Novel tech for seaweed-infused bakery products receives patent approval

The bio-baking technology makes high-protein, low-sodium bread with seaweed as a primary ingredient with the company claiming it is one of the first to incorporate seaweed into commercialized bread.

The latest innovation can help seaweed be successfully incorporated into “high volume baking” while delivering the “exceptional flavor” and the nutritional benefits that come “from the sea.”

The food industry is making significant efforts to contribute to sustainability by making its products eco-friendly.

Developing seaweed farming is pegged as a sustainable alternative to land-based agriculture, according to a new study.

Sea & Flour claims its products to be “carb-positive and carbon-negative.” They help “address climate change” and expand regenerative coastal agriculture and the “blue economy” while improving the nutritional value of bread.

Food Ingredients First