The world’s first kelp burger shows it’s time to embrace seaweed meat replacements

Increasing numbers of consumers are going meatless, and seaweed is a key player in the plant revolution

Going “Plant-based” is a term that may not have meant much to people in decades gone by. But in recent years the trend towards veganism is growing at a quite astonishing rate. The number of people taking part in 2021’s Veganuary campaign was higher than ever before, at a record-breaking half a million. And this increased demand can be seen clearly on supermarket shelves with plant-based alternatives to animal produce[1] visible in almost every store.

In fact, between 2014 and 2018, the number of people following a vegan diet in the UK doubled twice, and today almost four in 10 households have bought meat-free alternatives like Quorn. [2]

Yet there are concerns that vegan diets make it harder to obtain key nutrients like iodine. One study conducted by the German Federal Institute for Risk Assessment (BfR) found that a third of vegan participants had iodine levels lower than 20 micrograms per litre – the limit defined by the World Health Organisation as the threshold below which one is classed as dangerously deficient in iodine.[3]

As the only viable vegan source of iodine, seaweed has a key role to play in supporting the healthy adoption of a plant-based diet. And the launch of the world’s first kelp burger signifies a milestone in the public demand for seaweed products.

A turning point in the way the public sees seaweed

Earlier this year, plant-based food company AKUA launched the world’s first kelp burger made from sustainable seaweed. Packed with vitamins and minerals, the burger is also designed to be as kind to the planet as possible.

The kelp burger is 100% vegan, and free from soy, gluten and GMO. Alongside seaweed, the burger’s ingredients include cremini mushrooms, pea protein, black beans and quinoa. The inclusion of kelp allows the burger to boast vitamins A, B6, K, as well as zinc, potassium and iron.[4]

CEO of AKUA Courtney Boyd Myers said the burger would have “a special place in the market for those looking to make a difference to the way they eat both for themselves, the Earth and their local ocean farming economies.”[5]

The rapid rise of meatless meat is impossible to ignore

AKUA’s kelp burger represents just the latest wave of the seaweed revolution. Back in May, we reported on the rise of plant-based seafood and last week we took a deep dive into the role of seaweed in supporting plant-based milk.

Meatless meat, meanwhile, has also exploded in popularity in recent years. Every major supermarket has expanded their vegan offerings, thanks to brands like Oumph!, Vivera and Meatless Farm Co. Vegan pork scratchings, vegan turkey, vegetarian ham and more are all now commonplace food items, and even the UK’s most famous bakery, Greggs, has got in on the action with its vegan sausage roll. In fact, the popularity of the latter saw Greggs’ sales rise 13.5%.[6]

Overall, the meat-free market has grown from £2.9bn to £4bn since 2015, according to the Meat Substitute Report.[7] Clearly, the demand for meatless meat has never been higher, and seaweed provides a sustainable, plant-based solution to potential vegan diet deficiencies.

PureSea® can bring the health benefits of seaweed to any meal

People are increasingly looking for plant-based nutrition to add into their diet, and seaweed is leading the way. PureSea® uses wild-harvested organic Hebridean seaweed to evoke a plant-based natural flavour of the sea while providing key nutrients like iodine. It’s a flavour-boosting nutritional enhancement that boasts a range of EU Approved Health Claims such as normal metabolism, cognitive function, skin maintenance and more. This provides an easy way for nutrition brands to deliver on the extensive health benefits of seaweed, appealing to the growing masses turning their heads away from animal produce.