Seaweed Gaining Favor in Variety of Products from Chips to Jerky
SEAFOODNEWS.COM [Penton Business Media] by Jenna Blumenfeld - October 4, 2017
Did you notice something a little fishy at Natural Products Expo East? We’re not talking about the scores of new companies disrupting the fishing industry to bring more transparency into products. Nor are we referring to the handful of brands crafting convincing tuna replacements out of plant-based proteins. We’re talking about briny, salty, bright-green seaweed.
Manifesting in chips, pasta, purees and even jerky, seaweed is a rising ingredient in the natural food category thanks to its verdant color, umami flavor and an inspiring sustainability story. But is seaweed’s decidedly fishy taste a limiting factor for greater adoption? In most areas of the United States, seaweed serves solely as a wrapping for rice and fish, and is often tempered by being doused in soy sauce and wasabi. While some brands such ...
To Read Full Story Login Below.