Slideshow: Sustainable Innovation Fueled by the Sea | Food Industry News

KANSAS CITY — Kelp is appearing in a variety of new product innovations, ranging from pasta sauce applications to snacks to salt alternatives.

The United Nations Department of Economic and Social Affairs has indicated that the world is expected to reach a population of 10 billion people by 2050, placing food systems under increasing pressure. Kelp offers a sustainable alternative to land foods.

Sea green requires no topsoil, fresh water, fertilizers, herbicides or pesticides. It also filters excess carbon and nitrogen. Kelp contains a rich nutritional profile with vitamins, minerals and antioxidants including zinc, calcium, folic acid, potassium and iron.

“Kelp is one of the most nutrient dense foods on the planet,” said Briana Warner, founder and general manager of Atlantic Sea Farms, Biddeford, Maine, at Natural Products Expo East in October. “It’s full of magnesium, calcium, potassium and iodine.”

Last year, Atlantic Sea Farms grew 85% of the seaweed grown online in the United States, which was grown by fishermen on small farms all along the coast of Maine, according to Ms Warner. The company uses the seaweed to make a variety of products, including Sea-Chi, a kelp-based kimchi.

Ocean’s Halo has capitalized on the diverse applications of the sea vegetable to launch a portfolio of kelp-based products including vegan broths, sauces and noodle bowls.

The Plant Based Seafood Co. has launched meatless crab cakes, which contain a layer of kelp from Atlantic Sea Farms.

“We create healthy and delicious seafood experiences that happen to be made from plants so close to the real thing they’ll blow your mind, with a mission to relieve the pressure and burden currently weighing on our oceans with a vision to leave our children with a beautiful, vibrant planet,” said Monica Talbert, co-founder and CEO of The Plant Based Seafood Co. at Natural Products Expo East. “Kelp is a no-brainer.”

View slideshow of kelp products.

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