The Green Resource
from the Sea
Brittany could be considered Europe’s seaweed hub—the use of marine plants has a long tradition here. Today, highly specialized research centers and farms are concentrated along its rugged coasts, supplying the food industry with select varieties such as spirulina, dulse, and kelp.
(Culinary Start-up) Anyone who grew up with Western cuisine likely had their first encounter with edible seaweed in an Asian restaurant: whether through the ocean-breeze flavor of wakame in miso soup, or nori sheets used to roll sushi rice and fillings like avocado, cucumber, or salmon into maki. However, seaweed has long been ubiquitous in the food industry, well beyond Asia. It is considered one of the most promising foods of the future: its cultivation requires no agricultural land, no freshwater, and no fertilizers—whose production in turn depends on secure natural gas supplies. Moreover, seaweed farming is entirely pesticide-free. Seaweed is low in calories but rich in protein, omega-3 fatty acids, and numerous minerals (although its iodine content is something to be mindful of).
Start-ups are currently exploring seaweed in a wide range of products—from snacks and caviar alternatives to beverages, seaweed pasta, and protein bars that can be cooked like steaks or tofu—as well as its potential as an ingredient in baking.
Europe’s Seaweed Fields
Given the strong association of edible seaweed with Asia, it may come as a surprise that seaweed expertise is concentrated in France—the largest seaweed fields in Europe and numerous research institutions such as Sensalg are located in Brittany. The use of seaweed has a long tradition here. For example, seaweed was dried and burned, and its ash spread on fields as a natural fertilizer. In Brittany, seaweed is harvested both from wild populations and from farms specializing in varieties such as dulse, kelp, or sugar kelp—also known as “sea spaghetti” due to its shape. Michelin-starred chefs such as Hugo Roellinger continuously create new uses for French seaweed, thereby increasing its market value.
Seaweed is low in calories but rich in minerals and protein.
Guided tours of seaweed fields and insights into harvesting are offered by Algoplus in Roscoff. Visitors can also stock up on seaweed delicacies here—from seaweed rillettes to savory snacks and even “flakes” made from dulse. The company Algolesko in Lesconil in southwestern Brittany produces organic brown algae (kelp) on 150 hectares—made possible by the exceptionally high water quality—and offers it in a wide range of forms: from January to June, the sea plants are available as fresh strands; for the rest of the year, they are sold salted, freeze-dried as flakes, or as powder, as well as in a variety of other products. Here, individual components of brown algae are also isolated for the health industry, such as the polysaccharide fucoidan, which is used in cancer treatment.
Several producers focus exclusively on the protein-rich spirulina algae: brands such as Spiru’Breizh and Spiruline de Bretagne supply both the cosmetics and dietary supplement industries. This microalga is also used in fine dining—its striking emerald-green color makes it an appealing ingredient.
