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La Baleine event at UNOC3: Towards a UN taskforce on seaweed

La Baleine event at UNOC3: Towards a UN taskforce on seaweed

      10 June 2025, 10:15 - 11:15 hrs. Palais des Expositions, Green zone, Nice, France This session details the UN Taskforce on Seaweed - an initiative bringing together partners to unlock the potential of seaweed for sustainable food systems, climate resilience, and...

Unlocking the Potential of Europe’s Seaweed and Bivalve Industries

Unlocking the Potential of Europe’s Seaweed and Bivalve Industries

  Seaweed and bivalve aquaculture hold immense promise for restoring ocean health, mitigating climate change, and strengthening coastal economies. Market forecasts point to double-digit growth over the next decades. Yet, despite increasing investment and...

In Memoriam: Professor Thierry Chopin

In Memoriam: Professor Thierry Chopin

Tribute to Professor Thierry Chopin, by Dr. Philippe Potin, scientific director of the Global Seaweed Coalition. Throughout his career, Thierry was known for his enthusiasm, charisma, and sense of humor, leaving a lasting impact on the scientific community and...

Congratulations to our 2024 Grantees!

Congratulations to our 2024 Grantees!

After a highly competitive evaluation process undertaken by the GSC Scientific and Strategic Advisory Councils, the Global Seaweed Coalition Leadership Committee gathering our founding partners from UN Global Compact, CNRS and Lloyds Register Foundation made the final...

The Global Seaweed Coalition will be visiting Japan in April

The Global Seaweed Coalition will be visiting Japan in April

The Global Seaweed Coalition will be visiting Japan in April! Our local partners from UN Global Compact Japan are working on organizing a great seaweed conference at the Sasakawa Peace Foundation in Tokyo (April 26th, 2pm) in partnership with the French Embassy &...

Joint press release: 1st EU Algae Awareness Summit

Joint press release: 1st EU Algae Awareness Summit

The first EU Algae Awareness Summit will be held from 5 to 7 October 2023 at the Maison de l’Océan* in Paris. This unprecedented event in Europe, co-organized by the European Commission, the French Government and the Global Seaweed Coalition (UN Global Compact) with...

On Ubuntoo

From Seaweed to Circular Production

For Holdfast and Stipe, seaweed is not just a natural plant stimulant — it is the foundation of a fully circular production process.

Source : Horti Daily

Rotating Red Seaweed Species Could Stabilise Production in Land-Based IMTA Systems

A seasonal rotation strategy using different red seaweed species could help stabilise biomass production and nutrient biofiltration in land-based Integrated Multi-Trophic Aquaculture (IMTA) systems. This is the conclusion of a new study examining how three commercially important macroalgae respond to changes in temperature and nutrient availability.

Source : misPeces

Newport Artist Takes Seaweed to the Emerald Isle

Newport-based artist Mary Chatowski Jameson is transforming seaweed into intricate and colorful artworks, using techniques such as pressed collages and cyanotype printing. She collects seaweed from local shorelines and preserves it to create pieces that resemble botanical illustrations and floral designs, highlighting the natural beauty of marine plants.

Jameson is taking her work internationally through a cultural exchange with Kinsale, Ireland, Newport’s sister city. She will host a solo exhibition, workshops, and a sold-out art retreat, while also aiming to establish an artist-in-residence exchange program between the two cities to strengthen artistic collaboration.

Her interest in seaweed began from personal exploration and grew through studying historical practices, including Victorian seaweed collections and early photographic techniques by botanist Anna Atkins. Over time, she developed her own methods and tools, and now shares her knowledge through workshops and teaching.

Beyond art, her work bridges science, history, and creativity, showing how seaweed can be appreciated beyond its common perception as waste. Through exhibitions, products, and educational activities, Jameson is helping audiences rediscover seaweed as a versatile and aesthetically rich natural material.

Source : Newport This Week

Tapping into the Potential of Seaweed for Health and Wellness

Irish seaweeds are gaining attention as a valuable resource for developing health and wellness ingredients, with strong potential for marine processors to diversify into food, nutraceutical and pharmaceutical markets. Speaking at an international conference at the Teagasc Food Research Centre in Dublin, Professor Pat Dillon highlighted opportunities to integrate seaweed ingredients into sectors such as dairy and prepared foods.

A key focus is the Algae4IBD project, a Horizon 2020 initiative aimed at transforming algae research into next generation health solutions. The project is developing algae derived ingredients and product prototypes targeting inflammatory bowel disease (IBD) and related conditions, with benefits including anti-inflammatory effects, gut health improvement, microbiome modulation and pain management.

The initiative involves 21 partners across Europe, spanning academia, healthcare and industry, and covers the full value chain from seaweed cultivation to product formulation. Over four years, researchers at Teagasc and partner organisations have developed scientifically validated, scalable bioactive ingredients.

This work builds on broader research efforts such as the U-Protein project, which explores alternative proteins from plant sources including seaweed. The conference brought together over 180 stakeholders, including companies, research institutions and government agencies, highlighting growing collaboration and momentum in unlocking seaweed’s potential as a functional ingredient for health, nutrition and therapeutic applications.

Source : Teagasc | Agriculture and Food Development Authority

Indian Seaweed is the Ingredient to Watch Out For

Indian seaweed is emerging as a promising culinary ingredient, though it remains largely underutilised compared to imported varieties like nori and wakame. With over 800 species along India’s 12,000 km coastline, chefs, startups and researchers are now rediscovering local varieties such as sargassum and ulva for their rich umami flavour, nutritional value and sustainability.

Restaurants and chefs across India are experimenting with seaweed in broths, miso, salads, cocktails, desserts and traditional dishes, highlighting its versatility. Startups like MariTide and initiatives like The Good Ocean are building supply chains, offering dehydrated seaweed and developing products such as crackers, seasonings and functional ingredients. Seaweed is also recognised as a climate-smart food, with some species containing up to 30–40% protein, making it comparable to plant-based protein sources like soy.

Despite its potential, adoption faces challenges including limited supply chains, lack of infrastructure, and low consumer familiarity. Historically, seaweed was not widely used in Indian cuisine due to abundant terrestrial food options and its strong flavour profile.

However, growing interest from chefs, mixologists and food innovators is helping position Indian seaweed as a premium, sustainable ingredient. With improved cultivation, processing and distribution, it has the potential to become a mainstream component in modern Indian dining and alternative protein systems.

Source : Mint

Ability to Deliver Seaweed Additive to Grazing Cattle Studied

Barry is the first author of a study published last year, funded by the Russell L. Rustici Rangeland and Cattle Research Endowment at the University of California, Davis. The authors concluded that additional research – with improved equipment and methods – was needed to better understand how seaweed additives could realistically be incorporated into grazing systems.

Source : Beef Magazine

Future Food-Tech San Francisco 2026: Seaweed Powder for Clean Label Protein Stabilization

Marine Biologics will debut a patent-pending, high-performance seaweed powder designed for protein stabilization at Future Food-Tech San Francisco, US, this week (Mar 19–20). The California-based firm says single-ingredient seaweed powder, branded SeaTex, “dramatically simplifies” product formulations with zero additives or synthetic ingredients.

Source : Food Ingredients First

Western Seaweed Sector Cannot Scale on Temperate Biomass Alone

Western seaweed processors are approaching a structural constraint. Demand for macroalgae-based inputs is accelerating across animal and pet feed, biostimulants, nutraceuticals and biomaterials. Processing innovation is advancing and regulatory frameworks are maturing. The World Bank predicts that these emerging applications will reach a global market size of US $11.8 billion by 2030.

Source : The Fish Site

Rainmatter-backed Zerocircle Onboards 3one4 Capital in New Funding Round – Outlook Business

Pune-based sustainable packaging solutions startup Zerocircle has onboarded deeptech-focused venture capital firm 3one4 Capital in a new funding round. In an announcement on Thursday, the company said its total funding has now reached ₹25 crore, with existing investors Zerodha’s Rainmatter Capital, 1Crowd, LNB Group and 7th Gen also participating in the round.

Source : Outlook Business