Canning of kelp

Background

There is a market demand for preserved and canned seaweed products. These products have not been made in Norway before. The seaweed species used in the project have not been canned elsewhere either. 

The seaweed industry has grown rapidly over the past decade. It began with small trials using only a few metres of cultivation rope. Today, seaweed farms produce several hundred tonnes of sugar kelp and winged kelp. Commercial cultivation of dulse and sea lettuce is also close to starting. 

Seaweed research has also been very active over the past decade. We now know how to manage unwanted levels of iodine and heavy metals. We also know how to avoid allergens and bring out the best flavours. 

The seaweed industry is very good at working together. The Norwegian Seaweed Cluster has created the Seagreens of Norway brand. This gave scientists and seaweed farmers a strong basis for turning research into commercial products. 

Objectives

The project aimed to develop a method for making seaweed products with a long shelf life. The products would be packed in hermetically sealed packaging. 

Sub-objectives 

1. Develop a method for pre-treating the seaweed and describe the raw material requirements. 

2. Develop and document a heat-treated prototype to show that the method works. Then take the prototype to test production in a metal can. 

3. Document changes in the quality of the prototypes during long-term storage of 6 to 12 months. 

4. Develop a version with low allergen levels and show that it can be produced on a large scale. 

What we did

The project used existing research results and practical experience to bring products all the way to market. This was achieved in summer 2026. Four products based on winged kelp were then ready for the market. 

Contacts

Dagbjørn Skipnes

Senior Scientist
+47 51 84 46 34

Laila Budal

Engineer
+47 51 84 46 33