Enhance with impact
Maintain the taste and experience consumers expect while improving nutritional value, functionality, and sustainability. Seaweed helps create meat products that are ready for the demands of today’s market and tomorrow’s consumers.
Great meat products are valued for their taste, juiciness, and texture. Successful meat reduction depends on maintaining these characteristics throughout the eating experience.
By combining natural umami, functional fibres, and valuable minerals, seaweed enhances flavour, improves texture, and helps maintain the juicy eating experience consumers expect.
Meat reduction is not a one-size-fits-all process. Every application requires a tailored approach that balances functionality, taste, texture, and product goals. In many meat applications, seaweed enables immediate meat reduction of up to approximately 25% while maintaining the flavour, juiciness, and texture consumers expect.
For more ambitious reduction targets of up to 50%, we combine seaweed with complementary plant-based ingredients. Within these formulations, seaweed helps maintain flavour balance, supports binding and texture, and reduces the earthy or off-notes that can occur with higher levels of plant-based ingredients. The result is a well-rounded product that delivers on both quality and sustainability.
Seaweed can be applied across a wide range of meat products, including beef, poultry, pork, and seafood. For each application, we tailor the ingredient composition to match the product requirements and desired outcome. From minced meat and burgers to processed meats, sausages, and ready meals, seaweed supports product performance in both raw and cooked applications.
How seaweed supports future-ready food products
At Leo Catering, we greatly value this innovation. The addition of seaweed to the carpaccio not only delivers a surprising and refined umami flavour, but also adds a healthy and natural element to the dish. Seaweed enhances the overall taste experience without overpowering the quality and character of the carpaccio. It is an excellent combination of culinary refinement and nutritional value that perfectly aligns with the expectations of today’s consumer.
Danny Meijer
Categrory & Concept Manager @Leo Catering
At Franz, we are redefining sausage by combining great taste with more conscious food choices. Seaweed has been part of our recipes from day one. We do not use it as an extra ingredient, but because it genuinely improves the flavour of our sausages. Consumers are increasingly interested in the origin of their food and the story behind it. Sharing how products are made and why innovative ingredients such as seaweed are used creates a stronger connection with consumers and adds value to the overall eating experience.
Loek Voermans
Chef @Franz Sausages
Together, we can identify the best solution for your product range.
How can seaweed affect my product costs?
Does seaweed contain allergens such as fish, crustaceans, or shellfish?
No, our seaweed blends do not contain any allergens.
Strict quality controls are applied throughout harvesting and processing to minimize any risk of contamination. Raw materials are routinely tested both before and after processing to ensure the highest standards of safety and quality.
Do you hold any certifications?
Yes. Quality and food safety are at the core of everything we do.
Our facilities and processes are certified according to IFS and FSSC 22000 standards, demonstrating our commitment to meeting the highest food industry requirements for quality, safety, and traceability.
Do you offer finished products?
Together with our partners, we can develop and produce complete products for a variety of applications, including meat products, savory snacks, salads, and sauces.
