This audio is auto-generated. Please let us know if you have feedback.
Better catering to Generation Z and young millennial consumers has been a learning experience for grocers over the past few years, especially as the former generation’s spending power continues to rise.
Gen Z shoppers, currently ages 12 to 27, make up 21% of the U.S. population and possess $984 billion in spending power, according to Kantar Retail IQ. Meanwhile, millennial consumers, currently ages 28 to 43, make up 22% of the population and accounted for nearly $2 trillion in retail spending over 12 months, according to Capital One Shopping research.
On the whole, younger consumers are often perceived as health conscious, price sensitive and seeking out differentiated assortments.
But a recent report by Advantage Solutions breaking down various “Grocery Purchase Attitudes” shows that millennial and Gen Z consumers are not as aligned in their purchasing priorities as grocers may assume.
Aside from age, the report takes a close look at various characteristics like gender, race, income and marital status to provide a detailed and well-rounded makeup of the five Grocery Purchase Attitudes: Care About the Classics, Price Hunter, Health Concerned, Buyer of the Best and Trend Seeker.
The Advantage 2024 Shopper Outlook report published last month is based on more than 8,000 responses to an online survey conducted between Oct. 31 and Dec. 5, 2023.
The trendy shopper may not be who grocers think they are
Despite Gen Z often being associated with social media savviness, the term “Trend Seeker” shoppers, as Advantage Solutions calls them, refers primarily to young, married families interested in trying “new, trendy products,” according to the report.
Nearly 40% of Trend Seekers are between the ages of 25 and 40, making the majority of the group millennials, and nearly 40% have higher-than-average incomes ranging between $100,000 and $150,000. This group is also the most likely of the shopper cohorts Advantage Solutions identified to have children at home.
The Trend Seeker is the most ethnically diverse group, the report noted, with 71% White, 17% Hispanic and 14% Black.
“Selection is key to where they choose to shop,” Advantage Solutions said, noting that 55% of people in this group have purchased an impulse item after sampling.
Store variety seen with Trend Seeker shoppers
This group checks all the store-type boxes, with a specialty grocer, regional grocer and big box retailer making the top three.
Who is budget-minded?
White Gen Z and young millennial shoppers comprise what Advantage Solutions calls the “Price Hunter” consumer. Women make up nearly two-thirds of this group, the report noted.
This group relies heavily on private label items: “These shoppers look for the best value and/or lowest price. They’re more likely to choose store brands than the average shopper,” the report stated. A key store choice motivator for the Price Hunter category is “everyday low price” offerings.
A smaller percentage of Price Hunters are married compared to Trend Seekers. Twenty percent live alone and some live with their parents or roommates. Price Hunters also have tighter budgets, with 30% making under $50,000.
Price Hunters’ preferred grocery stores
Aldi and Walmart have been a threat to grocers over the past few years as inflation continues to take its toll on consumers.
Health-conscious & produce focused
One of the groups Gen Z is least likely to be categorized as is “Health Concerned,” according to Advantage Solutions’ survey findings. Rather, these shoppers are primarily millennials and members of Gen X.
Just 8% of the Health Concerned group are between the ages of 18 and 24, while 31% are ages 25-40 and 33% are ages 41-60, according to the report. Another ethnically diverse group, with 14% Black, 15% Hispanic and 7% Asian, these shoppers are more likely to be employed and male than the average primary shopper.
“These shoppers want ‘the best’ products,” the report noted. As with Trend Seekers, samples often drive purchase decisions for this group. The Health Concerned consumer also takes quality produce, product exclusivity and the experience of trained sample specialists into high regard when choosing where to shop.
Health Concerned shows favor to stores with a curated assortment
The group’s top-choice grocery stores put emphasis on quality products rather than budget friendliness.
When Abbey Chiavario decided to open a coffee shop in the front space of her partner’s coffee and espresso technician business, she’d never actually worked in coffee before. Her relative newbie status in the industry gave her the freedom to experiment, or as she describes, “mess around and find out.”
What does that mean? For Chiavario, it means creating a space that surprises and delights. In 2021, she opened Matryoshka Coffee (a nod to the fact the shop is technically within her partner’s shop, kind of like nesting dolls), a 300-square-foot cafe in Nashville, Tennessee, with the goal of fostering community, making coffee fun, and using color to signal that the space is welcoming for all.
In an era where coffee shops embrace minimalism and can tend to look like one another, Matryoshka is full of bright colors and off-the-wall menu offerings: you can order an espresso with a side of Lucky Charms or ramen noodles. Paper garland chains hang off the ceiling while a bright pink menu board boasts drinks like specialty drinks that honor Diane Keaton’s character in the movie “Something’s Gotta Give.”
As a former Instagram influencer, Chivario knew that if she started a coffee shop, it would be different from others she frequented. The space would be an extension of her identity, and she wouldn’t conform to what others might believe a coffee shop should look like.
Matryoshka often goes viral on social media because of its unconventional drinks and bright aesthetic. While the industry is shifting to allow for more creative ideas and energies, Matryoshka still stands out for its atmosphere, menu, and ability to have fun with coffee.
What was your vision for Matryoshka?
I read a book called “Joyful: The Surprising Power of Ordinary Things to Create Extraordinary Happiness” by Ingrid Fetell Lee, and it is all about how your environment can bring joy to people. It talks a lot about things like how an expansive forest makes you feel a certain way or how circles and bubbles and colorful things can [harken feelings] like the element of surprise.
Our shop is located in an industrial park, and it has very spooky murder vibes if you’ve never been there before. Then, when you find us, it’s fun because the space is very colorful even though it’s really tiny.
I was annoyed that so many shops used only three colors—black, white, and green—and I got tired of it. I wanted to challenge myself to do something different.
You carried that idea of uniqueness into your drink design. Can you talk more about what’s on your menu?
The idea behind Matryoshka is to take anybody nervous about entering a coffee shop and make them not feel that way. The concept of not taking anything seriously is the guiding principle for everything we do. My biggest annoyance in the industry is that people take everything so seriously.
That’s why we created the gas station cappuccino. I feel like a lot of people’s introduction to coffee is that cappuccino you get from a machine at a gas station.
The idea came to me at a trivia night with my friend. We decided to steam milk with the espresso and the syrup together. So when we make a gas station cappuccino, we put the syrup in the pitcher, pull the shot into the pitcher, dump the milk on top, and steam it all together—and it’s just so good.
I feel like we’ve done so many stupid things! We made a peanut butter and jelly latte, an iced latte with peanut butter cold foam, strawberry milk, and espresso. We made a Baja Blast matcha (inspired by a Mountain Dew soda flavor available at Taco Bell) with our matcha and rainbow-flavored Nerds candy, which was amazing.
We have a Dirty Dr. Pepper, which is basically an iced vanilla cappuccino topped with Dr. Pepper. We don’t have a ton of room at the shop, which means we have a small ice maker. I needed a drink that was great cold but didn’t need a ton of ice, so that’s how the drink was born.
You not only offer creative drinks but also host many creative events—many of which aren’t coffee-related.
Yeah! We did a pizza shop pop-up inspired by the first t-shirt I ever hired someone to design. I had seen an old-school pizza box on Pinterest, and I loved its design and look. I sent it to a friend and asked, “Can you make me this but make it for my coffee shop?” He made it happen. Then I made a joke about how I should get Costco pizza when we launched it, and then it grew from there. We spent a hundred bucks on pizza, and that was the best hundred dollars I’d ever spent on marketing.
During Pride last year, we built a float using an old jet ski. Then we made t-shirts and hats that said Marty’s Jet Ski Club. We have nothing to do with jet skis, and those shirts don’t even mention we’re a coffee shop, but that’s what makes it fun.
We also sell Pit Viper sunglasses at the shop and got them to sponsor a throwdown. During the throwdown, we held a contest for the best car noise impersonation, and two people really fought to the death for that one. It was amazing.
We’re doing all these things that people in the industry do, but we’re just doing them way less seriously. So many non-coffee people come to our events, and that’s what I want. I want people who’ve never experienced a coffee industry event to have fun.
You were once a social media influencer. How do you think about creating a digital identity for Matryoshka?
I make sure that everything I post is something I would say in real life. Sometimes I swear, and sometimes I don’t use proper grammar—I’m just not worried about it. I don’t post every day because I don’t think that people need to be inundated with the stuff that I have to say. I try to look at what I enjoy looking at while idly scrolling because that’s how people consume things on the internet.
As a media consumer, I get annoyed if you post every day. So that’s how I govern myself on the internet. Is what you’re saying unique? Does it make sense? Is it interesting? Are you delivering it in a way that is captivating to an audience, or are you just posting words? You have to be a person.
I am online quite a bit for my business, but I don’t want to feel pressure to be on there. It’s interesting to balance that because when we do post, we almost always see a direct correlation in higher sales. But at the end of the day, if I don’t want to post, I’m not going to post because I don’t think that’s healthy for me. It’s not sustainable, and it’s not interesting.
You’ve approached your shop with the mindset of what you’ve described as “mess around and find out,” which means giving yourself space to experiment, do unexpected things, and create what makes you happy. You sell drinks based on popular sodas; you sell sunglasses just for fun; you’ve sold hats that say “Queers for Oat Milk.” Do you notice other shops lightening up or being more playful and unserious with their approach to coffee?
Totally. I think we’re entering a wave where coffee is more creative, and people are trying new techniques. I went to Chicago in April for the SCA Expo and visited Dayglow Coffee, which was a life-changing experience. Their drinks are so beautiful and thoughtful.
They have two separate menus: one has regular espresso drinks, and the other has specialty drinks, almost like a cocktail menu. They’re doing crazy shit, and they’re doing it really, really well. I’m also experimenting, and experimentation and having fun is where the coffee industry is going, and I’m very grateful that I’m entering coffee right now.
You can have a really good espresso menu, but you can also flex. Why not have fun and combine what you like to showcase your talent?
What is it like for customers who enter Matryoshka for the first time?
A lot of people, when they come to the shop for the first time, get one of our sweeter drinks—but they always try to qualify themselves [almost like they’re apologizing for wanting something sweet], and I don’t want them to feel like they need to do that.
I also don’t like entering a new space and being completely unfamiliar with the drinks on the menu and then feeling like I’m stupid for not knowing. All the people who are making drinks for me started at one point as new coffee drinkers—judging customers for their drink orders or not educating them with patience is the best way to make somebody hate the coffee industry.
When building Matryoshka, I thought about all the times I couldn’t hold a conversation about coffee. I’ve trained my staff that we want people to feel like they can ask us questions. I think we do a good job at that. We try to demystify it all and answer questions honestly.
For example, a person might come in and order a caramel latte, and we tell them, “Yeah, go for it!” But maybe they’re like, “No, I’m just kidding. I want a cappuccino,” implying that a caramel latte is bad or makes you not a true coffee drinker.
But homemade caramel is one of the best flavors in the world, and if you disagree with that, that’s really sad for you. We want people to know that they can have what they want.
If you don’t want caramel, don’t order it! But don’t yuck someone else’s yum.
AUSTIN, MINN. — Hormel Foods Corp. announced its plans to redesign the packaging of its Natural Choice line, which will significantly reduce the amount of packaging materials used.
The food company stated changes will result in reducing its usage of packaging materials by an estimated 337,000 lbs per year over prior packaging. The move is part of Hormel’s 20 By 30 Challenge, in which Hormel proposed 20 quantitative and qualitative goals to achieve by 2030.
“This redesign brings a fresh, new look to packaged lunch meat and delivers a craveable option that never compromises on flavor,” said Jeff Wallace, associate brand manager of the Hormel Natural Choice brand. “Additionally, consumers can indulge in their meal knowing that we are taking action by changing our packaging to save on overall packaging materials used. We are proud to continue to deliver products with no preservatives, no nitrates or nitrites added.”
Hormel Natural Choice features its TrueTaste commitment, which utilizes high pressure processing (HPP) as a food safety intervention that ensures a clean label and extends shelf life.
CAMDEN, NJ. — Earnings gains were modest at Campbell Soup Co. in fiscal year 2023, and “transitory pressure” from shifting consumer behaviors will be a headwind early in fiscal 2024, said Mark A. Clouse, president and chief executive officer.
Setting the stage for an update on the company’s business, Clouse offered his thoughts about the current consumer landscape.
Results in the fourth quarter were affected by “transitory pressure,” particularly on the Campbell Soup Meals & Beverage segment, and effects of this pressure are expected to persist into early fiscal 2024, he said in an Aug. 31 call with financial analysts.
Describing three factors he said were responsible for the pressure, Clouse said “residual effects from the effects of COVID surges” in fiscal 2022 had an effect.
“These surges notably benefited categories like soup in the prior year, particularly during the summer, a period that historically has lower sales,” he said. “We expect this effect to continue into Q1 and greatly diminish as we approach the second quarter of fiscal 2024.”
He attributed half of the decrease in fourth quarter soup sales to this factor.
Lapping double-digit price increases a year ago also has had an impact, Clouse said, noting that the effects had been anticipated and are expected to be a headwind throughout the new fiscal year.
He said a lessening effect is expected in the second half of the year.
“We do also expect sequential volume improvement to mitigate this pricing headwind as we move into Q2 in the second half,” he said.
A third factor cited by Clouse was changing, more cautious, consumer behavior in the face of economic uncertainty and prolonged inflation.
“Consumers began prioritizing categories based on more immediate needs and value leading to fewer categories in the shopper basket,” he said. “This pattern of behavior resulted in a real focus on seasonal priorities and has obviously created a headwind on categories like soup in the summer. We expect our categories like soup, which is a top 10 category in the fall and winter, to increase in priority, and we’re already seeing some early signs of improvement.”
Another consumer dynamic Campbell Soup has identified is a shift to “value-driven stretchable meals,” Clouse said. The effects for the company have been a mixed bag.
“It has undoubtedly been a positive driver on categories like pasta sauce and condensed cooking soups, as well as broth, while also adding pressure on categories like ready-to-eat soup,” he said. “We expect this behavior to subside as inflation continues to moderate.”
In the case of the company’s Snacks division, Clouse said the category consistently holds through the year as a top consumer category (unlike soup).
“Moreover, our snack power brands have displayed remarkable resilience as consumers, even while prioritizing value, continue to sustain their purchases across our differentiated portfolio,” he said.
For the year ended July 30, Campbell Soup net income was $858 million, equal to $2.87 per share on the common stock, up 13% from $757 million, or $2.51, a year earlier. Sales were $9.36 billion, up 9% from $8.56 billion the year before.
For the fourth quarter, net income was $169 million, or 57¢ per share, up 76% from $96 million, or 32¢, a year earlier. Sales were $2.07 billion, up 4% from $1.99 billion. Adjusted for the divestiture of Emerald nuts, sales were up 5%.
For fiscal 2024, Campbell Soup said organic net sales growth will be 0% to 2%, adjusted EBIT will grow 3% to 5% and adjusted earnings per share will grow 3% to 5%. Among the assumptions underpinning the guidance, Campbell Soup said volume declines were expected in the first half of the year with “sequential improvement” each quarter leading to “positive trends” in the second half. Pricing will be less of a contributor in fiscal 2024 to sales growth, the company said.
Earnings growth and margin improvement are expected by Campbell Soup to be “second half weighted, due to an improving cost outlook throughout the year.”
The guidance incorporates a headwind of about 3¢ a share in fiscal 2024 because of lower pension and postretirement benefit income.
The sale of the Emerald nuts business is expected to reduce sales by half a percentage point and shave 1¢ a share from earnings in fiscal 2024.
Additionally, the acquisition of Sovos Brands is expected to close by the end of December 2023, and therefore, is not yet included in the fiscal 2024 outlook.
KANSAS CITY, MO. — Vice President and General Manager at Seaboard Foods, Guymon, Okla., Rick Sappington always worked hard and strove for excellence throughout his life regardless of his place — from sports to work and everything in between. With a work ethic instilled in him from his father, a Navy Seal, and mentorship from important people in his life, Sappington embraced the climb to his position today.
Throughout his journey, Sappington embraced the work and learned from various mentors and experiences and instills those qualities in the people he manages. Building relationships and believing that failure is an integral part of success has propelled him through his career, and he uses those things to propel others through their careers.
As the MEAT+POULTRY magazine 2024 Operations Executive of the Year, Sappington embodies hard work, honesty and transparency in not only his work and management but in his day-to-day life. Read about Rick Sappington and his journey to vice president and general manager of Seaboard Foods in the upcoming September issue of MEAT+POULTRY.
WASHINGTON – The US Food and Drug Administration on July 3 said it no longer approves the use of brominated vegetable oil (BVO) in foods and beverages. The FDA concluded the intended use of BVO is no longer safe after studies that it conducted in collaboration with the National Institutes of Health found potential for adverse health effects in humans.
Previously, the FDA allowed BVO for use in small amounts (not to exceed 15 parts per million) to keep citrus flavoring from floating to the top in some beverages. The ingredient often is prepared from soybean oil and declared on labels as “brominated soybean oil” according to the FDA. Few beverages in the United States contain BVO, according to the agency.
The rule becomes effective Aug. 2. Companies need to be compliant a year later (Aug. 2, 2025), which will give them the opportunity to reformulate, relabel and deplete inventories of products containing BVO, according to the FDA.
“Revoking the regulation that authorized the use of brominated vegetable oil in food is an example of FDA using its risk and science-based post-market authority,” said Sarah Gallo, vice president, product policy for the Consumer Brands Association “This process shows that FDA’s system on reviewing food additives is active and working. Food safety is the No. 1 priority for the makers of America’s trusted household brands, and we will continue to actively participate in the regulatory process to ensure a safe and wholesome food supply.”
The FDA on May 16, 2022, published a study in Food and Chemical Toxicology that evaluated potential health effects related to BVO consumption in rats. The data from the study suggested oral exposure to BVO is associated with increased tissue levels of bromine and that at high levels of exposure the thyroid is a target organ of potential negative health effects in rodents. The FDA on Nov. 2, 2023, issued a proposed rule to revoke the regulation allowing the use of BVO in food and beverages.
Many manufacturers have removed BVO from their beverages over the past 10 years, and it is banned from use as a food additive in the European Union and Japan, according to the Institute of Food Technologists. California banned the use of BVO in an Oct. 7, 2023, ruling.
The asset acquisitionenables an efficient hybrid data capture approach for retailers to maximize sales and optimize on-shelf performance
ZURICH — Scandit, the leader in smart data capture, announced the asset acquisition of shelf audit automation technology from MarketLab, a Polish image recognition and AI software company specializing in the retail industry. As part of the transaction, MarketLab’s expert team will join Scandit to build and expand the new offering.
MarketLab’s expertise in fixed camera solutions complements Scandit’s existing ShelfView mobile capture approach to provide a hybrid data capture shelf intelligence solution for retailers. The global retail sector loses approximately $634 billion annually due to problems with on-shelf availability alone, according to research from IHL Group. Delivering increased workforce efficiency and automating time-intensive store operations processes, the new hybrid solution will enable retailers to gain insights into on-shelf availability, planogram compliance, pricing issues, and more to maintain optimal store conditions, maximize sales, and reduce lost revenues due to stockouts, particularly in high-SKU volume environments like grocery stores. It will also provide AI-enabled notifications to improve store key performance indicators and flag issues in near-real time to store associates and management.
“The acquisition marks a new milestone in Scandit’s evolution as we continue to broaden our smart data capture capabilities for the wider retail industry. Integrating MarketLab’s fixed camera-based shelf recognition experience and technology into ShelfView strengthens our ability to empower retailers to enhance their overall store performance, boost store associate efficiency and optimize the monetization of shelf data with CPG partners,” said Samuel Mueller, CEO and co-founder of Scandit.
“We are delighted to join forces with Scandit. Combining our complementary technologies, we look forward to delivering additional value, ROI, and insights to grocery retailers globally so they can benefit from increased visibility into their shelves, ensure accurate stock availability, and ultimately enhance the customer experience,” said Piotr Wardaszko, CEO of MarketLab.
Leveraging the strengths of mobile capture and fixed cameras offers retailers a complete, scalable, and flexible solution for all store formats, with a seamless path to more efficient and cost-effective shelf management. Mobile capture, via smartphones or handheld computers, is easily deployable using existing devices, adaptable to different store environments and can be scaled quickly. The addition of fixed cameras provides continuous high frequency data capture for near-real-time shelf monitoring while freeing up store associates to devote their time to higher-value tasks such as customer engagement.
The acquisition strengthens Scandit’s retail shelf management and analytics solution, ShelfView, which leverages object recognition, augmented reality and other advanced computer vision technology to process images for more intelligent and efficient store operations. Thanks to Scandit’s AI and machine learning capabilities, ShelfView delivers alert accuracy at 99.7% — crucial for delivering reliable insights quickly in rapidly changing shelf situations.
With Scandit’s large existing retail customer base, including eight out of the top ten US grocers plus MarketLab’s existing accounts including Carrefour Poland, Scandit is well positioned to drive further growth and retail innovation. The acquisition opens new routes to market by providing valuable insights to consumer packaged goods (CPGs) and merchandising agencies to maximize revenues through higher on-shelf availability, accurate pricing, promotions and planogram compliance as agreed with their retail partners. Beyond the retail sector, Scandit sees future potential in fixed camera deployments in other environments such as warehousing to automate logistics workflows.
The acquisition of MarketLab signals a new phase of growth for Scandit and advancement as the smart data capture leader. Today’s announcement follows Scandit’s $150m Series D investment in 2022 which has helped accelerate its R&D, with a focus on AI/ML capabilities, reflected in recent product developments such as ID Validate, ID Bolt, MatrixScan Find and more.
About Scandit
Scandit is the leader in smart data capture giving superpowers to workers, customers and businesses by providing actionable insights and automating end-to-end processes. Our Smart Data Capture platform enables smart devices, such as smartphones, handheld computers, drones, digital eyewear, robots and fixed cameras to interact with physical items by capturing data from barcodes, text, IDs and objects with unmatched speed, accuracy and intelligence.
Speed up scanning workflows by 5x on any smart device. Scan accurately in any challenging lighting, at angles, damaged labels or across multiple codes. We enable innovation that delivers significant cost savings, increases employee retention and customer loyalty. Scandit partners with customers at every step with trials, solution design, integration and customer success support included.
Visit scandit.com to learn why market leaders across retail, transport and logistics, healthcare and manufacturing like Instacart, Levi Strauss & Co., Sephora, Lufthansa and FedEx trust us.
Amazon will lower prices on some grocery staples, and eventually transition Amazon Prime into Whole Foods’ customer rewards program.
SEATTLE – Digital collided with brick and mortar on Aug. 24 when Amazon announced its acquisition of Whole Foods Market would be finalized on Monday, Aug. 28. That same day, Whole Foods Market will lower the prices of some “best-selling grocery staples across its stores, with more to come,” according to Amazon.
Jeff Wilke, CEO, Amazon Worldwide Consumer
“We’re determined to make healthy and organic food affordable for everyone,” said Jeff Wilke CEO of Amazon Worldwide Consumer. “Everybody should be able to eat Whole Foods Market quality — we will lower prices without compromising Whole Foods Market’s long-held commitment to the highest standards. To get started, we’re going to lower prices beginning Monday on a selection of best-selling grocery staples, including Whole Trade organic bananas, responsibly-farmed salmon, organic large brown eggs, animal-welfare-rated 85 percent lean ground beef, and more. And this is just the beginning – we will make Amazon Prime the customer rewards program at Whole Foods Market and continuously lower prices as we invent together. There is significant work and opportunity ahead, and we’re thrilled to get started.”
Amazon plans to add its lockers to Whole Foods stores.
Amazon also announced that after a period of adjustment, Amazon Prime will become Whole Foods’ customer rewards program and available through such platforms as Amazon.com, AmazonFresh, Prime Pantry and Prime Now. Whole Foods’ private brands also will be available through each of the platforms.
“It’s been our mission for 39 years at Whole Foods Market to bring the highest quality food to our customers,” said John Mackey, co-founder and CEO of Whole Foods Market. “By working together with Amazon and integrating in several key areas, we can lower prices and double down on that mission and reach more people with Whole Foods Market’s high-quality, natural and organic food. As part of our commitment to quality, we’ll continue to expand our efforts to support and promote local products and suppliers. We can’t wait to start showing customers what’s possible when Whole Foods Market and Amazon innovate together.”
A new addition to Whole Foods stores will be Amazon lockers. Customers may have products shipped from Amazon.com to their local Whole Foods for pickup, or consumers may send returns back to Amazon via the lockers.
TOKYO, Japan — Undercurrent News is reporting live at the 26th edition of the Japan International Seafood and Technology Expo (JISTE), taking place at Tokyo Big Sight in Koto Ward, Tokyo, from Aug. 21-23.
Also known as the Seafood Show Tokyo, JISTE is one of Japan’s largest seafood trade fairs.
The expo features a diverse array of seafood products, processing equipment, and related technologies from Japan and around the globe. This year’s event is expected to draw over 25,000 visitors across the three days.
You can catch up on all the stories from the first day of the show below:
Stay on the pulse
Get recommendations, data, editor’s picks, and the latest news from around the seafood world straight to your in-box.
