Seagreens Ltd is a British company whose founding idea was to make it easy for anyone to include at least a gram a day of the most nutritious seaweed in their daily diet. As it says on the iconic green Seagreens jars, to: “Feed the Foundation of Health”.
The company is “the UK’s leading seaweed supplier” (Organic & Natural Business magazine, 2009).
Since start up in 1998 the brand has gained the respect of food manufacturers, consumers, retailers, medical practitioners and the media.
Seagreens has won awards for its food and health research, for its ingredients and consumer products.
With many years’ experience in this unusual field, the company has set the standard for sustainable wild seaweed harvesting and production which far exceeds European and US Organic Standards.
The head office is based near London’s Gatwick Airport in West Sussex and its award-winning factory is located on the Isle of Lewis in the Outer Hebrides in Scotland.
Seagreens has three operating divisions: Manufacturing, Certified Ingredients, and Consumer Poducts.
Distribution partnerships provide local sales and technical support throughout Europe, Canada and the USA. Seagreens Certified Ingredients are distributed worldwide by Gee Lawson.
In 2010 Seagreens set up the Seaweed Health Foundation as an independent, not-for-profit forum for whole food seaweed reseach and education, and to support the growth of a sustainable, human food quality seaweed industry in Britain and Europe.
1998 Small scale harvesting begins on the remote Norwegian island of Frøya. Seagreens is certified Organic by the Soil Association, and in an independent taste test against table and ‘low sodium’ salts votes the oatcake with Seagreens ‘best tasting oatcake’. Featured in 'The Low Salt Cookbook'.
2000 A further Anglo-Norwegian joint venture continues to develop food quality production at a second facility still further north in Arctic Lapland. In England, Artisan Bread, an independent baker now with nationwide distribution, becomes Seagreens’ first branded ingredient customer.
2007 British Government funding enables Seagreens to participate in the new Centre for Food Innovation's research project to identify natural alternatives for fats, suagars and salt at Sheffield Hallam University. The search begins for suitable harvesting and a factory in Scotland.
2008 Initial research in meat products shows Seagreens to be an effective bacteriostat prolonging shelf life as effectively as salt, also stabilising water content and buffering pH balance. Research continues in bread and baked goods and on Seagreens' powerful antioxidants. The first full scale European contaminant studies on seaweed confirm Seagreens' clean food status.
2009 A new harvesting joint venture is concluded in the Scottish Outer Hebrides. Seagreens R & D effort moves to Scotland; the new factory achieves full HACCP status, EU and USA Organic Certification and food hygiene certification.
2010 Seagreens sets up the independent non-profit Seaweed Health Foundation. Further research, a series of baking trials and organoleptic studies deliver further significant results. 75% of panellists prefer plain white bread in which 50% of the salt has been replaced by Seagreens; 67% in wholemeal bread. And in sundried tomato and basil bread with 100% Seagreens and no salt, with no negative effect on bake and sensory quality, all the panellists prefer it. The factory in Scotland is honoured to receive the Crown Estate 2010 Business Award for Marine Enterprise. Seagreens' first research in obesity wins the Alpro Foundation Masters Award. It is the first study in the world of whole food seaweed for satiety.
2011 Seagreens® Certified Ingredients are increasingly to be found in the products of other food and healthcare manufacturers. Seagreens introduces its first new consumer proeuct for 4 years - The Mineral Salt. This is voted 'Best New Product' by consumers and practitioners (CAM Lifestyle magazine) and is 'Highly Commended' in the Free From Food Awards.
Behind all this is a corporate determination to produce a healthier kind of business, the personal mission of Seagreens' founder, Simon Ranger (pictured above).
Simon believes that like good wholesome food, work is a basic human need which should contribute to a balanced, stable and safe society.
“I see a unity of purpose in all we do which no longer separates the means of production from the product, or the whole human being from his means of survival.
Our products can help restore and maintain the health of the whole person; our corporate mission is to nurture the whole person in and through our business.
The illusion that the values we uphold in business and personal life are incompatible - or that there is one time and place for the sacred and another for the profane - is not for me.
Beyond the illusion of separation I perceive a more joyous reality in which the relationship between all things is apparent.”
Please click here to hear more about seaweed and Seagreens on The Food Programme, BBC Radio 4, May 2012.
Isle of Lewis, Outer Hebrides, Scotland