Processing News
Seafood Expo North America is cancelled Seafood Expo North America, one of the leading events for the industry, has been cancelled because of the ongoing Covid-19 pandemic. that we cannot move forward with planning an event like ours.” The company said that conversations with customers, Buyers... will including high-volume buyers in retail and be ready to foodservice, have meet in person confirmed they will be ready to meet in 2022 in-person in 2022. Diversified said: “Buyers have expressed the importance and unique value of meeting face to face in maintaining diligently over the current relationships past several months and finding new prodseeking a way to ucts and suppliers at safely make the July 2021 edition happen. the event.” Seafood Expo However, current Global/Seafood COVID restrictions Processing Global, limiting the capacity the world’s largest of indoor venues seafood event, also and the state of the produced by Diversireopening plan for fied Communications, the Commonwealth is still scheduled to of Massachusetts as related to convention take place this year in Barcelona, Spain, on facilities, have recently made it evident 7-9 September, 2021.
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THE event, due to be held in Boston, Massachusetts in July, had already been postponed from March this year. The next Seafood Expo in the US,
which combines with Seafood Processing North America, is due to take place over 1315 March 2022 at the Boston Convention & Exhibition Centre. Diversified Com-
munications, which organises the event, said that it had reluctantly determined that it would be impossible to stage the expo this summer given the health concerns.
Liz Plizga, Group Vice President, Diversified Communications, said: “We were determined to host an in-person event for our seafood community and have worked
Loch Duart launches Label Rouge packs INDEPENDENT Sco�sh salmon farmer Loch Duart has launched a new pack to showcase its “Label Rouge” superior quality salmon. Label Rouge is a pres�gious food standard label accredited by the French Na�onal Commission for Labels and Cer�fica�on, the French public body responsible for quality and origin marks rela�ng to food products. Loch Duart has been Label Rouge accredited since 2014, but the new branding has only been made possible through the company’s investment in its new processing plant in Dingwall. Mark Warrington, Managing Director of Loch Duart, said: “The specially selected, Label Rouge quality Loch Duart fillets are available in our new brand-
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ed packs, giving restaurants, hotels, bars and home cooks the chance to work with the very highest graded salmon. With our new processing and packaging plant we can provide these individually prepared packs as the UK hospitality sector has a clearer roadmap towards fully reopening. He added: “We’re proud to be
part of a sector whose produce has been given this most pres�gious level of endorsement for nearly 30 years. Loch Duart is looking forward to working with all our wonderful customers to ensure they have the best looking and tas�ng salmon in the world.” Sco�sh salmon was the first non-French food product to
be awarded the Label Rouge quality mark. See also Processing and Traceability, page 58
Above: Loch Duart’s LabelRouge fillet pack
www.fishfarmermagazine.co.uk
12/04/2021 16:10:37
