How snackification and innovation are transforming the global seafood market

Published 2024년 7월 2일

Tridge summary

The article highlights the significant growth in the seafood industry, driven by consumer trends towards healthy, convenient, and sustainable food options. With increasing demand for high protein and nutritious snacks, particularly in the morning, and a rise in meal skipping, seafood snacks are gaining popularity. Technology is playing a crucial role in reaching consumers through digital channels and meal kits, with e-commerce sales of seafood snacks surging. Innovations in freezing technologies are improving the quality and extending the shelf life of frozen seafood, reducing food waste. The article also notes the premiumization of seafood products, including traditional formats, and the success of Fishwife in bringing high-quality canned fish to the US market. South Korea's market is discussed for its innovation in single-portion seafood options and sauces, showcasing the country's diverse seafood preferences and the efforts to cater to changing consumer trends.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

With a host of new digital channels giving retail and OOH more opportunities to satisfy evolving consumer needs, this reveals significant potential to increase the consumption of healthy, sustainably sourced seafood. Rising demand for high protein, healthy, on-the-go foods Health remains high on the agenda for consumers - long after the pandemic brought it into sharp focus. Now we’re back in the office at least a few days a week, snacking and on-the-go eating has become more prevalent. There’s less time to prepare healthy meals and snacks, but we’re not willing to compromise. So we’re seeing greater innovation in the seafood market with more convenient yet nutritious on-the-go options. Meal skipping has increased The number of consumers skipping meals has risen. In 2013, 30% of consumers said they had ‘skipped at least one main meal’ yesterday. By 2021 this had climbed to 40%. This could be due to busy ‘on-the-go' lifestyles, but it could also be attributed to a rise in fasting ...

Source: EuroMeat