This work was financed by the Nordic Council of Ministers through the NordKelp project (grant number BHO-02-2024) and by the Research Council of Norway through the SusKelpFood project (grant number 326803).
The authors gratefully acknowledge colleagues and industry partners from research institutions and the seaweed and food sectors for their openness, constructive dialogue, and valuable contributions throughout the development of this report.
Authors
Pierrick Stévant 1, Dagbjørn Skipnes 2, Bjørn Tore Nystrand 1, Marthe Jordbrekk Blikra 2, Céline Rebours 1, Jennifer Mildenberger 1, Susan Løvstad Holdt 3, Trond Løvdal 2, Tone Mari Rode 2, Deepak Pandey 1, Rósa Jónsdóttir 4, Wenche Emblem Larssen 1, Caroline Østergaard Klein 3, Maren Sæther 5, Urd Grandorf Bak 6, Göran Nylund 7, Arne Duinker 8
1 Møreforsking AS, 6021 Ålesund, Norway
2 Nofima AS, Department of Processing technology, Seafood Division, 4021 Stavanger, Norway
3 National Food Institute, Technical University of Denmark, 2800 Kgs. Lyngby, Denmark
4 Matís ohf, Vínlandsleið 12, 113 Reykjavík, Iceland
5 Seaweed Solutions AS, 7018 Trondheim, Norway
6 Ocean Rainforest Sp/F, 180 Kaldbak, Faroe Islands
7 Nordic SeaFarm AB, 452 33 Strömstad, Sweden
8 Institute of Marine Research, 5817 Bergen, Norway