{"id":32802,"date":"2022-04-26T03:58:20","date_gmt":"2022-04-26T07:58:20","guid":{"rendered":"https:\/\/www.seafoodexpo.com\/global\/seafood-expo-global-seafood-processing-global-se-estrena-hoy-en-barcelona-con-los-lanzamientos-mas-innovadores-y-sorprendentes-del-sector-de-productos-del-mar-copy\/"},"modified":"2022-04-26T03:58:20","modified_gmt":"2022-04-26T07:58:20","slug":"seafood-expo-global-seafood-processing-global-opens-today-in-barcelona-with-the-most-innovative-and-exciting-launches-in-the-seafood-sector","status":"publish","type":"post","link":"https:\/\/www.seafoodexpo.com\/global\/seafood-expo-global-seafood-processing-global-opens-today-in-barcelona-with-the-most-innovative-and-exciting-launches-in-the-seafood-sector\/","title":{"rendered":"Seafood Expo Global\/Seafood Processing Global opens today in Barcelona with the most innovative and exciting launches in the seafood sector"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Seafood Expo Global\/Seafood Processing Global opens today in Barcelona with the most innovative and exciting launches in the seafood sector<\/strong><\/p>\n

\u00a0<\/strong>From hake spaghetti to seaweed p\u00e2t\u00e9, the world’s largest seafood trade fair will be the place to showcase innovations and trends<\/em><\/p>\n

Barcelona, Spain – 26 April 2022 – <\/strong>The world’s largest seafood trade event, Seafood Expo Global\/Seafood Processing Global, organized by Diversified Communications, is back in-person and for the first time is taking place in Barcelona, Spain. Until 28 April, the Expo will feature seafood, equipment and service companies offering the latest innovations in the seafood sector.<\/p>\n

Over the next three days, the 28th edition of Seafood Expo Global will become a showcase for the latest advances in products and services developed by the companies in the sector, aimed at extending the variety of seafood products, improving their commercial life and offering greater added value to adapt to a constantly changing market. Tonight, the event will host its prestigious annual Seafood Excellence Global Awards<\/strong>, which recognizes the best seafood products of the year presented at the expo. More than 80 products were submitted for the Awards competition and 38 finalists from 13 countries were selected.<\/p>\n

\u201cIt is clear that many companies did not waste time during the pandemic given the number of new products we are seeing, and they are excited to present them to the global industry,\u201d said Liz Plizga, Group Vice President at Diversified communications.<\/p>\n

Key trends<\/strong><\/p>\n

Health \u2013<\/strong> Health continues to be a prime motivator for seafood consumption. The COVID-19 pandemic has boosted demand for healthy foods such as fish and seafood due to their low-fat protein content. Additionally, consumers are looking for products of higher quality, and many products entered in this year\u2019s competition are made with premium raw materials.<\/p>\n

Sustainability and climate-wise food choices<\/strong> \u2013 <\/strong>Consumers are increasingly demanding information about the origin of fish and seafood they purchase. Most of finalists\u2019 products have clean labels with more recognizable ingredients. There are more new products with sustainability certifications and companies also mention the climate and energy impact of their products.<\/p>\n

Ease of preparation \u2013<\/strong> Products that are partially prepared for cooking at home and good take-away options in the foodservice category. A variety of products presented for the Seafood Excellence Global Awards are meals that can be prepared in 3 to 20 minutes with no preparation necessary.<\/p>\n

Seafood Burgers <\/strong>\u2013 <\/strong>They are popular around the world.\u00a0 The varieties and flavors are expanding to include more seafood species. Burgers are also now a good environmental choice because they enable companies to utilize more of the seafood they process for human consumption.<\/p>\n

Japanese products and flavors<\/strong> are very popular among the finalists\u2019 products. Both in the high-quality seafood used to produce traditional saku, tataki and other seafood delicacies as well as prepared Japanese street food like onigiri and takoyaki. Seaweed in traditional Japanese street applications is also included in this trend.<\/p>\n

\u00a0<\/strong><\/p>\n

Exciting and innovative products<\/strong><\/p>\n

\u00a0<\/strong>Below is a sample of highlighted products that will be displayed at the 2022 edition of Seafood Expo Global\/Seafood Processing Global.<\/p>\n

Flamb\u00e9ed salmon burger<\/strong><\/p>\n

Finalist Seafood Excellence Global Awards<\/em><\/p>\n

The professionals at the Finnish company Hatala Oy have been perfecting their ability to flamb\u00e9 salmon for more than 80 years. Now, this Finnish favorite is finally available to the rest of the world in the form of a delicious, ready-to-eat burger. Burger is fully cooked and ready to eat after heating in a pan or grill for few minutes.<\/p>\n

Hatala Oy
\nStand 4C200<\/p>\n

Haddock fillets in cider
\n<\/strong>Finalist Seafood Excellence Global Awards<\/em><\/p>\n

Freshly frozen, hand-filleted chunky white fish fillets with a crispy batter made with Donegal Catch artisan cider, which gives the batter a light sweet apple flavor.<\/p>\n

 <\/p>\n

Green Isle Seafood
\nStand 3D201, 3D401<\/p>\n

\u00a0<\/strong><\/p>\n

Octopus Takoyaki
\n<\/strong>Finalist Seafood Excellence Global Awards<\/em><\/p>\n

Freshpack has qualified for the Seafood Excellence Global Awards for the first time with its Prawn Mayonnaise Onigiri, a Japanese-inspired rice-based culinary delicacy wrapped in seaweed. Another notable product that can be served as a starter or snack is takoyaki, a ball of seasoned batter containing pieces of octopus. Two innovative products for the hospitality and catering industry.<\/p>\n

Freshpack
\nStand 2J601<\/p>\n

Octopus with a Proven\u00e7al twist
\n<\/strong>French company Crusta C will display its latest launch at Seafood Expo Global: thinly sliced marinated octopus with grilled vegetables. Cherry tomatoes, red and yellow peppers, and a marinade of olive oil, lemon juice, vinegar and pepper combine to give the octopus a decidedly Mediterranean twist.<\/p>\n

Crusta C
\n4E400<\/p>\n

Packaging to reduce the use of plastic by 80%
\n<\/strong>Ulma will present a thermosealing machine for working in skin film with cardboard or plastic trays. With LeafSkin\u2122\u00a0packaging, the use of plastic can be reduced by up to 80% by using a 100% recyclable cardboard tray.<\/p>\n

Ulma Packaging
\n3BB201<\/p>\n

\u00a0<\/strong>Pasta del Mar<\/strong>
\nFinalist Seafood Excellence Global Awards<\/em><\/p>\n

Pescanova presents an enjoyable new way of eating fish with fish-flavoured pasta, including hake spaghetti with cuttlefish ink and salmon noodles. The Salmon Noodles along with ready to eat Turbot with Vegetables, new seafood snack P’tits Duos-Cabillaud & Patate Douce are among Pescanova\u2019s products in the running for the Seafood Excellence Global Awards.<\/p>\n

Pescanova
\nStand 3F601<\/p>\n

Seaweed spread
\n<\/strong>Finalist Seafood Excellence Global Awards<\/em><\/p>\n

This seaweed paste, aimed at the hospitality and catering industry, is ideal as a spread: the seaweed p\u00e2t\u00e9 can be spread on bread or crackers and is ideal for breakfast, teatime or a delicious snack.<\/p>\n

GlobeXplore
\nStand 3D601<\/p>\n

Skinpack sustainable packaging
\n<\/strong>After an extensive R&D project, Frigor\u00edficos Ferrer has launched its iconic skinpack\u00a0packaging with a 100% PET mono-material plastic base, made with up to 30% recycled plastic. This base is fully recyclable thus helping to boost sustainability and the circular economy. This concept allows the company to eliminate 48 tonnes of plastic each year and the remaining plastic is 100% recyclable. The company will also display at the Expo its line of products with MSC (Marine Stewardship Council) and ASC (Aquaculture Stewardship Council) international certifications.<\/p>\n

Frigor\u00edfics Ferrer
\nStand 5I403<\/p>\n

Sustainable tuna in a range of cuts
\n<\/strong>Finalist Seafood Excellence Global Awards<\/em><\/p>\n

Frime will present its K\u00f8ldfin Soul range of frozen marinated yellowfin tuna in various formats: from the more common slices to ingots, portions, chunks and cubes… to give free rein to creativity while preparing high-quality and sustainable cuisine. The FlatSkin packaging reduces the use of plastic by up to 60%. Frime\u2019s Frozen Marinated Yellowfin Tuna Tataki Block, Frozen Marinated Yellowfin Tuna Cubes and Frozen Yellowfin Tuna Burger, are three of its products shortlisted for the Seafood Excellence Global Awards.<\/p>\n

Frime
\nStand 3A201<\/p>\n

About Seafood Expo Global and Seafood Processing Global
\n<\/strong>Seafood Expo Global and Seafood Processing Global form the world\u2019s largest seafood trade event. Thousands of buyers and suppliers from around the world attend the annual, three-day exposition to meet, network and conduct business. Attending buyers represent importers, exporters, wholesalers, restaurants, supermarkets, hotels, and other retail and foodservice companies. Exhibiting suppliers offer the newest seafood products, processing and packaging equipment, and services available in the seafood market. SeafoodSource.com is the exposition\u2019s official media. The exposition is produced by Diversified Communications, the international leader in seafood-industry expositions and media. www.seafoodexpo.com\/global<\/a><\/p>\n

 <\/p>\n

About Diversified Communications
\n<\/strong>Diversified Communications is a leading international media company with a portfolio of face-to-face exhibitions and conferences, online communities and digital and print publications. As producers of these market-leading products Diversified Communications connects, educates and strengthens business communities in over 15 industries including: food and beverage, healthcare, natural and organic, business management and technology. The company\u2019s global seafood portfolio of expositions and media includes Seafood Expo North America\/Seafood Processing North America, Seafood Expo Global\/Seafood Processing Global, Seafood Expo Asia and SeafoodSource.com. Established in 1949 and headquartered in Portland, Maine, USA with divisions and offices around the world, Diversified Communications remains a privately held, third generation, family-owned business. For more information, visit: www.divcom.com<\/a><\/p>\n

 <\/p>\n

# # #<\/p>\n

Media Contact:
\n<\/strong>LLYC
\nLaia Jard\u00ed \/ Mireia Gonz\u00e1lez \/ Marta Santacreu
\nljardi@llorenteycuenca.com<\/a>\/ mgonzalez@llorenteycuenca.com<\/a> \/ msantacreu@llorenteycuenca.com<\/a>
\n+34 628 673 970<\/p>\n

 <\/p>\n

Christine Pedersen
\nMarketing Director
\nDiversified Communications
\ncpedersen@divcom.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Seafood Expo Global\/Seafood Processing Global opens today in Barcelona with the most innovative and exciting launches in the seafood sector \u00a0From hake spaghetti to seaweed p\u00e2t\u00e9, the world’s largest seafood trade fair will be the place to showcase innovations and trends Barcelona, Spain – 26 April 2022 – The world’s largest seafood trade event, Seafood […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-32802","post","type-post","status-publish","format-standard","hentry","category-news-article"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/posts\/32802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/comments?post=32802"}],"version-history":[{"count":0,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/posts\/32802\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/media?parent=32802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/categories?post=32802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafoodexpo.com\/global\/wp-json\/wp\/v2\/tags?post=32802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}