FHA2018 SHOWDAILY
27 April 2 018
Angliss promotes MSC-certified seafood
BROADLINE food distributor Angliss is
strengthening its focus on healthier, safer
seafood products and sustainable seafood.
The buzzword for Angliss this year is
MSC-certified, meaning that the product
comes from a fishery or is harvested in
ways that have been independently certi-
fied to the global standards of the Marine
Stewardship Council (MSC) to support a
well-managed and sustainable industry.
Thus, Angliss is promoting products
such as Clearwater premium lobsters from
Canada and Delicasea, a house brand of live,
chilled and frozen seafood.
“Angliss has been in the market for 70
years; we have grown from strength to
strength. As we grow our business, we want
to do our part for the industry, and contrib-
ute to a sustainable seafood industry,” says
Jaime Tan, marketing manager of Angliss.
The Angliss booth at FHA2018 also
showcases flagship product lines including
Haagen Daz ice-cream and Nature Valley
snack bars, Duroc D’Olives pork, FarmO-
rigin cooking oil and Danechurn Danish
butter.
“All our products are high-quality pro-
duce from very established suppliers and
we cater to a market that appreciates qual-
ity. For instance, customers enjoy tender,
healthy and extremely tasteful pork from
Duroc D’Olives, thanks to a combination of
Ocean’s bounty at
One Food Source
A CORNUCOPIA of seafood abundance is what
greets show visitors entering seafood distributor
One Food Source’s booth. The artfully piled
ocean bounty, which continues to prompt the
crowd to whip out their mobile phones to snap an
Instagram-worthy visual, is said to be ‘refreshed’
every day, to highlight the frozen freshness of
the products from New Zealand-based Lee Fish.
One Food Source distributes the fishing
company’s catch to customers around the region.
Lee Fish, from the fishing village of Leigh
on the North Island of New Zealand uses ‘Iki-
Jime’ to process its catch. Iki-Jime is a process
that kills fish instantly; preserving freshness and
taste,before it is carefully packed in containers
with ice-encrusted bottoms called Iki-Bins.
The fish are placed onto the ice belly
down first, so the ice does not create any dis-
colourations or ice burns on the fish.
To find out more fishy details, head to booth
9D3-05.
One Food Source’s Sam Buck with the catch of
the day.
a very special breed of pig and its sophisti-
cated diet of wheat, barley and maize with
added olive oil.”
Tan shares that FHA is a valuable brand-
building platform for Angliss. “At the show,
we get to know more suppliers and products
to complement our already strong portfolio.
We are also focused on brand-building ef-
forts at FHA.”
Angliss is located at booth 9B3-01.
Angliss products are high-quality produce from very established suppliers.
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