The future of seaweed as a sustainable food source
Photo by Savvy Tokyo
When you think of seaweed, you probably think of Nori, a type of seaweed often found in sushi, ramen bowls and now, chips. Thanks to the health benefits and climate action associated with seaweed, there is more hype than ever around using this marine resource.
This week’s blog will dive into the many different culinary uses of seaweed both as a stand-alone food product or as a healthy addition to other dishes. So have some seaweed-sprinkled popcorn in hand and get ready to learn more about the delicious side of seaweed!
What is seaweed? What’s all the hype about?
Seaweed is the term given to a variety of sea vegetables ranging from algae to marine plants. There are thought to be over 10,000 species of seaweed with diverse flavors and nutritional value. The most cultivated species in Europe is sugar kelp, Saccharina latissima (formerly Laminaria latissima), which falls under the division of brown algae. The species grow naturally in the arctic, subarctic, and temporal regions of the world and can be found in the coastal waters surrounding the Scandinavian peninsula. There are other types of seaweed growing in Europe too. For example in Sweden there is kombu, sea oak, truffle seaweed, winged kelp, dulse, all of which grow in different climates and in certain environmental conditions. Seaweed absorbs its nutrients directly from seawater, making it crucial that it be sourced from clean and otherwise non-polluted marine areas.
The three main groups that seaweed falls into depends on the type of photosynthetic colors present in their tissue.
These groups are:
1) red (Dulce, Nori, Carrageen)
2) green (Sea salad, Grass kelp)
3) brown (Kombu, Kelp, Fucus species).
By now, many of us in the sustainability sphere have already heard about seaweed forests being used as a nature based solution to tackle the climate crisis, leading to blue growth and job creation in the areas where seaweed is being farmed. Even in the mainstream, the benefits of seaweed are catching on. Phrases like kelp farming and blue revolution have increasingly gained traction by making headlines in many big name food and health magazines.
What are the health benefits associated with seaweed?
The most popular seaweed species is nori, which is dried in sheets and widely used to make sushi. Other common varieties include dulse, arame, wakame, kelp, sea spaghetti and spirulina. As a versatile food source, seaweed can be eaten dried, cooked or in powder form. Depending on the species, where it is grown, and the season when it is harvested, seaweed is a highly nutritious containing high amounts of iodine, protein, omega-3 fatty acids, B12 and vital minerals such as calcium, potassium, magnesium and iron. Iodine is an important trace mineral that the human body needs to function, but doesn’t produce naturally, which is why seaweed is often used as a health supplement and a great substitute for salt. Seaweed is also a probiotic, like kimchi or yogurt, and therefore has the ability to improve gut health. Hence, overall, seaweed has countless health benefits attributed to its consumption.
Why is seaweed gaining traction as a new food source?
Another reason for a growing interest in seaweed harvesting is its potential to support climate action. Requiring no freshwater, fertilizer or cleared land to grow, sustainable seaweed farming is a prime example of a regenerative material, acting as a good source of alternative protein and replacement for plastic. Research also indicates that seaweed has the potential to significantly sequester carbon (CO2), as much as 173 million metric tons annually, the effectiveness level and scalability of which is being studied. In addition to carbon sequestration, seaweed also functions as habitats for millions of marine organisms including fish and shellfish, giving them a safe space to breed, further supporting the continuity of the food chain. In light of these compelling benefits, the potential of seaweed as a sustainable resource in mitigating climate change becomes increasingly evident. As research and innovation develop, seaweed holds great promise for a sustainable future between humans and the ocean.
How in-demand are seaweed products?
While seaweed as a food source sounds promising, is it profitable or in-demand? The answer is yes! The European seaweed market is particularly seeing a growing demand for alternative and sustainable proteins along with products that are healthy and nutrient-rich, making seaweed the perfect product to meet this demand. A study by Mintel found that the number of food and drink items containing seaweed or seaweed flavors on the European market increased by 147% between 2011 to 2015.
In the general retail market, seaweed products are becoming more readily available and the food industry and the food tech startup scene have taken notice. At the annual Sweden Foodtech Big Meet event, local startups showcase seaweed protein bars and protein-rich smoothie powders, highlighting the innovation potential of seaweed. As for personal use, they can be put in bread, crackers, salad garnish, as additions to noodle soup, dhal stew, or even DIY chips.
Uses for seaweed are constantly evolving, so why not try it out yourself! If you want to see how you can use seaweed in your kitchen, check out the links below for some delicious recipes and inspiration.
Nordic Sea Farm Food Inspiration
You can also check out my Instagram page @seaweed_adventure, where I frequently share creative stories, recipes, art and storytelling around seaweed.
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