Supermarket Perimeter - April 2019 - 52

Seafood

Traceability and
transparency
BY ANDY NELSON

TODAY'S SEAFOOD CONSUMER WANTS TO KNOW
EXACTLY WHERE HER FISH COMES FROM.
But she wants a lot more than just that. She also wants to
know how it was raised, whether it's safe to eat and the
details of how it got from its home to her grocery store
seafood case.
It's a lot, but today's top suppliers know that it's essential to doing business in the 21st century. Some even say
sustainability and traceability are pulling even with product quality as the top consideration in consumers' minds.
Casey Marion, director of sustainability initiatives and
quality management systems for Jacksonville, Floridabased Sea Best Corp., says that both transparency and
traceability are essential in today's seafood industry.
"They're crucial to doing business with any major retailer
and especially in private labels," he says. "There must be
full traceability and transparency all the way through the
supply chain."

FROM
FISHERY

TO FORK
52 - APRIL 2019

Knowing your suppliers

Why have
traceability
programs?

Each year 48
million people
get sick from
foodborne illnesses

The first step in developing a first-rate traceability and
transparency program is to know exactly where your
fish is coming from, says David Pilat, vice president of
business development for Washington, D.C.-based Blue
Circle Foods. Being close isn't good enough.
"If you're saying it's Maldivian tuna caught in this
manner from this area, it doesn't mean anything if it's
not true," he says. "You have to actually get to know your
fishermen. It's why we work with a lot of independent
and family fishermen. We go there to make sure we're
getting the fish we're supposed to be getting. You know

About 23% of
food recalls cost
the food industry
$30 million and
52 percent cost
organizations
$10 million
Source: foodlogiq.com

Ensuring traceability and transparency isn't cheap,
but it's well worth it, according to Wild Planet's
Patrick McBride.

The Washington, D.C.-based Marine
Stewardship Council's Chain of Custody
Standard is designed so that every fish that
has met MSC's sustainability standard can
be traced along the supply chain back to
a certified fishery, says Brian Perkins, the
group's regional director for the Americas. MSC-certified fish and seafood are
separated from non-certified fish during
processing, are clearly identified and remain
www.supermarketperimeter.com

segregated throughout the entire chain
until they ultimately reach the consumer.
"Traceability gives consumers the confidence that they are eating the fish that
it is marketed," Perkins says. In 2016 the
MSC conducted DNA research to identify
whether MSC-certified seafood was meeting its traceability requirements. The results
showed that mislabeling rates for MSC
labeled seafood are less than 1%. 

SHISHKOFF - STOCK.ADOBE.COM, WILD PLANET

Knowing where fish comes
from, how it gets to market
paramount to today's
seafood consumers


http://foodlogiq.com http://www.supermarketperimeter.com

Supermarket Perimeter - April 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - April 2019

Supermarket Perimeter - April 2019
Editor's Note - Marketing food — and values
Contents
The Wire - Supermarket openings up 30% in 2018
NPD: Millions of consumers ready to try meal kits
Breakfast driving global growth
Consumer perceptions of ‘clean’ are changing
Doing well, doing good
Partners in health
Strengthening the supply chain
Bakery - Single-serve success
Cakes
Deli - Soup & salad bars
Chicken packaging
Meat & Poultry - Meating of the minds
Beef marketing trends
Produce - Produce butchers
Tree fruit
Seafood - Traceability and transparency
Food Safety - Controlling slips & falls
Commissary Insider - REFRIGERATION AND FREEZING
SPOTLIGHT - VALUE-ADDED SEAFOOD
PACKAGING/TECHNOLOGY - SOUS VIDE
OPERATIONS - CONTROLLING SHRINK
PROFILE - ANTHONY & SONS BAKERY
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - Supermarket Perimeter - April 2019
Supermarket Perimeter - April 2019 - 2
Supermarket Perimeter - April 2019 - Editor's Note - Marketing food — and values
Supermarket Perimeter - April 2019 - Contents
Supermarket Perimeter - April 2019 - 5
Supermarket Perimeter - April 2019 - Consumer perceptions of ‘clean’ are changing
Supermarket Perimeter - April 2019 - 7
Supermarket Perimeter - April 2019 - Doing well, doing good
Supermarket Perimeter - April 2019 - 9
Supermarket Perimeter - April 2019 - 10
Supermarket Perimeter - April 2019 - 11
Supermarket Perimeter - April 2019 - 12
Supermarket Perimeter - April 2019 - 13
Supermarket Perimeter - April 2019 - Partners in health
Supermarket Perimeter - April 2019 - 15
Supermarket Perimeter - April 2019 - 16
Supermarket Perimeter - April 2019 - 17
Supermarket Perimeter - April 2019 - Strengthening the supply chain
Supermarket Perimeter - April 2019 - 19
Supermarket Perimeter - April 2019 - Bakery - Single-serve success
Supermarket Perimeter - April 2019 - 21
Supermarket Perimeter - April 2019 - 22
Supermarket Perimeter - April 2019 - 23
Supermarket Perimeter - April 2019 - Cakes
Supermarket Perimeter - April 2019 - 25
Supermarket Perimeter - April 2019 - 26
Supermarket Perimeter - April 2019 - 27
Supermarket Perimeter - April 2019 - Deli - Soup & salad bars
Supermarket Perimeter - April 2019 - 29
Supermarket Perimeter - April 2019 - 30
Supermarket Perimeter - April 2019 - Chicken packaging
Supermarket Perimeter - April 2019 - 32
Supermarket Perimeter - April 2019 - 33
Supermarket Perimeter - April 2019 - 34
Supermarket Perimeter - April 2019 - 35
Supermarket Perimeter - April 2019 - Meat & Poultry - Meating of the minds
Supermarket Perimeter - April 2019 - 37
Supermarket Perimeter - April 2019 - 38
Supermarket Perimeter - April 2019 - 39
Supermarket Perimeter - April 2019 - Beef marketing trends
Supermarket Perimeter - April 2019 - 41
Supermarket Perimeter - April 2019 - 42
Supermarket Perimeter - April 2019 - 43
Supermarket Perimeter - April 2019 - Produce - Produce butchers
Supermarket Perimeter - April 2019 - 45
Supermarket Perimeter - April 2019 - 46
Supermarket Perimeter - April 2019 - 47
Supermarket Perimeter - April 2019 - 48
Supermarket Perimeter - April 2019 - 49
Supermarket Perimeter - April 2019 - Tree fruit
Supermarket Perimeter - April 2019 - 51
Supermarket Perimeter - April 2019 - Seafood - Traceability and transparency
Supermarket Perimeter - April 2019 - 53
Supermarket Perimeter - April 2019 - 54
Supermarket Perimeter - April 2019 - 55
Supermarket Perimeter - April 2019 - Food Safety - Controlling slips & falls
Supermarket Perimeter - April 2019 - 57
Supermarket Perimeter - April 2019 - 58
Supermarket Perimeter - April 2019 - Commissary Insider - REFRIGERATION AND FREEZING
Supermarket Perimeter - April 2019 - 60
Supermarket Perimeter - April 2019 - 61
Supermarket Perimeter - April 2019 - SPOTLIGHT - VALUE-ADDED SEAFOOD
Supermarket Perimeter - April 2019 - PACKAGING/TECHNOLOGY - SOUS VIDE
Supermarket Perimeter - April 2019 - 64
Supermarket Perimeter - April 2019 - 65
Supermarket Perimeter - April 2019 - 66
Supermarket Perimeter - April 2019 - 67
Supermarket Perimeter - April 2019 - OPERATIONS - CONTROLLING SHRINK
Supermarket Perimeter - April 2019 - 69
Supermarket Perimeter - April 2019 - PROFILE - ANTHONY & SONS BAKERY
Supermarket Perimeter - April 2019 - 71
Supermarket Perimeter - April 2019 - Product Showcase
Supermarket Perimeter - April 2019 - Advertisers
Supermarket Perimeter - April 2019 - Fresh Takes
Supermarket Perimeter - April 2019 - 75
Supermarket Perimeter - April 2019 - 76
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