Few flavors evoke a rich and savory flavor more than garlic herb butter. Consumers crave its extraordinary flavor and smooth, creamy texture from steakhouses and fine dining. 

Kalsec introduces DuraShield™ Antimicrobial Natural Food Protection Blends. This unique product harnesses the enhanced synergies of natural antioxidants combined with natural antimicrobials to improve both shelf life and food safety in a variety of applications, including meat and poultry, deli salads, dips, sauces and dressings.

New Applewood Smoked Bacon Breakfast Sausage from Niman Ranch are made with Niman Ranch’s award-winning artisanal uncured bacon, are one of two new additions to the brand’s breakfast sausage line.

7-Eleven, Inc. stores introduced Wild Alaskan Pollock Fish Bites. The limited-edition offering includes five bite-sized morsels of herb panko-crusted Alaskan pollock filets served on a skewer with a side of tartar sauce for dipping.

Royal DSM introduces Maxavor® Fish YE – a new vegan, 100% allergen-free flavor solution. Derived from algal oil, this unique innovation allows food manufacturers to deliver an authentic fish taste and mouthfeel in a variety of plant-based fish alternative applications, in addition to fish-based products.

More than 26 years ago, Morey’s brought in Jim Walstrom − who had an established presence in the seafood industry at the time − to come work for the company.

Alt-Meat innovator Redefine Meat announced the completion of a $29 million A-series funding round led by Happiness Capital and Hanaco Ventures.

Diana Food announces the launch of a range of Organic and Animal Welfare Poultry solutions specifically developed to meet the rising demand for ethical food and drink among consumers around the world.

SeaPak Shrimp & Seafood Co. added a tropical twist to its coastal inspired seafood options with the introduction of Coconut Cod, a wild caught cod coated in a crispy coconut breading. 

Aleph Farms Ltd. and its research partner at the Faculty of Biomedical Engineering at the Technion – Israel Institute of Technology, cultivated a slaughter-free ribeye steak, using three-dimensional (3D) bioprinting technology and natural building blocks of meat – real cow cells, without genetic engineering and immortalization.