Seaweed producer sees market opportunities


Lindsey Partos, SeafoodSource contributing editor, reporting from Paris

Published on
April 29, 2009

Eyeing an opportunity to expand the market potential of seaweed, Algues and Saveurs of France has launched a line of "sauce pearls" to accompany oysters, smoked salmon and sushi.
The Brittany-based company recently rolled out the pearls of jellified seaweed with a liquid center, using natural flavors, including vinegar and shallot, blackcurrant, and lemon and pepper.
"We have designed an industrial process that has unlocked new market opportunities for seaweed," said Christine Le Tennier of Algues and Saveurs at the European Seafood Exposition on Wednesday.
The company has worked with seaweed for more than 20 years, using the wild biomass in Brittany waters as the source of its raw material. Tapping into today’s consumer trend for health and wellness, the company has harnessed the natural image associated with its primary ingredient, seaweed.
One year into development, Le Tennier said the firm is the first to industrialize the concept.
Algues and Saveurs has designed a bespoke machine capable of producing 400 kilograms of the pearls daily.
Taking the natural image further, the firm uses "only natural flavors for the liquid centers," said Le Tennier. "Our violet-flavored pearls, for example, are flavored with pureed violet petals."

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