Latest news with #seaweed
Reuters
a day ago
- Science
- Reuters
Chile's vital underwater forests face threats from mining, warming seas
PAPOSO, Chile, June 19 (Reuters) - In the cold seas off Chile's arid northern coast an underwater forest teems with life. Towers of red and green seaweed float upwards from the sea floor, providing food for wildlife, income for locals - and oxygen and carbon capture for the planet. For scientists, these forests hold even more potential as sustainable protein, food and other materials, though they are threatened by warming oceans and human pollution. "They form a belt along coastal edges, which is essentially a belt of protection and biodiversity for life," said Alejandra Gonzalez, a marine biologist from the University of Chile who specializes in marine ecosystem conservation. She explained that seaweed produces oxygen and captures carbon dioxide, creating important carbon stores under the waves. "The future of the planet is seaweed," she said. But these forests globally are under rising pressure, opens new tab. One example: kelp forests are declining at an annual rate twice that of coral reefs and over four times that of rainforests, a British Natural History Museum-backed report said in May. "Before, these areas were very rich in seaweed, seafood, fish, things that most people in this town live off of, from seaweed harvesting," said Maria Jose Espinoza, leader of the local Changa indigenous community. The Changa have lived off harvesting seaweeds for generations, but are worried as they've seen the forests shrink. Espinoza blamed tailings waste from mining in the nearby copper and lithium-rich Atacama Desert region for harming coastal environments, as well as desalination plants being developed by miners he worried would hurt marine life. Chile is the world's top copper producer and second largest lithium producer, with most mining activity in the north. Diver Roberto Carlos Chango, out with his son to collect shellfish, agreed on the importance of the seaweed forests. "Seaweeds are very important because they feed all animals. If there were no seaweeds, there would be no fish or shellfish," he said. Sergio Gutierrez, a Changa seaweed harvester who works gathering the algae, drying it and bundling it to sell, said the marine forests were a key part of the community. "They are the livelihood for our households and much more," he said. With all the benefits the underwater forests provide for the environment and community, marine biologist Gonzalez says more policies to protect the forests are needed. "All the marine organisms associated with (the forests) depend on their existence, so do humans," Gonzalez said. "These forests maintain temperatures, create a natural breakwater effect, and keep the ecosystem stable."
Yahoo
4 days ago
- Business
- Yahoo
Seaweed Gains Traction as Sustainable Solution Amid Climate Challenges, Emerging as a Key Player in the Circular Economy and Bioplastics
The global seaweed cultivation market, valued at USD 22 billion in 2025, is projected to grow at a CAGR of 13.7%, reaching USD 69.5 billion by 2034. Demand for sustainable, nutrient-rich resources in industries like food, pharmaceuticals, and cosmetics fuels growth. Key regions include Asia-Pacific, Europe, and North America. Seaweed Cultivation Market Dublin, June 16, 2025 (GLOBE NEWSWIRE) -- The "Seaweed Cultivation Market Size, Share, Trends, Analysis, and Forecast 2025-2034 | Global Industry Growth, Competitive Landscape, Opportunities, and Challenges" has been added to offering. The global seaweed cultivation market, currently valued at USD 22 billion, is projected to achieve a compound annual growth rate (CAGR) of 13.7%, reaching USD 69.5 billion by 2034 This growth reflects a global shift toward sustainable, nutrient-rich, and environmentally friendly resources across multiple sectors. Seaweed, highly versatile and not dependent on traditional resources such as arable land and freshwater, offers significant benefits as it contributes to industries like food, pharmaceuticals, cosmetics, animal feed, and biofuels. Asia-Pacific dominates global seaweed production, with China, Indonesia, and South Korea leading efforts. However, Europe and North America are rapidly catching up, recognizing seaweed's environmental benefits, including carbon sequestration and water purification. Increasing consumer awareness of seaweed's nutritional benefits, rich in iodine, protein, vitamins, and antioxidants, is bolstering its popularity in plant-based diets. In response, both governments and private sectors are investing heavily in research and sustainable farming practices to support this burgeoning market. Technological advancements, like offshore cultivation systems and integrated multi-trophic aquaculture (IMTA), are enhancing yield efficiency and sustainability. The consumption of food-grade seaweed has surged across North America and Europe, driven by vegan and functional food products. Concurrently, seaweed extracts are increasingly used in biofertilizers and cosmetics. The biofuel sector is also exploring macroalgae for renewable energy, though large-scale commercial viability is still evolving. Regulatory support is growing with new policies, grants, and marine spatial planning initiatives to promote aquaculture. Public-private partnerships focus on training and technology transfer, strengthening seaweed's role in economic development. As we approach 2025, seaweed's significance in carbon offsetting and environmental remediation is expected to draw investments from climate-driven funds and carbon credit markets. Looking forward, research into high-value seaweed varieties for use in pharmaceuticals, nutraceuticals, and bioplastics will intensify. Developments in seaweed-based packaging materials and biodegradable polymers will address rising anti-plastic legislation. Vertical integration across supply chains will boost quality control and profitability, while advancements in remote sensing and AI will optimize cultivation practices. Africa and Latin America, with their vast coastlines, are emerging as new growth frontiers in seaweed cultivation. As consumer consciousness, environmental policies, and technology converge, the market is poised to become an essential element of the circular economy and sustainable marine industries worldwide. Trends Increasing adoption of offshore and deep-water farming systems to maximize biomass yield. Rising demand for functional foods and beverages incorporates seaweed for its health benefits. Seaweed integration into regenerative agriculture as a biofertilizer. Advancements in seaweed-based bioplastics and packaging materials. Introduction of blockchain tools for enhanced traceability in seaweed sourcing. Drivers Global interest in plant-based, nutrient-dense foods positions seaweed as a superfood. Governmental support through subsidies and policies encourages sector investment. Expanding industrial applications in cosmetics, pharmaceuticals, and agriculture. Increased focus on ocean health encourages eco-centric investments in seaweed farming. Challenge Lack of standardized regulations and fragmented supply chains hamper scalability and trade. Market Segmentation By Type Red Seaweeds Brown Seaweeds Green Seaweeds By Form Seaweed Flakes Seaweed Powder Liquid Seaweed Seaweed Sheets By Method Of Harvesting Aquaculture Wild Harvesting By Application Animal Feed Industry Agriculture Pharmaceuticals By Geography North America (USA, Canada, Mexico) Europe (Germany, UK, France, Spain, Italy, Rest of Europe) Asia-Pacific (China, India, Japan, Australia, Vietnam, Rest of APAC) Middle East and Africa South and Central America Key Attributes: Report Attribute Details No. of Pages 150 Forecast Period 2025 - 2034 Estimated Market Value (USD) in 2025 $22 Billion Forecasted Market Value (USD) by 2034 $69.5 Billion Compound Annual Growth Rate 13.7% Regions Covered Global Companies Featured Acadian Seaplants Limited Cargill Incorporated E. I. du Pont de Nemours and Company Irish Seaweeds Beijing Leili Marine Bioindustry Inc. Roullier Group Seasol International Pty Ltd CP Kelco US Inc. Gelymar SA Qingdao Gather Great Ocean Algae Industry Group Co. Ltd. Ocean Harvest Technology Limited Mara Seaweed Algaia S. A. Compo Expert GmbH Seasol International CEAMSA Atseanova Ocean Rainforest Seaweed Energy Solutions AS Blue Ocean Mariculture Ocean Approved LLC Maine Fresh Sea Farms Atlantic Sea Farms Cascadia Seaweed GreenWave Oceanium Sea6 Energy Sea Forest The Cornish Seaweed Company The Scottish Seaweed Company For more information about this report visit About is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends. Attachment Seaweed Cultivation Market CONTACT: CONTACT: Laura Wood,Senior Press Manager press@ For E.S.T Office Hours Call 1-917-300-0470 For U.S./ CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900
Irish Times
08-06-2025
- Health
- Irish Times
From Famine to feast: the Irish seaweed revival
My 10-year-old niece, born and raised in Shanghai, snacks on grilled seaweed rolls the way I munched on Sam Spudz smoky bacon crisps when I was her age. My Chinese sister-in-law was raised on the marine vegetable, consuming it daily in soups, sushi and as a light bite between meals. But my brother, despite living in Shanghai for almost 25 years and embracing traditional dishes from hot pot to dim sum, still views seaweed as particularly Asian fare. In Ireland we have struggled to equate the dark, leathery-looking straps of seaweed on our local shorelines with a mineral-rich superfood. And for good reason. It was a Famine food, harvested and hauled from rock pools by starving peasants to boil or dry, then eat. Seaweeds replaced soil vegetables at one of the most catastrophic points in Ireland's history, and that association with desperation and deprivation has been difficult to shake. Prannie Rhatigan, a GP and the author of Irish Seaweed Kitchen, who has been giving seaweed walks, talks and workshops in Sligo for the past 26 years, agrees. She vividly remembers as a child the side eyes and sympathetic looks her father received while harvesting the edible seaweed sleabhac (similar to Japanese Nori) for his family from the local shoreline. Dr Prannie Rhatigan 'People would say to my father: 'I saw you on the shore yesterday ... Times must be tough.' They thought if you were looking for seaweed you couldn't afford to buy a white sliced pan, that you were making do. But at the back of it, they'd be dying for a bit themselves to simmer and eat with onions and potatoes. They wouldn't want to be seen on the beach looking for it, though. My father thought this was hilarious.' READ MORE Rhatigan says Asian people consider seaweed the most nutritious form of vegetation on the planet. 'That's a big reputation for seaweed to live up to, but in my opinion it does.' She eats seaweed every day – sea lettuce, nori, sea spaghetti, dillisk and truffle seaweed – and says she couldn't live without it. [ Seaweed burgers: a new product aims to reduce the meat in burgers while improving their taste Opens in new window ] 'It's like a magic wand in the kitchen. I mix it with some olive oil and a touch of garlic and have it for my 11 o'clock snack, or I pile it on to a rice cracker. I'm making cakes for my daughter's birthday this weekend: chocolate cake and nori is a magic pairing. But I've met plenty of people with packets of seaweed in their larders and great intentions, but they don't know what to do with it; I tell them to snip it into stews.' Despite being a 'powerhouse of nutrients', we're still some way off viewing seaweed as a store-cupboard ingredient, yet mindsets are changing, and harvesting seaweed for culinary and cosmetic use is a burgeoning business in Ireland. Anne O'Hagan founded her seaweed pestos and sprinkles company Ebb & Flow four years ago, and has noticed an enormous spike in interest since. 'Seaweed has gone from a novelty product to mainstream,' she says, adding that this is, in part, thanks to TikTok. 'Young people are hugely interested in seaweed, especially sea moss, since it started trending online.' Ebb & Flow seaweed pesto To date the #seamoss hashtag has more than a billion views on the social media platform, as celebrities and wellness influencers eulogise it as a cure-all for everything from gut health and acne to high cholesterol and lethargy. Rhatigan says that although research into the benefits of seaweed 'isn't really at the races', seaweed is medically proven to be antiviral and to shift phlegm from the chest. Ten years ago, O'Hagan was suffering from serious kidney problems and high blood pressure. She was told to cut out salt entirely from her diet and that's when she became involved in 'the wonderful world of seaweed'. Today she describes herself as a healthy, energetic, curious 60-year-old and her goal is to 'introduce people to this extraordinary superfood'. O'Hagan, who is based in the coastal suburb of Dún Laoghaire, Co Dublin, buys bags of dried seaweed hand-harvested from the Quilty shoreline in Co Clare, where the waters are deeper and colder than on the south Co Dublin coastline, then rehydrates it to make her sprinkles, hummus and dairy-free pestos, which have won two Great Taste Awards from the Guild of Fine Food. Ebb & Flow is stocked in several local fine-food outlets in Dublin such as Cavistons in Glasthule and Robbie's in Goatstown, but O'Hagan still sets up at farmer's markets in Dún Laoghaire and Killruddery House in Co Wicklow because 'there's nothing better than having your customer right in front of you ... When they taste the product, their reaction is extraordinary.' [ Irish seaweed explodes with that undefinable savoury flavour the cool kids call umami Opens in new window ] O'Hagan feels there's a strong enough market here for a more diverse range of seaweed products, and she travelled to Japan in January to investigate how she might broaden her range. 'Seaweed crisps are huge over there, and I'd love to get into the snack market, but I'm not sure the Irish palate is ready for that yet.' Maybe not. Bantry-based Claire O'Sullivan, founder of Wasi, swapped seaweed pesto for seaweed skincare because she felt food was a harder sell. 'I started off making seaweed pesto, but it's more difficult to get it on shelves. People are much happier using seaweed on their skin and hair.' Sligo brand Voya, based in Strandhill, has had enormous success in the wellness arena with its seaweed baths and skincare products; last year it collaborated with luxury airline Emirates on a bespoke fragrance for the airline's first and business class passengers. Claire O'Sullivan and her mother, Margaret O'Sullivan. Photograph: Andy Gibson O'Sullivan grew up harvesting seaweed with her mother and grandmother for their own domestic use as a cough medicine, fertiliser and horse feed. She attributes her lineage of centenarians – her great-grandmother lived to be 103, her grandmother 100, and her mother is healthy and strong and still helps out with the harvesting – in part to their simple diet, which included spring water and seaweed. She trained as a holistic therapist in her 20s, working in spas and on cruise ships all over the world, performing seaweed treatments while making her own body oils. She later qualified as an architect, but coming from a farming background, she found the office 9-5 anathema to her personality. 'I just needed to be outdoors.' Now, instead of fighting traffic, the 45-year-old works in tandem with the tides, harvesting from September to April and taking her cues from the fullness of the moon. 'When there's a full moon or a new moon, the tide goes out a very long way,' she says. 'Sometimes you're up at the crack of dawn and out on the water while everybody else is still asleep. It's a beautiful way to live; it feels so natural.' At a time when storytelling has never been so important to a brand's ability to capture the imagination of consumers, this narrative of saltwater, sea air and moonlit forages is seductive and evocative, which O'Sullivan says is resonating with customers. 'People love the heritage of it all, especially Americans. Many of them remember their own parents talking about Irish seaweed and how great it was.' Wasi began as a cottage industry at the kitchen table, but now O'Sullivan has a dedicated workshop to keep up with demand. She infuses seaweed into barrels of sweet almond oil and jojoba oil, where it absorbs all of the vitamins, minerals and trace elements seaweed is rich in. Wasi sells online and is stocked in Avoca and Meadows & Byrne, and there is interest from Germany, the UK (from the prestigious Royal Botanic Gardens in Kew) and the United States. But O'Sullivan says interest is growing among Irish consumers, too. 'They're specifically looking for Irish seaweed because it's considered a premium product.' Claire O'Sullivan in Bantry. Photograph: Andy Gibson Evan Talty, founder of Wild Irish Seaweeds – one of the country's biggest seaweed success stories, exporting its food, skincare and wholesale products all over the world – agrees. 'There's a demand right now for high-grade seaweed and Ireland is seen as having clean, green, pristine waters,' says the fourth-generation Co Clare harvester. 'The Atlantic is nutrient-dense with untapped waters that are naturally better quality, plus not every country producing seaweed is governed by the same standards and regulations as we are. Our seaweed is seen a bit like our exports of beef and dairy.' Talty believes the demographic of people who love to cook and eat seaweed is still quite niche, so the company is transitioning from food into food ingredients and nutraceuticals such as electrolyte drinks and nutritious gummies. 'We're moving away from selling packets of seaweed and saying to people, 'See what you can do', to creating an everyday product that everybody uses.' Sea moss capsules and seaweed smoothie blends are already available on the website. The company is expanding its facilities too – the difficulty it faces is not demand but labour. 'Hand-harvesting is hard work and our average worker is mid-40s to early-50s. West Clare isn't a hotspot for attracting young talent and we're competing against local industry and tourism.' To encourage the next generation of harvesters and entrepreneurs, Rhatigan says education is key. She also believes seaweed should be among the gifts given to foreign dignitaries along with the Aran jumper and pint of Guinness. 'We're an island, for goodness sake. We should be promoting the amazing biodiversity of rich seaweeds and their fabulous-tasting profiles,' she says. We may not be there yet, but seaweed has become the beating heart of businesses up and down the country and at a time when quality, authenticity, sustainability and traceability are culinary and cosmetic buzzwords. The future looks bright for Irish seaweed, despite its dark past.
Yahoo
07-06-2025
- Business
- Yahoo
‘We don't want to be a niche brand': Seaweed is taking plastic out of stadiums and sandwich boxes
If you're lucky enough to be seeing Beyoncé at Tottenham Hotspur stadium in London this month, chances are your concert snacks will come in a container made out of seaweed. Notpla, the company which makes seaweed-based packaging to replace single-use plastics, has gone from strength to strength since winning the Earthshot Prize in 2022, bagging a prize of €1 million in the global environmental award created by the UK's Prince William. The venture started with its two French and Spanish founders, Pierre Paslier and Rodrigo Garcia Gonzalez, experimenting in their student kitchen while at Imperial College London. Now, Notpla has replaced more than 21 million items of single-use plastic across Europe, and is aiming to displace 1 billion units by 2030. In order to make a real dent in the insidious issue of plastic pollution, the 'disappearing packaging' solution is being rolled out in new venues and fashioned into new shapes and sizes. We caught up with chief revenue officer Lise Honsinger, Notpla's first employee in 2017, to find out more. Related Nappies, smartphone glass, and cigarette butts are piling up in Europe. How can we recycle them? Notpla's prototype was an edible water capsule called Ooho. It garnered viral interest in 2017, which Honsinger partly attributes to a 'zeitgeist' of plastic pollution awareness. The start-up partnered with Lucozade to replace 36,000 plastic bottles at the London Marathon in 2019. Then COVID hit, events stopped, and the company pivoted to focus on seaweed coatings for food packaging which make takeaway boxes compostable like fruit peel. In partnership with Just Eat, Notpla's packaging was used at the UEFA Women's Final at Wembley Stadium, London in 2022. From seven types of folded carton board boxes that year, it has grown into a catalogue of over 50 different designs. Imagine pretty much any food packaging you'd pick up from a street food van - burger clam shells, chip trays and forks, churros scoops - and there's a seaweed-coated alternative. There is a purity to Notpla's vision - which clearly impressed the Earthshot Prize judges. Winning in the 'Build a Waste-free World' category further 'unlocked credibility', as Hosinger puts it. 'We're not going for the easiest win,' she says. 'We're not going to mix our product with a bit of plastic to make a semi-natural product because that's a bit easier. We're going to go for it even if it's the hardest thing, to make sure it's truly natural.' Related From Taylor Swift to Olympics host, how can Europe's largest indoor venue be sustainable? This Earthshot Prize finalist is using DNA sequencing to create sustainable clothing dyes Notpla products are now used at major stadiums and venues in the UK, including the Kia Oval, The Principality, Tottenham Hotspurs, Aston Villa, The Aviva, Twickenham and the ExCel Centre. The Johan Cruijff Arena in the Netherlands is on board too, and Levy - part of the Compass Group catering company which Notpla works with - has just won a contract with stadiums in Germany. That's all part of a 'step change' to spread across Europe and the US, Honsinger says. View this post on Instagram A post shared by Notpla (@notpla) The aim is to make the switch as friction-free as possible, and Notpla products can fit into whatever waste stream the stadium already uses, from composting to recycling or general waste. Meanwhile, IKEA has just rolled out Notpla's seaweed-based packaging in its new Oxford Street London restaurant. And the company is launching a new deli range, featuring plastic-free windows so people can see their sandwiches before buying. Honsinger hopes this will help Notpla branch out into office catering and museums, where that sneak peek is important. 'We absolutely want this solution to be everywhere. We don't want to be a niche packaging brand,' she says. The plan is to go upstream over the next few years - providing coatings to board manufacturers, for example, rather than selling boxes to box buyers. Ultimately, Honsinger wants Notpla to become a household name, in the realm of Tetra Pak or Gore-Tex. 'Everyone will know, if I've got a packaging that's Notpla, it's not got plastic in it, it's not got forever chemicals, it's not going to give me cancer - because I think the world's woken up to the health consequences of plastics as well.' Related Coca-Cola and Unilever among dozens of plastic brands tied to Texas fracking, investigation reveals With seaweed extracts from France, Spain (ROKO) and South America, Notpla is fashioning its wonder ingredient into various new shapes and sizes. The scientists are working on creating cold and hot cups, for example, while Notpla continues to develop its existing solutions - like speeding up the manufacture of Oohos. But there are limits to this R&D. 'The reason plastic is everywhere is because it's not natural,' Honsinger explains; it forms a complete barrier to oxygen, water, and grease. Seaweed is never going to be the same as plastics, she says, and that's a good thing. 'You've got to remember the reason why it hasn't got as extreme properties as plastic is the reason it will break down in nature.' Related Deep discoveries, landmark lawsuits and rising renewables : Positive environmental stories from 2025 Notpla created the Natural Polymers Groups with some of its competitors last year. It bears the distinction of being the only plastic-free alternative to meet the EU Single Use Plastics Directive (SUPD), according to the Dutch government, which carried out extensive testing in 2023. With regulations on single-use plastics and forever chemicals (PFAS) tightening up, the future is bright for alternatives like Notpla. Are plastics companies aware of their seaweed competitor yet? 'I think mostly at the moment we're not big enough to scare them,' says Hosinger. 'But I think they know it's coming.'
Skift
06-06-2025
- Skift
Foul-Smelling Sargassum Invades Caribbean Beaches: What Planners Need to Know
This dense, brown seaweed, which is experiencing its worst year yet, is already wreaking havoc on beaches throughout the Caribbean. The month of May saw an explosion of the nasty-smelling brown seaweed known as sargassum in the Atlantic Ocean, increasing from 31 million metric tons in April to 37.5 million — the largest amount since monitoring began in 2011. The bloom, which typically runs from April to October, is already blanketing beaches from Puerto Rico to the Yucatan Peninsula, which includes Cancun, Tulum, and Playa del Carmen. These island-like masses are expected to continue their spread in June, invading the western Caribbean, Gulf of Mexico, Florida, and the beaches along the Southern U.S. coastline. Sargassum is a form of algae that releases hydrogen sulfide and ammonia, which can be dangerous to pregnant women and people with respiratory issues. The tiny sea creatures that bury themselves in the seaweed can cause rashes and blisters if they come in contact with skin. It's also a nuisance for resorts, and makes it difficult, if not impossible, for planners to host beach activities and hold waterfront events because of the smell. Mexico is actively addressing sargassum by focusing on four dozen beaches along the Yucatán Peninsula and Caribbean coast. Punta Cana has invested in barriers to prevent seaweed from reaching the shore. However, smaller Caribbean islands without the budget to address this issue are leaving the cleanup to the individual hotels. Some resorts are even installing their own barriers, such as the new AVA Resort Cancun, which just hosted the annual IRF Invitational this week. What Can Planners Do? The first step for planners is to get informed, said Kimberly Ruby, client engagement manager, marketing, at Canada Life Reinsurance, who began researching beach resorts for a vacation and could not find a single property that was addressing the issue. 'Properties need to make guests aware. It's like ADA concerns. I'd like to know ahead of time that your elevator is down. I can't make a decision if I don't know about it.' There are many ways planners can be affected. 'If I select a venue for a site visit and then see the sargassum — and smell it — I've wasted time and money visiting,' she said. 'Even worse would be having to scramble to create a Plan B for a beach event, then worry about health issues among attendees.' She suggests speaking with a lawyer about adding a frustration of purpose clause to the contract if the unusable condition of the beach extends beyond a certain date. 'It might help you get out of working with that particular hotel, but it still doesn't solve the issue of finding a last-minute replacement.' Sargassum Monitoring There are several online resources online that planners can use to track the sargassum bloom in real time, including:
