especially in candy products. Designed especially for more experimental consumers, the product is made from fresh, non-frozen raw material to achieve the best taste and color.

Company: Naera Icelandic Snacks

Country: Iceland

Product: Næra Fish Jerky - Crunch-Cheesy Chili

Stand #: 3B201

Description: Dried fish known as “Harðfiskur,” a.k.a. hard fish, is a traditional Icelandic snack and Viking super-food. Full of protein and omega-3 fatty acids, Næra Fish Snacks are an innovative, crunchy, fun way to enjoy authentic, sustainable Icelandic seafood. The first of its kind on the market, the product is made with wild-caught, sustainably-harvested Icelandic haddock and 100 percent renewable energy. The snacks are flavored with allnatural Icelandic butter and cheese and a fun, not-too-spicy Nordic chili seasoning.

Company: Noray Seafood SL

Country: Spain

Product: Noray Headless Raw Shrimp

Stand #: 5H700

Description: Noray Headless Raw Shrimp are ultra-fresh, eco-friendly sushi-grade shrimp that are free from sulphites. Packed within one hour of being harvested, they have exceptional flavor and are perfect for eating raw, thanks to our sushi-grade quality. The shrimp is farmed using sustainable aquaculture methods and a unique zero-waste production system that minimizes CO2 emissions.

Company: Nueva Pescanova Group

Country: Spain

Product: Cod Migas

Stand #: 3F601

Description: Pescanova Cod Migas are prepared from the best codfish, in shredded format. It offers the traditional flavor of codfish and is already skinless, boneless, and salted, so it is ready-tocook for a variety of traditional Portuguese recipes.

Company: Vega Salmon A/S

Country: Denmark

Product: The Salmon Chef - Thai Sweet Chili

Stand #: 2F700

Description: The Salmon Chef offers an easy way to prepare tasty salmon. We have seasoned the salmon to perfection in separate sealed bags. The portions offer a quick, quality meal that can be cooked directly in the primary packaging, which keeps the moisture in and guarantees a succulent salmon portion every time. It can be ready in as little as three minutes directly from the freezer and leaves no mess in the microwave, oven, or air fryer.

RETAIL FINALISTS

Company: Vega Salmon A/S

Country: Denmark

Product: Cold Smoked Salmon - Sustainable Packaging Stand #: 2F700

Description: This cold-smoked salmon is packed in sustainable packaging that offers a dramatic plastic reduction of 50-70 percent and gives the consumer the possibility of separating plastic and cardboard for recycling purposes. The skin-film pack offers full-transparency while protecting the salmon.

Company: Vega Salmon A/S

Country: Denmark

Product: The Salmon Chef - Kentucky Bourbon Barbeque

Stand #: 2F700

Description: The Salmon Chef offers an easy way to prepare tasty salmon. We have seasoned the salmon to perfection in separate sealed bags. The portions offer a quick, quality meal that can be cooked directly in the primary packaging, which keeps the moisture in and guarantees a succulent salmon portion every time. It can be ready in as little as three minutes directly from the freezer and leaves no mess in the microwave, oven, or air fryer.

Company: Vičiūnai Group

Country: Spain

Product: Black Sepia Dumplings with Shrimp and Thai Broth Filling

Stand #: 3A401

Description: The juicy combination of shrimp and Thaistyle broth creates the perfect taste of sepia dumplings. Seasoned with spinach and coconut cream and combined with sepia ink-enriched dumpling wrappers, this dish will suit everyone’s taste.

Company: Vičiūnai Group

Country: Spain

Product: Shaped Hot Smoked Salmon Fillet with Cheese and Pine Nuts “Kinziukas”

Stand #: 3A401

Description: One of Lithuania’s best-known traditional smoked foods, “Kinziukas” is recognized as a treasure of gastronomic heritage. “Kinziukas” is usually made from top grade meat and its recipe dates back to the 16th century. Vičiūnai’s smoked salmon “Kinziukas” is distinguished by its unique shape and recipe that adds hard cheese and pine nuts to give it a subtle umami taste.

Company: Vičiūnai Group

Country: Spain

Product: Bon Bon Breaded Fish Bites

Stand #: 3A401

Description: Vičiūnai’s Bon Bon are delicious, colorful fish bites that offer a good source of vitamins and protein. Natural breading made with spinach, beetroot, and carrot gives a crispy texture and creates a colorful wave on the plate. Bon Bon can be served as a tasty snack for friends or lunch dish for the family, providing a supplemental dose of various vitamins.

Company: Vičiūnai Group

Country: Spain

Product: Surimi Octopus Chunks

Stand #: 3A401

Description: Surimi Octopus Chunks offer color, texture, and taste that resembles real octopus. Easy to prepare, they are the perfect idea for a quick dinner. The product is high in protein and is made with Marine Stewardship Council (MSC)-certified surimi with natural coloring and without flavor-enhancers.

Company: Vičiūnai Group

Country: Spain

Product: Surimi Seafood Mix

Stand #: 3A401

Description: This surimi seafood mix offers color, texture, and taste that resembles real shrimp, scallops, squid rings, and octopus chunks. It is easy to prepare, making it perfect for a quick meal. The product is perfectly spiced so the consumer has nothing to add. Just a few minutes and a perfect dinner is done.

Company: Vilsund Blue A/S

Country: Denmark

Product: Moules Frites Mussel Soup

Stand #: 2D201

Description: A new convenience product, Moules Frites Mussel Soup, makes it easier for consumers to make a delicious meal in no time – just add cream, heat, and serve. It is an affordable, sustainable, climate-friendly, and nutritious food that consumers can feel good about eating.

Company: Vilsund Blue A/S

Country: Denmark

Product: Thai Green Curry Mussel Soup

Stand #: 2D201

Description: A new convenience product, Thai Green Curry Mussel Soup, makes it easier for consumers to a make a delicious meal in no time – just add cream, heat, and serve. It is an affordable, sustainable, climate-friendly, and nutritious food that consumers can feel good about eating.

Company: Vinh Hoan Corporation

Country: Vietnam

Product: Coconut Panga

Stand #: 2B300

Description: Our tasty pangasius is paired with creamy coconut sauce combined with a little kick from chili and lemon juice, creating a special tropical flavor that will satisfy appetites of all ages. Served with broccoli, corn, and red bell pepper all in the same pack, this delicious, healthy meal is ready in just a few minutes.

Company: Wechsler Feinfisch GmbH

Country: Germany

Product: Wechsler Mediteranes Forellenfilet

Stand #: 5I201

Description: Like all our trout products, our Mediterranean trout is traditionally-smoked whole over an open beechwood fire in a stone oven and lovingly filleted by hand. The fillets are then refined with a spicy marinade made from tomatoes and basil pesto.

Company: Wechsler Feinfisch GmbH

Country: Germany

Product: Wechsler Lachs Frischkäse Röllchen

Stand #: 5I201

Description: This product combines delicious cream cheese wrapped in our hearty smoked salmon for an amazing finger-food snack. We smoke the salmon traditionally in stone ovens over an open beechwood fire with juniper berries, using the best quality fish with firm muscle meat. The salmon is gently salted by hand before it is smoked and pack by hand afterward under modified atmosphere packaging (MAP) in order to enhance the shelf-life.

VIETNAM’S SHRIMP SECTOR POISED FOR “STABLE AND SUSTAINABLE DEVELOPMENT” IN 2023

VIETNAM’S SHRIMP INDUSTRY has made significant strides over the past decade, and additional opportunities are on the horizon heading deeper into 2023, according to the Vietnam Association of Seafood Exporters and Producers (VASEP).

Accounting for more than 39 percent of the country’s total seafood exports in 2022, the shrimp sector in Vietnam achieved overall sales of USD 4.3 billion (EUR 4 billion) last year. Amid numerous supply-chain and economic obstacles, the country exported an estimated USD 11 billion (EUR 10.5 billion) worth of seafood in 2022, up 24 percent year-on-year and the largest total in the nation’s history, VASEP revealed in January 2023.

“In the second half of 2022, businesses

faced many difficulties and challenges such as a decline in world market demand due to unprecedented global inflation, the RussiaUkraine conflict, currency fluctuations, high production cost, limited raw materials, and limited capital to rotate production, while facing strong competition from other suppliers. However, shrimp enterprises have always been proactive and flexible, turning challenges into opportunities,” VASEP said.

In 2023, Vietnam’s shrimp sector has ample “potential for stable and sustainable development,” VASEP added, keeping pace with global supply and demand.

The Southeast Asian country’s status as a world leader in shrimp production and supply has been taking root for more than 40 years, VASEP told SeafoodSource, with Vietnam’s Mekong Delta serving as a springboard.

“As a rich alluvial area surrounded by a dense network of canals and rivers interspersed by vast coastal mudflats and with a fairly mild climate, the Mekong Delta has ideally favorable conditions for the strong development of the aquaculture industry. This delta contributes above 80 percent of productivity to Vietnam’s aquaculture. Shrimp farming, processing, and exporting activities bring great economic benefits to the locality as well as Vietnam’s economy in general,” the organization said. “Shrimp farming got its start here more than 40 years ago, which marked the beginning for a shrimp industry that has successfully penetrated major markets around the world, unlocking a great potential endowed by nature.”

Local communities in the Mekong Delta region have long “leveraged the natural advantages of mangrove forests and fields to raise saltwater shrimp by a completely natural method,” VASEP said.

“At first, local communities started with farming freshwater prawn and black tiger shrimp

in various forms, such as farming freshwater prawn in rice fields as well as along rivers and canals,” the organization explained. “After that, they developed brackish and saltwater tiger shrimp farming under forest canopy, natural swamps, or intercropping in rice fields. Basic forms include extensive farming, which facilitates the natural growth of shrimps, and intensive farming, notably for whiteleg shrimp, developed in the last two decades.”

Vietnam has the capacity to accommodate the development of millions of hectares of shrimp farms – “the largest area among shrimp farming countries,” VASEP said, adding that the existing annual output for black tiger shrimp, freshwater prawn, and whiteleg shrimp is about 300,000 tons, 40,000 tons, and over 700,000 tons, respectively.

A large and diverse environment isn’t the only factor that sets Vietnam’s shrimp industry apart, according to VASEP – the country’s mastery when it comes to frozen processing is also a difference-maker.

“The wide range of deep-processed products can meet all the strict requirements of the world’s large and high-end distribution systems,” VASEP said. “Many large processing factories with advanced equipment are located near shrimp farming areas, ensuring supply of the freshest and best-quality products.”

The United States, Japan, the European Union,

China, and South Korea are the top destination markets for Vietnam’s shrimp products, including its frozen offerings. These target markets tend to value Vietnam’s sustainable development and innovation strategies, VASEP said.

“The government of Vietnam has formulated strategies to promote the sustainable development of the shrimp industry, focusing on ecological balance and animal welfare while remaining steadfast in pursuing the development of a green economy and a

circular economy for the aquaculture industry,” the organization said. “Constant efforts are made by business owners to improve shrimp farming technologies; to experiment with green-energy applications in farming to minimize environmental impacts; and to apply international farming standards – including those outlined in Aquaculture Stewardship Council and Best Aquaculture Practices certifications – as well as corporate social responsibility to the farming system.”

While Vietnam’s seafood exports are expected to continue to dip through the first quarter of 2023, VASEP forecasted that a recovery in global demand for the country’s seafood products is likely in store for the second half of the year.

“Currently, orders from customers have dropped sharply, with many seafood businesses having not received orders for delivery in the first quarter of 2023,” VASEP Chief Communications Officer Le Hang said. “We hope that from the second quarter or at least the second half of 2023, market demand will recover, then we will have a momentum to boost exports again.”

Seafood products from Vietnam are on display at Seafood Expo Global/Seafood Processing Global in Hall 4 at Stands 4B501, 4B601, and 4C600.

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Aquaculture

Seafood Business & Leadership

Corporate Social Responsibility

Food Safety, Policy

Sustainability

Traceability, Transparency

Plastics & Climate Change

WEDNESDAY 26 April 2023

10:45 - 11:45

Social Responsibility and Alignment With SDG14b: How Can Companies Meet Human Rights Challenges Whilst Ensuring Social Equity for Small-Scale Fisheries?

Moderator: Zacari Edwards, International Pole & Line Foundation (IPNLF)

Panelists:

• Tulika Bansal, Danish Institute for Human Rights

• Andy Hickman, Seafood Ethics Action (SEA) Alliance

• Cristina Pita, University of Aveiro Room: CC 5.2

Ensuring that socially responsible best practices are occurring throughout seafood supply chains is paramount for business across the globe. Many companies are seeking to source responsible seafood, while also committing to aligning with the sustainable development goals (SDGs); including SDG 14b- providing access for small-scale artisanal fishers to marine resources and markets. As such, securing, safeguarding and building opportunities for coastal communities, to participate in highly competitive global seafood markets at the same time as addressing social responsibility and human rights issues in fisheries is a key challenge facing many in the sector. Smallscale fisheries face various barriers within these challenges that differ from industrial distant water fleets, but many of the proposed solutions are the same. Small-scale fisheries often lack the financial resources to make necessary investments to ensure market demanded safeguards are put in place. However, if small-scale fisheries cannot meet these demands and lose market access, it exacerbates vulnerabilities, undermining other forms of human rights as a result. This exploratory session with experts from the NGO community will deep-dive into multiple aspects of social responsibility in tuna supply chains, human rights in small-scale fisheries, and how companies can take

greater responsibility in the elimination of human rights abuses while also aligning with SDG14b.

10:45 - 11:45

Supply Chain Equity: Value distribution in Blue Swimming Crab and Mahi Mahi and Lessons from the Cocoa Industry Moderator: Leonardo Pradela, Walton Family Foundation Panelists

• Susanna Balaguer Serra, Impact Institute

• Peter Zandee, Tony’s Chocolonely Room: CC 5.3

Equity in supply chains is receiving increased focus in business and ESG efforts. In seafood, supply chain equity can help create more stability in assured supply and reduce supply chain turbulence. This session will look at the results of two seafood value chain assessments carried out by The Impact Institute. The assessments were focused on understanding how the value is distributed throughout the chain and what the fishers’ share of the final product was in the Indonesian blue swimming crab and the Peruvian mahi-mahi fisheries.

10:45 - 11:45

Accountability and Transparency: Industry Leadership in the Tuna Sustainability Space

Moderator: Tom Pickerell, Pew Charitable Trusts Panelists:

• Susan Jackson, International Seafood Sustainability Foundation (ISSF)

• Robin Teets, NGO Tuna Forum Room: CC 5.1

The environmental NGO community has long been

a staunch and vocal advocate for more sustainable practices by the global fishing industry. More recently, the NGO community has made strides in harmonizing their priorities to more effectively support willing market and supply chain companies to adopt new or stronger policy commitments to advance sustainable tuna fisheries. With aligned priorities and policies in place, now is the time for a new phase of stakeholder engagement. NGOs working with market and supply chain companies are poised to demonstrate verifiable progress against those promises. Industry leaders engaged in tuna processing, sourcing, and buying recognize the value of accountability and transparency to accelerate sustainability and meet heightened public expectations. For tuna fisheries, a vital, global food source, economic engine, and valuable marine species, there isn’t a moment to lose. Can global stakeholders rise to the challenge? This session shares perspectives from various sectors of the tuna sustainability space on existing market commitments and how these are measured and publicly reported, including presenters from the Global Tuna Alliance (GTA) and the International Seafood Sustainability Foundation (ISSF), as well as representatives from the NGO and retailer communities. Robin Teets of the NGO Tuna Forum will also share an aligned market commitment verification initiative supported by the Gordon & Betty Moore Foundation, that is being trialed by the GTA and ISSF. This initiative seeks to raise the bar in terms of sustainability commitments reporting that leads to verified actions and positive impacts. Conference program subject to change.

To view the most up-to-date speakers, please visit

www.seafoodexpo.com/global/ conference-program/

12:00 - 13:15

KEYNOTE

Navigating the Global Polycrisis

FREE AND OPEN TO ALL

Speaker: Megan Greene, Global Economist Room: CC 5.1

This is a critical juncture for the global economy in the face of a number of parallel and often related crises. The polycrisis upon us includes the legacy of COVID-19, war in Europe, an energy shock, high and persistent inflation, a global monetary tightening cycle, a strong U.S. dollar, China’s reopening, and global indebtedness–to name a few. This is to say nothing of the turmoil playing out in financial markets as the decades-long negative correlation between bonds and stocks has reversed so both are tanking simultaneously. As years of cheap money come to an end and the tide of liquidity goes back out, we are starting to discover who is swimming naked. Global debt to GDP exceeds 300 percent, but countries are going to have to spend a lot more money to address the polycrisis. In doing so, they will be working against central banks, which will continue to withdraw accommodation in an effort to lean against inflation. Will fiscal and monetary authorities manage to navigate this without causing a global recession? What will a likely recession look like? And what will the global economy look like when the dust has finally settled on the pandemic and war?

14:00 - 14:45

FREE SPONSORED PRESENTATION:

Addressing Responsible Sourcing of Raw Feed Materials

Moderator: Dr. Kristian Moeller, GLOBALG.A.P.

Panelists:

• Caroline Brunias, Metro Food Sourcing

• Remko Oosterveld, GLOBALG.A.P.

• Leonidas Papaharisis, Avramar

• Óscar Vidal, Bureau Veritas Iberia Room: CC 5.2

14:00 – 14:45

FREE SPONSORED PRESENTATION: The Business of Sustainable Seafood

Moderator: J im Cannon Sustainable Fisheries Partnership (SFP)

Panelists:

• Nicole Fischer, Lead Sustainable Seafood, Micarna SA

• Aldi Sud Speaker

• Wenche Grønbrekk, SeaBos Room: CC5.3

Over the past 15 years, the seafood sector has seen an explosion of innovation to address some of the industry’s biggest environmental and labor challenges. Certification, fishery improvement projects, benchmarking, audits and assessments,

ratings, supply chain and traceability tools, and precompetitive collaborations, including Supply Chain Roundtables (SRs), are innovations to help seafood become more sustainable and competitive in global protein markets.

Translating this innovation into standard practice across the entire industry– to reach all seafood sources– requires making these innovations profitable, through increased sales, margins, access to capital, or reduced costs. We will review three different experiences related to this “business of sustainability,” through improved marketing, lower regulatory compliance costs, and better terms from investors. We will show that these sustainability innovations are both business-smart and the right thing to do.

15:00 - 16:00

Robust Traceability and Transparency in the Seafood Supply Chain: Key Tools and Benefits

Moderator: Vanya Vulperhorst, Oceana in Europe

Panelists:

• Julia Black, Hilton Foods

• Sara Carral Irijoa, Pescados Basiliso

• Francois Mosnier, Planet Tracker

• Huw Thomas, Three Pillars Seafood Room: CC 5.2

Robust traceability and transparency in the seafood industry has proved critical in the fight against illegal, unreported, and unregulated (IUU) fishing. The E.U., which is the world’s largest importer of seafood, has an important role to play in ensuring that the products sold in its market are sustainably sourced. To try and assure this goal, various schemes and initiatives ensuring better traceability and transparency are in place, but do they work? We will use this session to discuss the key tools, challenges, improvements, and the potential benefits that would derive from the implementation of such tools, as well as discussing how we can transfer these learnings to other geographies and markets. The event will be divided into two parts. In the first part, retailers, representatives from the European Parliament, and the catching sector will discuss why traceability and transparency are necessary and how it benefits stakeholders. We will then kick off the interactive session by inviting a large retailer such as Carrefour to discuss how strengthened traceability can help consumers and businesses alike to make informed choices while supporting sustainable fisheries. A recent study by Planet Tracker will then be presented, highlighting how Carrefour locations that sell overfished species have lower profit margins compared to those selling sustainablysourced and transparent products. Representatives from the European Parliament as well as the catching sector will build on this, explaining why traceability must be strengthened, making the case for the benefits of digital traceability for all seafood products. In the second part of the session, we will discuss catch documentation schemes (CDS), their use and existing challenges to implementation, as well as pathways to how they can be improved. The session will then continue exploring tools for better traceability and transparency at the global scale. Current schemes differ in how they operate and what information they request, resulting in loopholes

that IUU fishing operators can exploit, as well as being confusing and an additional bureaucratic burden on industry. By securing international alignment on the key data elements (KDEs) that market states request, we can create interoperable control systems that are capable of sharing and verifying information about seafood production across geographies. The session will look to include NGO/Government representatives from Japan/U.S. to provide this global perspective. We will also use this session to present the outcomes of a new study looking into the potential benefits, financial or otherwise, of doing business under such globally aligned rules for seafood import control schemes. Key markets still appear reluctant to engage with their counterparts to discuss alignment of requirements, partly due to their confidence in the benefits of their own system and partly due to an understandable concern that such dialogues might result in a race to the bottom/downward alignment. Drawing from the findings of this new study, the session will shed light on these concerns and highlight the demonstrable benefits of harmonised import control schemes. We will use this interactive session to define KDEs, discuss their relevance and importance, and to present an updated comparative analysis on the alignment of import controls in key markets (including the E.U., U.S., Japan, and the Republic of Korea).

15:00 - 16:00

Moving Towards Sustainable Fisheries: Climate Change and the Implementation of the WTO Agreement on Fisheries Subsidies

FREE AND OPEN TO ALL

Moderator: Mariana Toussaint, Food and Agriculture Organization of the United Nations Panelists:

• Claudia Contreras, UNCTAD

• Giorgio Gallizioli, UILApesca

• Javier Garat, International Coalition of Fisheries Association (ICFA )

• Jennifer Dianto Kemmerly, Monterey Bay Aquarium

• Audun Lem, FAO

• Lamia ZNAGUI, Moroccan Federation of Seafood Processing and Valorisation Industries (FENIP) Room: CC 5.3

Products from fisheries and aquaculture are the most significant animal protein exported across international borders. Trade patterns in fisheries and aquaculture typically follow a supply pattern from developing to developed countries to make up for insufficient local production or to fulfil a specific demand connected to the diversity of species not produced locally. A diverse range of product types has led to the development of a global and complex value chain. The industry has undergone enormous growth over the past few decades, leading to increased global output, trade, and consumption. The sustainability of the sector in all three dimensions – social, economic, and environmental – is no longer an option but a need. The underlying threats from climate change, biodiversity loss and pollution, together with direct threats and crisis, such as the COVID-19 pandemic and the ongoing conflict in Ukraine,

Aquaculture Seafood Business & Leadership Corporate Social Responsibility Food Safety, Policy Sustainability Traceability, Transparency Plastics & Climate Change

demand decisive action in the sector. The long-term sustainability of the sector is crucial for the livelihoods, food security, and nutrition of billions of people. The FAO will host an event during the Seafood Expo Global with the participation of experts from the sector, who will share their experiences and expertise with the audience. The event will discuss the major challenges for fisheries and aquaculture products, such as climate change, and also will focus on the impact of the recently approved WTO Agreement on Fisheries Subsidies, particularly from the perspective of sustainability.

15:00 - 16:00

International Retail Trends in Seafood

Speaker: Àngels Segura, AECOC Room: CC 5.1

Global seafood purchasing and consumption habits are changing rapidly. This session will share the findings of an in-depth study on the most innovative solutions in product, packaging, communication, and in-store activation to engage shoppers buying seafood in retail. It will also look into how international retailers are attracting consumers to the seafood section and what their winning strategies are will also be covered. Join us for the unveiling of the results of an international benchmarking report, where we will provide inspiration and learnings about the best practices in selling seafood worldwide.

16:15 - 17:15

Blue Transformation – Case Studies from SE Asia

Moderator: Libby Woodhatch, MarinTrust

Panelists:

• Nicola Clark, MarinTrust

• Tuantong Jutagate, Ubon Ratchathani University, Thailand / Thai Sustainable Fisheries Roundtable (TSFR)

• Dave Martin, Sustainable Fisheries Partnership

• Kim Thanh Nguyen, Kim Delta Vietnam Room: CC 5.2

According to FAO’s recent report, “The State of World Fisheries and Aquaculture 2022,” rebuilding overfished stocks could increase marine capture fisheries production by 16.5 million metric tons and thus contribute to the food security, nutrition, economies, and well-being of coastal communities. Scientifically assessed and intensively managed stocks have, on average, seen increased abundance at proposed target levels; in contrast, regions with less developed fisheries management have much greater harvest rates and lower abundance. This highlights the urgent need to replicate and re-adapt successful policies and regulations in fisheries that are not managed sustainably, and implement innovative, ecosystembased mechanisms that promote sustainable use and conservation around the world. These regions with less developed fisheries management systems include parts

of Southeast Asia, where complex multispecies fisheries make management difficult, as management models that have been successfully implemented in the global north are unworkable. As a result, major adaptations are required through the development of multispecies assessment criteria as the foundation stone of successful fisheries management systems for these regions and their fisheries to be able to contribute to the “Blue Transformation” through the effective management of all fisheries. This panel focuses on case studies from the Gulf of Thailand (Thailand) and Vung Tau (Vietnam), bringing together stakeholders currently involved in the development and piloting of multispecies assessment criteria to assess the sustainability of these complex fisheries and to identify and implement actions to close gaps through a time-bound fishery improvement project as a part of the MarinTrust Improver Programme. Panel members will discuss their drive to make changes in a complex ecosystem and the pitfalls and successes along the way as they move towards sustainable management systems and ultimately contribute to the wider vision of Blue Transformation.

16:15 - 17:15

Revolutionizing Fisheries Finance

Moderator: Lucy Holmes, WWF U.S.

Panelists:

• Elizabeth Beall, Finance Earth

• Jorge Díaz, Skretting

• Dave Robb, Cargill Aqua Nutrition

• Andrew Russell, Mars Petcare Room: CC 5.1

World Wildlife Fund, in collaboration with Finance Earth and corporate partners, has been working to develop the concept for an innovative blue finance mechanism – the Fisheries Improvement Fund – with the aim of reversing the global trend of fisheries decline. Sustainable finance is critical to scaling the transition towards more sustainable fisheries; we need new models that are efficient, equitable, and cost effective for key stakeholders. Join us to hear about the launch of this new fund model. Industry collaborators in this initiative include major feed companies Cargill Inc., Skretting, and BioMar Group, who are engaging extensively in

the conceptual development and launch of the model. In addition, the initiative is supported by large-scale seafood buyers Costco Wholesale, Walmart through Walmart Foundation, and Mars Incorporated, all of whom are WWF partners in driving more sustainable seafood production globally and directly backingup fishery improvement projects. They consider this initiative critical to scaling fisheries improvement globally in an efficient and effective manner.

At the heart of the initiative is the increasingly compelling case for companies to embed the cost of sustainability and resource viability into their business models. The participating companies are working with WWF and Finance Earth to test this concept and create a financing mechanism for fisheries improvement that is equitable and embeds the cost of sustainability into the costs of doing business.

16:15 - 17:15

The Digitalization of Aquaculture: Improving Data-Driven Decision Making

Moderator: Jonathan LaRiviere, Scoot Science

Panelists:

• Kristian Blom, Aquacloud AS

• Stephen Budgeon, Mowi

• Alf-Gøran Knutsen, Kvarøy Fiskeoppdrett AS Room: CC 5.3

Technological innovation is critical to sustainably scale ocean aquaculture to feed a growing global population. As various new hardware solutions enter the market, the industry is faced with a new suite of challenges in integrating new data streams with environmental monitoring, fish inventory, and other operational data in a coherent, useful, and accessible way. This session will explore the cutting edge of aquaculture’s digitalization journey. We will demonstrate that unifying disparate data streams unlocks additional value and is the first step to improving data-driven operational decision making. The speakers will share case studies that highlight the enormous potential of data integrations at the site, regional, and global scales to drive efficiency, sustainability, and transparency across the industry.

THURSDAY 27 April 2023

10:45 - 11:45

Import Control Schemes: Importance and Benefits of Global Harmonisation

Moderator: Adriana Fabra, MAREA-Ocean Law and Policy

Panelists:

• Wakao Hanaoka, Seafood Legacy

• Katy Hladki, EU IUU Fishing Coalition

• Bruno Morin, European Fisheries Control Agency

• Bernard O’Donovan, Sea-Fisheries Protection Authority

Room: CC 5.2

This session will feature representatives from the European Commission, Anti-IUU Forum Japan, U.S., and E.U. IUU Coalition who will discuss why traceability and transparency are necessary in the E.U. and around the world. Our panel of experts will discuss catch documentation schemes (CDS), their use and existing challenges to implementation, as well as pathways to

how they can be improved as well as the benefits of global alignment of schemes.

10 :45 - 11:45

Farming in Water: Strategies to Ensure Social Acceptance and Meet Demand for High Quality Food Through Sustainable Aquaculture

Moderator: Safa Souidi, EUMOFA Team

Panelists:

• Amyne Ismail, UNIMA Distribution

• Laurène Jolly, European Commission (DG MARE)

• Auden Lem, Food and Agriculture Organization (FAO)

• Javier Ojeda, FEAP Room: CC 5.1

World aquaculture production is increasing every year, as it represents enormous potential to supplement the quantities from the catch while alleviating the pressure on natural stocks. 2020 saw a growth of world fish production led by the increase of farmed products offsetting the drop in catches. Farmed aquatic products are among the most widely traded commodities. However, aquaculture activities are still often perceived negatively by E.U. consumers or local

stakeholders. The workshop will see policy makers, market experts and business professionals discuss the strategies implemented by E.U. aquaculture producers to meet social expectations in terms of sustainability and animal welfare.

12:00 - 13:00

How Can Marine Ingredients Support the Growth of the Aquaculture Sector in a World of Greater Food Sovereignty?

Moderator: Veronique Jamin, IFFO - The Marine Ingredients Organisation Panelists:

• Brett Glencross, IFFO

• Dan Lee, Global Seafood Alliance

• Dave Martin, Sustainable Fisheries Partnership

• Árni M Mathiesen, Global Round Table Room: CC 5.2

The FAO ambition for a Blue Transformation is underpinned by a conviction that food security lies in aquaculture, coupled with better fisheries management. Marine ingredients–fishmeal and fish oils derived from both whole fish and byproducts–are main ingredients in aqua feeds. In a world of greater food sovereignty and less global trade in

food, how can the responsibility of marine ingredients be enhanced while supporting the growth of the aquaculture sector? The Global Roundtable on Marine Ingredients, founded by The Sustainable Fisheries Partnership and IFFO-The Marine Ingredients Organisation, has initiated several projects to increase the availability of sustainable marine ingredients and drive environmental and social improvements in key reduction fisheries globally. The panelists will provide an overview of three of these projects: from supporting the further development of fishery improvement projects in India to exploring the life cycle assessment of marine ingredients and supporting efforts aimed at ensuring food security in West Africa.

12:00 - 13:00

Global Logistics Outlook

Moderator: Morten Würgler, Blue Water Shipping

AS Room: CC 5.1

This year, global logistics for products in the seafood industry will be full of disruptions, challenges and opportunities. This session will focus on global shipping and logistics supply and demand from East to West and vice versa by sea and air. Speakers from multiple areas of the shipping supply chain will discuss inflation, staff shortages and other potential risks.

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SCENES FROM OPENING DAY

The 2023 Seafood Expo Global/Seafood Processing Global kicked off yesterday in Barcelona, Spain, with big crowds, plenty of delicious seafood, and SeafoodSource covering all the action.

Scenes from the show floor, including Diversified Communications President Liz Plizga and Senior Vice President of Operations Joann Leonard, and Fira de Barcelona General Director Constanti Serrallonga and President Pau Relat at the expo’s opening ceremony.

Photo credit: Sinue Serra

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