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alicesara611 · 3 months

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Unveiling Opportunities: Smoked Salmon Industry Outlook By 2023 to 2030

The global smoked salmon market is currently undergoing an unprecedented surge, achieving a remarkable valuation of US$ 52.90 Billion in 2023. Projections indicate a robust Compound Annual Growth Rate (CAGR) of 5.5%, propelling the market to an anticipated value of US$ 77.97 Billion by 2030.

The smoked salmon market constitutes a distinctive segment within the seafood industry, encompassing the production, distribution, and consumption of salmon subjected to smoking processes for flavor enhancement and preservation. Recognized for its rich taste and versatility, smoked salmon is crafted through either cold or hot smoking methods, imparting a unique smokiness while ensuring preservation. The market offers a diverse array of smoked salmon variations, including hot-smoked fillets, conventional cold-smoked lox, and a myriad of flavored or cured alternatives, catering to a broad spectrum of consumer preferences.

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Primarily driven by consumer demands for premium seafood products combining the health benefits of salmon with a distinctive smoky flavor, the smoked salmon market also aligns with historical preservation techniques. Smoking not only imparts a distinct flavor profile but extends the fish's shelf life while retaining its essential nutritional elements, such as protein and omega-3 fatty acids.

Key factors influencing market dynamics encompass evolving culinary trends, a surge in health-conscious consumer choices, and a growing affinity for specialized and gourmet foods. Notably, the smoked salmon industry showcases an increasing interest in artisanal and handcrafted smoking methods, emphasizing innovative flavor creation, high-quality sourcing, and meticulous curing processes. Responding to the demand for convenience, the market introduces pre-packaged smoked salmon items suitable for various culinary applications, including salads, main dishes, and appetizers.

As the global appetite for high-quality seafood with a unique flavor profile continues to rise, the smoked salmon market positions itself at the forefront of culinary innovation and consumer satisfaction. Industry stakeholders are well-poised to leverage this thriving market, capitalizing on the intersection of tradition, health consciousness, and gastronomic exploration.

Key Takeaways:

The global smoked salmon market is expected to grow significantly between 2023 and 2030, driven by factors like rising awareness of health benefits, increasing disposable income, and growing demand for convenient and premium food options.

The market is expected to be dominated by the hot-smoked salmon segment due to its wider appeal and longer shelf life compared to cold-smoked options.

Retail channels are projected to account for the largest share of the market, driven by busy lifestyles and the convenience of pre-packaged products.

Sustainability concerns are gaining traction, leading to an increased demand for ethically sourced and eco-friendly smoked salmon.

Regional Outlook:

North America and Europe are currently the largest markets for smoked salmon, but Asia-Pacific is expected to exhibit the fastest growth in the coming years, driven by rising disposable incomes and changing consumer preferences.

Eastern Europe has a strong tradition of smoked salmon consumption and is also expected to contribute to market growth.

Latin America and the Middle East & Africa have smaller market shares but hold potential for future expansion.

Key Players:

Marine Harvest (Norway)

Leroy Seafood Group (Norway)

Mowi ASA (Norway)

Bakkafrost (Faroe Islands)

Ocean Wise Seafood Co. (Canada)

John West Seafoods Ltd. (Canada)

Smoked Salmon King Ltd. (UK)

Tressler Smoked Salmon (USA)

Montalbano (Italy)

Bornier Seafood (Germany)

Segmentation:

By Smoking Type:

Hot-smoked

Cold-smoked

By Packaging:

Sliced

Whole

Vacuum-packed

Skin-on

Skin-off

By Distribution Channel:

Retail

Foodservice

By Price Point:

Premium

Value

Economy

By Salmon Species:

Atlantic

Pacific

Keta

Coho

#Smoked Salmon Market

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factmrps · 11 months

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factmrsposts · 1 year

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ellinapark · 1 year

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Smoked Fish Market is Booming Worldwide | Gaining Revolution In Eyes of Global Exposure

Global Smoked Fish Market Report from AMA Research highlights deep analysis on market characteristics, sizing, estimates and growth by segmentation, regional breakdowns & country along with competitive landscape, players market shares, and strategies that are key in the market. The exploration provides a 360° view and insights, highlighting major outcomes of the industry. These insights help the business decision-makers to formulate better business plans and make informed decisions to improved profitability. In addition, the study helps venture or private players in understanding the companies in more detail to make better informed decisions. Major Players in This Report Include:

Kraft Heinz (United States)

High Liner Foods (United States)

ConAgra (United States)

The Hain Celestial Group (United States)

Unilever (United Kingdom)

2 Sisters Food Group (United Kingdom)

General Mills (United States)

Givaudan (Switzerland)

Nestle (Switzerland)

Thai Union Group (Thailand)

The global smoked fish market is expected to witness high growth due to growing demand for a healthy lifestyle and high protein-based food. Smoked fish are the fish which can preserve by smoking. Hot smoke fish and clod smoke fish are the types of smoked fish. Rising demand for seafood including salmon, mackerel, whitefish, and haddock will help to grow the global smoke fish market. Seafood products are rich with proteins, provides healthy nutrition. Awareness about health and fitness will help to boost the global smoke fish market. The key driving factor for the global smoke fish market is the innovations of new technologies. Market Drivers Increasing Popularity of Seafood

Less Preparation Time

Rising Demand of Ready to Eat Product

Market Trend Advanced Techniques Generate Unique Taste

Awareness About Health and Fitness

Effective Against Chronically Disease

Opportunities Increasing Income will help to Grow Economy for Emerging Countries

Rising Demand In Healthcare Industries

Challenges

The Smoked Fish market study is being classified 26973 Presented By

AMA Research & Media LLP

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acquiremarketresearch · 5 years

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Hot Smoking Salmon Market 2019 In-Depth Analysis and Future Forecast 2019-2024 | Key Players include Marine Harvest, Labeyrie, Lery Seafood, etc.

The AMR report offers a complete research study of the global Hot Smoking Salmon Market that includes accurate forecasts and analysis at global, regional, and country levels. It provides a comprehensive view of the global Hot Smoking Salmon marketand detailed value chain analysis to help players to closely understand important changes in business activities observed across the industry. It also…

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#Hot Smoking Salmon Market #Hot Smoking Salmon Market Analysis #Hot Smoking Salmon Market Demand #Hot Smoking Salmon Market Forecast #Hot Smoking Salmon market growth #Hot Smoking Salmon market scope

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petskisswer · 3 years

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digitalconvo · 3 years

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Liquid Smoke Market Assessment On Competition 2025

Global Liquid Smoke Market: Snapshot

Liquid smoke is an artificial smoke .utilized in various cuisines to add smoky flavor and aroma to the food. This practice is getting widely popular owing to the growth in hospitality sector. The global liquid smoke market is also supported by increasing number of cafes and restaurants. The most commonly available smokes are red and yellow smoke. They are utilized for increasing the shelf life of food items. It doesn’t even require roasting or grilling to achieve better shelf-life.

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Owing to the rising demand regarding smoked sausages, smoked salmons, and several other food delicacies, the global liquid smoke market is also foreseen to develop in coming years. Liquid smoke is used as browning agent, color preservative, and anti-microbial additive. This is another factor supporting the growth in liquid smoke market across the globe. The manufacturers are using liquid smoke to provide a distinct factor to their food products. Owing to rising demand regarding surged composition of carbonyl based compounds, as an effective browning agent, the global liquid smoke market is estimated to witness a notable rise in future.

Based on products, hickory, mesquite, maple, oak, and Applewood are the key flavors in the market. Among these, the hickory segment is likely to experience the maximum demand in coming years. The chips and sawdust of hardwood, for example, hickory is extracted as waste from furniture sector. This smoke is sans additives, salt, and other carcinogenic compounds and helps liquid smoke market to grow.

Global Liquid Smoke Market: Overview

Liquid smoke, which is the artificial smoke ingredient used across cuisines for imparting the smoky fragrance and flavour to food is becoming increasingly popular, thanks to the growth of the hospitality industry and growing number of restaurants and cafes. The yellow and red liquid smoke, which are the most commonly available liquid smoke are also used for extending the shelf life of food products without the need for grilling and roasting the food. There are several advantages of refined liquid smoke over wood smoke including ease of storage, inhibition of PAH emission, minimal environmental pollution, and superior homogeneity of product. These benefits over wood smoke are making liquid smoke increasingly popular and accelerating the growth of the market for the same. Further, the production of liquid smoke helps control the growth of pathogenic microorganisms.

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The global demand for liquid smoke is increasing as the popularity of smoked salmons, smoked sausages, and similar other food items has increased. The use of liquid smoke as a color preservative, browning agent, and antimicrobial additive is also propelling the growth of the market as manufacturers of food products use it for differentiating their products. With the food industry seeking liquid smokes with higher composition of carbonyl-containing compounds, as effective browning agents, the market stands to benefit.

Global Liquid Smoke Market: Trends and Opportunities

Refined liquid smoke with reduced levels of colour and flavour have their application as preservatives in salmon and raw tuna. The demand for liquid smoke is anticipated to continue further as there is a growth in processed food industry and pet food industry. Moreover, liquid smoke is also used for imparting flavour to hard boiled candy.

In terms of product, among mesquite, hickory, apple wood, oak, and maple, the hickory flavoured liquid smoke is currently witnessing the highest demand. The sawdust and chips of hardwood such as hickory can be obtained as waste products from the furniture industry and this smoke is free from salt, additives, and carcinogenic compounds but nevertheless has a very strong flavour, and is used in the food industry for importing texture, colour, and flavour. It is also used for preventing spoilage and extending the life of food products. ease of burning and significant amount of smoke obtained from a small amount of hickory are other factors associated with the growing popularity of hickory liquid smoke.

By application, the global liquid smoke market can be segmented into pet food and treats, sausage, seafood and meat, and dairy. Of these, the seafood and meat segment is leading and is expected to continue to do so, in the years to come. In countries such as the USA, liquid smoke is used extensively in cured meat products such as hams, hot dogs, pastrami which are consumed extensively. The quality enhancing property, antimicrobial property, and antioxidant properties of liquid smoke are some of the factors making them extensively useful in the seafood and meat application area. They are also used extensively in barbecue-flavoured products such as marinades, bacon, sausages, and cheese for adding a smoky flavour to it.

Global Liquid Smoke Market: Regional Analysis

On the basis of geography, the global Liquid Smoke Market is segmented into Asia Pacific, Europe, North America, and the rest of the world. Of these, the growing consumer preference for BBQ flavours and sauces is accelerating the demand for liquid smoke. In addition to this, the use of liquid smoke for processed meat applications and seafood in North America is very high and this will drive the growth of the market in the region. Apart from North America, the demand for liquid smoke is high in Asia Pacific, on account of the growing consumption of seafood.

Global Liquid Smoke Market: Companies Mentioned

Some of the key players profiled in the market include Besmoke Ltd., MSK Ingredients Ltd., Redbrook Ingredient Services Ltd., Ruitenberg Ingredients BV, B&G Foods Inc., Colgin and Azelis SA, Kerry Group Plc, Baumer Food Inc., Red Arrow International LLC, and Frutarom Savory Solutions Gmbh.

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kishoripatil · 4 years

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Salmon Market SWOT Analysis by Top Trends | 2020-2026

All-inclusive Global Salmon Market by Product Type, Market Share, Players and Regions-Forecast by 2026 is a recently published research report which offers the majority of the latest and newest industry data covering the overall market situation along with future prospects for Salmon market. The report covers aspects of the market along with an in-detailed analysis of growth elements, trends, size, demand, and distribution. The report encompasses a detailed analysis of this industry with respect to certain parameters such as the production capacity as well as the overall market remuneration. The past and current values are evaluated to predict future market directions between the forecast period 2020 to 2026.

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The report estimates the vital market features that comprise of revenue (USD), Price (USD), capacity utilization rate, production, gross, production rate, consumption, import-export, supply-demand analysis, cost, market share, margin of profit , and market CAGR value. The Salmon market study is segmented by key regions along with country-level break-up and by product type, application/end-users. Industry development trends and marketing channels are also assessed. The analysis report further covers upstream raw materials, equipment, downstream client survey, marketing channels.

Salmon market competition by top manufacturers/ Key player Profiled:

Marine Harvest, Labeyrie, Lery Seafood, Suempol, Thai Union Frozen Products (Meralliance), Youngs Seafood, Salmar, Delpeyrat, Norvelita, Cooke Aquaculture, Norway Royal Salmon ASA, UBAGO GROUP MARE, S.L, Martiko, Multiexport Foods, Grieg Seafood, Gottfried Friedrichs, ACME Smoked Fish

Salmon Market Segment by Type covers:

Atlantic Salmon, King Salmon, Sockeye Salmon, Coho Salmon, Keta Salmon

Applications are divided into:

Retail, Online, Food stores, Food Service (restaurants)

An All-Inclusive Portfolio of The Geographical Area:

The research report thoroughly segments the geographical landscape of this industry. The market has established its appearance across distinct regions such as USA, Europe, Japan, China, India, South East Asia. Moreover, insights relating to the industry share, data regarding growth opportunities for the Salmon market across every comprehensive region is provided within the report. The projected growth rate recorded by each region over the forecast years has been precisely mentioned within the research report.

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This study will address a number of the foremost critical questions which are listed below:

What is the market size of the Salmon market at the global level?

Which mode of distribution channel is most preferred by the manufacturers of Salmon?

Which is the preferred age group for targeting Salmon for manufacturers?

What the key factors driving, inhibiting the growth of the market, and what is the degree of impact of the drivers and restraints?

What is the impact of the regulations on the growth of the Salmon market?

Which is the leading region/country for the growth of the market? What is the anticipated growth rate of the leading regions during the forecast period?

How are the emerging markets for Salmon expected to perform in the coming years? How is that the consumption pattern expected to evolve within the future?

Who are the major players operating in the global Salmon market? What is the current market position of the key players? Who are the emerging players in this industry?

Who are the major distributors, traders, and dealers operating in the Salmon market?

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An optimally formulated blueprint is the main essence of a successful business. To prepare a similar blueprint - accurate and well-informed data is required to make simplified decisions. We at Empirical Data Insights assimilate the same quality of data through our discreetly prepared market reports. Providing the right data to businesses and cater to the process of decision making or capturing markets, is what we aim to do. Our reports will prove to be useful in each & every step of the chain and business process.

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paleorecipecookbook · 7 years

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The Epic Guide to Seasonal Eating

Eating more fruits and veggies that are grown seasonally and locally is optimal. Conventional or out of season produce can be bland and lacking the best nutrients compared to produce that has been vine or tree ripened and picked during peak season. (1)

The best place to start your seasonal procurement is by checking out your local farmer’s market. Most people who are growing the food that they are selling are more than happy to share information about the flavors and benefits that eating seasonally can have on not only your taste buds but the environment and your local community.

What is Seasonal Eating?

Eating seasonally means that you are eating fruits and veggies at the same time of year that they are grown. When growing food organically and without pesticides, the health of the soil, as well as the climate, will dictate what grows.

Seasonal eating is not just a vogue or trendy concept. It is the way things used to be done before mega-markets carried anything and everything year-round. Eating what grows in season is as sustainable as it gets as a consumer. Creating more demand for seasonal food fare supports sustainable growing and harvest practices as well.

3 Benefits of Seasonal Eating

Seasonal eating is a new concept for some, but it is rooted in simplicity and sustainability.

1. Buying local is good for the environment

When you choose your fruits and veggies while they are in season, you have more options of purchasing from local producers. Seasonal eating is tastier, and more sustainable than eating foods out of season. (2) Try eating what your local farmers are growing.

Because roughage is more readily available locally, it doesn’t need to travel as far to get to your local grocer or farmer’s market which cuts down on your contribution to the carbon-footprint. Less motor travel equals less pollution.

2. Seasonal eating is tastier

When you eat seasonally, your fruits and veggies are at their peak freshness and flavor. The weather and the soil want to start fruiting apples in the late summer so that they are ripe and ready to eat in the fall. It’s natural.

When your food has to travel far distances, it is usually being picked before it has ripened. When the food arrives at its destination, it typically needs to be artificially ripened in a hot house, which leads to fibrous, bland, and often rotten fruits and vegetables. (3)

3. Seasonal eating doesn’t have to be all or nothing

Having fresh, and not frozen, berries on the shelf of your local grocery store in the middle of winter is more of a luxury than a natural occurrence. Because of importing and exporting as well as pesticides, monoculture, and conventional farming practices, we can virtually shop for any vegetable or fruit any time of year that we want! We are absolutely a convenience nation.

If you were to only eat what is in season, this would throw a wrench in your current lifestyle and become a full-time job to procure only seasonal items for every single meal. The idea is not to make our lives more difficult, but to make better choices. You can add in bits of seasonal eating with normal grocery shopping habits to find a happy balance. You don’t need to stop eating avocados, for example, because they don’t grow locally. Just try incorporating more local produce into your day-to-day diet when it is actually growing.

What’s Growing & When

Vegetables are classed as either ‘warm’ or ‘cool’ season vegetables. (4) Depending on the climate of where you live, fruits and veggies my come into your farmer’s market scene at slightly different times. This seasonal eating guide will help you keep a look out for what is coming into peak season during the autumn, winter, spring, and summer!

Fall Produce: September, October, November

The beginning of the cozy season comes with the fall. Lots of sturdier squash start to show themselves as well as more roots and tree fruits. Time to start in on the soups and roasts for your meal preparations with these amazing ingredients:

Kabocha squash

Pumpkin

Delicata squash

Beets

Apples

Broccoli

Broccoli rabe

Cabbage

Brussels sprouts

Celery

Celery root

Figs

Pears

Sweet potatoes

Mushrooms

Shallots

Fennel

Try these recipes: Savory Pumpkin Soup, Roasted Beets with Balsamic Glaze, Brussels Sprout and Apple Salad

Winter: December, January, February

Depending on where you live, if the colder months do not have deep frosts you may still be able to buy fresh locally-grown food. Hearty varieties of greens, roots, and sturdy squash can often face the cold naturally. Cold frames and greenhouses may offer your veggies a little more protection against the cold.

Now is the time to break into your jams, pickles, ferments, and frozen berry supply! Roasting, soups, stews, casseroles, and other warming dishes really make this cold season something to look forward to. The foods most commonly in season during this time are:

Kale

Cauliflower

Sweet Potatoes

Onions

Horseradish (sweetest in the winter months!)

Rutabaga

Turnips

Chicory

Parsnips

Pomegranate (grown in Arizona and California)

Citrus (grown in Florida, Texas, and Arizona and sweetest in the winter)

Try these recipes: Warm Roasted Sweet Potato and Kale Salad, Creamy Bacon and Parsnip Soup

Spring: March, April, May

Spring produce is a welcomed celebration after the cold season! Many foraged items come into play like dandelion greens and mushrooms, as well as special short-season items like ramps, or wild leeks. Reintroducing cooking methods like blanching, steaming, and light sauté is very spring appropriate. Spring seasonal foods include:

Asparagus

Carrots

Leeks

Salad greens

Ramps

Rhubarb

Spinach

Morels

Artichokes

Radishes

Garlic

Arugula

Dandelion greens

Kohlrabi

Sorrel

Try these recipes: Asparagus with Mushrooms and Hazelnuts, Rhubarb Sorbet, Arugula and Leek Frittata

Summer Produce: June, July, August

Summer is like hitting the motherlode of fresh fruits, berries, melons, and vegetables! Summer climates can certainly vary depending on where you live, but wherever you are, this is your peak season.

Fresh and raw preparations are the best way to go for these warm months. Think lots of whole fruits and vegetables for on the go, leafy and fresh salads, thinly sliced raw vegetables, and lightly sautéed or marinated dishes! Summer seasonal foods include:

Berries

Eggplant

Chard

Cherries

Chili peppers

Sweet peppers

Cucumbers

Herbs

Stone fruits

Tomatoes

Melons

Summer squash

Winter squash (actually a warm season squash but gets its name because they store well through the cold season)

Salad greens

Avocados

Try these recipes: Beets and Berries Smoothie, Smoked Salmon Cucumber Bites, Avocado Salsa

4 Ways to Prep Your Food for Winter

As the weather changes, so does what’s growing. Part of eating seasonally is learning how to properly store your foods for the winter! Provisioning up by learning some tried and true storing methods while in the blooming and producing seasons will make for a tasty winter when you can reap your storing rewards and will keep you entertained with variety during the cold seasons.

1. Dry herbs

Drying fresh herbs is easy! Gather herbs into bundles and tie with string, invert, and hang until fully dry. My favorite herbs to dry are oregano, marjoram, and lavender. You can use the dried oregano and marjoram in savory coconut-cream sauces, or a more traditional tomato and garlic ragout sauce for zucchini noodles.

Lavender is delicious when mixed into grass-fed butter or ghee and used as a compound butter on your protein pancakes and muffins. Dried lavender is also delicious when pulsed together with other dried herbs to create spice rubs for lamb, chicken, and fish. Try pulsing dried lavender, oregano, thyme, white pepper, and a little Himalayan salt together and sprinkle over salmon or your fish of choice.

2. Freeze fruits

Freezing berries and cherries is the best way to enjoy your Paleo breakfast and pre- or post-workout shakes throughout the non-berry-bearing season.

My favorite smoothie to enjoy after a workout, and even for dessert, is dark sweet frozen cherries, half a banana, raw cacao powder, Brazil nuts, a handful of fresh or dried mint leaves, and a touch of grade B maple syrup. Add the ingredients to a high powered blender along with your favorite nut milk and protein powder, and you have yourself a delicious superfood shake or dessert!

3. Pickle veggies

My favorite pickles are a mix of cauliflower, fennel, and beet! Simmer two parts apple cider vinegar to one part water and honey/maple syrup, and add lots of fresh garlic, herbs, peppercorns, and hot peppers. Pour over your veggies and proceed to ‘jar.’ Your pickles will turn pink from the beet, and you may not be able to wait until winter to enjoy them.

4. Ferment just about anything

Sauerkraut is one of the most recognizable ferments on the market. There are lots of trendy varieties and brands on the shelves of your local grocer these days, but go ahead and try your hand at making your own. My favorite combo to whip up is Napa cabbage, red cabbage, dill, horseradish, and garlic. Shred ingredients, salt, and massage well to release the natural juices from your cabbage. Pack tightly into a jar, pressing down so the natural liquid line is well above the veggies. Cover with a cheesecloth and a rubber band and continue to press and pack down every day. Taste as you go. It is ready to jar, can, or eat when the taste is right for you.

Storing Your Foods for the Cold Season

There are many ways to stow away your harvest bounty for the winter, as well as kitchen methods to help you preserve the warm season abundance properly. Here are some ways to help you turn your kitchen, cellar, freezer, and pantry into a seasonal eater’s dream, and the best produce for the job.

Root Cellar

Only store produce that is in the best shape in a root cellar, or any dry and cool storage space. When fruits and vegetables are bruised, cut into, or damaged, they will spoil quicker. (5)

Longer storage life:

Winter squash

Sweet potatoes

Celeriac

Cabbage

Onions

Shorter storage life:

Brussel sprouts

Carrots

Beets

Apples

Freezer

When freezing items for storage it is best to lay out clean, dry, and chopped (if necessary) items out on a parchment or freezer paper-lined sheet pan. Be sure that your berries, peaches, etc. are not touching. Freeze 4-8 hours, or overnight, then simply transfer your now-frozen items into freezer bags. Better yet, use a vacuum packer.

Best items to freeze:

Berries

Stone fruits

Chanterelle (cooked first)

Morels (cooked first)

Dehydrating

By dehydrating your fruits and veggies, you are removing the water content from the item, therefore extending its shelf life. (6) You can make crunchy snacks by slicing and seasoning produce first before dehydrating, or simply dehydrate items to reconstitute later for a recipe!

Best foods to dehydrate:

Apples

Kale

Carrots

Beets

Mushrooms

Jarring & Canning

There are a number of ways to jar and can your foods. A popular at-home method is a water bath. The more fresh and tasty the food is when it’s picked, the more delicious the jarred or canned product. You can essentially jar/can anything, but when preserving alkaline and acidic foods together you must use a high pressure canning method to ensure safe storage and inhibit the growth of harmful bacteria. (7)

When jarring most fruits without adding sugar, be aware that your fruit may turn a little mushy or lose color, but also, know that you reap the benefits of not adding unnecessary sugar. (8)

Pickling

Pickling is a tasty way of preserving savory goods before storing. Salt and vinegar added to items like carrots and asparagus make for great snacks or wintery salad toppers during the cooler season.

Best foods for pickling:

Asparagus

Chard stems

Peppers

Tomatoes

Beets

Carrots

Peaches

Sweet potatoes

Pears

Plums

Fermenting

In the days prior to refrigerators, mankind used to heavily rely on fermentation to store their food through the winter. (9) This method of food storage nurtures the healthy bacteria growth of your veggies. Incorporating ferments into your diet may also be beneficial for optimal gut health. (10)

Fermented foods often taste of vinegar, but there is no vinegar actually added in the process. Popular fermented dishes include kimchis and krauts.

Best foods to ferment:

Cabbage

Carrot

Daikon radish

Vegetable and fruit juices

Tomatoes

Coconut milk, for a probiotic kefir drink

Apples

Berries

Bottom Line

Eating seasonally is not only delicious, it’s fun! Try new and unique varieties of fruits and vegetables and experiment with different, tried and true sustainable cooking and preserving methods, so that you may feed your health year round.

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ketan-wagh121-blog · 4 years

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Global Smoked Salmon Market 2019 by Manufacturers, Regions, Type and Application, Forecast to 2025

Global Smoked Salmon Industry

New Study On “2019-2025 Smoked Salmon Market Global Key Player, Demand, Growth, Opportunities and Analysis Forecast” Added to Wise Guy Reports Database

Smoked Salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Top-down and bottom-up approaches are used to validate the global Smoked Salmon market size market and estimate the market size for manufacturers, regions segments, product segments and applications.

The market estimations in this report are based on the marketed sale price of Smoked Salmon. The percentage splits, Market Share, and breakdowns of the product segments are derived on the basis of weightages assigned to each of the segments on the basis of their utilization rate and average sale price. The regional splits of the overall Smoked Salmon market and its sub-segments are based on the percentage adoption or utilization of the given product in the respective region or country.

Major players in the market are identified through secondary research and their market revenues determined through primary and secondary research. Secondary research included the research of the annual and financial reports of the top manufacturers; whereas, primary research included extensive interviews of key opinion leaders and industry experts such as experienced front-line staff, directors, CEOs and marketing executives. The percentage splits, Market Share (%)s, Growth Rate and breakdowns of the product markets are determined through using secondary sources and verified through the primary sources.

All possible factors that influence the markets included in this research study have been accounted for, viewed in extensive detail, verified through primary research, and analyzed to get the final quantitative and qualitative data. The market size for top-level markets and sub-segments is normalized, and the effect of inflation, economic downturns, and regulatory & policy changes or other factors are not accounted for in the market forecast. This data is combined and added with detailed inputs and analysis from QYR Food Research Center and presented in this report.

The global Smoked Salmon market is valued at xx million US$ in 2018 is expected to reach xx million US$ by the end of 2025, growing at a CAGR of xx% during 2019-2025. This report focuses on Smoked Salmon volume and value at global level, regional level and company level. From a global perspective, this report represents overall Smoked Salmon market size by analyzing historical data and future prospect. Regionally, this report focuses on several key regions: North America, Europe, China and Japan. At company level, this report focuses on the production capacity, ex-factory price, revenue and market share for each manufacturer covered in this report.

The following manufacturers are covered: Marine Harvest Labeyrie Norvelita Young’s Seafood Meralliance Suempol Delpeyrat UBAGO GROUP MARE, S.L TSIALIOS Multiexport Foods Grieg Seafood Acme Martiko Gottfried Friedrichs

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Segment by Regions North America Europe China Japan

Segment by Type Hot-smoke Cold-smoke

Segment by Application Food Service Sector Retail Sector

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Some Major Points from Table of content:

Executive Summary 1 Smoked Salmon Market Overview 1.1 Product Overview and Scope of Smoked Salmon 1.2 Smoked Salmon Segment by Type 1.2.1 Global Smoked Salmon Production Growth Rate Comparison by Type (2014-2025) 1.2.2 Hot-smoke 1.2.3 Cold-smoke 1.3 Smoked Salmon Segment by Application 1.3.1 Smoked Salmon Consumption Comparison by Application (2014-2025) 1.3.2 Food Service Sector 1.3.3 Retail Sector 1.3 Global Smoked Salmon Market by Region 1.3.1 Global Smoked Salmon Market Size Region 1.3.2 North America Status and Prospect (2014-2025) 1.3.3 Europe Status and Prospect (2014-2025) 1.3.4 China Status and Prospect (2014-2025) 1.3.5 Japan Status and Prospect (2014-2025) 1.3.6 Southeast Asia Status and Prospect (2014-2025) 1.3.7 India Status and Prospect (2014-2025) 1.4 Global Smoked Salmon Market Size 1.4.1 Global Smoked Salmon Revenue (2014-2025) 1.4.2 Global Smoked Salmon Production (2014-2025)

2 Global Smoked Salmon Market Competition by Manufacturers 2.1 Global Smoked Salmon Production Market Share by Manufacturers (2014-2019) 2.2 Global Smoked Salmon Revenue Share by Manufacturers (2014-2019) 2.3 Global Smoked Salmon Average Price by Manufacturers (2014-2019) 2.4 Manufacturers Smoked Salmon Production Sites, Area Served, Product Types 2.5 Smoked Salmon Market Competitive Situation and Trends 2.5.1 Smoked Salmon Market Concentration Rate 2.5.2 Smoked Salmon Market Share of Top 3 and Top 5 Manufacturers 2.5.3 Mergers & Acquisitions, Expansion

3 Global Smoked Salmon Production Market Share by Regions 3.1 Global Smoked Salmon Production Market Share by Regions 3.2 Global Smoked Salmon Revenue Market Share by Regions (2014-2019) 3.3 Global Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 3.4 North America Smoked Salmon Production 3.4.1 North America Smoked Salmon Production Growth Rate (2014-2019) 3.4.2 North America Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 3.5 Europe Smoked Salmon Production 3.5.1 Europe Smoked Salmon Production Growth Rate (2014-2019) 3.5.2 Europe Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 3.6 China Smoked Salmon Production (2014-2019) 3.6.1 China Smoked Salmon Production Growth Rate (2014-2019) 3.6.2 China Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 3.7 Japan Smoked Salmon Production (2014-2019) 3.7.1 Japan Smoked Salmon Production Growth Rate (2014-2019) 3.7.2 Japan Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019)

4 Global Smoked Salmon Consumption by Regions 4.1 Global Smoked Salmon Consumption by Regions 4.2 North America Smoked Salmon Consumption (2014-2019) 4.3 Europe Smoked Salmon Consumption (2014-2019) 4.4 China Smoked Salmon Consumption (2014-2019) 4.5 Japan Smoked Salmon Consumption (2014-2019)

5 Global Smoked Salmon Production, Revenue, Price Trend by Type 5.1 Global Smoked Salmon Production Market Share by Type (2014-2019) 5.2 Global Smoked Salmon Revenue Market Share by Type (2014-2019) 5.3 Global Smoked Salmon Price by Type (2014-2019) 5.4 Global Smoked Salmon Production Growth by Type (2014-2019)

6 Global Smoked Salmon Market Analysis by Applications 6.1 Global Smoked Salmon Consumption Market Share by Application (2014-2019) 6.2 Global Smoked Salmon Consumption Growth Rate by Application (2014-2019)

7 Company Profiles and Key Figures in Smoked Salmon Business 7.1 Marine Harvest 7.1.1 Marine Harvest Smoked Salmon Production Sites and Area Served 7.1.2 Smoked Salmon Product Introduction, Application and Specification 7.1.3 Marine Harvest Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.1.4 Main Business and Markets Served 7.2 Labeyrie 7.2.1 Labeyrie Smoked Salmon Production Sites and Area Served 7.2.2 Smoked Salmon Product Introduction, Application and Specification 7.2.3 Labeyrie Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.2.4 Main Business and Markets Served 7.3 Norvelita 7.3.1 Norvelita Smoked Salmon Production Sites and Area Served 7.3.2 Smoked Salmon Product Introduction, Application and Specification 7.3.3 Norvelita Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.3.4 Main Business and Markets Served 7.4 Young’s Seafood 7.4.1 Young’s Seafood Smoked Salmon Production Sites and Area Served 7.4.2 Smoked Salmon Product Introduction, Application and Specification 7.4.3 Young’s Seafood Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.4.4 Main Business and Markets Served 7.5 Meralliance 7.5.1 Meralliance Smoked Salmon Production Sites and Area Served 7.5.2 Smoked Salmon Product Introduction, Application and Specification 7.5.3 Meralliance Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.5.4 Main Business and Markets Served 7.6 Suempol 7.6.1 Suempol Smoked Salmon Production Sites and Area Served 7.6.2 Smoked Salmon Product Introduction, Application and Specification 7.6.3 Suempol Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.6.4 Main Business and Markets Served 7.7 Delpeyrat 7.7.1 Delpeyrat Smoked Salmon Production Sites and Area Served 7.7.2 Smoked Salmon Product Introduction, Application and Specification 7.7.3 Delpeyrat Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.7.4 Main Business and Markets Served 7.8 UBAGO GROUP MARE, S.L 7.8.1 UBAGO GROUP MARE, S.L Smoked Salmon Production Sites and Area Served 7.8.2 Smoked Salmon Product Introduction, Application and Specification 7.8.3 UBAGO GROUP MARE, S.L Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.8.4 Main Business and Markets Served 7.9 TSIALIOS 7.9.1 TSIALIOS Smoked Salmon Production Sites and Area Served 7.9.2 Smoked Salmon Product Introduction, Application and Specification 7.9.3 TSIALIOS Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.9.4 Main Business and Markets Served 7.10 Multiexport Foods 7.10.1 Multiexport Foods Smoked Salmon Production Sites and Area Served 7.10.2 Smoked Salmon Product Introduction, Application and Specification 7.10.3 Multiexport Foods Smoked Salmon Production, Revenue, Price and Gross Margin (2014-2019) 7.10.4 Main Business and Markets Served 7.11 Grieg Seafood 7.12 Acme 7.13 Martiko 7.14 Gottfried Friedrichs

Continued….

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priyankaganguly-blog · 5 years

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Liquid Smoke Market – Survey on Consumer Needs 2025

Global Liquid Smoke Market: Overview

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Global Liquid Smoke Market: Trends and Opportunities

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Global Liquid Smoke Market: Regional Analysis

Global Liquid Smoke Market: Companies Mentioned

Read Comprehensive Overview of Report @

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About TMR Research

Contact:

TMR Research,

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United States

Tel: +1-415-520-1050

Email: [email protected]

#Liquid Smoke Market

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nycbagelsandwichshop-blog · 6 years

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The NYC Bagel and Sandwich Shop Franchise has added some new flavors to their menu that exemplify this time of year. These seasonal items added feature flavors of cinnamon, nutmeg and other spices customers enjoy this time of year. The offerings include a Pumpkin Spice Cream Cheese, Green Mountain’s Pumpkin Spiced Coffee, Pumpkin Spiced Cappuccino and Eggnog Cappuccino (where available). The NYC Bagel and Sandwich Shop Franchisewill be introducing the ALL NEW Pumpkin Bagel. The menu items will be available for a limited time.

“The Fall and upcoming holiday season are a time for people to come together. The warm flavors of nutmeg and other seasonal spices not only go well with our menu, but they also bring out the feelings of camaraderie and family observances,” says the Operations Director for NYC Bagel and Sandwich Shop. “At NYC Bagel, we take pride in meeting the wants and needs of our customers. We hope they enjoy and savor our contributions.”

Customers can enjoy any bagel topped with NYC Bagel’s Pumpkin Spiced Cream Cheese that is made with real pumpkin, nutmeg, cinnamon and brown sugar. The Pumpkin Spiced Cream Cheese, just like all of NYC Bagel’s flavored cream cheeses, is made on premises to ensure that it is always fresh. The use of real pumpkin is essential to the flavor profile that is just right for fall days.

For coffee lovers, the NYC Bagel Franchise offers the hugely popular Green Mountain’s Pumpkin Spiced Coffee that is available while supplies last. The sweet, creamy flavors of cinnamon and nutmeg make this coffee perfect for the fall’s crisper days and cooler nights. Once gone, locations will transition to either Green Mountain’s Spicy Eggnog or Gingerbread coffee. The Spicy Eggnog coffee features rich cinnamon and nutmeg giving the warm flavors of the holiday season while the Gingerbread coffee gives the flavors and aroma of fresh baked gingerbread. Seasonal cappuccino and latte flavors will include Pumpkin Spice and Eggnog. Both are available hot or iced and topped with cinnamon.

The NYC Bagel and Sandwich Shop Franchise is introducing an “ALL NEW” menu item during this fall season. The Pumpkin Bagel. At NYC Bagel and Sandwich Shop, we know the demand for a fresh bagel is growing with each day. What’s better then a fresh baked bagel and pumpkin mixing together? “Sounds too good to be true. Once I tried it, you made me a believer! BEST BAGEL EVER!” is something we have heard from a satisfied customer (John Williams) who has sampled the all new Pumpkin Bagel.

About the NYC Bagel and Sandwich Shop Franchise

The NYC Bagel and Sandwich Shop Franchise is the brainchild of an enterprising upstate New Yorker who saw the opportunities back in 1994 for making inroads in the franchise fast-food market. Take a proven commodity — everyone’s favorite “light” meal, the bagel — and then take it one step further. Offer the original New York bagel, and create a cornerstone for a bagel franchise … without the typical franchise bagel taste. Then structure the business for ease of investment and operation, and “spread the wealth” with other motivated self-starters.

You’ll find that the NYC Bagel and Sandwich Shop Franchise runs rings around other bagel shops with a delicious array of complementary foods. Like popular Boar’s Head deli meats and cheeses, the smoothest flavored cream cheeses, succulent smoked salmon and richly brewed gourmet coffees. How about Panini sandwiches, popular wrap sandwiches, freshly prepared salads and fresh baked goods? We feature REAL NY Water Bagels and Bialys baked fresh every day.

Currently, there are over 12 NYC Bagel and Sandwich Shop Franchise locations across the country and more under development. The concept is primed for development anywhere people love a great bagel. How about your hometown? Single and multi-unit franchises are available across the country.

Contact the NYC Bagel and Sandwich Shop Franchise:

Call: (844) 348–6098

Click Here For More Info!

#pumpkin #pumpkinspiced #pumpkinbagel #fall #autumn #autumnflavors #nycbagel #nycbagelfranchise #nycbagelandsandwichshop

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priyankakulkarni24 · 6 years

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Sandwich Spread Market- Innovative Opportunity & Forecast 2017 - 2027

Market Introduction:

Sandwich is as popular as ever. They are casually eaten and are completely customizable as per the taste of the consumer. They are eaten fresh and mainly along with hot drinks world over. A sandwich spread is a food product that is literally spread, with a knife on a piece of loaf/bread and crackers. Sandwich spread food products are made in a paste, syrup or liquid style, and have various ingredients to make various taste in sandwiches. Spreads are added to enhance the food flavor and texture, which may be considered bland without it.

Spreads are most popular due to increasing consumption of fast food mainly by the millennials and an urge among them to taste varied taste and flavor while eating sandwiches. The sandwich spread is mainly used in the fast foods like sandwiches, burger, toasts, hot dogs and many more.

Download PDF Brochure @ https://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=37880

Market Segmentation:

Sandwich Spread market can be segmented on the basis of nature, product type, packaging type, end use and region.

On the basis of nature, Sandwich Spread market can be segmented into natural and organic.

On the basis of product type, Sandwich Spread market can be segmented into ketchup, mustard, and mayonnaise.

On the basis of packaging type, Sandwich Spread market can be segmented into jars/ bottles and sachets/ pouches.

On the basis of end use, Sandwich Spread market can be segmented into household and food service sector. In food service sector it is widely used to make sandwiches, burgers, hot dogs, baked potatoes, and omelets.

Drivers, Restraints, and Trends:

The key demand of Sandwich Spread market includes mainly from fast food market and from the household. Changing tastes, westernization of food meals, rising demand for fast food among millennials and higher disposable income is fueling the growth of market worldwide. Snacks as a meal replacement in many parts of the world is a major driver which is expected to grow the market further.

Lack of product innovations are expected the hamper the market growth in the projected period.

However, the transition from traditional cooked dishes to fast food consumption patterns is the new trend among food processors and consumers. The growing food innovations among youngsters is also expected to grow the market due to the changing tastes among them.

Regional Outlook:

In the United States, the market for Sandwich Spread is declining among Americans due to increasingly hectic lifestyles that translates into less time spending at home and even lesser time in cooking. Many households are therefore shifting towards quick meals at restaurants or fast food cafes. Also the changing eating patterns, consumers are switching towards bold and spices flavor leading to growth of condiments. Approximately half of the Americans eat a sandwich daily and all of them use a condiment or a spread.

All over cafes and bakeries in Europe, sandwiches are made using smoked salmon, or prosciutto, or grilled vegetables, with lots and lots of butter and cheese spread all over. The market in European countries due to tourism is also expected to grow the market for sandwich spread market in the region. Whereas in the Asia Pacific region, due to rising population and the majority of the young millennials and their growing household incomes, westernization of food products with new tastes is expected to grow the market. The busy schedules and the best option to hunger cravings, the sandwiches are widely consumed and hence driving the market for the sandwich spread as well.

Obtain Report Details @ https://www.transparencymarketresearch.com/sandwich-spread-market.html

Key Players:

Some of the prominent players of Sandwich Spread are Heinz, Lady’s Choice, Veeba Foods, Cremica, Duke Foods, Unilever N.V., Best Foods and various other regional manufacturers.

#Sandwich Spread Market

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