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Seaweed takes the BBC by storm!

On 23rd November 2017, Seaweed & Co. Founder and Managing Director, Dr Craig Rose, appeared on BBC World News, BBC Impact to discuss future foods, sustainability and seaweed’s important role in delivering a healthy and sustainable future. BBC World News BBC World News is the BBC’s international news and current affairs televisions channel. It broadcasts to 99 million people weekly, making it the BBC’s biggest television service.  The channel is available in more than 440million homes, 3million hotel rooms, 165 cruise ships and 13 commercial airlines. Dr Craig Rose, was invited to talk on BBC World News about seaweed as a future food. The Programme The opportunity to take part in the feature followed Dr Rose’s talk at the London based trade show Food Matters Live in a seminar on innovative ingredients. With presenter Yalda Hakim, the feature explored the current uses and future potential of seaweed. The feature showcased our Naturally Oak Smoked Organic Scottish Seaweed, which is ideal for superfood blends and nutritional powder mixes as well as food applications. These unique attributes make it a versatile and innovative ingredient. The sustainability of seaweed, the scalability, and the potential to meet key market challenges, such as salt replacement, mineral deficiencies, obesity and diabetes, makes it an ideal food and nutrition ingredient for now and into the future. The programme discussed how seaweed is a popular food in Asia, however overtime it has been forgotten in the West. Craig also explained how seaweed is good for people, and good for the planet, with the aim to change the mindset of people and make seaweed accessible for people, and...

The Organic Industry is Booming – Great News for Organic Seaweed!

The demand for organic produce across the world is increasing at an exciting rate! This is excellent news for our own organic seaweed. Here Doctor Seaweed® will explain why… Drivers for Organic Food Growth Figures from the Soil Association state that you can now buy organic products from over 8,000 outlets, including major retailers. Research carried out by the Soil Association, shows more and more people are questioning the origin of their foods, and have concerns around production and trusting ingredients. Clare McDermott, business development director for the Soil Association states there are three main drivers for organic food: ·         Innovative Products ·         Health and Wellbeing ·         Home Delivery McDermott, comments on these drivers. “There is a huge variety of interesting products coming to market, from nut butters and milks, to seaweed… Shoppers are looking for new and interesting food trends and organic is well placed to deliver these.” McDermott added, “The other major trend is health… consumers often see organic as a short cut to health, particularly with the nutritional research published by Newcastle University”. 82% of UK shoppers purchase at least one organic item per year, an increase on 76.5% in 2016. One organic sector that has grown substantially is organic baby food, which is a reflection on the perceived health of organic food. “Home delivery is one of the fastest-growing channels for consumers to buy organic, with much growth in the UK being led by Ocado and box schemes”. Waitrose along with other supermarkets are offering a diverse range of organic produce. However, discounters like Aldi and Lidl have less organic products and their emphasis is...

Support for Seaweed

The North East Business and Innovation Centre’s (BIC) Innovation Programme has provided support to Seaweed & Co. to expand on our unique seaweed powders to reach a wider market and provide much needed health benefits. The BIC’s Innovation Programme help SMEs across the North East to realise their innovative possibilities. With this support from BIC’s programme we developed a micro-encapsulated seaweed ingredient, which has the potential to tackle obesity and assist with managing blood sugar levels for people with diabetes. Dr Craig Rose, managing director of Seaweed & Co., said: “After working in the marine industry for over 15 years, I have found that seaweed has proven itself as economically, socially and environmentally sustainable. It has a wide range of health benefits and huge scope for growth commercially. “We invested a lot into developing unique seaweed powders using our Patent Pending techniques and have been delighted with the return on investment to date. Our original powders have had great success. However, they are mainly suitable for savoury flavours and so wanted to create something new to reach a wider market such as beverages and sports nutrition which have sweeter flavours.” Dr Rose added: “The BIC’s Innovation Programme was recommended from various sources and I approached them to help with the development of our exciting, new product. “From initial contact right through to bringing our new product to market, Elizabeth Shaw from the BIC was extremely helpful. She guided us through the programme, ensuring we were eligible for funding and assisting us wherever necessary. ‘Seaweed&TM Protect’, is a fine seaweed powder; each individual particle is finely coated with a thin layer...

Seaweed at FI Europe

Dr Craig Rose will be speaking on Seaweed at FI Europe (Food Ingredients Europe) in November. FIE is a 3-day conference (28th-30th Nov 2017) that considers the issues shaping the global food and beverage market, through many presentations, panel discussions and master classes. Food Ingredients Europe Food Ingredients Europe is the world’s largest food ingredients show, that was launched in 1986.  In previous years FI Europe has been attended by more than 19,700 visitors and over 1,400 exhibitors. The event is always held biannually in a major European city, which this year is Frankfurt in Germany, held from 28th November – 30th November 2017. It is a three-day conference event with presentations, panel discussions, and master classes with leading professionals from the world’s food and beverage industry, that showcases new and innovative service and ingredients. Craig will be speaking on Seaweed at FI Europe session, Reduction and Reformulation sponsored by Tereos. The session will cover how the food and beverage industry continue to face requests to remove the ‘bad stuff’ from products. Pressure is currently on companies to reduce the amount of sugar in food and drink, with some countries looking to impose sugar taxes – companies have no option but to look for an alternative to sugar. When it comes to salt as well as sugar, consumers have a growing demand for natural ingredients, they are educating themselves in health and pay more attention to products’ ingredients, making salt reduction an important issue. Whilst consumers continue to educate themselves on ingredients, they are also viewing ‘fat’ in a new light, with the emphasis on incorporating the right kinds...

Seaweed at Food Matters Live

Food Matters Live is the only cross-sector event in the UK that brings together the whole of the food and drink industry, to enable collaboration and innovations to support a sustainable food landscape in the future. Find out more about Seaweed at Food Matters Live below. Food Matters Live It is a free event, that enables the collaboration of the government, these working in nutrition, food service providers, retailers and food and drink industries. Taking place in London’s ExCel from the 21st – 23rd November 2017, Food Matters Live will include: ·         800 leading organisations taking part in an exhibition ·         400 speakers, in conferences and seminar sessions ·         100 free to attend, conference and seminar sessions ·         A host of special events, including ‘Meet the Buyer’ and the Food Matters Live Awards Who is there? Who isn’t there?! The list of conference and seminar speakers is very impressive. The three headline speakers are, Justin King, Heston Blumenthal and Susan Greenfield. Justin King is the former CEO of Sainsburys, who will discuss his views on successful leadership and the opportunities and challenges for food retail in the future. Heston Blumenthal, will share his mission to enthuse the next generation on cookery, nutrition and food science. Susan Greenfield is one of the world’s leading authorities in neuroscience, and she will explore the relationship between neuroscience, creativity, and brands. There will be hundreds of seminar speakers speaking on numerous topics from ‘The Future of Food Retail’, to ‘Tackling Obesity’, to ‘Packaging: Innovating through Design’. Speakers from: Sainsburys, Ella’s Kitchen, Public Health England, Pepsico, Vita Coco and of course… Seaweed & Co.!...