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Home » Keywords: » high liner foods

Items Tagged with 'high liner foods'

ARTICLES

Guinness_HighLiner_900

High Liner Foods Expands GUINNESS Distinctive Seafood

The new products include Stouties™ natural hand-cut mini battered cod portions, battered haddock fillets and battered haddock tenders
December 7, 2015
The line is a collaboration between High Liner Foods and Diageo, the producer of GUINNESS® and a producer of spirits.
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Simply Sauce Seafood Bites

New product line for the K-12 market helps schools provide fun and versatile seafood menu options
October 20, 2015
High Liner Foods introduced Simply Sauce Seafood Bites, a new line of products that will add bite-sized fun and bold flavors to K-12 lunch menus.
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SeaCuisine_Bites_900

Bite-Size Seafood Dishes

October 20, 2015
High Liner Foods (USA), Inc., Portsmouth, N.H., expanded its Sea Cuisine line to include new bite-sized seafood appetizers and meals.
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Pulled BBQ Salmon

High Liner Foods offers new take on pulled pork trend
April 30, 2015
With barbecue more popular than ever, Pulled BBQ Salmon from High Liner Foods' FPI brand gives operators a chance to move away from the sea of sameness and "Stand Out from the Herd" of traditional pulled pork.
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HighLiner422
High Liner Foods to Construct U.S. Headquarters

New HQ for High Liner Foods

New facility in Portsmouth, N.H. showcases an updated corporate brand and mission
December 16, 2014
High Liner Foods Incorporated announced the official opening of its newly-constructed U.S. headquarters, a 38,000-square-foot state-of-the-art facility located at the Pease International Tradeport in Portsmouth.
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Prepared Foods Favorite Product Poll

Favorite Products: April 2023

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Culinary Connections: Research Chefs Speak Out at Reser’s Fine Foods, Part 1

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Functional Ingredients Flourish in a New Wave of Foods and Beverages

Events

June 20, 2023

Beef Up Plant-Based Proteins For Tasty Meat Substitutes

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

June 27, 2023

Turn Insight Into Innovation: Clean Label Formulating for Today’s Evolving Consumer

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

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Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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