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Allergen Free Seaweed Supplied by Seaweed & Co.

It may seem odd that seaweed (clearly from the sea!) could be considered allergen free seaweed.  However, Seaweed & Co. can offer allergen free seaweed within the parameters stated, and which we explain more about here. By its very nature, seaweed comes from the sea, and so the presence of fish and crustaceans in the same water as our seaweed is something that we cannot avoid.  However, we do offer allergen free seaweed by virtue of the way we harvest, process and undertake extensive analysis. Furthermore, our allergen free seaweed goes further to ensure allergens are not handled on site, and operating procedures are in place to cover this. Harvesting for Allergen Free Seaweed The core species of seaweed we harvest, Ascophyllum nodosum, is cut by specialist vessels, and not by hand.  This is a key part of reducing the likelihood of allergens such as fish, crustaceans and molluscs.  The seaweed is cut around high tide, when it is floating up towards the water surface.  Since only the top foot or two of the seaweed is harvested, then there is far less likelihood of encountering other organisms.  When seaweed is hand harvested, it is done at low-tide which is when the seaweed is on the rocks out of the water.  At this stage, other organisms are active in and around the seaweed.  This makes the likelihood of potential allergens being incorporated in harvested seaweed much higher. An interesting fact about Ascophyllum seaweed is that it needs to reduce its drag in the water due to the often high energy environments that the it inhabits.   Higher drag increase the...

Seaweed Week on BBC Programmes – Discussing the Many Seaweed Benefits

Seaweed has had a meteoric week of media, as the many seaweed benefits continue to amaze, and demonstrate their relevance to many aspects of our lives. The appearance of our own Dr Craig Rose on BBC Radio 4’s The Today Programme was a huge highlight for us.  What an amazing and hugely credible show to be associated with. This followed on from an earlier interview on BBC Radio 4’s Farming Today Programme, as part of their Seaweed Week.  Each show this week has started with a piece on seaweed, and the many seaweed benefits.  Wednesday’s show featured our very own Dr Craig Rose.  Craig discusses the many seaweed benefits, and how our unique DNA Authenticated Seaweed ensures quality and traceability in the supply chain. Other key seaweed stories this week, many featuring Seaweed & Co., have been reported, on the huge scope of seaweed, and the many seaweed benefits.  A selection of these stories are: Mail Online: New multi-million pound industry will help satisfy the growing demand for the salty algae Food Ingredients: Booming Seaweed Industry is Flourishing as the West Capitalizes on Crop The Times: Taking the plunge to harvest ‘gold standard’ seaweed Even The Sun reported on the story, and featured Dr Rose, with the headline of: “You can’t be Sea-rious”!! Dr Rose was also contacted by Biofuels International to discuss the opportunities of seaweed for biofuels, which are apparent and viable in the longer term.  The many seaweed benefits available link to seaweeds’ ability to address all the mega trends of food, health and nutrition, life sciences and energy.  No other natural resource can do this to our...

Salt, damned lies and statistics!! Just use seaweed for salt replacement

A recent article in Food & Drink Europe discusses the controversial success of salt reduction targets in the UK.  We just want more people to be using seaweed for salt replacement! The UK’s food industry was recently pleased with the success reported from voluntary salt reduction after a government survey shows average salt intake has fallen. According to the survey, the average salt intake fell by 0.9g between 2005 (8.8g) and 2014 (8.0g) for British adults.  This means an 11% decrease. Although the downward trend is welcomed, this still puts the levels well above the 6g maximum recommended salt intake per day. However, the the figures were  questioned by public health campaigners, Consensus Action on Salt (CASH).  There seems to be some confusion as to whether the averge intake in 2011 was 8.5g or 8.1g, based on methodology, and CASH say it is unclear how Public Health England did their calculations. All agree though that there is much more to be done, and any downward trend is welcomed. The primary issues remain with salt included in manufactured foods, and also in food service (restuarants, cafes and take aways). So, what are the options to achieve salt reduction and replacement? Seaweed for salt replacement Seaweed has been well researched, and applied commercially, as a natural safe salt replacement option. In a wide variety of foods, including baked goods, sauces, meats, soups and more, seaweed for salt replacement has been used with great success. Our own Hebridean Ascophyllum Seaweed is used widely.  It contains natural glutamates that can enhance flavours in product, thus requiring less or no added salt.  This is...

Lentil Bolognaise (with food grade seaweed)

Bolognaise is a family favourite, and this incredible twist by Marlene Watson Tara on the traditional meat dish provides a Vegan option, and includes our phenominally nutritious and unique food grade seaweed.  Ingredients 2 tbsps. Clearspring Extra Virgin Olive Oil 1 medium leek, cut into fine dice 2 carrots, cut into dice 2 celery stalks cut into fine dice 2 cloves garlic, crushed 1 jar of organic sundried tomatoes, cut into fine dice 3 cups of cooked organic brown lentils or 2 jars Clearspring Organic Lentils 2 tablespoons organic tomato paste dissolved in 1 cup of hot water 2 cups filtered water ¼ tsp. Hebridean Ascophyllum Seaweed 1 to 2 tbsp. Clearspring Tamari or Shoyu (natural soy sauce) ¼ cup minced fresh parsley leaves Clearspring Brown Rice Noodles or Brown Rice Spaghetti Spring onions for garnish Instructions Heat the oil in a large pan over medium heat. Add the leek, carrot, celery and garlic. Cover, and cook until softened, about 10 minutes.  Add the tomatoes, lentils, tomato sauce mixture, filtered water and seaweed. Cover and cook on low until lentils and vegetables are soft and you have a nice creamy consistency. Add more water if required. Cook the noodles according to the packet instructions. Drain well. Just prior to serving, stir the tamari and parsley into the pot, taste and adjust to your liking. Place the cooked noodles in a serving bowl, top with bolognaise and finely diced spring onions. Marlene notes that since many doe not wish to use oil – simply sauté with water or vegetable stock. For more amazing recipes and education, buy her book here...