Processing raw kelp to obtain shelf-stability

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In today's developed world there is significant attention focused on climate change and food security. As our planet and its population evolves, there is a new emphasis on food production that can be delivered in harmony with terrestrial and marine ecosystems. Seaweed cultivation, a US$6 billion global industry, checks many of the boxes ascribed to innovative, plant-like alternative protein production using a climate positive approach. NSERC is supporting North Island College (NIC) to work with Cascadia Seaweed Corp. (CSC), the largest seaweed aquaculture company in British Columbia, to map the value stream from the time seaweed is landed at a primary processing facility until it is ready for shipment to secondary processing. The project will focus on preliminary processing to identify equipment, methodology, and formulation for developing shelf-stable seaweed products out of raw biomass. Results will be used by CSC at a new Food Hub facility on Vancouver Island, and will benefit other seaweed farmers and processors poised to exploit this new and innovative food product in North America. Building Canada's seaweed cultivation sector will result in thousands of tonnes of food, sustainable and meaningful jobs, and a much-needed revenue injection into our coastal communities. For more information please contact Naomi Tabata, Manager of NIC's Centre for Applied Research, Technology and Innovation (naomi.tabata@nic.bc.ca) or Erin Bremner-Mitchell, Manager of Communications and Engagement at Cascadia Seaweed (erin@cascadiaseaweed.com).