The global population is growing, with an associated increase in the need for food, while arable land is in short supply. The pressure is on to grow more of the world’s food in the sea.

That’s why Nofima is studying the nutrient content of new raw materials that can be grown in the sea. The goal is to find optimal methods to process raw materials.

[Dagbjørn Skipnes, a senior researcher at Nofima] believes it’s time that the Nordic countries follow Asia’s lead in using kelp for food.

“Seaweed cultivation outperforms salmon farming in aquaculture worldwide. Asia in particular is a major producer,” says Skipnes. Seaweed is widely used in Asian cuisine.

Along the Norwegian coast, kelp has long been harvested as fertilizer and supplement for animal feed. But as food, kelp is relatively new in Norway.

“There are very few downsides to using kelp for food. It contains fibre, minerals and acts as a salt substitute,” says Skipnes.

In the long run, kelp could become an ingredient in everything from crispbread and pesto to aquavit and spices.

Bioplastics are also a market the company is trying to enter. The bioplastic market involves using natural substances to make products that have previously been made of plastic — such as straws.

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