On April 24, Trades visited the renowned Seafood Expo Global, held in Barcelona, in order to observe the latest trends and developments in the seafood market.
Through this experience, Trades detected several approaches that are shaping the current landscape of the fishing industry.
FRESH AND FROZEN UNPROCESSED
Exhibitors focused on offering exclusively fresh or frozen fish, with no additional processing. This approach suggests a continued appreciation for quality and freshness in the seafood market, as well as a growing consumer demand for more natural products.
The Clean Label concept is gaining strength, emphasizing authentic taste, natural appearance and natural and recognized ingredients.
CONVENIENCE BOOM IN READY-TO-EAT PRODUCTS
A clear trend that was also observed at the new edition of Seafood Expo is the increase in demand for convenience products, especially ready-to-eat meals. This evolution reflects the modern lifestyle, with consumers increasingly valuing speed and ease in their daily meals.
In turn, convenience solutions will not only be satisfied with offering easy-to-prepare dishes, but also healthy and more elaborate ones.
INNOVATION IN FLAVORS AND SEASONINGS
There was a marked interest in the "indulgent innovation" category , with a particular focus on sauces, marinades and seasonings inspired by diverse world cuisines. From spicy and exotic flavors to milder and more comforting options, the diversity of flavors presented reflected the richness and plurality of international cuisine.
This emphasis on diversity of flavors and gastronomic experiences responds to a growing consumer demand for exciting and varied products.
LOW PROMINENCE OF PLANT-BASED AND PROTEIN-ENRICHED PRODUCTS
Unlike other markets, such as the dairy dairy sectorTrades noted a lack of protein-fortified products. This observation suggests that, despite the growing interest in health and wellness, fortifying products with additional protein may not be a priority for seafood brands at this time.
Another notable trend was the low presence of plant-based products. Despite the rise in popularity of vegetarian and vegan diets, as well as the growing awareness of environmental sustainability, it seems that these products have yet to gain a strong foothold in the seafood market.
It is possible that plant-based products are still at an early stage in the fishing industry and that their presence in future fairs will be more significant, so they could have growth potential in the future.
