Nordic SeaFarm

Seaweed – a protein source of the future? A sustainable food system for a growing global population requires innovation. After five years of groundbreaking research, the CirkAlg project, led by Ingrid Undeland at Chalmers tekniska högskola, has increased the potential for seaweed to become a sustainable protein source. By developing circular methods for cultivating protein-rich seaweed and extracting seaweed protein ingredients, we are one step closer to making seaweed a staple in our diets. 📢 Read more in a news text at Chalmers’ website – link in the comments.👇 Collaboration partners: Göteborgs universitet, Livsmedelsverket, Högskolan Kristianstad, Oatly, Gastroba Utvecklings AB/VegMe, Sweden Shellfish AB, Nordic SeaFarm, Sweden Pelagic AB #SustainableFood #ProteinShift #SeaweedInnovation #research 

Harvesting season is just around the corner! Here's what you need to know about fresh Swedish seaweed this spring: During March and April we harvest our seaweed, just in time before the water gets too warm. Swedish restaurants can order fresh Sugar Kelp through Grönsakshallen Sorunda and Menigo Foodservice AB during this time. Otherwise we dry it in our high capacity seaweed dryer, freeze or brine it. We have the capacity to flake and mill the seaweed to our customers liking - if you have a special request, send it our way! This is the perfect time of year for any industry or customer to tailor an order. We can harvest the seaweed and prepare it just right for you. Whether you're a chef, food producer, or industry looking for seaweed, now is the best time to secure your supply 🌿 #Nordicseafarm #swedishseaweed #regenerative #farmedseaweed

Made with Sugar Kelp from Nordic SeaFarm 👏 Head to the Stockholm Furniture Fair to see it!

Snart är det dags – havets egna primörer är på ingång! Visste du att tång är en av de mest hållbara grödorna vi kan odla? Tång växer utan både gödningsmedel och bevattning, allt som behövs är solljus och fotosyntes. Odlad tång finns längs hela den svenska västkusten. Sveriges största odling ligger utanför Grebbestad där Nordic SeaFarm odlar ca. 100ton per år. Man sår tången i september & oktober och skördar i mars & april. Tång förekommer i många olika livsmedel, i form av alginat från importerad tång. Det finns i t.ex. både ketchup och tandkräm. Den gröna Wakame salladen som serveras med sushi är också tång, men ofta importerad från Asien, även om det finns svenska alternativ. Här i Sverige har vi fantastisk god och näringsrik tång, och Nordic SeaFarm jobbar för att vi skall äta mer Sverige producerad tång, mer Växtbaserat från Sverige. Har du smakat svenskodlad tång? Vad tycker du? 🪸 🌊 #svensktång #växtbaseradmat #svenskmat #nordicseafarm #växtbaseratsverige

Tångodlaren Nordic SeaFarm och innovationspartnern FutureLab & Partners går ihop och bildar nya bolaget Manatee Biomaterials ihop. "När vi hittade en partner som är experter på material kändes det naturligt att gå ihop och skapa ett samägt bolag", säger Nordic Seafarms grundare och vd Simon Hilmersson (f.d. Johansson), som också blir vd för det nya bolaget. Liselotte Tingvall Inter IKEA Group EIT InnoEnergy

Manatee Biomaterials - a Joint Venture by Nordic SeaFarm and FutureLab & Partners 🌊 🌿 A collaboration to create responsible biomaterials and unlock new opportunities in ocean-based solutions. In December 2024, Nordic SeaFarm joined forces with FutureLab & Partners and officially launched Manatee Biomaterials. This collaboration will revolutionize the biomaterials industry by leveraging seaweed’s potential to deliver durable and high-quality materials for diverse industries. "We are thrilled to join forces with FutureLab & Partners to form Manatee Biomaterials," says Simon Hilmersson (f.d. Johansson), CEO of Nordic SeaFarm. "This partnership allows us to expand the possibilities of our seaweed, positioning us at the forefront of regenerative material solutions. We believe that seaweed-based biomaterials have the potential to transform industries and accelerate the transition to a more regenerative, circular economy." Read the full press release here: https://lnkd.in/d-BYuyCq #biomaterials #seaweedbiomaterials #oceansolutions #nordicseafarm #futurelabandpartners

Nordic SeaFarm at Pitti Taste 2025 – Bringing Seaweed Innovation to Florence We are excited to announce that Nordic SeaFarm will be attending Pitti Taste 2025, Italy’s leading food and gastronomy event, taking place from February 8-10 at the Fortezza da Basso in Florence. Our Italian partner, KelpEat, will be showcasing our sustainably cultivated seaweed at Stand P/74 in the main pavilion (ground floor). This is an opportunity to explore how Nordic seaweed is shaping the future of food, bringing sustainability, functionality, and exceptional taste to gourmet and health-conscious products.  📍 Pitti Taste 2025 | February 8-10 | Fortezza da Basso, Florence  📍Find KelpEat at Stand P/74 – Main Pavilion, Ground Floor Join us to discover how seaweed can transform the way we eat—sustainably and deliciously. #NordicSeaFarm #SeaweedInnovation #PittiTaste #FutureOfFood #RegenerativeFoodSystems #SustainableGastronomy #KelpEat

Seaweed - it's better for you, our planet, and your tastebuds! Once again a success at Grüne Woche 🤝 Thanks to everyone that stopped by the Swedish booth by Jordbruksverket, where Möja Fisk AB represented Sweden that tasted & sold our seaweed crackers. A cracker made with 20% Swedish Sugar kelp. A huge thanks to our incredible ambassadors Alexander Klimt and Gaëtan Z. for showing and spreading your dedication and knowledge about seaweed and food from the sea! 🌿 🌊 As these seaweed crackers are finding their ways into more and more homes, restaurants and hotels around the world, to all of our German fans - they are available to purchase through Algenladen GmbH. Please visit their website: https://lnkd.in/dCRGuP2v to find a great assortment of different seaweed products, including our seaweed crackers. #seaweedcrackers #meereskräcke #seaweedinfood #grunewoche

Happy New Year (God fortsättning) from the Nordic SeaFarm team! Last year was filled with great learnings, challenges, and successes! As we head into 2025, leaving 2024 behind, we have a positive and optimistic outlook for the year ahead. Harvest season is approaching in about 1.5 months, and half of our harvest is already pre-booked and sold. We are preparing for a year of more efficient processing – we never settle. This year, we have ambitious goals, and it will be a significant year in Nordic SeaFarm’s history. Years from now, we will look back and see our success. It will be a year of many firsts, valuable lessons, and a lot of seaweed sold. Together with our incredible customers, partners, investors, and seaweed enthusiasts, we will show how seaweed can truly become available to the masses and how it can drive positive impact. Will it be easy? No. But we are not here for the easy. We are here because what we do matters – for us, our planet, our families, and future generations. Most things still remain to be done. A glorious future! - Ingvar Kamprad. Thank you for being part of our journey, and happy 2025! - The Nordic SeaFarm team. #seaweedfarming #regenerativefuture #swedishseaweed #nordicseafarm

See you next week?? Come see us in booth nr. 43 at the Nordic Seafood Summit next week: 22-23rd of January in Eriksbergshallen, Gothenburg. Kajsa Olsson, Niklas Carlson, Sebastian Larsson, Simon Hilmersson (f.d. Johansson) and Jonatan Gerrbo will be there. Schedule a meeting with any of us or just drop by. Hope to see you then! 🌊