Sea & Flour has received a patent for processing seaweed for use in bread and other related products. U.S. Patent No. 11,717,010 pertains to a process for cold-washing, processing and granulating seaweed. The processes allow for the incorporation of seaweed into high-volume baking while delivering flavor and nutritional benefits that come from the sea, according to the Philadelphia-based company.
Sea & Flour products include bread, buns, rolls and pizza dough that are carbon-negative since they sequester carbon. The line of baked foods should become available in select grocery stores in the second half of 2023. Seaweed is high in vitamins A and K and minerals such as iron, folate, calcium, magnesium and zinc.
“We’ve learned from extensive market research that a significant share of American consumers now want to find ways to eat seaweed more often,” said Penelope Wasserman, co-founder and president of Sea & Flour. “The most commonly eaten food is bread.”
By Jeff Gelski
Source: foodbusinessnews.net
Paine Schwartz Partners has closed on a Paine Schwartz Food Chain Fund VI, L.P. at $1.7 billion. The fund is aimed at investing in the food and agribusiness value chain. The company has invested about 40% of Fund VI in AgroFresh Solutions, Costa Group, Elemental Enzymes, HGS BioScience and Monterey Mushrooms.
After 26 years in Geneva, Switzerland, the decision to move has been made after visitor and exhibitor feedback, as well as growth plans for the Vitafoods brand. Vitafoods Europe 2025 will be held on 20-22 May 2025 at Fira Barcelona, with more details to be announced next year.
The traditional symbol of family reunion and cultural pastry of Asia is undergoing a reinvention. With the majority of young consumers in Asia expressing an increasing interest in healthier options, a growing market for mooncakes tailored to dietary preferences and restrictions is opening up across the globe.
