Value-Added Products
From the Coast to the Mountains
As commodity producers in a global market, local seafood companies are at a price disadvantage. Yet the domestic demand for pre-prepared entrees is steadily increasing as consumers face increasing demands on their time. And seafood consumption is rising as diners opt for low-fat sources of protein.
This has created a range of new profit opportunities for consumer-focused seafood processors. The Seafood Laboratory provides the expertise traditional coastal seafood processors need to make this change. The laboratory also helps North Carolina mountain trout producers widen their markets with prepared entrees and specialty foods.
Barry Nash and Dave Green work with processors on:
- Refining concept to meet production capabilities
- Product formulation
- Shelf life evaluation
- Nutritional analysis
- Quality and processing specifications
- Sourcing food brokers and suppliers for ingredients
- Sourcing new equipment to expand capacity for new items
Extension Education Services
Product Development
The laboratory has helped North Carolina businesses develop and commercialize dozens of new products, including:
- Frozen crabmeat, crawfish and catfish products
- Seafood entrees for food service
- Ready-to-eat seafood salads with extended shelf life
- Seafood condiment sauces
- Seafood appetizers
Contact Nash or NC Sea Grant for information on funding through competitive Fishery Resource Grants in seafood technology.