Seafood Product Preparation & Packaging NAICS 311710

May 23, 2026 - Sardines Growing in Popularity

• Sardines are emerging as one of the most underrated foods for physical and mental health, raising the tiny fish’s retail profile, yourNews reports. Researchers and nutrition experts credit sardines with providing a rare combination of omega-3 fats, calcium, vitamin D, and protein in a whole-food form linked to stronger bones, improved metabolic health, and long-term cognitive support. Health benefits are driving consumer interest in sardines as an affordable, protein-rich, and sustainable food source and creating growth opportunities for seafood processors, supporting higher production volumes and expanded distribution opportunities. Demand for premium, flavored, and sustainably sourced sardine products is also increasing, encouraging processors to invest in product innovation and branding. However, processors may face challenges tied to fish supply volatility, sustainability regulations, and higher raw material and packaging costs, notably tin-plate for canning.
• A class-action lawsuit filed in March against Target over its “Sustainably Caught” tuna brand claims highlights growing legal and reputational risks for seafood product manufacturers around sustainability labeling, SeafoodNews.com reports. The suit alleges that tuna sold under the retailer’s Good & Gather private label was marketed as sustainable despite being sourced from practices that may harm marine ecosystems. For seafood product manufacturers, Target’s legal trouble underscores the importance of accurate sourcing, traceability, and verification of sustainability claims. Even widely recognized certifications, such as Marine Stewardship Council (MSC) certification, may face scrutiny, increasing the risk of litigation, regulatory attention, and consumer backlash if claims are perceived as misleading. The lawsuit also signals rising consumer sensitivity to environmental practices, which can influence purchasing decisions and pricing strategies. Manufacturers may need to invest more in supply chain transparency, third-party validation, and documentation to support marketing claims.

• A new underground cold-storage facility in a limestone cave beneath Kansas City, Missouri is the site of a new regional cold-chain hub designed to support food storage, refrigerated distribution, and temperature-sensitive logistics, Food Engineering reports. Located in SubTropolis, the world’s largest underground business complex, the nearly 19,000-square-foot facility provides a naturally climate-controlled, energy-efficient environment for maintaining frozen inventory with lower temperature fluctuation risk. The natural temperature and humidity conditions created by the limestone reduce utility costs by up to 70%. SubTropolis offers rail and truck dock access for efficient inbound and outbound logistics, which can reduce transit times and costs for frozen food producers. The facility’s Adaptive Growth Logistics model enables data-driven supply chain management, offering manufacturers smarter ways to scale while improving inventory integrity. For frozen-food manufacturers, this could mean lower spoilage risk, better cold-chain reliability, and more resilience in their distribution networks, according to FE.
• Producer prices for seafood product preparation and packaging manufacturers hit a new high in April, up 8.5% compared to a year ago, after rising 6.1% in the previous April-versus-April annual comparison, according to the latest US Bureau of Labor Statistics data. According to the April 2026 Consumer Price Index, retail prices of processed fish and seafood rose 7.5% year over year and 2.4% versus March. Employment by the industry, which is highly seasonal and typically peaks in July, grew 4.8% YoY in March, while the average wage at food manufacturers rose 1.4% YoY in April to $24.27 per hour, $0.05 short of its high in December 2025, BLS data show.