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Scientists make breakthrough in survival rate of valuable red seaweed. Scientists in Oban, Scotland believe they have developed a successful tank-based method for growing the highly-valued red seaweed Palmaria palmata, […]
Drastic seaweed growth threatens marine life and fishing – but also offers opportunities. Plymouth Marine Laboratory (PML’s) Dr Yanna Alexia Fidai writes for The Conversation UK on how native and […]
New evidence reveals how Greenland’s seaweed locks away carbon in the deep ocean. An interdisciplinary study confirms, for the first time, the oceanographic pathways that transport floating macroalgae from the […]
Red tape holding back UK’s £6bn seaweed opportunity. UK Seaweed Network says sector’s 9.5% annual growth could be ‘enormous’ for coastal communities. The UK could miss out on its share of […]
Malaysian and UK scientists begin mission to save seaweed stocks from the impacts of climate change. Leading seaweed scientists from Malaysia and the UK and officials from the Department of […]
Seaweed-based fibre ingredient shows potential to boost nutrition in everyday foods without compromising texture or taste. Technologists at the University of Nottingham’s Food Innovation Centre (FIC), in collaboration with BioMara Ltd, […]
First seaweed nursery course of its kind answers industry call. In response to the growing interest in seaweed farming across the UK and Europe, the Scottish Association for Marine Science […]
Harvest time at world’s first co-located seaweed farm and offshore windfarm. Plymouth Marine Laboratory (PML) is leading the science on the North Sea Farm 1 project. The first-ever harvest at […]
Invasive salmon, clams and seaweed are next threats to biodiversity in Britain. Experts update watchlist of species to watch out for in next 10 years. Pink salmon, Purple Asian clams, marine […]
Species loss prompts seaweed scientists’ global conservation call. A research programme investigating the threat to wild seaweed stocks caused by climate change has called on the international community to better […]
A European-wide effort is under way to preserve the continent’s native seaweed species as the effects of climate change, ocean warming and acidification threaten biodiversity. Algae researchers from 18 global […]
Sargassum the free-floating seaweed proliferating with climate change. Swathes of Sargassum are rapidly spreading across the tropical Atlantic, with mats reaching depths of 7 metres and spanning hundreds of kilometres. […]
Seaweed based supplement, cosmetic and food ingredient startup BioMara, has secured $150,000 to advance fucoidan production to meet growing demand. BioMara extracts high-quality fucoidan from brown seaweed using a unique […]
Pioneering seaweed dye start-up joins the James Hutton Institute as a spin-in company, securing £75,000 of Scottish Enterprise funding The James Hutton Institute is delighted to announce that sustainable dye […]
Seaweed and Sisterhood: A brief evaluation of women’s participation in the industry. Seaweeds generate an eco-friendly way of life for small-scale harvesters and farmers and play an integral role in […]
New research reveals evolutionary history of brown seaweeds. A new study has shed light on the evolution of underwater forests, which play a crucial role in capturing and storing carbon dioxide and […]
Ireland’s first seaweed processing facility. Seaweed in Ireland has a longstanding tradition and is cemented in Irish folklore but its use has been lost in recent years. Recognising the potential […]
World’s first commercial seaweed farm within a wind farm This autumn, the world’s first commercial seaweed farm will open within the Hollandse Kust Zuid (HKZ) wind farm, located approximately 18 […]
New seaweed collaboration a first for Scottish Sea Farms. Scottish Sea Farms has teamed up with a seaweed growing venture in a scheme that combines salmon and kelp farming on […]
British shellfish and seaweed farms could provide valuable habitats for coastal fish species, according to new research. Shellfish and seaweed farming offer potentially sustainable food sources and are increasingly recognised […]
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