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Research Abstract on Health and Diet News: Seafood from Alaska and the Seafood Supply Chain

Prepared by HR² Research/Analytics on 2/15/2018

http://www.hr2researchandanalytics.com

HR2 has continued to stay involved in health trend research. Our research related to health foods spans from cherries and blueberries to healthy popcorn snacks and lean meat products. Recently, our company was involved with research related to a growing demand for lean proteins: wild seafood. Our consumer research tested the brand qualities of wild seafood in order to determine marketing and brand strategies. Since then, our studies on seafood have multiplied, with the inclusion of our new Artificial Intelligence platform for data analytics, which has allowed our firm to track the trends and the supply chain of seafood. This research has given seafood suppliers real-time data and tools to monitor the seafood industry.

Most Americans fall short of eating the recommended amounts of seafood set by the U.S. Dietary guidelines for optimal heath, which is 8 times per week. One aspect of our research on wild seafood involved the study of seafood from Alaska that is wild and responsibly sourced. This responsibly-sourced protein is among the best foods to support a healthy lifestyle. It provides great-tasting nutrition and one-of-a kind health benefits.

Wild-caught seafood provides high quality proteins that are loaded with omega-3 fatty acids, amino acids, vitamins, and minerals to reduce inflammation, strengthen heart health, build and repair muscles, and support neuron and immune function. Wild seafood is an easily digested protein, meaning the nutrients are absorbed into the body. Additionally, it is:

  • low in saturated fat
  • high in protective monounsaturated and polyunsaturated fats
  • decreases blood triglycerides levels
  • reduces blood pressure.
  • protects the heart from blood clotting
  • reduces abnormal heart rhythms
  • reduces the risk of heart attack

 

Our research involved seafood brands that were regularly tested by environmental conservation groups for water quality, radiation, and other possible contaminants. These brands were consistently found to have among the lowest levels of contaminants of any fish or shellfish. Wild-caught fish are caught in their natural environments by fisherman, with nets and hooks. They consume their natural diets, versus farm-raised fish, which studies have shown are more likely to have higher levels of contaminants 1. Participants in the research provided feedback on packaging, messaging, and health importance related to the benefits of wild-caught seafood versus other proteins.

HR²’s research on seafood supply chains tested price, volume, time variables, seasonal availability, and size/specifications of fish species. One goal of the research was to optimize the seafood supply chain from the time and point of harvest to shipping, processing, and distribution to warehouses. Our proprietary research provided a trend analysis of previous year’s harvest and a forecast for future supplies.  The project analyzed the processing of fish into fillets, steaks, and whole fish for consumption, analyzed the price per pound seasonally, and analyzed the efficiency in processor development.

These two separate research projects on seafood will join our growing library of projects related to health, nutrition, and food supply chains. Currently, we are continuing health food research with new projects in health foods. We are excited to share with you the available findings for these trends when they are discovered.

For more information on the current and past projects HR2 Research/Analytics is involved with, please visit our website at www.hr2researchandanalytics.com.

To keep up with our research abstracts, follow us on social media!:

Facebook: https://www.facebook.com/hrsquaredresearch/

Linked-in: https://www.linkedin.com/in/jim-hebert-271a4313a/

Twitter: https://twitter.com/hr2_research?lang=en

Or, contact our Senior Research Director to discuss a research project: jhebert@hr2researchandanalytics.com

 

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