Innovative Research Leads to Upgrade of Seaweed Classic

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Nordisk Tang

Innovative Research Leads to ‘Upgrade’ of Seaweed Classic

Persistent research and investment has resulted in innovative and unique organic seaweed products that compete with all-time favourites.

When Nordisk Tang (Nordic Seaweed) was established in 2015 the two founders already knew that they wanted to enrich the various qualities of fresh seaweed with the benefits of fermentation.
Seaweed displays a variety of both culinary and nutritious qualities. Fermentation further enhances the culinary profile as well as the shelf life. But more importantly it creates pro bacterial qualities adding research-backed health benefits to the products.

Cracking the code

However, the inherent antibacterial qualities in some seaweed species impede the wanted fermentation process of the lactic acid bacteria. Cracking this code would take some thorough research and, with pre-studies already indicating the possibility and potential, the research began.

Fermentation further enhances the culinary profile as well as the shelf life. But more importantly it creates pro bacterial qualities adding research-backed health benefits to the products

Collaborating with Danish food fermentation specialists ISI Food Protection, in the cause of a year’s lab research and experimenting, the right Lactobacillicus culture was finally found.

The Nordic alternative

This breakthrough has given the company a favourable market position with a unique, naturally processed raw material. The flagship product is the fermented seaweed salad, which makes an organic and Nordic alternative to the well-known seaweed salad type present in any sushi restaurant.