What will we eat in the future? Insects, lab-grown meat, or algae?
Personally, I am more in favor of algae and we have started offering algae-based products in our range.
What are the benefits of algae?
Algae are true survivors that have thrived on our planet for millions of years. They endure enormous temperature fluctuations and laugh at strong UV radiation. They grow ten times faster than other vegetables and convert significantly more CO2 than other crops. But, what's interesting for us is that they provide us with numerous nutrients. Their protein content is the same as that of eggs, but with almost zero fat content.
They are rich in beta-carotene, vitamin A, protein, magnesium, calcium, iron, and B vitamins (especially B1, B2, B5, and B12). Algae provide us with eight times more vitamins than oranges.
Dulse (Palmaria palmata) belongs to the red algae family. It is a delicate seaweed with a sweet flavor, hence its name. In Ireland, Scotland, and especially Iceland, dulse is consumed in its natural form.
Description: Thin and bright red, the dulse becomes thicker and darker with age. Its leaves can grow up to 50 cm long and open like the fingers of a hand.
Habitat: It grows on rocks or other algae below sea level in an environment generously circulated by the current. It can be seen during the high tides, when the sea retreats. It is found along the coasts of Europe. Harvesting takes place from February to July.
Benefits: Dulse is rich in beta-carotene, vitamin A, proteins, magnesium, calcium, iron and B vitamins (especially B1, B2, B5 and B12) and gives you energy and tone.
Uses: This very delicate seaweed blends well with raw vegetables, such as raisins, walnuts, and hazelnut pieces. In Wales, it is traditionally pan-fried with onions and mixed with oatmeal.
Despite its purple color, nori (Porphyra umbilicalis) belongs to the red algae family. Aquaculture of this algae is the oldest algae culture in the world. Nori is sweet, has a nutty flavor, and is the most commonly consumed algae today.
Description: Nori is a very fine seaweed whose lobed leaves can grow up to 60 cm long and are commonly found along the Atlantic coast. Nori aquaculture is the oldest seaweed culture in the world, with three centuries of experience in China, Korea, and Japan.
Habitat: Bred in Japan and harvested in France (Brittany) and Spain (Galicia), they are found in an environment with moderate currents. Harvesting takes place in spring and autumn.
Benefits: This algae is known to combat anemia, hair loss, and the appearance of gray hair. It is rich in protein, unsaturated fatty acids, vitamins A and B, calcium, and iodine. It has cholesterol-lowering properties.
Uses: Nori is used to make seaweed sheets for sushi and can be used as a seasoning, garnish, in sauces or other vegetables, or raw and chopped in salads.
Wakame (Undaria pinnatifida) is a brown algae that is very popular in Japan and Korea.
Description: Wakame is a marine plant that can reach a length of up to 50 cm. It lives at a depth of 6 to 12 meters and thrives in water with a temperature between 10 °C and 15 °C. Harvesting takes place from March to July, but also from September to December.
Habitat: Wakame is intensively cultivated in the Far East on floating structures in the open sea. It is the only seaweed currently cultivated in France. It is not native to our shores but acclimatizes very well to the Breton coast. It is cultivated in the open sea at a depth of 10 meters in a floating structure inspired by methods practiced in South Korea.
Benefits: Wakame is rich in plant proteins and calcium. It is one of the best seaweeds for treating calcification problems. It is also very rich in vitamins. It is used to detoxify the body of toxins and heavy metals.
Uses: After a short cooking process to preserve its nutrients, wakame, cut into pieces, is perfect for adding to your soups, fish dishes, seaweed caviar, etc. You can enjoy it as a salad with shrimp or chicken and combine it with crunchy vegetables.
