Seafood Industry Gets Help With Research and Marketing Frozen Product
A nearly $300,000 Saltonstall-Kennedy (SK) grant has been awarded to expand positive awareness of high-quality frozen U.S. seafood among chefs, retailers, and consumers.
“Although there has been a growing interest as of late around frozen seafood, there are still large barriers to overcome regarding the perception of frozen seafood,” explains Ann Colonna, Sensory Program Director of the Oregon State University’s Food Innovation Center in Portland, OR. “A stigma still exists for frozen seafood, despite consumers, chefs and retailers finding frozen seafood comparable to if not preferred to...
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