In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
When rethinking packaging, London-based Notpla turns to fruit for inspiration. Just like fruit peel, the start-up’s plant-based plastic alternatives are naturally biodegradable, and some can even be consumed whole ‘like a cherry tomato’.
Scotland-based OCEANIUM announces a $2.6 (€2.4) million fundraise to scale up its proprietary biorefinery technology to meet market demand for its seaweed ingredients and materials.
The UK’s Notpla, which creates sustainable packaging solutions from seaweed and plants that disappear naturally to give consumers the convenience of single-use without the plastic waste, is cheering after Prince William unveiled ‘The Earthshot Burger’...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Scientists at Tel Aviv University have created a new ‘super seaweed’ with novel technology that significantly increases bioactive components and enhances possible applications in food, cosmetics, and medicine.
OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.
Increasing urbanisation and growing consumer knowledge of nutrition appears to be fuelling the rise of seaweed consumption in China, with researchers reporting an uptick in its use both at home and in dining establishments.
In a world first, Australian researchers have uncovered the potential for a seaweed extract to improve the gut health and immune system of high performance athletes.
The French company also notes that food manufacturers in Europe are becoming increasingly wary of using ingredients sourced from China owing to the pandemic.
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
Cargill has said it will source 60% of its red seaweed sustainably by 2025. Building “resilience” into a supply chain on the sharp end of climate change will be key to securing long-term supply, sustainability manager James Ede explains.
Cargill has created Satiagel Seabrid, a new carrageenan extract, based on 100% cultivated seaweed, which the company said creates a supply of sustainably-sourced ingredients that delivers a texture preferred by consumers.
UK firm Seaweed & Co's wild harvested knotted kelp (Ascophyllum) beats spirulina for iodine, potassium, calcium and magnesium, and can reduce salt in packaged foods or replace artificial smoke flavours, it says.
French biomarine group Algaia is expanding its production and innovation capacity with investments targeting the growing demand for marine ingredients and seaweed extracts.
A novel way of processing carrageenan means the cultivated variety matches wild carrageenan for functionality in dairy desserts. It's also cheaper than wild and has a more stable supply, says Cargill.
Scotland may not be able to rival Asia for seaweed production in volume - but it's the cleanest, safest and most sustainable seaweed in the world, says Sottish producer Mara
Himanthalia - or sea spaghetti - may not be commonly known. But as a healthy like-for-like pasta replacement that boosts vegetable intake and is harvested in a sustainable way, it will be soon, says Dutch entrepreneur and founder of Seamore.
"The good thing about this is that DNA doesn’t lie.”
UK bulk seaweed ingredient supplier Seaweed & Co has teamed with Geneius Laboratories to develop a DNA-based seaweed certification test after working together for five months.
The Marine Stewardship Council (MSC) has moved a step closer to its ambitious goal of creating a global certification standard for seaweed production after announcing it will be working on the project with the NGO Aquaculture Stewardship Council (ASC).
By Annie-Rose Harrison-Dunn, reporting from Indonesia
Indonesia has ambitious plans to add value to its seaweed industry – but its success could depend on the outcome of an ongoing tug-of-war between industry and government.
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
The Marine Stewardship Council (MSC) is expanding its sustainability standard beyond wild-capture fish and invertebrate fisheries to include wild seaweed for the first time.
Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.
Cargill has said it will pump US$15m (€11.3m) into its French alginates production plant, expanding capacity, upgrading employee safety and improving waste water treatment.
Polyphenol-rich extracts from edible seaweed may have anti-diabetic effects due to their ability to inhibit certain digestive enzymes, according to new research.
Danisco is introducing two new carrageenan ingredients for use in powdered jellies and hot milk-based powdered desserts, said to provide a gelatine-like texture but withstand warm conditions better.
A shortage of seaweed from Asia Pacific is having a serious affect on supply and pricing in the hydrocolloids market, and may ultimately prompt some users to reconsider formulations or seek new assurances from their suppliers.
Penford Food Ingredients and CP Kelco have signed an agreement that
grants Penford exclusive use of Kelco's Genu Plus carrageenan line
for the US meat, poultry and seafood industry - evidence of the
hydrocolloid industry's...
Leading ingredients firm Danisco heads deeper into the growing
semi-refined carrageenan market acquiring all the assets for
processing the ingredient from liquidated firm Scottish Scotcol.
The use of hydrocolloids, in particular carrageenans, to provide
texture and viscosity to meat products has grown over decades in
parallel to the needs of food makers. While supply shortages are
currently impacting the price of a...
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