Tag Archives: Seafood

European Seafood 2018 in Brussels

Exhibit Space at the World’s Largest Seafood Trade Event Continues to Grow

 

The 26th edition of Seafood Expo Global and 20th edition of Seafood Processing Global, produced by Diversified Communications, will take place in Brussels, Belgium, Tuesday 24 April through Thursday 26 April.  This global annual event attracts seafood buyers and suppliers from around the world and hosts the prestigious Seafood Excellence Awards.

Last year’s event set another record-breaking edition with more than 28,500 seafood professionals attending the exposition—making it the largest edition in the event’s history.  The expo drew visitors from 150 countries and 1,859 exhibiting companies displayed their products during the three-day event.According to event organizers, next month’s event will feature more exhibit space than last year’s edition and is on track to maximize the entire footprint available for the event.“It’s so exciting to see companies’ growing interest in participating in the event,” says Wynter Courmont, Event Director for Diversified Communications. “Records are meant to be broken. At this time, we are still receiving requests to exhibit in this year’s edition and the event has surpassed last year’s numbers in terms of exhibit space by more than 1000 m2.”Seafood Expo Global and Seafood Processing Global combined will feature exhibiting suppliers from 79 countries from every sector of the seafood industry. More than 70 national and regional pavilions will be showcasing their seafood products and equipment with new pavilions participating this year from Colombia (ProColombia) and France (Business France and Lorient Bretagne Sud).

Seafood Expo Global will highlight companies of fresh, frozen and value-added fish and seafood as well as processed and packaged fish and seafood in halls 5, 6, 7, 9, 11, the Patio and part of hall 8.  Halls 4 and 8 will host Seafood Processing Global representing every aspect of seafood processing, including: processing and packaging materials and equipment, refrigeration/freezing equipment and supplies, primary and secondary processing equipment, hygiene control/sanitation and seafood industry services.

Exhibiting companies will present their products to global buyers, including restaurants, supermarkets, hotels, catering services, importers, distributors, wholesalers, seafood markets and other retail and foodservice companies.

Seafood Excellence Global Awards
On the evening of Tuesday 24 April, Diversified Communications will host the Seafood Excellence Global awards reception, where the winners of the Best Retail Product and the Best Hotel/Restaurant/Catering (HORECA) Product will be announced. The awards recognize the best seafood products represented at the exposition. Special awards will also be presented for Innovation, Convenience, Health and Nutrition, Retail Packaging and Seafood Product Line. All participant entries and winning entries will be on display at the Seafood Excellence Global stand in the Patio at the expo.

Probably the best seafood fair in the world number 1

 

Universal Press

Patrick Grignard – Noelle Gosset

Source from Diversified Communications

Chilean know how presented again at Seafood 2015. #chile #seafood #brussels

Prochile

The Chilean authorities and their organisation Prochile invest every year much in the brussels international seafood fair where they always want to show the best sides of their production and invite many prominent form their country.

This year, a special side event will be held tuesday evening at Cerche de Lorraine where invitees will enjoy the best of Chilean Seafood in combination with the rich products of chilean winegrowers.

Chile, a country to visit once again at Seafood 2015.

 

MD DESNERCK

Bientôt le grand salon SEAFOOD à Bruxelles. #seafood #heysel #bruxelles

 

 Comme chaque année, depuis 23 ans, Bruxelles s’apprête à accueillir, du 21 au 23 avril, le plus grand rassemblement mondial de professionnels, en rapport avec la production et le traitement des fruits de mer, la « Sea Food Expo Global » et le « Seafood Processing Global ».
     L’an dernier, cet événement, de très grand importance pour la capitale de l’ Europe, avait attiré pas moins de 25.840 acheteurs et vendeurs désireux de présenter ou de s’informer des dernières nouveautés quant aux produits de la mer, qu’ils soient vivants, frais ou congelés, ainsi que de l’ impressionnante machinerie désormais disponible pour leur traitement, chaque pays ou région rivalisant d’ingéniosité pour présenter ses produits.
huîtres
     A noter qu’ à Boston, la 35ème « Seafood Expo North America », du 15 au 17 mars 2015, a établi un nouveau record de fréquentation, avec 20.680 professionnels réunis durant trois jours. Puisse Bruxelles établir, également, un nouveau record, quant au nombre de participants, exposants ou visiteurs, mais quoiqu’ il arrive la fréquentation dans notre capitale demeurera plus importante qu’ à Boston. Comme quoi notre « petit » pays n’ a rien à envier, sur le plan des fruits de mer, au « grand frère » américain, pourtant considéré comme étant le pays de de la démesure.
      Mais quittons Boston et revenons à proximité de notre célèbre « Atomium ». Au cours d’une chaleureuse réception, le 21 avril, en début de soirée, attribués par un jury de connaisseurs, les « Prix Elite » seront remis à ceux qui auront présenté les nouveaux produits les mieux réussis, des prix spéciaux pouvant, également, être attribués en fonction de différents critères: originalité, santé et nutrition, emballage pour la vente au détail, commodité ou ligne de produits.          Ayant pris connaissances des exigences des jurés, l’ on peut, cependant, s’étonner que, pour l’ attribution des « Prix Elite », l’ originalité compte pour 20%, alors que les valeurs nutritives ne comptent que pour 10%, n’étant pas plus importantes que l’ emballage, comptant, lui aussi, pour 10% du total des points attribués par chaque membre du jury! … Comme quoi la présentation d’un produit est primordiale au niveau commercial!
      Mais lisons ce qu’ écrivent les organisateurs de cet incontournable événement professionnel des produits de la mer: « La « commodité » est un dénominateur commun pour de multiples exposants de la « Seafood Expo Global ». Les consommateurs sont à la recherche de solutions simples et rapides, même pour un met délicat comme le homard. Présenté comme « prêt-à-manger », il est doté d’une durée de conservation prolongée (sans toutefois faire usage d’additifs ou de conservateurs), mais il peut aussi être préparé au micro-ondes et révéler une saveur et une texture très proches de celles d’un homard fraîchement cuit. Parmi les autres tendances, citons la prédominance de poissons ou de fruits de mer comme collation légère ou comme accompagnement: ainsi, citons une sauce de poisson au saumon et aux herbes ou une autre au thon et au romarin. Quant aux produits spécialement destinés aux enfants, ils confirment leur importance cette année, telle la tartinade thon/fromage, proposée par « Kiri » ».
     Quant à la seconde partie de cet événement, le « Seafood Processing Global », elle est consacrée au traitement des fruits de mer. « Ses trois piliers majeurs sont la performance, l’hygiène et la durabilité. Dans les trois cas, les outils contrôlés par ordinateur jouent souvent un rôle primordial. Bien entendu, la question de la durabilité continue à occuper une place de choix dans l’agenda, depuis l’ élevage biologique de crevettes jusqu’ à l’ élevage biologique de truites, grâce à l’utilisation de nourriture optimisée ».
ceviche
     Afin d’accueillir au mieux leurs visiteurs, dégustant des crevettes de la mer du Nord, des huîtres d’ Arcachon, du saumon écossais, des « maatjes » hollandaises, une « ceviche » équatorienne, des « sushis » japonais, du « tom yam khung » thaïlandais, du caviar russe, …, le personnel de certains pays ou régions n’ hésite pas à proposer une « caïperinha » ou un « whisky », voire une flûte de champagne ou une bonne bière belge, à faire appel à des musiciens ou à un restaurateur réputé, comme l’ « Eléphant bleu », pour la Thaïlande, dont l’ Ambassadeur, l’ an dernier, n’a pas hésité à seconder, pendant quelques minutes, le sympathique chef coq!
     Alors, venus d’ Oostende ou de Boulogne-sur-Mer, d’ Irlande ou de Grêce, de Croatie ou d’ Espagne, du Chili ou de Chine, du Vietnam ou du Pérou, du Canada ou de l’ Australie, le monde des fruits de mer sera réuni sur le plateau du Heysel, dans atmosphère professionnelle des plus chaleureuses. D’où qu’il vienne, chacun sera le bienvenu à Bruxelles, qui, de son côté, bénéficie d’ intéressantes retombées économiques, ne fut-ce que par le nombre de nuitée réservées!
Yves Calbert,
Photo Huîtres: www.onlycroatia.com.

European Seafood du 21 au 23 avril 2015 – Brussels Expo #Seafood #Brussels #food #MICE

Le plus grand salon professionnel au monde consacré aux produits de la mer annonce les finalistes du concours Seafood Prix Elite.european seafood

La 23ème édition du plus grand rassemblement de professionnels internationaux des produits de la mer constitue l’un des événements commerciaux les plus influents du secteur.
La précédente édition a attiré plus de 25.840 acheteurs et vendeurs qui ont exposé leurs produits vivants, frais, surgelés et conditionnés pour le marché.
Les visiteurs issus de 150 pays ont représenté toute une variété de segments dont ceux des importateurs, des exportateurs, des distributeurs, des chefs et acheteur de grands établissements de détail et de restauration.
D’après Liz Plizga, vice-présidente du groupe Diversified Communications, aucun autre événement au monde n’offre aux professionnels des produits de la mer un tel accès direct à des acheteurs et fournisseurs qualifiés des quatre coin du globe.
En 2014, pour rappel, au total 1.721 exposants issus de 77 pays ont présenté leurs produits, leur matériel et leurs services consacrés aux produits de la mer.
Le Seafood Prix Elite (un prix récompensant les nouveaux produits) célèbre son 15 ème anniversaire ce 21 avril 2015 à l’Auditorium2000 du Heysel. Ce concours distingue les meilleurs nouveaux produits de la mer développés pour le marché européen.Cette année, 37 finalistes représentants 11 pays ont été sélectionnés.
L’espace France (toujours aussi actif durant ce salon), représenté par FranceAgriMer, permettra de réunir pas moins de quarante-deux entreprises et structures de la filière pêche et aquaculture, mareyeurs, transformateurs, conchylicultures et ostréicultures, dans le Hall 7 espace France sur une superficie totale de 1000 m².
Le Seafood reste une réunion incontournable pour tous les professionnels du secteur où plus de 1.600 exposants de 145 pays sont déjà inscris pour la prochaine édition.
 
Patrick GRIGNARD
Unviersal Press

KERMAREE AND VILSUND BLUE SEAFOOD PRIX D'ELITE

Kermarée and Vilsund Blue were awarded the top prizes in the 14th annual Seafood Prix d’Elite new products competition at Seafood Expo Global, the world’s largest and most prestigious seafood event. The winners were selected from a field of 34 finalists and were announced this evening at a special Seafood Prix d’Elite reception.

Kermarée

Kermarée of Blainville-sur-Mer, France took the top award for best newretail product with its entry, Coffret Plateau de Fruits de Mer. This convenient kit provides four varieties of fresh cooked shellfish to allow the consumer to easily create a shellfish platter at home. Langoustines, shrimp, crab claws and whelks are packed in individual trays and then stacked in a cardboard carton with two display windows. The judges particularly noted the quality and freshness of the seafood, and the well-designed package for this product.

In the foodservice category, the top prize was given to Vilsund Blue of Nykøbing, Denmark for its product, Mussel Powder. This flavoring powder is made of wild, sustainable blue mussels caught in Denmark’s Limfjord. Produced with no additives, the powder can be used to enhance the taste of seafood dishes and sauces, and also with poultry, meat and vegetables. The judges noted the wide variety of applications for this product and the depth of flavor it provided. 

 In addition to the two grand prizes, the judges also gave five special awards:

The Seafood Prix d’Elite special prize for Health & Nutrition was also awarded to Kermarée for its Coffret Plateau de Fruits de Mer. The naturally healthy shellfish presented in this product provide a good source of lean protein, are low in fat and offer a number of beneficial trace elements.

Marine Harvest VAP Europe from Brugge, Belgium was awarded the Seafood Prix d’Elite special award forConvenience for its product Salmon Filo Pastry Pie. This product is a multi-layer pastry cup filled with natural and smoked Atlantic salmon in a creamy white sauce, topped with grated Emmental cheese. Perfect for an appetizer or light meal, the product offers consumers an easy way to enjoy an elegant seafood preparation.

Paella 1-2-3 Delfin by Delfin Ultracongelados of Ontigola, Spain was presented the Seafood Prix d’Elite special award for Retail Packaging. This easy-to-use paella kit provides all the ingredients to make a traditional seafood paella at home. Step-by-step directions in multiple languages are included on the package and product windows highlight both the quality of the ingredients and the ease of preparation. A QR code links to a video recipe of the dish.

The Big Prawn Company of Melton Constable in the United Kingdom was presented the Seafood Prix d’Elite special award for Originality for its Double Dippers Prawn Cracker. This innovative snack product presents king prawns, sweet chili sauce and prawn crackers separately in a three-compartment tray. The consumer is encouraged to use the enclosed spork to “double dip” the prawns, first in the sauce and then in the crushed crackers. The result is a spicy, crunchy seafood snack.

The Big Prawn Company was also presented with the Seafood Prix d’Elite special award for Seafood Product Line for the three-flavor Double Dippers line. In addition to the Prawn Cracker variety, the line also features Prawn Curry Club with king prawns, mild curry mayonnaise and crushed poppadoms; and Crayfish Carnivale with crayfish tails, chipotle salsa dip and crushed corn tortilla chips. The line is packed in clear plastic folding trays to show the product and facilitate the three-part eating process.

The winners of the 2014 Seafood Prix d’Elite were chosen from a field of 34 finalists representing 11 countries. The winners and finalists are on display at Hall 11, Stand 2501 at Seafood Expo Global and Seafood Processing Global, which runs now through May 8.

The judges for the 2014 Seafood Prix d’Elite new products competition were Juergen Pauly, Category Manager for Fresh Fish with Globus in Germany; Gorka Azkona, Head Buyer of Fresh Fish for Grupo Eroski in Spain; Debby Verheyen, Seafood Product Expert for Delhaize Supermarkets in Belgium; Thibault Faucon, Supply Chain Manager for Sodexo in Luxemburg; Keith Stanley, Executive Chef with Harbour & Jones in the United Kingdom; Stefanie Anton, Director, European Quality Center and SC Category Lead for Fish Products at McDonald’s Europe; and Isabelle Kergourlay, Seafood Buyer for Picard Surgelés in France. Mr. Pauly served as chairman of judges. The Seafood Prix d’Elite finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value and originality. The judges’ scores were verified by the accounting firm of Ernst & Young.

 

A SUCCESSFULL SEAFOOD 2013

Diversified Business Communications, the producer of the 21st edition of the European Seafood Exposition and 15th edition of Seafood Processing Europe that took place last April in Brussels, Belgium, is pleased to report the events’ strong performance.

seafood-expo-2012-2

More than 25,840 buyers and sellers were in attendance, with visitors from 145 countries. A total of 1,697 exhibiting companies came from 76 countries to showcase their seafood, seafood products, equipment, and services. The total exhibitor space occupied in Brussels Expo was 33,842 square meters, including 68 national and regional pavilions from Albania to Yemen.

“We’ve seen growth in the number of companies participating in the exposition,” said Liz Plizga, Show Director for Diversified Business Communications. “This is an indication that this industry remains strong even amidst the economic condition in Europe and proves that companies from all around the globe find value in meeting face-to-face and in the relationships they develop at the exposition,” she said.

Event highlights included the 13th anniversary of the prestigious Seafood Prix d’Elite New Product competition, which had 42 finalists companies competing in seven prize categories. The 2013 Prix d’Elite winners included the following:

  • Best New Retail Product: The Big Prawn Company of Melton Constable, United Kingdom, for its Squid and Apple Black Pudding with Scallops and Minted Pea Purée, a convenient, ready-to-cook version of a favorite British dish.
  • Best New Foodservice Product: Globe Export, France, for Fresh Seaweed in Sea Water. This line of five different fresh seaweeds from Bretagne includes dulse, nori, wakame, sea lettuce and sea bean, packed separately in seawater in 400-gram tubs.


Next year’s events will be held 6-8 May 2014 at the Brussels Expo in Brussels, Belgium, under their new names Seafood Expo Global and Seafood Processing Global. 

CHILEAN FISHERIES POLICY AT SEAFOOD 2013

BRUSSELS – During Seafood 2013, Pablo GALILEA CARRILO undersecretary of state for fisheries in Chile came explain the new developments of fisheries policies in the country aiming at sustainability of the fish industry in this important country of South America. With proChile, the government agency for commercial development, all the lovers of Chile were received to get to know better this intresting country

Chile, a country with an important fish production pic: ProChile

Chile, a country with an important fish production
pic: ProChile

Interview in spanish with the undersecretary of state for fisheries:

Prochile

Miguel D. DESNERCK

Henry Borzi

SEAFOOD PRIX D'ELITE AWARDED

Brussels – (April 23, 2013) The Big Prawn Company and Globe Export were awarded the top prizes in the 13th annual Seafood Prix d’Elite new products competition at the European Seafood Exposition, the world’s largest and most prestigious seafood event. The winners were selected from a field of 42 finalists and were announced this evening at a special Seafood Prix d’Elite reception.

Christine Le Tennier from Globe Export, Brittany

The Big Prawn Company of Melton Constable in the United Kingdom took the top award for best new retail product with its entry, Squid and Apple Black Pudding with Scallops and Minted Pea Purée. A convenient, ready-to-cook version of a favorite British dish, this product presents each component in individual compartments in a clear tray with a colorfully designed sleeve. Created as a gourmet starter or main course for the seafood connoisseur, it features a squid and apple version of the traditional pork black pudding combined with roeless scallops and a minted pea purée. The judges particularly noted the quality of the ingredients, the well balanced flavor combinations, and the originality of the package for this product.

In the foodservice category, the top prize was given to Globe Export for its product, Fresh Seaweed in Sea Water. This line of five different fresh seaweeds from Bretagne includes dulse, nori, wakame, sea lettuce and sea bean, packed separately in seawater in 400-gram tubs. The sea vegetables are ready to use in a wide variety of chef-inspired dishes after a quick rinse in fresh water. The seawater is flavored by the seaweed and can also be retained and used to flavor stocks and sauces. The judges noted the high quality of the seaweed, the differences in flavors offered by the five varieties, and the growing potential for these types of products in Europe.

In addition to the two grand prizes, the judges also gave five special awards:

Anillas de Mar from Angulas Aguinaga of Irura, Spain was awarded the Seafood Prix d’Elite special award for Convenience. This product uses Alaska pollock surimi and jumbo squid to create seafood rings designed to replicate the texture and flavor of squid rings. Available in natural and garlic flavors, the chilled product is designed for consumers who are looking for tasty, healthy seafood options at a good price. It can be quickly prepared in a variety of ways, and is ideal for battering and frying as it doesn’t release moisture during cooking.

Seven by Médithau Marée of Marseillan, France was presented the Seafood Prix d’Elite special award for Retail Packaging. Seven top quality oysters are packed in a vertical wooden box along with a tasting kit including a tablecloth and oyster knife. The package provides detailed product information in a fun, colorful design. A QR code links to a mobile application with more product information and a video about how to open the oysters. Seven is designed as a dinner party gift or special occasion treat.

The Seafood Prix d’Elite special prize for Health & Nutrition was also awarded to Seven by Médithau Marée. The naturally healthy oysters presented in this product provide a good source of lean protein, natural taurine and beneficial trace elements.

Jens Møller Products of Heming, Denmark was presented with the Seafood Prix d’Elite special award for Originality for its Fruit-art® Passion Pearls in Cool Mint Vodka. This innovative product combines passion fruit seaweed pearls in mint flavored vodka packed in a 2cl tube.  Designed to be enjoyed at parties directly from the tube, it offers a new and trendy cocktail option. The product is offered in other flavors, so party-goers can choose their favorite. It also gives the foodservice operator an easy way to offer a pre-mixed cocktail.

Foodservice award winner Fresh Seaweed in Seawater from Globe Export was also presented with the Seafood Prix d’Elite special award for Seafood Product Line. This line features five different wild and farmed seaweeds, including dulse, nori, wakame, sea lettuce and sea beans. They are packed in clear plastic tubs to show the quality and freshness of the product.

The winners of the 2013 Seafood Prix d’Elite were chosen from a field of 42 finalists representing 10 countries. The winners and finalists will remain on display at a special Seafood Prix d’Elite stand, Patio-4609, at the European Seafood Exposition and Seafood Processing Europe, which runs now through April 25.
The judges for the 2013 Seafood Prix d’Elite new products competition were Juergen Pauly, Category Manager for Fresh Fish with Globus in Germany; Roberto Diego Aja, Fish Category Manager for Grupo Eroski in Spain; Debby Verheyen, Product Expert for Delhaize Supermarkets in Belgium; Roy Perrett, Vice President of the Craft Guild of Chefs of the United Kingdom; Maxime Lefebvre, Seafood Buyer for Elior in France; and Roger Bing, Vice President of Seafood Purchasing with Darden Restaurants in the United States. Mr. Pauly served as chairman of judges. The Seafood Prix d’Elite finalists were judged on taste and overall eating experience, packaging, marketability, convenience, nutritional value and originality. The judges’ scores were verified by the accounting firm of Ernst & Young.

About the European Seafood Exposition and Seafood Processing Europe
The European Seafood Exposition and Seafood Processing Europe form the world’s largest seafood trade event. Thousands of buyers and suppliers from around the world attend the annual, three-day exposition in Brussels, Belgium to meet, network and do business. Attending buyers represent importers, exporters, wholesalers, restaurants, supermarkets, hotels, and other retail and foodservice companies. Exhibiting suppliers offer the newest seafood products, processing and packaging equipment, and services available in the seafood market. SeaFood Business magazine and SeafoodSource.com are the exposition’s official media. The exposition is produced by Diversified Business Communications, the international leader in seafood-industry expositions and media. www.euroseafood.com

SEAFOOD2013 STARTS NEXT WEEK

Brussels, Belgium – The 21st edition of the European Seafood Exposition and the 15th edition of Seafood Processing Europe will open their doors 23 – 25 April 2013 at the BRUSSELS EXPO in Brussels, Belgium.  Together these events are the world’s largest seafood trade fair attracting over 25,000 top buyers and sellers for three days of sourcing products and networking with industry professionals.

seafood-expo-2012-2The European Seafood Exposition and Seafood Processing Europe events offer the opportunity to connect with an international customer base— all in one location.  Exhibitors represent over 70 countries and buyers from all major purchasing categories: importer/exporter; broker/trader; processor; fishing company & aquaculture; services; distribution/wholesale; retail; and foodservice and catering, attend from over 140 countries.

High volume buyers come from all around the world to source new products and find the newest ideas and technologies emerging into the market.  Companies represented at the event include Accor, Ahold, Aldi Zaandam B.V., ASDA, Auchan, Carrefour, Casino Global Sourcing, Costco Wholesale Corporation, Delhaize Group, Esselunga S.p.A, Grupo Eroski, LSG Sky Chefs, Makro/Makro Cash & Carry, Marks & Spencer, Metro/Metro Cash & Carry, Sainsbury’s, Sodexo, TESCO, and many more.

Top 10 products visitors look for at the European Seafood Exposition and Seafood Processing Europe are frozen seafood, fresh seafood, aquaculture/farm-raised seafood, primary processing equipment, value-added seafood, transportation/logistics/cold storage, services, packaging materials & equipment, canned seafood and live seafood.

“The [European Seafood Exposition] puts all the products and the suppliers that we want to deal with in one place…The range of seafood available, quality and diversity of exhibitors and overall layout were excellent,” said past attendee John Gay, Senior Manager Agency Lines, Tassal Group Ltd.

Every year buying decisions are made during and immediately following the three-day event.  In 2012, 83 percent of visitors were involved in purchasing decisions and 71 percent planned on purchasing products or services as a result of attending the event.*

At the 2012 event, 93 percent of attendees surveyed expressed their intention of returning to the 2013 Exposition.

Visit www.euroseafood.com and for more information on the 2013 European Seafood Exposition and Seafood Processing Europe.

SEAFOOD SOON IN BRUSSELS !

Brussels – The 21st edition of the European Seafood Exposition (ESE) and 15th edition of Seafood Processing Europe (SPE) will be held at the BRUSSELS EXPO in Brussels from Tuesday 23 to Thursday 25 April 2013. This global annual event attracts over 25,000 seafood buyers and sellers from around the world and hosts the prestigious Seafood Prix d’Elite New Products Competition.

seafood1

What is Seafood ?

The European Seafood Exposition and Seafood Processing Europe is the world’s largest seafood trade fair and features companies who are seeking access to the strong European seafood consuming market. The exposition features more than 1,600 exhibiting suppliers from over 70 countries with a wide variety of offerings: fresh and frozen fish and seafood; processed and packaged fish and seafood; processing and packaging equipment; freight forwarders and logistics services; and seafood-industry services.

“Every year, the exposition is highly anticipated by suppliers and buyers who are counting on this three-day event to conduct business, network and develop relationships with key players in the industry, source fish and seafood products from around the world, and have the opportunity to share industry ideas with the international seafood community,” said Liz Plizga, Show Director for Diversified Business Communications.

Figures based on a 2012 visitor survey show that 83% of the visitors have purchasing authority, 71% of the visitors intend to purchase as a result of attending the exposition and 82% of those surveyed found new companies or products.

Seafood Prix d’Elite

Now in its thirteenth year, the Seafood Prix d’Elite New Products Competition recognizes the best new seafood products of the year developed for the European market. Each year, awards are presented for Best Retail Product and Best Foodservice Product. Special awards are also given at the judges’ discretion in the categories of Convenience, Nutrition and Health, Retail Packaging, Originality, and Best Seafood Product Line.

seafood2

Recently, forty-two finalists representing 10 countries have been selected and winners will be revealed at this year’s awards ceremony on 23 April in Auditorium 2000 at the BRUSSELS EXPO. All exhibitors and visitors are invited to attend. The winners’ products will also be on display at the exhibition.

For additional information on the 2013 European Seafood Exposition and Seafood Processing Europe, please visit www.euroseafood.com.

HB

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