In modern restaurants, seaweeds are increasingly used as a culinary ingredient. There are various varieties that give a surprising taste sensation, salty with a lot of natural ‘umami’. In addition, seaweed contains a lot of fiber, protein, and unique nutrients that ensure a good intestinal flora. Seaweeds are macro-algae that grow in the sea where it stores CO2, and therefore do not use sparing agricultural land. In Asia, seaweeds are already widely used in food, with Europe still discovering these special seasonings.
High Fibe offers a number of types of dried seaweed on behalf of an international producer that is IFS certified. Together we like to think along with you about successful concepts with seaweed and a practical application. The most delicious seaweeds are: wakame, nori, dulse, sea lettuce, sea spaghettti, kombu, codium and aonori. Discover the culinary and commercial possibilities of these tasty ‘sea herbs’ and ‘sea-sonings’.
