Are you doing all you can to effectively launch your new products and services in the North American market? With all of the market’s buyers in one place, make sure you get their attention. You have already taken the first step of bringing your company to the expo, now make sure you take advantage of the valuable programs!
The benefits of participating in the New Product Showcase include the following:
Products submitted into the New Product Showcase by Seafood Expo North America exhibitors are automatically entered into the prestigious Seafood Excellence Awards competition. Products submitted by Seafood Processing North America exhibitors are not entered into a competition.
[EXTENDED DEADLINE] New Product Showcase/Seafood Excellence Awards competition deadline is Thursday, February 9, 2023
The Seafood Excellence Awards competition is designed to recognize the BEST NEW seafood products represented at Seafood Expo North America/Seafood Processing North America each year. Three selected seafood Key Buyers and experts will judge the selected finalists’ entries on eating experience, innovation, health and nutrition and market potential. Winning products will be announced on the first day of the event at the Demo Theater, receive a special Award, be displayed prominently in the exhibit hall, and be promoted in a press release distributed to the media, through social media and on the event’s website.
Judging Criteria
Criteria % of total
Taste profile
(flavor, texture, aroma, cooked appearance) 30%
Packaging
(label information, environmental factors, food safety) 15%
Market potential
(potential for commercial success, correct pricing
and profile for target market, value [quality/price ratio]) 15%
Convenience
(for the end user and consumer) 15%
Nutritional value
(appropriate for product and meal occasion) 10%
Originality 15%
Total 100%
The New Product Showcase and Seafood Excellence Awards are open only to exhibitors.
Karen Butland
Sales Manager
+1 207 842 5590
+1 207 842 5504
sales-na@seafoodexpo.com
MARCH 10-12, 2024
Sunday, March 10: 10:00 am – 5:00 pm
Monday, March 11: 10:00 am – 5:00 pm
Tuesday, March 12: 10:00 am – 3:00 pm