Image credit: Barnacle Foods
Willem Paul de Mooij, editor of VMT – a Dutch publication for the food sector – recently interviewed two entrepreneurial farmers who are exploring the potential of kelp as an alternative income stream. They claim it’s nutritious, sustainable, versatile, and ripe for export. Learn more about the opportunities for kelp.
In the remote waters of Alaska, a quiet revolution is taking place. Several (former) fishermen and other entrepreneurs in this remote American state want to become more sustainable by cultivating seaweed for human consumption. VMT heard the story from two innovative companies, Barnacle Foods and Noble Ocean Farms. What’s clear is that while there are opportunities for seaweed, there are still a lot of hurdles to overcome.
There’s more to the large, rugged state of Alaska than hunting and fishing. Several food entrepreneurs and even fishermen are exploring new possibilities, such as cultivating seaweed. Could this be a new and sustainable source of protein not only for the U.S. state but even for export? The Gulf of Alaska is more than suitable for it, according to entrepreneur Sean Den Adel, founder and Vice President of Noble Ocean Farms. “The product is rich in nutrients such as vitamins, minerals, and antioxidants. And it can be processed into various products such as chips, salsas, and spices,” he explained.
From Fishing to Seaweed
Sean was previously a fish biologist in the fishing town of Cordova in Alaska, but he wanted to take a different approach, he tells the group of European journalists who are visiting. Starting something for himself outside of fishing was the goal, driven by sustainability. In 2019, he was inspired by a book by Brent Smith, a pioneer in the seaweed industry. That prompted him to start his own kelp farm, or seaweed farm, in Cordova. He explains why seaweed can be a valuable addition to the fishing industry in the port town. “Fishing in Cordova has traditionally been an important source of income for the community, but climate change and other factors are putting pressure on the fishery,” says Sean. “Changes in sea temperatures, ocean acidification, and changing fish migration patterns can make catches unpredictable. That’s why developing alternative sources of income is essential.”
Less Sensitive Seaweed
This is where seaweed comes into the picture. “Seaweed provides a sustainable and reliable source of income that is less sensitive to the direct effects of climate change,” Sean says. “Seaweed grows quickly and can be farmed in areas where other forms of mariculture or fishing are often not possible. In addition, seaweed contributes to improving the marine environment by absorbing carbon and nutrients, which helps combat acidification and create healthy ecosystems.”
Breeding
Sean shows the group some images that clearly illustrate how seaweed cultivation works. “In Alaska, three types of seaweed are currently grown commercially: sugarweed, beltweed, and bull kelp (Nereocystis). Sugar algae and belt algae are the most common species, while bull kelp is unique to the west coast of North America. These varieties are chosen for their nutritional value and versatility.”
“However, seaweed farming also presents specific challenges,” he continues. “One of the biggest problems is finding the right conditions for growth. Seaweed grows best in water with the right salinity and temperature. In addition, hanging cultivation lines underwater can be complex.”
Processing
Growing seaweed is one thing, but the main obstacle to scaling up seems to be on the processing side. Methods such as drying, blanching, and fermentation are being explored to extend shelf life. For processed seaweed to be exported properly, it must be dried and have a long shelf life. “Shipping wet or frozen seaweed from Cordova is way too expensive logistically,” says Sean. “But this requires investment in suitable drying facilities.” And therein lies the problem. Sean acknowledges that local fish processors have shown little interest in working with seaweed so far. “Processing seaweed requires different techniques and equipment than fish processing. Investments are substantial, so processors want to make sure they are entering a stable and profitable market. They don’t know much about the opportunities and see the risks. In addition, the high transport costs and the complexity of certification and food safety are major obstacles.”
This is a tricky one for Noble Ocean Farms, as the drying and processing of seaweed is essential for export. However, Sean continues to look for solutions, such as exploring alternative methods like fermentation. “It’s also a matter of time to get the fish processing industry to do that.” Sean sees it positively. “Slowly but surely, there is more interest and more collaborations are emerging.”
Seaweed from Alaska to Europe
According to Sean, there is potential for Alaskan seaweed to be exported to Europe. “The European market is interested in sustainable and healthy food products. Seaweed fits the bill perfectly.” However, exporting to Europe is challenging. “One of the biggest obstacles is the regulations. Europe has strict standards and certifications for food safety and imports.” Plus, there’s competition. “Europe already has several established seaweed producers, especially in countries such as France and Spain. We need to differentiate ourselves to convince European consumers of the quality and sustainability of our Alaskan seaweed.”
Barnacle Foods
Barnacle Foods, based in Juneau, the state capital, is another Alaskan seaweed producer. The company was founded in 2016 by Matt Kern and his wife Lia Heifetz. These entrepreneurs also started because of a drive for sustainability. “Seaweed is a crop that can be grown and harvested locally without negative environmental impact, which makes it ideal for sustainable agriculture,” says Matt.
Nutritious and Sustainable
“Seaweed is not only tasty, but it’s also extremely nutritious,” Matt explains. “It’s packed with essential nutrients and antioxidants and acts as a kind of multivitamin. In addition, seaweed doesn’t require fresh water, fertilizers, or land to grow, and it grows back annually, making it one of the most sustainable foods. Furthermore, the cultivation of seaweed provides a habitat for fish and helps combat ocean acidification and climate change.”
Products and Innovation
Barnacle Foods focuses on making everyday foods with seaweed as the main ingredient. “We incorporate seaweed into products that people already know and like, such as hot sauce, salsa, barbecue sauce, and kelp chili crisp,” says Matt. “The idea is that the taste of seaweed does not dominate in the products, which makes them attractive to a wide audience.” The company now has a network of more than 1,300 points of sale in the U.S. and also sells online through its website. The company manufactures in-house in a 6,000-square-foot facility in Juneau, where they manage everything from harvesting to packaging.
Logistics and Food Safety
One of the biggest challenges for Barnacle Foods is also logistics. “Juneau is isolated; everything has to be brought in by plane or boat,” Matt explains. In addition, there are concerns about potential contaminants in seaweed, such as heavy metals and microplastics. “That said, seaweed grows quickly and has a short lifespan in the ocean, which means it’s less likely to absorb harmful substances compared to other marine foods,” Matt says.
Future and Growth
Barnacle Foods is optimistic about the future. “We see great potential for the international market,” says Matt. “We already have a distributor in the Netherlands and are seeing good sales results.” Despite the logistical challenges and costs associated with exporting produce from Alaska, Matt believes that the unique benefits of Alaskan seaweed are worth overcoming.
This article first appeared on VMT online and is reprinted with the author’s permission.