Seagreens® Certified Ingredients are being incorporated into a growing range of manufactured foods.

We have pioneered human food quality seaweed ingredients in Europe and will continue to set the standard.

Seaweed of this quality is a valuable nutritional resource in responding to many public health concerns and when in 2007 the British government sponsored the Food Innovation research project to study natural alternatives to the least desirable food ingredients, Seagreens® proved to be an ideal  replacement for salt (sodium chloride).

It contains an ideal balance of all the mineral salts in a comprehensive nutrient profile, and is known to offer significant benefits in connection with cardiovascular and blood disorders.

The research project conducted at The Centre for Food Innovation, Sheffield, England, concluded in 2008 that Seagreens® is not only a viable flavouring alternative to salt, but it can also extend the shelf life of food due to its unique nutritional and microbiological properties.

Taste studies completed at Sheffield in 2009 have shown consumers preferring a 50% salt replacement with Seagreens® in plain and wholemeal bread. There are many potential applications in many kinds of food. Further microbiological studies point to its usefulness as a natural preservative, whether or not replacing salt.

In February 2010, lead researcher Professor Andrew Fairclough told the Chester Food & Environemtnal Science Week conference: "This study demonstrates for the first time that Seagreens® Ascophyllum nodosum is a potential replacement for salt and can be used to achieve salt levels below the recommended limit specifically in breads with additions".