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The field of aquaculture has, over the decades, witnessed significant growth owing to the surging demand for aquatic food stuffs, which in turn, has resulted in the increased demand for aqua feed. A report studying the performance of the global aqua feed market has been recently added to the colossal database of Market Research Reports Search Engine (MRRSE). The 88-page research report is titled “Aqua Feed Market – Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 – 2019” and is a concise yet information-packed analysis of the global aqua feed market.
Browse Full Report with TOC : www.mrrse.com/aqua-feed-market
The research study highlights the major factors driving the aqua feed market and those that prove to be a hindrance to its development. According to the report, the global aqua feed market is fueled by the escalating consumption of fish and the growth of the aquaculture market. Rising demand for functional and conventional aqua feed from China and other Asian countries is bound to present the global market with strong opportunities for growth. However, the volatile nature of the prices of raw materials is a key factor challenging the development of the aqua feed market.
The aqua feed market is segmented on the basis of end use and region in order to fully understand and interpret the workings of the global market. On the basis of end use, the aqua feed market is categorized into mollusks, crustaceans, salmon, carps, tilapia, catfish, and others. On the basis of region, the aqua feed market is divided into North America, Europe, Asia Pacific, and Rest of the World. Figures pertaining to demand, revenue, volume, and value are provided in the report from 2012 to 2019.
The research report includes a detailed section on the vendor landscape of the aqua feed market, in which leading competitors are identified and profiled on the basis of attributes such as company overview, product portfolio, financial standing, business strategy, and recent developments. A SWOT analysis of each of these companies studies the strengths, weaknesses, opportunities, and threats faced during the forecast period. In addition, the report also makes use of Porter’s five forces analysis to understand the impact of suppliers, buyers, new entrants, substitutes, and rivals.
The most significant players operating in the global aqua feed market include Cermaq ASA, Avanti Feeds Ltd., Tongwei, Alltech Inc., Ridley Corporation, Norel Animal Nutrition, NK Ingredients Pte Ltd., Dibaq Aquaculture, Nutreco N.V., Aller Aqua A/S, Charoen Pokphand Foods Public Company Limited, Cargill Incorporated, BioMar A/S, Nutriad, and Beneo GmbH.
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SAN DIEGO–(BUSINESS WIRE)–Chicken of the Sea continues to make a name for itself in pouched seafood with this week’s launch of Tilapia Select Fillets, a new line of single-serve, 3-oz. pouches containing America’s most popular white fish seasoned with the latest on-trend flavors.
The four new shelf-stable products target seafood fans looking to combine the health benefits of tilapia with an economical protein alternative in salads, sandwiches and rice bowls for lunch, snack time or dinner. The San Diego-based seafood provider is making the new line available at retailers nationwide for an SRP of $2.49.
According to a growing number of health professionals, tilapia plays an important role as the FDA looks to significantly increase recommended seafood consumption levels in the U.S. in the coming months.
“Americans simply aren’t eating enough lean seafood,” explained Serena Ball, registered dietitian and founder of TeaspoonOfSpice.com, where she helps families find shortcuts for making healthy homemade meals. “Not only is Tilapia an affordable, high-quality protein option, its high selenium content makes it essential for boosting cognitive function and enhancing the immune system. Selenium is also important in body metabolism.”
Answering the increased call for affordable seafood, Chicken of the Sea Tilapia Select Fillets represents several product firsts: the first single-serve, shelf-stable pouched tilapia; and the first line of flavored tilapia. The new line also comes on the heels of the 2014 launch of Chicken of the Sea Flavored Salmon Pouches, an industry first from the brand that introduced the world to boneless, skinless salmon in 1984.
Chicken of the Sea’s four new Tilapia Select Fillets varieties exceed industry benchmarks on likeability, flavor and purchase intent in brand testing. They include:
- Chicken of the Sea Tilapia Select Fillets in Marinara Sauce: Sustainably caught Chicken of the Sea tilapia seasoned with a flavorful Marinara sauce in a 3-ounce single-serve pouch.
- Chicken of the Sea Tilapia Select Fillets in Teriyaki Sesame Sauce: Sustainably caught Chicken of the Sea tilapia seasoned in a bold, tangy Teriyaki Sesame sauce in a 3-ounce, single-serve pouch.
- Chicken of the Sea Tilapia Select Fillets in Santa Fe Sauce: Sustainably caught Chicken of the Sea tilapia seasoned with a zesty Santa Fe sauce in a 3-ounce, single-serve pouch.
- Chicken of the Sea Tilapia Select Fillets in Yellow Curry Sauce: Sustainably caught Chicken of the Sea tilapia seasoned in savory Yellow Curry sauce in a 3-ounce, single-serve pouch.
“With the launch of the Chicken of the Sea Tilapia Select Fillets, Chicken of the Sea continues the pouched seafood innovation story it started last year with Flavored Salmon Pouches,” said Maureen McDonnell, Chicken of the Sea director of brand marketing. “Tilapia has become the new seafood of choice for discriminating seafood lovers looking for a mild-tasting, affordable white fish – and our new single-serve pouches give families four innovative new ways to enjoy the fish over rice, pasta or greens, or even straight out of the pouch.”
According to McDonnell, tilapia is now the second-most consumed seafood in restaurants and fourth-most consumed seafood at home. She says the launch coincides with anticipated new FDA advice encouraging more seafood in Americans’ weekly diet. This includes pregnant and breastfeeding women, which the U.S. Food and Drug Administration (FDA) is expected to recommend eat two-to-three servings of seafood every week to encourage prenatal brain development.
Expected to be filed this year, FDA’s amended guidance follows exhaustive reviews of the positive health effects of eating fish — including the high levels of vitamins, minerals, amino acids and omega-3 fatty acids — which point to the need for expectant and nursing women to quadruple their seafood intake.
Chicken of the Sea is introducing new recipes and serving suggestion to accompany the launch of its Tilapia Select Fillets. To access the company’s growing library of recipes, serving and meal-planning suggestions for its tilapia and other seafood products, go to www.chickenofthesea.com.
About Chicken of the Sea
Founded in 1914, Chicken of the Sea (COS) is a leading provider of healthy, sustainable and delicious seafood, offering not only a robust product line but the recipes and meal-planning insights needed to inspire seafood lovers to greater culinary creativity and inspiration. The company provides tuna, salmon, clams, crab, oysters, shrimp, mackerel, kipper snacks and sardines in cans, cups and pouches as well as innovative new products consistent with seafood’s growing status as a healthy “new” protein choice in America.
Headquartered in San Diego, COS sustainably sources its seafood products from around the world, and packages them at a state-of-the-art processing facility in Lyons, Ga., as well as at third-party facilities. The company is led by a team of industry veterans with more than 300 years of collective experience in the packaged seafood industry.
For information on Chicken of the Sea, including recipes, serving suggestions and nutritional and meal-planning insights as well as information on the latest new Chicken of the Sea products, go to www.chickenofthesea.com.
for Chicken of the Sea
ATLANTA, Jan. 7, 2013 — Tropical Smoothie Cafe, already known for its healthy food with a tropical twist at 337 locations worldwide, announced today the introduction of Fish and Chicken Tacos to its menu.
Capitalizing on the current taco trend and satisfying consumer demand for great tasting, healthier food choices with its “Eat Better, Feel Better” mantra, Tropical Smoothie Cafe’s flavorful new menu items are made with high-quality, nutritious ingredients and will be available at all locations starting Jan. 7, 2013. Along with the new tacos, Tropical Smoothie Cafe will be introducing a new Passion Fruit smoothie and offering guests a value combo deal during a three-month promotional period. The limited time offer ends March 31, 2013.
Unlike offerings at many quick-serve and fast-casual food restaurants, Tropical Smoothie Cafe’s fish and chicken tacos feature your choice of tender, flaky grilled tilapia or grilled chicken, not your typical fried, greasy fish filet or fried chicken options. The proteins are topped with a signature Caribbean salsa made up mango, pineapple, jicama, red peppers, jalapeno and cilantro, tucked into toasted flour tortillas with chili lime cilantro spread and fresh romaine lettuce. The chili lime cilantro spread creates a balance of sweet heat and a slice of fresh lime adds a burst of citrus flavor to the end of every bite.
“Tropical Smoothie Cafe is more than just smoothies – we’ve carefully developed a complete range of healthy food options with a variety of tastes and fresh ingredients,” said Mike Rotondo, CEO of Tropical Smoothie Cafe. “Our new Fish and Chicken Tacos tie in nicely with our already healthy halo, and based on the tests we’ve done in select markets, we know these tacos are going to be a real game-changer. This is just a taste of what’s to come for us.”
During the limited time offer, consumers can take advantage of the tacos with a special mix and match offer of two tacos – fish or chicken – for $4.99. In addition, Tropical Smoothie Cafe has created a special Taco Tuesday’s event through the end of March where customers can pick two tacos, a side and a soda for $5.99. Both promotions are available at participating locations.
As Tropical Smoothie Cafe continues to expand its healthy menu options, it furthers its standing as the best place in the neighborhood for great food and smoothies. In addition to tacos, Tropical Smoothie Cafe offers a variety of specialty wraps, sandwiches, grilled flatbreads and salads, along with its high-quality real-fruit smoothies.
About Tropical Smoothie Cafe Established in 1997, Tropical Smoothie Cafe has taken the smoothie concept to the next level by offering diners a healthy alternative to typical fast food. The concept, which introduced food in 1999, provides consumers with a variety of high-quality real-fruit smoothies, specialty wraps, sandwiches, grilled flatbreads and salads. The company also caters. Tropical Smoothie Cafe includes menu options for breakfast, lunch and dinner. For several consecutive years, Tropical Smoothie Cafe has been included in Entrepreneur magazine’s “Franchise 500” list as well as ranked in the publication’s “America’s Top Global” franchise category. Tropical Smoothie Cafe has 337 locations open in the United States, with an additional 31 currently in development. For more information, including franchising opportunities, visit www.tropicalsmoothiecafe.com.
SOURCE Tropical Smoothie Cafe
Tilapia are hardy, fast growing, warm-water fish that are a popular choice for aquaculture. Tilapia are members of the Cichlid family that are native to freshwater in Africa and the Middle East. Tilapia production is booming worldwide, having increased from 1.6 metric tons in 1999 to 3.5 metric tons in 2008. China, Bangladesh, Indonesia, the Philippines, and Thailand are the top five global producers of tilapia.
A decade ago, tilapia were relatively unknown in the United States, but they are gaining in popularity. Originally targeted for Asian and African ethnic populations, tilapia are now widely available to the general public in fish markets and supermarkets.
Tilapia is sold live, fresh, and frozen and in different product forms (whole, gutted, and fillets). Most tilapia consumed in in the U.S. is frozen product that comes from China and Taiwan. Central and South America are the prime source of imported fresh tilapia. Tilapia farming in the United States provides less than 10% of tilapia consumed domestically. In 2010 Americans ate 475 million pounds of tilapia, which ranks it as the number one consumed farmed fish in the U.S.
Because of their mild flavored, white-fleshed fillets, tilapia makes an ideal ingredient for many recipes. Tilapia are a good source of protein and a 3.5 oz. serving contains 28 grams of proteins. Tilapia is low in saturated fat, calories, carbohydrates and sodium. Tilapia also contains good amounts of other beneficial nutrients, including selenium, vitamin B12, niacin, phosphorous, and potassium.
Mercury is a toxic compound that is often concentrated in fish that are predators at the top of the food chain. Tilapia are oomnivorous and can eat many foods, including plants, animals, and algae. Due to their feeding habits, fast growth, and short lifespan, they contain very little mercury.
There is some concern about the cholesterol levels in tilapia. A 3.5 oz. serving of tilapia contains 57 mg of cholesterol, which is 19% of the daily recommended amount. Cholesterol is a naturally occurring steroid that is essential for maintaining body health. However, high levels of cholesterol, particularly “bad” cholesterol (low-density lipoprotein, or LDL), can contribute to heart disease.
Many cold-water fish, such as salmon, trout, herring, and mackerel, contain high levels of omega-3 fatty acids. High levels of omega-3s contribute to healthy heart maintenance and can help reduce cholesterol and blood pressure.
A study released by the Wake Forest University School of Medicine in 2008, found that farm-raised tilapia contain low levels of beneficial omega-3s (less than half a gram per 3.5 oz. of fish, similar to flounder and swordfish), but relatively high levels of omega-6s. The researchers indicated that this combination of fatty acids could cause a detrimental inflammation response in individuals with heart disease, arthritis, asthma and other allergic and auto-immune diseases.
In response to this study, an open letter from 16 science and health experts from around the world confirmed that tilapia can indeed be considered part of a healthy diet. They emphasized that tilapia are relatively low in total and saturated fats and high in protein and essential trace nutrients. Tilapia provide more omega-3s than other meat alternatives like hamburger, steak, chicken, pork or turkey.
The American Heart Association recommends eating fish (particularly fatty fish) at least two times (two servings) a week. You can meet this requirement either by eating tilapia more often or in combination with other fatty fish, such as salmon and tuna. Given its nutritional benefits, tilapia is a good food choice for those interested in healthy eating.
- Popular Fish, Tilapia, Contains Potentially Dangerous Fatty Acid Combination
- Tilapia’s worse than bacon? Oh, please.
- An Open Letter regarding recent reports that low-fat fish like tilapia are unhealthy. (July 16, 2008)