Over the last year, Seafood Analytics has quickly expanded into new markets and fish species while bringing on new partners and implementing new applications, working with a top 10 global grocery chain distribution centers to increase quality and freshness of its seafood, a top five foodservice distributor to show how inbound and outbound objective quality measurements can better help with inventory management and supplier selection, and two of the top 10 harvesters/processors to provide a clear value proposition of the CQR in proper handling practices, icing techniques and overall care of the fish. Additionally, key leadership of Seafood Analytics will be featured speakers at the Seafood Expo & Seafood Processing North America in Boston, March 19-21.
Seafood Analytics’ CQR is a handheld, non-invasive instantaneous screening and data collection device that uses electrical currents to provide objective cellular quality for seafood. The device works by measuring how much the cells inside the fish species change over time depending on conditions. “Whether you are a fisherman, processor, distributer, buyer, retailer, restaurateur or consumer, the age-old question, ‘How fresh is this seafood?’ can now be answered objectively and with certainty using our CQR device,” said Seafood Analytics Co-founder Michael Liedtke. “The CQR is in action every day, solving the age-old industry problem when it comes to determining the freshness and quality of seafood along the supply chain—now real-time instant measurements allows anyone to touch a fish with our device and get a complete analysis of the quality and freshness of their seafood.”
At the Seafood Expo, Liedtke will be participating in the panel discussion, “Achieving Full Transparency in Chilled and Frozen Seafood in Food Service Distribution,” on Monday, March 20. The panel will present and discuss the progressive steps the industry is taking to provide only the best quality through transparency. Additionally, Co-founder Keith Cox will co-present “Understanding Consumer Perceptions of and Preferences for Fresh-frozen vs. Fresh” on Tuesday, March 21, with Oregon State University Food Innovation Center Ann Colonna,
Seafood Analytics also recently collaborated with Oregon State University, Ecotrust and three small-fleet West Coast fisheries to address questions of frozen seafood freshness. In a consumer survey, 108 participants participated in acceptability testing, which addressed a range of factors including appearance, aroma, flavor, texture, quality, overall liking, and purchase intent. Across all categories, flash-frozen fish was rated as either equally or more appealing than fresh fish. Looking specifically at black cod, consumers preferred flash-frozen samples in every category except appearance, in which there was no statistical difference, the company said.
Additionally, 95% of the consumers surveyed said they would change their buying habits if an objective quality of fish was known. To enable this, Seafood Analytics is in the process of developing a ‘Certified Quality Seafood’ Certification (CQSC). With the use of the CQR device, suppliers will be able to promote their ‘Certified Quality Seafood’ allowing seafood buyers to locate suppliers who sell only the highest quality seafood that has been objectively measured by the CQR. Seafood sellers will be able to certify their products through the certification program and market this to customers. For more information, visit www.certifiedqualityseafood.com.