Seafood Industry Research Fund 

A 501(c)3 organization established in 1964

Dear Seafood Industry Professional,

Welcome to the Seafood Industry Research Fund (SIRF) newsletter! Here you can find quarterly updates on SIRF's activities, current research and funding information. Through your generous support, SIRF provides the seafood community with scientific studies that further business and improve the bottom line. Read in this newsletter how SIRF is linking industry and academia with articles on the Global Food Traceability Center, a Seafood Consumer Research Study, LinkedIn and the Mike Voisin Memorial Fund.    

We could not fund exciting research without your support. Thank you for your continued contributions. To view past SIRF sponsored research, please visit www.sirfonline.org  and contact us with any questions you may have admin@sirfonline.org.

Sincerely,

Russ Mentzer, Chairman

Seafood Industry Research Fund

On September 11th, the Institute of Food Technologists (IFT) launched the Global Food Traceability Center (GFTC) at an event at the National Press Club in Washington, D.C.

Dr. Janet Collins, President of the Institute of Food Technologists, addressing GFTC Launch Event

Attended by media, government and industry, the event introduced the Center as an international authority on product tracing that will provide business, government and other agri-food stakeholders with an unbiased resource on traceability.

Included with Walmart, Cargill, Eurofins, Pepsico and others, the National Fisheries Institute (NFI) is one of eleven founding co-sponsors of the GFCT participating through funds made available by SIRF. 

Walmart's Jack Sinclair speaks on industry's role in traceability

At the launch, a panel of stakeholders, which included representatives from the FDA, World Bank, Walmart, IFT and the Center for Science in the Public Interest, discussed the GFTC's overarching goals and immediate first steps.

IFT's VP of Science & Policy Initiatives, William Fisher, outlined the Center's scope with four core areas of focus: Research, Protocols & Standards, Education & Training and Technology Transfer. The Center will hit the ground running, developing within the next six months a best practices document on existing traceability standards as well as researching and publishing a bench mark report on international traceability protocols, detailing opportunities for harmonization.

FDA Senior Advisor, Sherri McGarry speaking on preventing illness outbreaks with product tracing

NFI's representative to the Traceability Center's advisory board, Steve Mavity with Bumble Bee Foods, believes the Center's creation is an opportunity for industry, specifically the seafood industry, to contribute to the product tracing discussion.

"Seafood is one of the most diverse food items in terms of origin and supply chain," said Steve Mavity. "Before a product reaches the consumer, it may travel halfway around the world. Our industry has a lot of insight to share on traceability challenges and solutions. We look forward to contributing to and broadening the Center's traceability understanding and enriching the resources it will provide."

In addition to its core mission, the Global Food Traceability Center will advise the FDA on its FSMA required ruling for traceability. To learn more about the GFTC visit their website.

Virginia Tech's Department of Food Science and Technology has released research that examines consumer attitudes towards seafood culinary preparation. The work, sponsored by the Seafood Industry Research Fund (SIRF), was used in the development of educational videos that address gaps in consumer knowledge and barriers to purchasing seafood.

"There are many seafood lovers out there who don't even know it yet," said SIRF Chairman Russ Mentzer. "For some, seafood can seem challenging. This research helps identify exact consumer concerns, letting us know where the industry needs to focus our educational efforts and how to reach new customers."

The research finds many consumers simply don't know how to buy and prepare seafood at home. Further complicating things, many are also confused about the health benefits.  

"This project epitomizes SIRF's goals of research and action," said Mentzer. "The research portion highlighted consumer stumbling blocks and the videos actively cover these reservations, providing the consumer with information and practical knowledge."

The online videos give viewers a synopsis of seafood's health benefits and the various types of seafood available in addition to demonstrations on various seafood preparation methods with advice on techniques and food safety.

To view Virginia Tech's Department of Food Science and Technology's SIRF sponsored online videos, click on the links below:

Selection and Cooking Basics for Preparing High Quality, Safe Seafood--Fish and Shellfish

Increasing Your Confidence in Cooking High Quality, Safe Seafood--Fish and Shellfish

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