Positive Attitudes Towards Frozen Food May Encourage Shoppers to Keep Visiting Grocery Stores

Positive Attitudes Towards Frozen Food May Encourage Shoppers to Keep Visiting Grocery Stores

After years of carrying an undesirable reputation, frozen food is making a comeback. The generation leading the trend is no other than Millennial.

Yes, you read right—Millennials!

The same demographic that is renown to be the foodie generation, characterized to be particularly reluctant to sacrifice a food’s quality or nutritional value for, simply, convenience.

That attitude still holds true and has not necessarily changed. What has changed is how these frozen foods are being produced.

The positive shift towards frozen food is said to have happened for various reasons.

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5 Seafood Restaurant Trends To Look Out For This Year

5 Seafood Restaurant Trends To Look Out For This Year

Although, significant overall growth is not in the forecast for seafood dishes in the foodservice sector, there are five trends to look out for in 2018.

According to a food industry market research firm, Datassential’s Seafood Keynote report as covered by “SeafoodSource,” seafood in breakfast and brunch dishes is rising in popularity along with patron’s willingness to explore various kinds of seafood.

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Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices

Frozen Fresh Alaska Seafood is Making Waves with Top Quality and Sustainability Practices
  • Alaska frozen fresh seafood maximizes sustainability, availability, and flavor of fish and shellfish supply.

  • Chefs Dustin Trani and Drew Johnson "slack it out" teaching C-CAP students how to properly prepare frozen fresh Alaska seafood.

Ever heard of cryogenic or blast flash freezing?

This process helps to preserve seafood at the peak of freshness.

“Flash freezing is able to prevent damage or breakdown of proteins and lipids, two major things we need to keep in our seafood in order to preserve quality,” Michael Kohan tells a class full of culinary students.

Kohan is the technical director for Alaska Seafood Marketing Institute (ASMI) and flew down to Long Beach, Ca. to help educate young students participating in a culinary training organized by Careers through Culinary Arts Programs (C-CAP).

In these trainings, like the one featured in this episode of On Foodable Side Dish, mentors like Dustin Trani, Executive Chef for J. Trani’s Ristorante in San Pedro, Ca., and Chef Drew Johnson of Kincaid Grill located in Anchorage, Ala., come together to give back and share their wisdom with the future generation of culinary professionals.

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