Seaweed seasoning launches as “alternative to salt”
A new seaweed-based seasoning, which has a salt content of just 6.5%, has hit the market and is being pitched as an “alternative to the salt pot”.
The new product is the creation of Seaspoon, a producer of seaweed-based products which harvests the plants on the south Devon coast between Salcombe and Dartmouth.
It was set up by former property professional Tim Buckley with childhood friend and Cordon Bleu chef Kate Tullberg, wife of Tracklements MD Guy Tullberg.
The mixture of four seaweed products – dulse, sea spaghetti, sea greens and sea lettuce – with tomato, onion, garlic, salt and pepper, comes in a 25g seasoning pot and has a trade price of £2.77 (RRP £3.95).
It joins the producer’s other seaweed products, including a boost (trade £3.57, RRP £5.95, 30g), umami blend (trade £3.45, RRP £5.75, 30g), and a herb mix (trade £2.97, RRP £4.95, 30g).
“Consumers want food that tastes nice but is also nutritionally good for them, and we see Seaspoon sitting right in the middle between health and taste,” Tim Buckley told FFD.
He said consumers were more aware of the health benefits of seaweed – high in protein, omega oils, fibre and a natural source of iodine. “But they don’t quite know how to use it or what they can it eat with,” he added.
The different varieties aim to cater to different uses, the umami blend sits firmly in the cooking category and can be added to stews, marinades or omelettes to enhance flavour, while the boost is a much finer powder which can be added to smoothies or salads for a nutritional hit.
“We’re all about creating ways you can include seaweed into your diet, and isn’t a new fad, it’s been consumed as food and medicine for hundreds of years,” he said.
Seaspoon is seeking stockists in both the independent retail sector and foodservice. The products are currently only available to retailers directly but Buckley said the company is already in talks with wholesalers.
“We started out selling our products online only, but now we have grown and established ourselves we are now looking at the independents and distribution nationally,” he said.
This story appeared in the April issue of Fine Food Digest. You can read more on the digital edition here.
Read more of the latest news from Fine Food Digest here