FMI – The Food Industry Association has released the “2022 Power of Seafood,” finding seafood department sales totaled $16.9 billion – an increase of 0.9 percent in 2021.
Several consumer trends support higher seafood sales, including a growing consumption among frequent consumers, more shoppers cooking and preparing it at home and more shoppers choosing it for sustainability reasons.
“In 2020, the seafood department witnessed a major jump in sales, and in 2021, we see that trend holding steady and even increase slightly,” said Rick Stein, VP of fresh foods for FMI. “This is in part due to more shoppers discovering seafood and learning how to cook and prepare it at home. The analysis identifies an opportunity for grocers to continue to support shoppers’ seafood desires with information about cooking, preparation and sustainability.”
More frequent and occasional consumers
The report finds 59 percent of shoppers are frequent (two or more times a week) or occasional (once a month to one time a week) seafood consumers. Frequent consumers are eating 55 percent more seafood at mealtimes than in previous years. Forty percent of consumers say they are buying new or different types and value-added options, like heat-and-eat or grab-and-go meals (44 percent buying more), sushi (43 percent) and fish that are marinated or seasoned (41 percent).
A rising cooking IQ
Forty-nine percent of consumers are cooking more meals with seafood during the pandemic, and 73 percent of consumers are more comfortable cooking it now versus previous years.
“This heightened confidence means shoppers are looking to gain new exposure to these products,” Stein said. “Shoppers want to learn more about how to cook, prepare and flavor seafood (80 percent) and discover unique ways to cook seafood (83 percent). This represents a clear opportunity for food retailers to be a stronger resource for shoppers looking to further their culinary skills.”
The sustainability information opportunity
Thirty-eight percent of customers report choosing seafood more often because they think it is environmentally friendly or sustainable in general, compared to other proteins. Half of consumers say sustainability claims or certifications have a major impact on their purchase decisions.
However, only 28 percent of consumers report they are very knowledgeable about “sustainable seafood.”
“Food retailers can leverage this knowledge gap by educating shoppers about sustainability certifications, as well as capture and raising practices. Being a resource for this information can help build loyalty among shoppers,” Stein said.
The report was conducted by FMI and made possible by Veramaris and Cargill.
To download and view the full report, click here.
For more seafood news from The Shelby Report, click here.
