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Seaweed Snacks

January 23, 2016
AlgaeIndustryMagazine.com

The road to riches for Thailand’s snack king, Itthipat Peeradechapan, is paved with crispy fried seaweed that fuses the traditional dried algae with wild flavors ranging from coconut to grilled squid. Courtesy: The Wall Street Journal.

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From The A.I.M. Archives

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Scientific representatives from the EnAlgae consortium are announcing preliminary results this week from a key algal carbon capture project in the works at Britain’s larg...
John O’Renick, in this insightful piece from the Portland (Oregon) Tribune, writes about the problems we create from treating waste streams as garbage to be disposed of i...
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Melissae Fellet reports in Chemical & Engineering News that new materials containing ultraviolet-absorbing molecules found in algae and reef-fish mucus could serve as...
Mark Harris writes in the Guardian about a pilot project in Las Cruces, New Mexico, where Dr. Peter Lammers, a professor in algal bioenergy at Arizona State University, a...
Large prefabricated raceway ponds have been a missing element in algae cultivation scale-up. Now 22-m2 to 101-m2 Algae Raceway™ ponds featuring patent pending APIAC™ tech...
A $300,000 greenhouse will be constructed, and the Maine Algal Research and Innovation Accelerator (MARIA) will be formed, on the Bigelow Laboratory for Ocean Sciences' c...
The Consortium for Algal Biofuel Commercialization (CAB-Comm), led by the University of California, San Diego, has just released its final report, detailing the many acco...
EPA (eicosapentaenoic acid) fortified eggs are developing quite a demand among middle and upper-class consumers in China. With clinical trials demonstrating that EPA can ...