Cooke Family Adds Scallops & Other Seafood Products To Its Menu

June 5, 2015 Cooke Seafood USA Inc.

The Cooke family is pleased to announce the signing of an agreement with the Daniels family for the purchase of Wanchese Fish Company based in Suffolk, Virginia US. This deal and investment into the wild fishery involves the creation of a new company, Cooke Seafood USA Inc.

Visa Changes Cause Labor Shortage For Louisiana Seafood Industry

Most commercial crawfish peeling operations in Louisiana are winding down, but a labor shortage they faced this season is likely to affect other seafood processors that aren’t in full swing yet. Demand for migrant labor has risen to the point that a federally mandated cap was reached earlier than ever this year — in January. The cap usually is not met until May or June.

Increasing Quantities Of MSC Ecolabeled Products Multiply Sustainable Seafood Options For Consumers

The commercial sector of the seafood industry has increasingly committed to the Marine Stewardship Council (MSC) certification program for sustainable, wild-caught seafood. Over the past five years, the number of MSC ecolabeled products globally have nearly tripled and continue to increase each year. In North America, supplements, pet food and natural products are among the fastest growing segments of seafood products that are sourced from MSC certified fisheries.

Survey: Parenthood Drives Millennial Demand For Antibiotic-Free, Organic Poultry, Meat

June 5, 2015 Foster Farms

Following Foster Farms' participation in the White House Forum on Antibiotic Stewardship and the company's introduction of two new lines of poultry raised without antibiotics, the West Coast poultry leader today released survey findings measuring Millennial's attitudes towards food issues, grocery purchasing behavior and preferences. The 2015 data reveals that Millennial parents are driving the tidal shift in consumer demand for responsibly raised products and are largely influenced by traditional family values and peer/community feedback when making household food decisions. While availability and pricing are cited as potential challenges, nearly one-third of respondents consider "organic" or "no antibiotics" to be the most important factor in choosing fresh chicken.

OSU's Vegas Strip Steak Now Licensed To A Regional Processor

June 5, 2015 Staff Reporter, NewsOK

Vegas Strip Steak, the cut of steak developed at Oklahoma State University, will soon be available to a wider consumer market thanks to a licensing deal with a processor, making it the first steak to be licensed and have its name trademarked.