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The crispy seaweed sticks can be prepared in a fryer in just 90 seconds.

ZALG's Crispy Seaweed Sticks are the Newest Algae-based Innovation

  (FRANCE, 11/25/2023)

ZALG, a French producer of algae-based food innovations, has launched a new product: crispy seaweed sticks. ZALG's crispy seaweed sticks are the newest algae-based innovation from the French producer and they make the most of locally grown seaweed to share a versatile, sustainable plant-based food. These seaweed sticks have a light sea vegetable filling and a layer of breadcrumbs on the outside, and they're ready to savor in varieties like lemon zest and onion.

Based in Brittany, ZALG uses locally-grown seaweed and macroalgae to develop sustainable, healthy plant-based foods.

ZALG's delicious vegetarian speciality combines delicacy and benefits of French algae in a new format. Under their fine and crispy bread, this sticks reveal a light heart with a delicately iodized plant taste.

Intended for food service professionals, the crispy seaweed sticks can be prepared in a fryer in just 90 seconds. Suggested applications include sharing boards, sandwiches, and wraps.

“We are creating a new realm of possibilities in the use of seaweed in cooking to meet the current demands for a healthy, delicious, and sustainable diet,” said Tanguy Gestin, co-founder of ZALG.

ZALG was founded in 2021 with the aim of making the food system more sustainable. The company now offers a range of products, including seaweed cubes, dried seaweed, and nori sheets. Last year, ZALG received a Grand Prize for Innovation at the international food exhibition SIAL.

Tanguy Gestin and Vincent Lacaze.

Seaweed is increasingly gaining attention as one of the most sustainable food crops in existence, requiring no irrigation or arable land. It also often contains more nutrients than terrestrial vegetables.

“We are working to make seaweed an ingredient of our French culinary heritage by positioning it at the centre of the plate, from Michelin-starred restaurants to everyday dishes,” said Vincent Lacaze, co-founder of ZALG.

ZALG only uses French algae and supports the algae farming sector, which is essential for the preservation of the resource, a guarantee of quality and traceability. All of its products are designed and developed in Brittany utilizing a production technique that preserves the nutritional richness of algae. Because algae are a valuable, local and sustainable resource, ZALG works to give algae the place they deserve in our diet.

ZALG's dry nutritional algae concentrate range includes kombu royal, dulse, wakeme and aji aonori.

About ZALG

ZALG is a Breton company, founded in Vannes in 2021 by Tanguy Gestin and Vincent Lacaze.

Resolutely turned to the sea, the founders' project came from a simple observation: Why are algae, which concentrate so many virtues, absent from our French culinary heritage?

Tanguy and Vincet explored their diversity and properties in new greedy forms. Their first product takes the form of a frying dice, a food innovation unique in the world for the pleasure of the taste buds.

Their mission is to accompany the food transition to a sustainable model. By a practical and greedy approach, ZALG places the algae at the centre of the plate.

Source: Vegconomist/ZALG

[email protected]

Information of the company:
Address: 9, rue Paul Helleu
City: Vannes
State/ZIP: (56000)
Country: France
E-Mail: [email protected]
Skype: https://www.instagram.com/zalg.fr/
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