March 13-15, 2022 | Boston, USA

Why Seafood Quality is Critical: from the Fishermen to the Supermarket and Chef, and How to Deliver it

Chuck Anderson

Vice President - Certified Quality Foods

Christina DeWitt

Professor - Oregon State University, Seafood Research and Education Center

Denise Englade

Seafood Director - Rouses Markets

Brandii Holmdahl

VP of Strategic Development, Head of FSQA - Bornstein Seafood

Why Seafood Quality is Critical: from the Fishermen to the Supermarket and Chef, and How to Deliver it

According to the most recent FMI Power of Seafood report, quality is the number one factor that seafood consumers are concerned about when buying seafood. It is the number one concern every year. Grocery shoppers feel confident they can buy fresh poultry twenty times in a row and get a good quality meal twenty times in a row. Do your seafood customers know they will get twenty excellent quality seafood experiences in a row? Our panel of quality assurance and procurement experts explain why quality is essential for all levels of the seafood supply chain, why current seafood quality is inconsistent and how to improve operations to consistently deliver premium quality.

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