Will seaweed make waves in the future?

What inspired you to start working with seaweed?

About 12 years ago, Prof. dr. Colin Janssen from the university of Ghent, came to our restaurant ‘Le Homard et La Moule’ in Bredene. He specializes in ecotoxicology and applied marine ecology, so he told us about his work. It became one of those life-changing conversations that inspired us to start looking into edible seaweed, algae and sea vegetables as an alternative for the ingredients that are more commonly used in Belgian cuisine.

Why is seaweed still considered an unusual ingredient in western cuisine??

In certain Asian countries, such as China, Japan, and Korea, as well as Polynesia, there has always been a very strong seaweed tradition that dates back to ancient times. In contrast, aside from a few countries in Europe and the Americas (such as Brittany, Ireland, Iceland, Peru and Chile), the tradition never really took off.

In some parts of the world eating seaweeds even stirs up memories of food shortage and famine. But as a result of the popularity of certain health-food and locavore movements, seaweeds have recently found their way to a more trendy gastronomy. There is also more collaboration between scientists, chefs and gastronomical entrepreneurs who are discovering its versatility. Foodies welcome this new perspective.

What are the benefits of seaweed?

Well, it’s extremely healthy. It’s very rich in vitamin C, calcium, iodine, magnesium, phosphor, sodium and potassium.? It is also a great source of anti-oxidants. But aside from its many health benefits, its production doesn’t require agricultural farmland, fertilizers or fresh water.?

It can also play a huge role in fighting climate change by absorbing carbon emissions and reviving marine ecosystems. It might not be as appealing to mainstream palates as pizza and burgers yet, but with an ever-growing world population and rising demand in resources, seaweed cultivation is rapidly gaining momentum as a source for biological compounds. It is already being used in cosmetics, fertilizers, pharmaceuticals and bio packaging, so why not eat it?

It almost sounds too good to be true. What’s the catch?

There isn’t really one. Seaweed is a great addition to our traditional cuisine. I’m not claiming it’s the solution to all our health and environmental problems, but it’s a cheap and sustainable source of carbohydrates and, in lesser degree, protein, making it interesting for vegetarians. It’s also very low in fat, so it‘s great for people who keep track of their calorie intake.

Do you feel supported in your ambition to convert more people to seaweed?

We work together closely with universities, such as UGent, INNOVOCEAN and ILVO.?

Luckily, the EU’s Blue Growth-movement is gaining momentum in Flanders. There is indeed need for a long term strategy to support sustainable growth in the marine and maritime sectors as a whole. Seas and oceans are drivers for the European economy and have great potential for innovation and growth. Prof. Janssen uses his voice to raise awareness, and as someone who grew up at the Belgian coast, he is very passionate about the cause. He is also a very knowledgeable teacher and a dedicated scientist. He always says: ‘We’ve been abusing the sea for decades, it’s time to restore our friendship. 70% of our planet’s surface is made up of water, so let’s start prioritising a sustainable relationship’.

How do you see the future of seaweed farming?

For now, seaweed farming is still very expensive because of the high energy costs. And even though people consume seaweed all the time without realizing it (it’s even in our toothpaste!), it’s still very much considered a niche product. For me, as an entrepreneur, the challenge is to find compelling ways to turn the non-believers into enthusiasts who are not afraid to try out something new. That’s why I channel all my passion into workshops and presentations. We also created a wide range of products including chocolate, teas, beer, cheese and even sausages - all made from seaweed. And we published a cookbook that allows us to reach out to a broader audience, so we are very proud of that.

You also launched ‘Studio Zeewier’.

Yes, it’s a label we created to meet the demand from companies and brands who wanted us to create seaweed-based products for them. We offer guided hiking tours and demonstrations under the moniker of ‘Studio Zeewier’. That’s also how we get the general public to develop a taste for our undertakings.?

How long did it take you to perfect a Belgian, seaweed-based praline?

Much like most of our products, they are the result of trial and error. We were already adding seaweed to our desserts, so the next step was to create a seaweed-based praline. We teamed up with a local chocolatier, and infused the chocolate with our North Sea Gin. Then we added yuzu, which gives it an Asian touch, and a chocolate ganache with wakame, adding an aroma of tea to it. Our pralines are now a huge success: we sold hundreds of kilos in just one year!

More info: https://lehomardetlamoule.be/workshop/

www.studio-zeewier.be