From 26th to 28th April Brussels held the latest Seafood Expo Global with more than 1,600 exhibiting companies from 80 different countries. The H2020 project PrimeFish participated to present the latest work done in the project, detect new trends in seafood products and build on its network of companies and institutions. Most of the firms involved in the project through its Industy Reference Group (IRG) participated as a exhibitor or a visitor to the fair. PrimeFish was able to engage new entreprises which work on product innovation to this group.
Participating for the first time with a national pavilion, Russia displayed an interactive tool to show its main fisheries data. A wide screen connected to a tactile monitor allowed user to consult and visualize main data trends on production, exports and imports and species captured by the Russian fleet.
Awarded PrimeFish collaborator
Guðmundur Stefánsson and Valur Gunnlaugsson represented PrimeFish in the Intrafish luncheon about sustainability. Top seafood companies like Globus, Frosta, the Global Aquaculture Alliance and Sanford discussed latest challenges and strategies to provide sustainable seafood to the market. During the event, Intrafish named Glenn Cooke, CEO of Cooke Aquaculture “Person of the Year”. Cooke Aquaculture, which processes and sells 115,000 metric tons of Atlantic salmon and 20,000 metric tons of sea bass and sea bream each year, takes part in PrimeFish as a member of the External Strategic Advisory Board (SAB).
Seafood Excellence Award
The Seafood Expo Gobal and Seafood Processing Global recognize the achievement in the development of new products for the consumer of seafood. This year, the 42 finalists covered a wide range of needs, from the convenience of consumption that offered the Mini Gourmandises of Marine Harvest France to the innovation of Gold Special Oysters “Ostra Regal” of La Famille Boutrais. Health and nutrition, retail packaging and seafood product line were also awarded among exhibitors.
Two products were specially recognized with the Seafood Excellence Award: Dim Sum – Quick‘n’Easy of Kagerer & Co, and Freshpack with its high pressure shelled raw king crab meat. The first one offers a combination of three types of Asian dumplings that can be quickly steamed or microwaved and served with their own dipping sauce. The second one, targeted for the Horeca channel, freezes raw king crab legs extracted from their shells using vacuum technology.