Sea & Flour’s New Patent Brings Seaweed to Commercial Baking
Philadelphia-based Sea & Flour, the first baking company that uses seaweed to enrich bread and other goods, has received patent approval for its seaweed processing method for baking applications. Sea & Flour’s breakthrough technology preserves the nutritional profile of seaweed (sometimes lost while processing), addresses its off-taste, and ensures it can be added as a primary ingredient in commercial baking operations. The company’s first seaweed bakery line includes bread, buns, rolls, and pizza dough. They are claimed to be carbon-positive and carbon-negative products because marine algae can be grown using regenerative coastal agriculture. “Being awarded this patent is recognition of the uniqueness of our approach and the methods we developed and perfected over several years,” said Arlin Wasserman, co-founder and CEO of Sea & Flour. …