Not much has changed in the French surimi market in the last four years, which is why producers are looking for ways to jump start sales again, starting with new product lines.
The country's two largest producers, Fleury Michon and Coraya, are each exploring new innovations to move away from the traditional crabsticks dominating the market at 90 percent of the overall production.
Surimi sales in France are often dictated by the weather, where warm sunny days mean big business for retailers as consumers prepare for picnics, snacks and sandwich alternatives, according to Jean-Luc Beliveau, research and development director of Alliance Oceane.
Since
