Maxime Penning, head of processing and biotechnology at Kelp Blue, ahead of the panel discussion ‘Seaweed & Algae Commercialization: Food, Feed, & Bio refining’ at the inaugural Blue Food Innovation Summit, spoke about why interest in seaweed production, processing, and consumption has grown dramatically in recent years
Kelp Blue intends to plant kelp forests all over the world to improve ocean health and sequester carbon, with the canopy being harvested only for sustainable agri-foods, fertilizer, healthcare, and textiles.
Why is seaweed so popular right now?
For thousands of years seaweed has been used by coastal areas, however, with the emergence of new technology, the applications of seaweed are more expanded. The chance of discoveries is even significantly larger because till now we have only touched the surface of what’s possible with seaweed.
This time we are all aware that we need sustainable resources the removal of carbon dioxide from our atmosphere. The technology for substantial seaweed farming is getting better, making large-scale seaweed cultivation ideal for these goals. The emerging economy of scale will likewise release the possibility to create significantly more items, which are not monetarily reasonable yet.
Are you aware of the new technological advances or projects that our audience should be aware of?
Utilizing the anti-cancer properties of seaweed components for industrial applications has the power to change the industry.
For many years, there seems to be similar excitement and hype surrounding the potential of seaweed; what is different now, and what new commercial possibilities have appeared?
The majority of business owners are innovating with and for seaweed. It’s the law of massive quantities; we’ll see far more success now than in the past. And success feeds on itself.
What is the current investment landscape for seaweed and algae production, harvesting, and processing?
Some effective bankers guarantee to put resources into environment-positive arrangements. At the same time, more focus is given to the return of the revenues. And afterward, there are a few fantastic financial bankers who genuinely figure out the area, and the dangers and who know how to esteem the unexpected returns (ecological effect, social effect) appropriately. We should be seeing a greater amount of these sorts of financial backers.
It’s great to have you participate in the first Blue Food Innovation Summit – who are you having to look forward to meeting at the conference?
Anyone with a creative use for seaweed! And those who share our enthusiasm for innovation.
Speakers will join Maxime on his Seaweed Commercialisation panel.