Why seaweed
Seaweed has long been an essential ingredient in the food industry, prized for its versatility, nutritional benefits and natural functional properties.
Rich in vitamins, minerals, proteins and polysaccharides, seaweed is a sustainable, health-focused option for food manufacturers. Its natural hydrocolloids, including alginates, carrageenans and agars, offer thickening, stabilising and gelling capabilities. Its low-calorie, nutrient-dense profile also supports growing demand for health-conscious and plant-based foods.
A full range of seaweed species, all sustainably harvested and organically handled. Supplied wholeleaf, milled or as micron powder.
Benefits
What seaweed brings
Functional ingredients
Hydrocolloids from Laminaria digitata and Chondrus crispus are natural thickeners and stabilisers in dairy, desserts and processed foods.
Alternative protein
Red seaweeds like Palmaria palmata provide high protein and a rich umami flavour for plant-based and vegan products.
Flavour enhancement
Saccharina latissima and Laminaria digitata add umami depth to soups, broths and snacks, and are a natural alternative to salt.
Nutritional enrichment
Ascophyllum nodosum and Ulva lactuca are packed with vitamins A, C and E, plus essential minerals to fortify health foods.
Edible sea vegetables
Himanthalia elongata (Sea Spaghetti) and Chondrus crispus (Carrageen Moss) are used directly in salads, soups and more.
Sustainable solutions
Seaweed is a sustainable source of functional food ingredients, meeting demand for eco-friendly products.
Species for food
Our food seaweeds
Shown wet as harvested and dried as supplied.
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