A Journey of Innovation: From Fillets to Fish Sausages

In the past, pangasius products were primarily exported as frozen fillets. Today, LC Foods has taken a bold step toward deep processing and product diversification. At booths H17–H20, the company showcased a wide range of new offerings, including Bento sausages made from 100% pangasius fillet, pangasius in Sichuan sauce, Hong Kong–style chili garlic sauce, seafood dim sum, shrimp–fish spring rolls, potato-wrapped shrimp, and premium hotpot balls.

“International consumers increasingly demand food that is not only tasty and nutritious, but also convenient and easy to prepare. That is why LC Foods is focusing on value-added products—so that pangasius is no longer just a raw ingredient, but a modern dish on dining tables worldwide,” said Mr. Dang Van Lam, R&D Director of LC Foods.

International Buyers Take Notice

This wave of innovation quickly attracted strong interest from importers. A buyer from the Philippines expressed particular enthusiasm for the novel fish sausage line and initiated partnership discussions on the spot. A European buyer remarked with surprise:

“We have imported chicken, pork, and beef sausages before, but sausages made entirely from fish are a first for us. The taste is excellent—light and distinctive compared to traditional sausages.”

Meanwhile, buyers from China and the Republic of Korea showed interest in OEM ready-to-cook product lines, such as smoked roasted duck and marinated fish products—highlighting the breadth and flexibility of LC Foods’ portfolio.

Backed by International Standards

To compete in global markets, innovation alone is not enough. LC Foods and its ecosystem companies (KMS Vina, Hoang Long, Cadovimex II) have built internationally certified production capabilities, holding prestigious certifications such as ASC, BAP, BRC, FSSC, HALAL, GlobalG.A.P, SMETA, and IFS. These certifications serve as essential “passports” for accessing major retail chains and meeting the stringent requirements of international buyers.

A Strategic Move for the Future

As Vietnam’s seafood exports face increasing challenges from tariffs and global competition, focusing on value-added products has become a strategic imperative. This approach not only increases export value per tonne of fish, but also elevates the image of Vietnamese pangasius—from a “low-cost raw material” to an internationally branded product.

“VIS 2025 is not merely a product showcase; it is a strategic bridge. From here, Vietnamese enterprises can directly enter global supply chains in a new role—as producers of ready-to-eat and processed foods, not just raw material suppliers,” Mr. Lam emphasised.

Bringing Vietnamese Culinary Excellence to the World

By pioneering pangasius-based sausages, dim sum, hotpot balls, and other convenient food products, LC Foods is proving that a traditional raw material can be successfully transformed into modern offerings aligned with global consumption trends.

With a clear strategic direction, a sustainable production foundation, and growing interest from international buyers, LC Foods is steadily realising its ambition: to bring the essence of Vietnamese cuisine to global markets and enhance the value of Vietnam’s seafood exports within the global supply chain.

Hữu Hưng