Interview - Some sea weed. We sea more

eFOOD-Lab_International_01_2016

Some sea weed. We sea more. 14 1/2016 eFOOD-Lab international Interview You wouldn't believe it's not Pasta. This is a true story of how one of the oldest foodstuffs of the world is being revived. It all started in 2013 when Amsterdam-based entrepreneur Willem Sodderland, former creative director of the Buzzer marketing agency took a holiday with his family in Ibiza. While enjoying a dinner in a restaurant he ordered the seaweed salad from the menu and could not identify the seaweed on his plate because he mistook it with pasta. But then he found out the seaweed was excellent in taste, a little more al dente perhaps but tasty and rich in fibre while free from fat and sugar. And that night the idea was born: what if one could replace half the pasta in the world with seaweed and feed the world population that is growing to 9 b in 2050 according to FAO? It was certainly an insane idea but the huge succes since establishing the company's headquarter in 2015 in Amsterdam's Nieuwe Hemstraat justifies every effort since then. Willem had some advantages on his side: he was used to word-of-mouth campaigning due to his activities at Buzzer. And he knew that "sometimes you have to ignore the rules" as he stated during the eFOOD-Lab International interview on March 21. It sounds crazy to use seaweed, taxonomically correct "Himanthalia elongata" fancy name sea spaghetti for food. But in fact that is nothing new. People on the coast lines in many countries have been picking them from the rocks like in Ireland, Brittany, Spain and elsewhere over centuries. And there is more in the sea like 10'000 species or even more yet to discover most of which will not be toxic but not all edible, as Willem points out. Science is still limited to 20 species but the knowledge is growing rapidly. OK, the odour may be somewhat strange when you open the pack and the cooking water will turn brown. But that's nothing else but healthy ingredients sipping into the water. People will learn to get used to the seaweed pasta, says


eFOOD-Lab_International_01_2016
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