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Norwegian kelp forests threatened by climate change New research in Norway indicates that the marine forests have an important role in binding and storing carbon, but we do not know […]
Study into seaweed and global carbon recycling. Scientists from Plymouth Marine Laboratory (PML) and the Marine Biological Association (MBA) have used environmental DNA (eDNA) and ocean modelling to follow the dispersal of carbon rich […]
CIEL aquaculture seed funding projects underway A project assessing the best cultivation methods for growing seaweed to feed to egg laying hens is among four innovative projects being supported by […]
Cawthron supports aquaculture expertise in the Pacific Researchers at Nelson’s Cawthron Institute in New Zealand welcomed aquaculture technicians from the Pacific Islands recently for a four-week knowledge exchange project funded through a joint Pacific […]
Oceanium unveils clean-label methylcellulose replacement from seaweed. Oceanium, a biorefinery processor of seaweed, has announced the launch of its first product, a clean-label one-to-one replacement for methylcellulose: Ocean Health Fibre. […]
EC proposes action to unlock potential of seaweed. The EC has adopted the Communication ‘Towards a strong and sustainable EU algae sector’, a pioneering initiative to unlock the potential of algae […]
Scientists ‘kelp’ to recycle marine waste from inactive oil platforms. Seaweed and algae brought to shore during decommissioning used for fish and animal feeds. In a global first, marine growth […]
Aquaculture tech turns seaweed into a tailored superfood. Cultivating designer seaweed using innovative technology developed by Israeli researchers could help end malnutrition worldwide. A study using state-of-the-art aquaculture-tech to enrich […]
Roadmap to develop New Zealand seaweed sector. A recently launched roadmap shows how New Zealand could grow its rimurimu/seaweed sector in a way for the country to gain economically, environmentally, socially […]
What scientists know about iodine in seaweeds. Seaweeds, especially brown algae, can contain a lot of iodine. But how much of it is absorbed by our bodies? And how much […]
Seaweed inspires new Scottish gin. A new Coastal Haar gin has been launched inspired by the East Neuk of Fife and including botanicals foraged from its rugged shoreline. The new […]
‘Sea tractor’ harvests and replants carbon-capturing seaweed at floating farm. In a series of floating seaweed farms off the coast of Bali, Indonesia, a catamaran travels back and forth through […]
Mowi Scotland helps Skye seaweed business. The team at KelpCrofting, a seaweed farming business on the Isle of Skye, wanted to build a storage shed and managed to do so based […]
Global innovators unite to tackle sustainable seaweed solutions. Stakeholders, enthusiasts and newcomers from around the world are coming together for a 24-hour telethon to discuss the regenerative potential of seaweed. […]
Residual water from the food industry gives seaweed cultivation a boost. Process water from the food industry is an excellent fertiliser in land-based seaweed cultivation. Not only does the seaweed […]
EC launches platform to promote production and use of algae in Europe. The European Commission, the European Climate, Infrastructure and Environment Executive Agency (CINEA) and a consortium of sustainability consultants […]
Maine company expands seaweed product line. Ocean’s Balance, an award-winning innovator of edible seaweed products, is expanding its product line with the introduction of gluten free, sugar-free, plant-based pasta sauces. […]
World’s first laver seaweed farm achieves ASC-MSC Seaweed Standard. A farm in Korea operated by the Haedam Co. has become the world’s first laver seaweed farm to achieve certification against […]
First Seaweed Harvest from Scalpay Project – First crop of seaweed harvested from a multi-trophic aquaculture project on the Isle of Scalpay Collaboration between the University of Stirling, KelpCrofting and […]
An underwater ally for food security and healthy ecosystems Oceans cover more than 70 percent of the Earth’s surface, yet they only contribute to 2 percent of the world’s food. […]
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