Expanding seaweed farming would help address the planet’s food security and could contribute up to 10% of future diets, an ‘ambitious’ model by Australian researchers has shown.
Increasing urbanisation and growing consumer knowledge of nutrition appears to be fuelling the rise of seaweed consumption in China, with researchers reporting an uptick in its use both at home and in dining establishments.
Singapore‘s The Aquaculture Group expects to harvest its first sea cucumbers (Holothuria scabra) later this year, a much-prized delicacy in Chinese cuisine which is endangered in the wild due to overfishing.
The algal protein sector in India shows massive potential but still needs to overcome several challenges including regulatory barriers and attracting investments before it can come into its own as a sustainable source of alternative protein to meet local...
The New Zealand government has invested NZ$75,000 (US$48,210) into a high-value transformation project undertaken by local company Wakame Fresh, which specialises in the seaweed wakame - a species traditionally known as a pest in the country.
New Zealand’s High-Value Nutrition (HVN) National Science Challenge and industry partners are seeking to establish two new ‘highly functional natural foods’ – Karengo, a type of edible seaweed, and Mamaku, a type of tree fern.
The Marine Stewardship Council (MSC) has moved a step closer to its ambitious goal of creating a global certification standard for seaweed production after announcing it will be working on the project with the NGO Aquaculture Stewardship Council (ASC).
By Annie-Rose Harrison-Dunn, reporting from Indonesia
Indonesia has ambitious plans to add value to its seaweed industry – but its success could depend on the outcome of an ongoing tug-of-war between industry and government.
Cargill says it is diversifying its carrageenans portfolio in both location and species to combat the associated supply risks of the texturing ingredient derived from seaweed.
