Carbon-negative Bread using Seaweed as an Innovative Ingredient - Ingenious e-Brain

Carbon-negative Bread using Seaweed as an Innovative Ingredient

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Sea & Flour announced to launch first of its kind products, which are carb-positive and carbon-negative. Bread is one of the most popular and consumed food in the world. Bread having seaweed as an innovative ingredient can provide Vitamin A, K, iron, folate, calcium, magnesium, and zinc.

Carbon-neutral bread can address problems such as climate change, expand regenerative coastal agriculture & the blue economy, and improve the nutritional value of bread.


What is a Carbon-neutral Bread?

  • The company claims that 100 grams of seaweed is comparable to removing 4 lbs of carbon from the atmosphere, making the bread carbon-negative. The bread has a carbon footprint equivalent to releasing around 1 lb of carbon into the atmosphere, making it 3 lbs carbon-negative.
  • Ocean oxygen levels spike due to seaweed farming, whereas carbon and nitrogen levels fall.
  • The company has developed an innovative approach to utilize seaweeds so that they may be combined with everyday grains and flours in industrial baking.
  • Initially, the company plans to launch the product in the mid-Atlantic and the Northeast region; later, it could extend to the US Southwest.

Additionally, Sea & Flour has a patented process to handle seaweed to address its taste-related properties.


How Does Incorporating Seaweed Bring Value?

Incorporating seaweed as an ingredient in bread can solve some of the most pressing health and environmental issues, such as: –

  • Improving the nutritional value
  • Address climate change
  • Sustainability
  • Maintaining a delicious taste
  • Expand regenerative coastal agriculture
  • Low sodium
  • Fewer calories
  • Blue economy growth
  • Clean label


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