SeaFood Business

MAR 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 2002 2011 Label lobby Politicians, consumers drive move toward COOL charged with enforcing accuracy in labeling. But in the article Seafood Labels Under Scrutiny, it was consumers pushing for more information, even as price remained the most important factor. Citing "romance," Mike Miller of Clemens Markets in Kulpsville, Pa., was in favor of the whole idea: "I think we could make this a positive issue as seafood merchants." W e almost take it for granted now, but seafood-labeling requirements were the source of much consternation before they became law. Te debate over labeling country of origin and production method (wild or farmed) on packaging and other signage was driven by politics — longtime Alaska Sen. Ted Stevens was a vocal leader — and welcomed by federal agencies like the U.S. Food and Drug Administration, No small fry Seafood adjusts to the anti-trans fat movement Restaurant rally Foodservice fortunes begin to turn around after recession than they used to," said Tommy Lee, CEO of Rockfsh Seafood Grill. With imagery from the BP oil spill in the Gulf of Mexico still fresh in consumers' minds, seafood had its share of challenges — and opportunities, such as healthy dining. "We have a niche that's craved," said Lee. "And people don't come to a seafood restaurant just because it's mealtime." T he economic recession that began in late 2008 lasted longer than most predicted, and some would argue the efects still linger. Restaurant sales, dependent on discretionary spending, took a major hit. Within a couple of years, however, the industry showed signs of recovery, as the article Full Houses illustrated. By no means was the pressure of. "In the new economy, so to speak, guests expect a lot more cities followed suit. Te article Oil Change showed that healthier oils were good for waistlines and less was needed. Newick's, which runs three fried-fsh restaurants in Maine and New Hampshire, cut its oil usage by 10 percent in its frst year after the switch. Plus, said the chain's buyer, Marty Champagne, "You can actually taste what it's supposed to taste like — fsh." U p next in the long line of dietary enemies (think cholesterol and saturated fat) was trans fat, the artery- clogging oil flling nearly every deep fryer from Malibu to Caribou. Not long after trans fats were required on Nutrition Facts labels, the partially hydrogenated vegetable oil became a household word, then ultimately banned in New York restaurants and school cafeterias before other 2007 March Vol. 26, No. 3 March Vol. 21, No. 3 March Vol. 30, No. 3 16 SeaFood Business March 2014 For updated NEWS, go to www.SeafoodSource.com 10_16NewsRecap.indd 16 2/17/14 11:05 AM

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