Japan’s surimi product CPI hovers at all-time highs on rising costs
Japan's nationwide consumer price index (CPI) for finished surimi products has stayed at its highest level since 1970, while its production marks a fifth consecutive monthly fall
Maruha to launch 19 brand-new processed products at home, with sales target of $33m
The Japanese giant reports to be focused on authenticity, convenience and health consciousness for new products
Norway’s Ocean Harvest pauses search for investor due to Argentine whitefish quota uncertainty
Due to uncertainty around the renewal of quotas for whitefish in Argentina, the company has put the search for an investor on hold, said chairman Webjorn Eikrem
Alaska pollock B season kicks off with more PBO outputs
The US Alaska pollock B season is off to a slow start, with 42% larger PBO and 18% smaller surimi output through June 29
American Seafoods sale on ice until pollock markets rebound
American Seafoods, backed by private equity firm Bregal Partners and others, confirmed to Undercurrent News that a sale process, which got underway last May, is on hold
Maruha looks to expand seafood sales in Thailand to $27m
The Japanese seafood giant aims to lift its net sales to Thailand from the current THB 750m to THB 1bn in 2024
Viciunai announces fresh design for Vici brand in Baltic countries
Lithuanian firm Viciunai Group has announced plans to retain its Vici brand in the Baltic region but will introduce a new design for it
Nissui-backed Sasaya Syouten regains top spot as Hokkaido’s largest seafood processor
According to the revenue rankings for Hokkaido's seafood processing industry by Japan's Teikoku Databank, combined net sales of the top 100 companies reached a record high of JPY 544.6bn
Lucky Union plans to build new $50m surimi plant in Thailand
After opening the logistics center last May, the Thai surimi manufacturer currently intends to double its processing capacity to 30,000t per year
Japan’s Suzuhiro Kamaboko launches ‘premium surimi powder’ for Asian upscale restaurants
The new product creates 600-800 gel strength surimi by adding water to the powder and stirring for one to two minutes