Rich in minerals, fibre, and natural umami, kelps offer both nutritional value and functional properties for food and ingredient manufacturers looking to develop clean-label, plant-based, or sustainably sourced products.

Norwegian kelp is available in multiple formats, with post-harvest processing adaptable to tailor composition, texture, and functional properties to specific applications.

Norwegian kelp is either cultivated on lines from autumn to spring or wild-harvested is cold, pristine waters along the Norwegian coast with focus on sustainability.

Applications of kelps in food *:

• Flavour enhancement & salt reduction: reduce reliance on added salt or synthetic flavour additives

• Seasoning & condiments: dried flakes or powder in soups, broths, sauces, and spice blends

• Plant-based & meat alternatives: functional texturising properties (gelling, water-binding) support clean-label burgers, patties, and analogues

  * Iodine content should be considered in food applications and kelp processing should be adapted to specific inclusion