Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® has written a lot about the ‘halo’ of better for you packaging as regular readers of this blog know 2021 is the year chain restaurants are focusing on the Me too We Movement.
At the intersection of the Me too We Movement and consumers eating patterns Johnson believes 2021 that the ‘halo’ of better for you will extend to both fish, and seafood as consumers look to extend and expand their ‘halo’ of better for you.
Recent reports say that “eating fish can provide powerful advantages for the heart and brain, yet Americans eat less than half of the 26 pounds per year that experts recommend. By contrast, Americans buy seven times more chicken and beef annually than fish.”
So, the question is; why don’t Americans eat more fish? Is it price? Is it freshness? Is it a lack of cooking skill-set? Is it smell? Is it there is simply not enough seafood? Well, more seafood could be made available for American consumers from global ocean sources given that at least 60% of seafood in the US is imported.
Research conducted by the National Oceanic and Atmospheric Administration Fisheries also indicates slightly more domestic wild-caught fish can be harvested. The US aquaculture sector, has the capacity to significantly increase.
1. Fish is rich in lean protein and long chain omega-3 fatty acids, fish provides robust nutritional benefits that can help ward off chronic disease, boost immunity and reduce inflammation in the body.
2. Seafood provides your body with critical omega-3 fats and minerals, like selenium, zinc, iron and iodine. It also provides vitamins B12 and D that fend off heart disease, among other benefits.
3. Fish provides such positive benefits for the body that recent USDA Dietary Guidelines offer guidance specific to pregnant women and children based on the finding that seafood consumption leads to cognitive improvement in children.
4. Research shows that integrating seafood into a diet as a way to prevent coronary disease can lead to a potential annual health care savings of US$12.7 billion.
5. Seafood, as a protein, has a relatively low greenhouse gas production. This benefit is heightened when analyzing the many species that offer both high nutrient density and low greenhouse gas production.
Following a Plan with Facts
1. The 2015-2020 USDA Dietary Guidelines suggest that Americans eat 26 pounds of seafood each year. The recommended amount would ideally provide 250 mg per day of the important omega-3 fats.
2. Yet because of how American consumers purchase seafood, this provides them with, on average, only 38% of the recommended daily omega-3's.
3. Many of the most popular seafoods purchased by consumers are relatively low in omega-3’s, such as shrimp, the most popular seafood in the US, comprising nearly 30% of annual fish sales.
4. Considering the 10 species that make up 85% of fish available for Americans to buy in restaurants and markets, only salmon, the second most popular seafood item, has relatively high levels of omega-3’s.
5. There are many species of fish high in omega-3’s that are not regularly purchased or eaten, such as anchovies, herring and sardines.
6. People can replace eating fish by taking supplements or eating other foods, such as eggs that contain omega-3’s, to help overcome this deficiency.
7. However, research shows that eating fish itself is better than supplements, given that a fish filet has a full complement of fats, vitamins, minerals and other supporting molecules.
Are you helping consumers who are at the intersection of the Me too We Movement and consumers eating patterns?
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