SeaFood Business

JAN 2014

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Throw Backs 1984 Heart of the matter Evidence mounts that seafood consumption aids cardiovascular health S cience has given strength to the argument that seafood is indeed health food. A 1984 National Heart, Lung and Blood Institute study linking dietary cholesterol and atherosclerosis (the buildup of fatty deposits in arteries) showed that dietary choices could reduce the risk of heart attack and stroke, according to our article Seafood is Health Food. It was only in the 1980s Spring Vol. 3, No. 2 that omega-3 fatty acids entered the discussion, and the fact that seafood was the best source was not lost on the industry. But how could that message resonate with consumers, when even one of the biggest omega-3 proponents, Dr. William Castelli, former director of the Framingham Heart Study, thought proof about fatty fsh's health benefts was "still in the ofng"? 1994 Mixed message Cons outdo the pros in generic seafood promotion January/February Vol. 13, No. 1 E at more seafood. Tese three words, or a similarly witty slogan, could be part of a generic marketing campaign, something industry executives have debated for decades. At the National Fisheries Institute (NFI) annual convention in 1993, more than 500 seafood executives gathered to discuss a rising-tide efort, which NFI Executive VP Lee Weddig wrote about in our Seafood Caucus. Conclusions about consumption declines and slumping demand were not universally shared, however. "Large and small frms raised questions and objections," wrote Weddig. "Some were skeptical about whether generic marketing truly works; others were concerned that the necessary assessments would cut into already pinched margins." Tese concerns haven't changed much in the 20 years since, thus an eat-your-fsh movement has never gotten of the ground. 2004 Diets spur demand Low-carb foods and efforts to reduce obesity point to fsh C arbohydrate counters concerned with their waistlines got the food industry thinking about their bottom lines and how to woo health-conscious consumers at a time when the U.S. government waged war on obesity. Prominent fad diets emphasizing proteins, such as the Dr. Atkins New Diet Revolution or the South Beach Diet, had the potential to create a surge in seafood demand, according to our 10 SeaFood Business January 2014 article Te Power of Protein. Restaurant chains like T.G.I. Friday's debuted chargrilled salmon while Ruby Tuesday rolled out broiled tilapia as its "lowcarb catch." "Te seafood category has had favorable imagery with consumers for quite some time," said Ron Paul, president of Technomic. "It's already positioned as a healthy option. It's not [a food] that's had to worry about repositioning itself." January Vol. 23, No. 1 For updated NEWS, go to www.SeafoodSource.com

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