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’.
The Sea & Flour Baking Company’s innovative tech to process sea plants so they can be blended with common grains and flours in the commercial baking process has been granted a patent.
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...
Organic seaweed snack maker gimme continues sustainable initiatives through its partnerships in Korea and developing bold flavors and new convenience channels with eco-friendly packaging.
Thai seaweed snacking giant Taokaenoi has highlighted a combination of healthier eating, more constant snacking and the overall Korean Hallyu trend as a major driver for seaweed snack popularity in recent years.
Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.
The US-based natural grocery chain said the plant-based movement of 2019 has not slowed down, but next year cold, creative snacks and ‘an array of interesting flours’ will transform how consumers obtain functional benefits like protein and fiber.
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.
Seaweed has seen a big growth in sales in the past year and one nutrition expert believes the snack industry will help this ingredient rise even further.
In a sign of how much American palates have changed, Ocean’s Halo Seaweed Chip is building on the success of its original seaweed chip line with a reformulated organic version that will launch at this week’s Expo East trade show in Baltimore.
FMC Biopolymer has said it intends to raise prices of its microcrystalline cellulose (MCC) and carrageenan-based products by up to 15 percent due to continued supply/demand imbalance for raw materials.
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...