News

Operation Crayweed: restoring Sydney's underwater forests.

Sydney Australia used to have a rich coastline teeming with life, and crayweed (Phyllospora comosa) stretched far and wide. Crayweed is a brown macroalga that forms dense bushy habitat for a variety of marine life. Sometime back in the 80s, crayweed largely disappeared, and much of the inhabitants with it. While the cause of the crayweed reduction was unclear, many point to prolonged poor water quality.

The water quality in Sydney has improved, but the crayweed didn’t bounce back as expected. Thus enters Operation Crayweed, an effort to restore the natural population of crayweed around Sydney. The group settles crayweed onto mats, then divers deploy and secure the mats so the crayweed can naturally spread.

Below is a wonderful video outlining the effort. What a good way to rebuild an ecosystem, from the bottom up! Read more about Operation Crayweed at http://www.operationcrayweed.com/

Flexible Conductors from Brown Algae for Green Electronics

Researchers recently published about novel conductors in Advanced Sustainable Systems. What makes these conductors so novel is they are made from brown algae or kelps.

Alginate from brown seaweeds are are used to make a flexible sodium alginate film. Ultrathin gold layers are then added to the alginate film. The resulting foils are thin, easy to handle, and shape, while showing good conductive properties.

The researchers believe this novel use of sodium alginate conductors is a “very promising candidate to be employed in green electronics, thanks to the reduced energy consumption required for their fabrication, the absence of toxic components or chemicals that are derived from oil, and the possibility to disassemble the devices at the end of their life in environmentally friendly conditions.”

The research can be viewed here

"I want kelp on every table in America"

Sarah Redmond, founder of Springtide Seaweed, has a clear vision for the future of seaweed cultivation. Springtide is perusing an additional 20 acre site to accompany their 35 acre site off Stave Island Maine. Redmond claims there is plenty of room for growth when it comes to seaweed cultivation and that it can be done sustainably without competing with other marine activities.

Springtide Seaweed’s products are powders that can be used as culinary seasonings and salt substitutes. Redmond said, “I want kelp on every table in America,” she said. “It is nature’s true healthy salt.”

Read the full article here from BDN Hancock

Kelp farming is therapeutic, introducing the Salt Sisters group

Today we discovered the Salt Sisters, a campaign to help women in recovery connect with themselves and their inner strength through a connection with nature.

Founded by Colleen Francke, the Salt Sisters use kelp farming as a way to recovery and support.

“This project isn’t just about growing kelp, helping the environment, or diversifying out of a troubled industry,” says Francke. “I want to show others, and largely women like myself, who may think that they have nothing or no way out of where they are, that in fact they have every opportunity in the world.”

We can’t support this enough! We salute you, Salt Sisters! Keep up the good work.

Read the full article here from National Fisherman

New report: "Development of Offshore Seaweed Cultivation: food safety, cultivation, ecology and economy"

Offshore of northern Europe, a seaweed farm known as NSF (North Sea Farm). NSF was established in 2014 and is committed to developing a strong and healthy seaweed supply chain, in and from the Netherlands. This farm has been studied in a number of ways to assess ecological and economical impacts.

A recent report was just released evaluating economics, food safety, and ecological impacts of offshore seaweed farming.

Studies like these are extremely valuable to validate ecosystem services provided by seaweed farming, and should be conducted in numerous locations around the USA to be ecosystem specific.

General conclusions from the report below

  • high variability in chemical and contaminant composition of kelps, with only one month between sampling moments, was observed. This demonstrates the potential to harvest at the right moment, to provide the processing industry with desired products. However, it simultaneously shows the challenge to provide products with stable biochemical composition.

  • economic analysis indicates that relatively low-value markets such as the alginates are within reach for seaweed production in the North Sea, though for the near future a mix of medium- and low-value markets needs to be targeted

  • seaweed cultivation can have significant effect on the surrounding ecosystem, including biodiversity enhancement. But site specific information is required for the North Sea to evaluate how this activity relates to for example requirements by marine framework directives, and if farm management can further stimulate the ecosystem services provided by seaweed cultivation (through timing of harvest and/or technical adaptations to become more nature inclusive).

North America's first-ever seaweed-focused restaurant week

Most people know seaweed is a sustainable, nutritious, and versatile food source, but the majority of the public doesn’t know what to do with it in the kitchen.

Josh Rogers, owner of Heritage Seaweed in Portland ME, was well aware of this disconnect and conceived the idea of Seaweed Week as a way to bring the public’s attention to seaweed.

Seaweed Week, is being organized for April 26 through May 4 in Portland to spotlight businesses across greater Portland that champion sea vegetables and challenge others to start innovating with them. It will feature sea greens on menus at eateries, bars, breweries and distilleries.

Visit www.seaweedweek.org for more information.

Seaweed Beers are Gaining in Popularity

Beers made with seaweed are becoming increasing popular.

Great Lakes Brewing just announced their Irish stout with dulse for saint patrick's day. Meanwhile, on the other side of the world in Australia, Brisbane’s Newstead Brewing Co . just announced their new seaweed beer “Moreton Bae” which contains Ulva (sea lettuce).

It’s unclear if these seaweeds are simply flavoring, or if the sugars from seaweed are being used in the fermentation process.

Either way, it’s a clever use of a sustainable recourse that could tap into a very large market. The Brewers Association reported: retail dollar sales of craft beers increased 8%, up to $26.0 billion, and now account for more than 23% of the $111.4 billion U.S. beer market.

NOVAMEAT has Created Artificial Steak using Plants and Algae

NOVAMEAT is a company located in Barcelona, Spain that has found a way to make vegan steaks. The steaks are plant-based and also incorporate algae. The most unique part of their product is they found a way to make the meaty texture by using a 3D printing system (video below).

We reached out to NOVOMEAT and asked what kind of algae is used in their product. While they are still in R&D stage, the most they would say is that sometimes they use macro-algae and other times they use micro-algae depending on the different prototypes and textures needed.

Can’t wait to try these!

Here is a recent article about NOVOMEAT

The Nature Conservancy is Changing its Tune to Seaweed Aquaculture

The Nature Conservancy (TNC), the worlds largest conservation NGOs, is changing how it sees aquaculture. For many years the organization has sounded alarms about the dangerous impacts of aquaculture to the environment, but recently has been involved in a number of aquaculture partnerships.

TNC has realized the important role of ecosystem services that some aquaculture can provide, specifically seaweed and shellfish. For example, they found that changing from fishing to seaweed farming, not only takes carbon and nitrogen out of the water, but also promoted more fish and lobsters in the surrounding water. TNC has released a promotional video of a seaweed farming success story (posted below).

“This is kind of a paradigm shift in how we’re trying to understand aquaculture, at least in the conservation world,” said Robert Jones, global lead for aquaculture at TNC. “We’re trying to turn this on its head.”

This is a big step in moving the conversation from aquaculture being dangerous to aquaculture being environmentally friendly.

Read a detailed article here from the Global Aquaculture Advocate

Read an article here from TNC “Sustainable Aquaculture: A viable economic alternative to fishing”

100 year old maps help create historic digital kelp distribution

There are concerns that the global distribution of kelp is dwindling due to climate change, pollution, or over grazing. However, incomplete records of kelp distribution and density make it hard to evaluate the actual kelp loss.

University of Victoria geography Prof. Maycira Costa was introduced to a collection of historical British nautical charts. Dr. Costa quickly realized that kelp distribution was noted on some of these charts.

Using those British admiralty charts from 1858 to 1956, Costa and her research team have now created the first historical digital map of B.C.'s coastal kelp forests. Now they will be able to compare the historical maps with the satellite images from 2002 until 2017 to better understand how much kelp has been lost.

Read the full article here

Cargill works to help make larger sustainable red seaweed market.

Cargill is a company that distributes grain, oil, and other agriculture commodities. Recently Cargill announced that it would be addressing key sustainability challenges for cultivation and harvest of red seaweed through a new program called the Red Seaweed Promise.

Cargill purchases red seaweed primarily for carrageenan, however, some challenges, from climate change and extreme weather events to inefficient farming and harvesting practices, have a significant impact on the quality of red seaweed.

The plan is to enhance producer livelihoods and conserve the marine environment, while maintaining a commitment to source 60% sustainable red seaweed by 2025.

Sebastien Jan, Cargill seaweed strategic sourcing project manager, said: “Red seaweed production is critical to the prosperity of approximately 1 million producers and their communities.

“Today, these producers face multiple challenges, from climate change and extreme weather events to inefficient farming and harvesting practices, which have a significant impact on the quality of red seaweed.

“The Red Seaweed Promise supports producers’ prosperity by providing the training, coaching and tools producers need to adopt environmental and safe production best practices, while committing to sustainable marine and coastal ecosystems.” 

Read the full article here

Happy seaweed day!

Today, February 6th, is national seaweed day (海苔の日 ) in Japan!

In 1966 the National Lionfish and Shellfishes Cooperative Federation Association declared February 6 the day of seaweed. This date was chosen as it marks the beginning of the nori season (early spring).

So go out and grab some of your favorite seaweed snacks to celebrate!

New report outlines seaweed market growth and hindrances.

A recent report by Transparency Market Research reviewed the current economic status of commercial seaweed. The report highlighted the market value, projected growth, and cited the causes and obstacles to growth.

Value and Demands: The current value of the seaweed market is valued at US$10,573 Mn (2016). the projected market value is estimated at US$26,107 Mn by year 2025. The cited reason for such growth is due to rise in awareness about the medical advantages of seaweed on a daily basis. Seaweed being rich in nutrients and minerals has become an attractive food source. Inferred from it’s chemical composition, the interest for seaweed has been surprisingly high in parts, for example, pharmaceutical, individual consideration, nourishment, and beautifying agents. The demand for seaweed has also been high in the designing of animal feeds.

Obstacles: The report highlights some of the obstacles that hamper market growth. The main obstacle is the high price of seaweed. When seaweeds are compared to other commercially gown agriculture, the price for seaweed is substantially higher. Another issue is rising levels of water contamination. As the consumer becomes more aware of health benefits, they also become more aware of traceability and source pollution.

Research and development of scalable infrastructure will likely overcome these challenges in the near future.

The report can be previewed here

From the makers of the seaweed surfboard, comes Triton flip-flops: sandals made from algae!

Flip-flops are the number one shoe in the world, and many are made from polymers that don’t break down, causing more pollution in our landfills and oceans.

Triton flip-flops are made from algae and are completely compostable. These alternative materials can help companies and consumers wane off disposable plastics.

Algae derived materials are growing in form and function and we expect that trend to continue.

Watch the video below about this new amazing product.

Shrimp farming is getting a boost from incorporating seaweeds

Aquaculture is beginning to shift from mono-culture to integrated multi-trophic aquaculture (IMTA). While IMTA is still relativity a new idea in the industry, nature has been doing it all along and new studies keep illustrating the benefits.

A study just came out this month (Jan 2019) that looked into adding seaweed to shrimp farms. The study added three seaweeds: Gracilaria vermiculophylla, Ulva lactuca,  and Dictyota dichotoma to ponds growing white legged shrimp Litopenaeus vannamei. Then shrimp were infected with V. parahaemolyticus and WSSV to assess disease resistance and response.

The use of macroalgae in co-culture with L. vannamei provided a nutritional benefit that achieved higher growth than the control organisms, as well as improvements of the ammonium concentration and immune response after infection with V. parahaemolyticus and WSSV.

The study concluded that these additional benefits were diet related, however, live seaweeds would change the water properties and testing water quality would be an interesting next step.

This is a good example how a company could change from one product to two while enhancing yield and quality of the original product with very little additional cost.

This research was published in the Journal of Fish & Shellfish Immunology

How ocean acidification could restructure natural seaweed communities

Sean Connell, of the Environment Institute at the University of Adelaide, recently conducted a study on the effects of ocean acidification (OA) on seaweed communities.

The study was completed in New Zealand’s Bay of Plenty where volcanic vents raise CO2 and increase the water acidity. What the researchers found was that kelp domination was replaced by fast growing turf species. Not only did the volcanic vents increase the growth of turf species, but also inhibited the production of a primary grazer (urchins). These coupled effects allowed turf species to become the dominant in simulated future ocean conditions.

The upper graph showing the control plot where kelp becomes the dominant. The lower graph shows plots with elevated CO2 that become turf dominated.

The upper graph showing the control plot where kelp becomes the dominant. The lower graph shows plots with elevated CO2 that become turf dominated.

Predictive studies are full of ambiguity, and fail to address longer term trends such as geographical shifts and adaptions, however, knowing these case studies allows us to be mindful of what we might expect along our own coast.

This study was published in Ecology and can be viewed here

Sodium alginate and human stem cells used to 3D-print tissues

Researchers at Penn State University found sodium alginate from seaweed can be used to “print” human tissues. Alginate mixed with human stem cells can be 3D-printed into tiny particles that create breathable tissues.

Currently the technology is limited to small strands, however, the researchers are confidant they will be able to create larger tissue patches in the future. The researchers believe these tissues could be used for bone and cartilage surgery , such as knee restoration, cartilage defects, and osteoarthritis.

Read the article here

U.S. seaweed consumption is growing about 7% a year

James E. Griffin, an associate professor at Johnson & Wales University , claims that the U.S. consumption of seaweeds is growing approximately 7% annually. Griffin made this claim at the NRA (National Restaurant Association) show in May 2018. He also stated that the fine-dinning sector is leading the charge, while the U.S. consumer still lags considerably behind Asia and Europe in consumption.

As with other sea food, most of the seaweed in the U.S. is imported from Asia, about 90% said Griffin. This means that the U.S. has a growing market with little local production. Griffin also pointed out that the seaweed source matters, as they can take up heavy metals from the surrounding water. The U.S. has higher restrictions and oversight on water pollution than most countries, and could be well positioned to pivot to producing rather than importing.

Read the article from Nation’s Restaurant News

Carrageenan and silver to combat drug resistant bacteria

Carrageenan is a sugar within some red seaweeds that gets a lot of attention in relation to human health and food additives. We covered this topic thoroughly here.

Lately carrageenan has been making headlines as a sustained release matrix for health applications. Researchers at Indian Institute of Technology, Roorkee (IIT-Roorkee), found that they could stabilize and extend the short shelf life of silver nanoparticles by adding a carrageenan matrix. The nano composite was able to kill both Gram-positive and Gram-negative bacteria, and had a shelf life of 6 months. The researchers believe this technology will be useful for wound dressing, food packing, and plan to investigate the possibilities as an anti-fungal and anti-viral agent as well.

The published research can be found here

Read more about the project from the Tech Explorist here

Food & Wine predicts seaweed to be one of the biggest food trends of 2019!

An article from Wood & Wine, listed their top 11 predictions for 2019. Each listed item was foretasted by a renowned chef. The predictions include everything from restaurant style, phone usage, and food.

Number 6 on the list is KELP! Marc Murphy, executive chef and owner of Benchmarc Restaurants, cookbook author, and Chopped judge, predicts you will start seeing more and more seaweed on menus. Murphy mentions, it’s a good sustainable option for diners and oceans.

If you are interested in the other predictions from 2019, read the full article here