Game Changers: A plant in Co Donegal will dry seaweed to produce flakes of SeaMeat, which can replace 25% of the meat in a burger
Game Changers: A plant in Co Donegal dries seaweed to produce flakes of SeaMeat, which can replace 25% of meat in a burgerand biodiversity crises. What if we could farm a product to replace some of the meat in a burger and make it taste better? Step forward SeaMeat, a product being farmed and processed inby TSC Green Turtle, part of Dutch conglomerate, The Seaweed Company.
She studied business and then studied human nutrition biochemistry, looking at seafood innovation and the value of seaweed from a health point of view. As part of a varied career she also worked as a seafood buyer for Aldi. Then in 2014 she applied for a seaweed licence to begin seaweed farming. Five years later they were granted the licence to farm 24 hectares. Every October 30km of lines are seeded with organic alaria seaweed.
The next challenge is to create the market for this healthy sustainable food. “We don’t have a culture of eating seaweed,” says Gallagher. This month they opened a new processing plant in Downings. The plant will dry the seaweed to produce flakes of SeaMeat, which can replace 25 per cent of the meat in a burger while enhancing the flavour and health benefits. Gallagher is in close discussion with major retailers in Ireland, and SeaMeat burgers are already available in Europe.
“We’ve tested it with sensory panels and people say it really increases the flavour,” says Gallagher. This year’s harvest has the potential to replace 25 per cent of the meat in millions of burgers. The flexitarian eater is their prime consumer segment. As farmers struggle to get animals and crops into waterlogged fields, seaweed farming also looks like a more climate resilient piece of the food production jigsaw.
Climate-Change Game-Changers Spend-It-Better
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