Supermarket Perimeter - April 2019 - 62

SPOTLIGHT

VALUE-ADDED
SEAFOOD

by Andy Nelson

don't know what to do with it,"
she says. "Consumers want more
exciting flavors and innovations
that make it fun and interesting
on the plate. They want items
that are ready to cook and deliver
on taste."
Sea Best creates its value-added items in-house, Carline says,
which gives the company "the
benefit of innovation." "Our
manufacturing plant provides
us the flexibility to create just
about anything," she says. "From
hand-crafted seafood cakes to
stuffed fillets and deviled crabs,
our portfolio is very expansive.
And our customers love the
fact that we offer the ability to
customize a proprietary blends
and items."
To give its value-added
program a boost, Sea Best has
recently invested in in-house

Stuffed products, like Cafe Delites' spinach-stuffed salmon, are becoming
increasingly popular as value-added items.

corporate culinary and R&D
teams and in-house nutrition
specialists. Each of those groups
brings expertise to the exploration of the company's core competencies and how it can utilize
them to create new value-added
solutions.
When it comes to top valueadded sellers for Sea Best, two
stand out for Carline.
"Specialty cakes and stuffings,"

Crab cakes are one of the top value-added sellers for Sea Best Corp.
62 - APRIL 2019

www.supermarketperimeter.com

she says. "These items stand out
as special, for the fact that they
are delicately created with unique
and sometimes proprietary ingredients that stand apart from any
other in the industry."

A bigger slice of the pie
David Pilat, vice president of
business development for Washington, D.C.-based Blue Circle
Foods, has a simple definition
of value-added seafood: "Making fish better by adding other
ingredients and making it ready
to cook."
Blue Circle's latest foray into
value-added, the Happy Fish line,
is now being sold in five sales
regions of Austin, Texas-based
Whole Foods Market. Happy Fish
are quick-cooking small salmon
patties cut into the shapes of
fish, with just a touch of salt and
pepper added, Pilat says - no
breading.
"It's a terrific product, great
for children and adults alike," he
says. "You can sauté it, throw it
in with pasta, broil it, and it holds
together. It's a great way to get
people to start adding fish to their
diet, and it's a value, too."

CAFE DELITES, SEA BEST, PIER FISH, SEACORE

ADDING VALUE TO PRODUCTS
sold in grocery perimeter departments is a great way to attract
convenience-minded customers
and to increase sales and margins
- and fresh seafood is no exception to the rule.
Jacksonville, Florida-based Sea
Best Corp. defines value-added as
something "that starts with a core
seafood product, and is thoughtfully and tastefully enhanced
to meet a demand or trend in
the marketplace," says Bluzette
Carline, the company's marketing
director.
However you define it, Sea Best
has seen an uptick in demand for
value-added in recent years -
driven in large part, Carline says,
by a consumer education gap.
"Although seafood comes in
all shapes and sizes, it can be
somewhat unsatisfying if you


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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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