Shrimp industry expert sees shift toward convenience, traceability in Europe

Europe's shrimp sector is undergoing a shift in consumer tastes away from traditional head-on, shell-on shrimp, spurred by the rise of ready-to-cook formats and stronger calls for sustainable sourcing. With importers balancing multiple supply regions -- from Ecuador to India -- retailers are emphasizing reliable volumes, traceability and minimal preparation time for end consumers.

Against this backdrop, seafood industry veteran Julien David, the founder of JCM Conseils et Négoce and who served in a leadership role at European shrimp processor JMI Group, offers a unique vantage point. Drawing on decades of sourcing, operations and consulting experience, David highlighted the market's evolving dynamics: younger generations rejecting shell-on products in favor of peeled or partially cooked shrimp, retailers adapting supply chains to meet such preferences, and suppliers striving to meet demands for quality and transparency.

Platts assessed HOSO Shrimp (30-40 count) CIF EU at $5,210/mt March 31, a drop from the month's highest level, $5,500/mt, on March 10.

Following is a Q&A with David lightly edited for clarity.

How would you describe Europe's shrimp supply and demand landscape?

Each region of Europe maintains distinct preferences: Southern Europe still cooks with shell-on shrimp for classic dishes, while Northern Europe is shifting toward quick-to-prepare formats. Supply, meanwhile, is fairly diverse. Ecuador and India remain key sources for Vannamei, but other Asian exporters are also gaining traction. When harvests or logistics face disruptions -- be it weather in India or local bottlenecks in Ecuador -- buyers spread their risk across multiple suppliers to secure consistent quality and volumes.

What challenges and emerging consumer behaviors are reshaping the market?

The push for convenience is transforming product lines. My generation might be the last regularly peeling shrimp at home. Younger consumers want peeled or pre-seasoned offerings that reduce kitchen time. There's also a sustainability imperative: Large retailers demand proof of responsible farming or fishing, which adds pressure on producers to obtain credible certifications. All of this forces suppliers to invest in advanced processing at origin, especially if they want to stay competitive for European buyers who value transparency and verified sourcing.

Looking ahead, what trends will define Europe's shrimp market in the next few years?

I see value-added formats -- like PDTO (peeled, deveined, tail-on) -- continuing to rise, as well as new presentations that allow quick home cooking. Sustainability audits will become standard, making traceability a core requirement rather than a niche advantage. Meanwhile, Europe's longstanding practice of seasonal or annual contracting isn't going away, but expect more flexible clauses, letting buyers and suppliers adjust to short-term changes. In essence, ease of use, proven responsibility and consistent quality will shape the market's future.

You recently established JCM Conseils et Négoce. How does it serve these evolving demands?

We focus on bridging gaps along the entire supply chain -- everything from conducting site assessments to fine-tuning logistics and helping with acquisitions. My years working with major European importers showed me that operational bottlenecks crop up quickly if producers and buyers aren't aligned on product specifications, sustainability standards or shipping timelines. JCM helps suppliers match Europe's rising demand for easy-to-cook products and reliability, while advising importers on optimizing multi-origin sourcing strategies. Ultimately, we want the entire chain -- producers, importers and retailers -- to respond more swiftly to new consumer expectations.

Conclusion

Europe's shrimp market stands at a pivotal moment, shaped by shifting consumer lifestyles, the growing emphasis on responsible sourcing, and evolving supply-chain strategies. Ready-to-cook products continue to gain traction among younger demographics, while established demand for shell-on formats persists in certain regional cuisines. In parallel, sustainability considerations have gone from a niche concern to a core prerequisite for market access. Ultimately, European buyers, suppliers and retailers alike face the challenge of balancing innovation and transparency with consistent volumes and reliable quality, an equilibrium that will likely define success in this market for years to come.