Veramaris appointed industry-leading seafood marketing executive, Victoria Parr as business development director, North America to anchor further outreach into the US market.

Parr’s seafood credentials are exemplary and include director roles at the Alaska Seafood Marketing Institute (ASMI), and AquaChile with a focus on their premium brand, Verlasso. She is bringing her industry expertise and relationships to Veramaris where she will support partners in the aquaculture value chain to help them reduce their marine footprint and become more sustainable.

Parr plans to work closely with seafood wholesalers, retailers and foodservice professionals to help them understand how a scaleable algae source of EPA and DHA omega-3 in the fish diet results in a healthy, delicious, sustainable choice on the plate. In turn, Parr will reach out to producers to help them understand the advantages like enhanced disease resistance, growth and stress resilience that including marine algal oil provides for their businesses.

Veramaris’ recent developments include becoming the first microalgae oil producer to receive joint certification by ASC-MSC, the launch of Veramaris® Pets, swiftly followed by GRAS authorization as a dog and cat food ingredient, and the on-boarding of pet food expert Jeff Alix and ex-Cargill comms lead Nathalie Gross. Adding Parr to the team further boosts the company’s US efforts and puts Veramaris firmly on track to achieve its business growth goals.

“Success in this new role means supporting aquaculture as it continues to scale-up, sustainably. When customers choose our natural, marine algae oil – grown in our Nebraska USA, zero-waste facility - they are relieving pressure on the ocean’s vulnerable forage fish populations while increasing their product quality and nutritional value, improving animal welfare, human health, and the health of the planet. It’s a dream job,” said Parr. “I have been fortunate to work with inspiring people and brands in my career. I am grateful to the industry, especially to a core group who have supported me. We have the opportunity now to break away from the status quo. Demand for seafood is rising, and now is the time to be innovative – even bold – in how we add value and reduce friction all along the supply chain to the fork.”