Seaweed – more than a food fad

From its many health benefits and umami taste, to growing demand for it across industries, this new “superfood” will likely not be just a passing trend.

A local seaweed success story: Blath na Mara

For small island or remote communities, seaweed harvesting can become lucrative business and FLAGs can help.

Seaweed extract for creamy desserts

Make creamy non-dairy desserts with Algaia’s next generation seaweed extract

The new ‘blue gold’: Olmix Group believes in the vast potential of algae

The Vietnam Foodexpo Symposium provided Olmix Group with the opportunity to discuss about the huge potential of algae for a consistent food and health chain.

SAMS’s experimental seaweed farms are pioneering investigations into viable seaweed cultivation

The Scottish Association for Marine Science (SAMS) operates two experimental seaweed farms, where research is focused on understanding the biology of algae, the conditions in which it grows and the possibility of automating this process.

SINTEF Ocean’s Plankton Centre is researching new ways of using algae and plankton commercially

According to the Plankton Centre, algae could have the potential to outcompete soya and become 'big business'

Seaweed cultivation vessel to meet growing demand for multi-functional algae

Researchers and industry in Norway are designing the world’s largest seaweed cultivation vessel to meet growing demand for the multi-functional algae.

Seaweed Instead of Salt

Salt (sodium chloride) is often present in harmful quantities in processed foods. Researchers show how seaweed has the potential to replace salt.

Seaweed: the next big step for Irish food and farming?

The health and food potential of the ocean’s foliage is clear, and it makes economic and environmental sense to develop the sea-farming industry.