For the second year in a row, seaweed from Swedish company Nordic Seafarm has been part of the banquet in honor of the Nobel Prizes, which is held every year after the award ceremony in the Blue Hall of Stockholm’s City Hall. The menu, which is kept secret until the toast that kicks off the banquet and which this year 2023 was inspired by the sea and nature of Sweden and Norway, had as starters yellow baked seaweed and seaweed cream, prepared with the company’s product.
Several varieties of seaweed were served at the Nobel Banquet, including Sea Lettuce, Sugar Kelp, and Truffle Seaweed. The Sea Lettuce and Sugar Kelp are sustainably cultivated by the Swedish west coast-based company Nordic SeaFarm, which farms seaweed off the coast of Fjällbacka.
“It’s incredibly exciting that our ingredients are selected by the Nobel Foundation and this year’s Nobel chef. It’s confirmation that the work we do contributes positively to the gastronomic landscape with new, nutritious, and sustainable products,” says Simon Johansson, CEO of Nordic SeaFarm.
Offering seaweed to various industries
Nordic SeaFarm is especially proud of the salted Sea Lettuce (Ulva), which played a major role in the appetizer. Nordic SeaFarm is the first company in Europe to cultivate sea lettuce on a large scale in the ocean. Thanks to world-leading researchers, marine biologists, and the company’s founders, the company “continues to push boundaries and develop seaweed cultivation in our Swedish seas,” as they say.
Seaweed is one of the world’s most sustainable ingredients, a true climate hero. It grows without irrigation or fertilizers, sequesters carbon and other nutrients, and increases marine biodiversity around the cultivation area.
The Swedish company is a frontrunner in its country by offering seaweed to various industries. It’s not just a culinary delicacy but also a regenerative sustainable resource. Nordic SeaFarm has been pioneers in ocean farming since 2016, and their work in cultivating and providing ocean-farmed seaweed demonstrates their commitment to promoting sustainable food production. For them, its presence at the Nobel Banquet is recognition of Nordic SeaFarm’s successful efforts.
“Nordic SeaFarm looks forward to continuing the development of seaweed cultivation in Sweden for sustainable and innovative food alternatives that not only enrich culinary culture but also promote a more sustainable planet and healthy oceans,”, they assured in a press release.
In charge of the dinner
This year, chef Jacob Holmström curated the exclusive menu. Previously, he ran the prestigious restaurant Gastrologik on Artillerigatan in Stockholm, and will be opening Restaurant Fyr in Tylösand in spring 2024. During his time at Gastrologik, his restaurant was awarded two Michelin stars and is renowned for working with and celebrating Swedish seasonal produce.
The objective, become Europe’s largest producer of plant-based seafood
On another subject, Nordic SeaFarm recently announced that they have raised SEK 20 million in new capital. They investors include JCE Ventures, Almi Invest, and Kale United, as well as star chef Thomas Sjögren and board member Magdalena Gerger. “Now we’re scaling up our west coast farms to become Europe’s largest producer of plant-based seafood,” they assured.
The global market for seaweed is large, around US$ 14.59 billion, and it is expected to grow rapidly at around 11% per year. In that context, they have therefore recognized the development potential of this industry and developed a unique method of growing plant-based crops in the sea. “With this cash injection, we now have the opportunity to gear up to meet the rapidly growing demand for sustainably grown seaweed. Our goal is to become the largest in Europe within five years,” they added.
“Nordic SeaFarm has a unique expertise and cultivation method that allows for a scalability that we believe will be beneficial for both the company’s development and have a positive sustainability contribution to the planet. As long-term investors, we are pleased to be part of another investment in foodtech and sustainable development”, said Sofia Karlsson, Investment Director at JCE.