In a webinar of the European Algae Biomass Association (EABA), various producers of meat substitutes based on seaweed and algae tell their story.
EABA brings together scientists, entrepreneurs and decision makers and organizes a series of interactive webinars in collaboration with Building on Events. A webinar on meat and fish substitutes based on algae and seaweed will take place on Wednesday 30 June. Different producers tell their story; Odontella, a French company makes microalgae salmon, and Germany’s Viva Maris produces algae-based sausages. Trends and a vision for the future about plant food are also discussed.
‘The current crisis is making society think about the future of food. Plant-based foods are rapidly gaining popularity. The global meat industry is shrinking 5.3% this year due to corona, ”said GlobalData. This trend is expected to continue, even after corona. “For example,” vegetable “fish is now the latest vegan trend, according to the business magazine Forbes this month. Due to the high protein content, seaweed can in the long term offer a nice protein-rich alternative to meat and fish. ‘
Alexandra Mosch, vice president of EABA agrees: “The corona virus makes us realize how important healthy food is, how precious nutritious plant products are to live a healthy life.” Moreover, people are more aware of climate change, clean air, pristine landscapes and clean oceans. Algae do not offer a total solution to the enormous problem of climate change, but what we know for sure is that algae can solve part of it: providing vegetable, sustainable protein for our food. ‘
Popular with foodie and influencer
Producer Willem Sodderland is one of the speakers at the EABA webinar. With his company Seamore, which produces various food products based on seaweed, such as pasta and chips, he is noticing a clear change. “Seaweed is hot, not only with influencers and foodies, but it has now even been incorporated into the latest Cup a Soup flavor.” Sodderland sees a sharp rise in interest in its products. ‘I started selling seaweed products in 2015. Within three years we were at more than 1,000 larger and smaller stores. Not only small specialty stores sell our products, but also larger retail chains such as Lidl. ‘
Interest in plant foods such as seaweed and algae is also increasing in America. Figures from The Good Food Institute show that plant-based food sales have risen by 11 percent in the past year and 29 percent in the last two years. Seaweed is rich in proteins and iron, making it part of a healthy diet. Algae and seaweed also contain vitamin B1, fish fatty acids and are a source of iodine, calcium, phosphorus, magnesium, sodium, potassium and B vitamins, it is proudly reported.
(PvWK, image Zukiman Mohamad / Pexels)
For more information about the webinar click here.
The figures of The Good Food Institute can be found here.