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Advantage Waypoint Advantage Waypoint ac- quired Lowe & Associates in Billings, Mont., and Kenco Food Service in Renton, Wash. Principals involved with the acquisition in- clude food brokers Randy Houston and Randy Witzel of Lowe & Associates and Larry Silence, president of Kenco. Located in Tampa, Fla., Advantage Waypoint was formed by the consoli- dation of nine best-in-class foodservice brokers and re- tail broker Advantage Sales & Marketing. Newport International Newport International, the home of Jack's Catch® brand of seafood products, added fi ve new sales managers and promoted Gary Lanoue to VP-operations. T e changes are part of the company's plan to market Chilean VALUE ADDED Take 10 Wholey adds 10 new sea- food dishes to its retail lineup. T ese value-added salmon, South American and Asian shrimp, tuna, pangas- ius, tilapia, grouper, pollock and Canadian lobster meat in addition to its core crab- meat products. Lanoue has held several positions within the company and previously worked for Sysco, Perfor- mance Food Group and most recently Agar Supply Co. New sales managers are David Kirpich, Dennis Sul- livan, David Bacon, Don Halpin and Thomas "Tom- my" Henry. Kirpich previ- ously worked for Oceanic Enterprises and Expack Sea- food. Sullivan has 30 years of seafood experience, most recently working as an inde- pendent contractor for Her- on Point Seafood. Bacon pre- viously worked at Michaels Foods and Contessa Food Co. With 30 years in the business, Halpin has worked for Sano Seafood Corp. and tilapia fi llets and crunchy fi sh sticks. Fillets are natu- ral cut and the fi sh sticks are pure pollock portions. Breadings are freshly blend- ed at the time of produc- tion. Contact KLT Global, distributor for Wholey, at (877) 302-5710 or visit www.wholeyseafood.com. selections can be boiled in bag, microwaved or baked. New fl avors include the T ai dishes shrimp lo mein, shrimp pad thai, crab fried rice, shrimp fried rice, shrimp wontons with sweet chili sauce and sweet sticky rice with mango in a banana leaf bowl. Also being intro- duced are four ready-to-bake breaded fi sh selections, in- cluding cheddar and Parme- san encrusted tilapia fi llets, beer-battered tilapia fi llets, tortilla crunch encrusted Frozen seared Icelandic USA's new ahi tuna is already seared and sliced, taking away all the work for foodservice opera- tors to prepare this premium product. T e tuna is sea- soned with cracked pepper People in the News Multiexport Foods. Henry previously worked for T e Great Fish Co. In memoriam John W. McCallum, 88, died on May 21. McCallum was one of the early presi- dents of Northwest Fisher- ies Association, in 1954. He entered the industry at 16 by working in the family sea- food business. Gaining expe- rience in Washington, Alas- ka and British Columbia, he eventually led two seafood companies in Seattle. First, he was president of McCal- lum-Legaz Fish Co. from 1950 until 1974, and in 1975 he founded Pacifi c Salmon Co., where he worked until his retirement in 2006. Barney Summers, 91, owner of Missouri Fish Co., passed (757) 820-4000 or visit www.icelandic.com. PACKAGING Sealed up Sealed Air's Cryovac® brand introduces food packaging two new sea- options that can be used by retailers to off er more case-ready sea- food choices. T e Darfresh® 10K is a three-dimensional package with a second-skin appearance to showcase the product. T e breathable vacuum packaging provides quality assurance, enables ex- tended shelf life for seafood products and is freezer-ready. T e LID1050S lidding fi lm is highly breathable due to a proprietary Cryovac® process for microperforation of the and garlic and comes frozen in a 6-pound package of 16 vacuum packs with two 3-ounce portions per pack. Contact Icelandic USA at Visit us online at www.seafoodbusiness.com lid stock. T e multilayer fi lm achieves an oxygen transfer rate (OTR) at or above the Food and Drug Administra- tion-mandated 10,000 OTR for fresh seafood, allowing McCALLUM h JohnW n W. SUMMERS Barney Barney away recently in Kansas City. Summers and his son, Jeff , were instrumen- tal in introducing fresh fi sh and seafood in the Kan- sas City market during the 1980s. T e company was the exclusive seafood sup- plier to Walmart's "Hyper- mart" concept stores when it opened in Topeka, Kan., and Kansas City in the late 1980s. Missouri Fish re- mained the largest supplier to retail stores and restau- rants in the Kansas City area until it closed in 1993. Product Up pdate processors to prepackage product without using modi- fi ed atmosphere packaging. T e fi lm remains fog-free even during refrigeration, of- fers exceptional transparency and features a uniformly fl at top and clean perimeter edg- es for merchandising appeal. Both can be used for a range of seafood such as salmon, shrimp, catfi sh, tilapia, cod or used for prepared, tuna. T ey also can be cooked and value-added products like crab cakes and stuff ed shrimp. Contact Sealed Air at (800) 845-3456 or visit www.cryovac.com. July 2012 SeaFood Business 41