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Innovating with Kelp: From Ocean to Retail Shelf - A CPG Perspective on Kelp Processing
Jenn Brown, Founder & CEO, Foraged & Found, USA
Speaker
11 - 12 September 2024
Ketchikan, Alaska, USA
Innovating with Kelp: From Ocean to Retail Shelf - A CPG Perspective on Kelp Processing
Jenn Brown, Founder & CEO, Foraged & Found, USA
About the speaker:
Jenn Brown, founder and CEO of Foraged & Found, is a leading advocate for sustainable mariculture and innovative food products. With a background in global marketing and a deep passion for culinary arts and environmental stewardship, Jenn has devoted her career to creating delicious, nutritious foods that benefit both people and the planet. Drawing on her experiences in the global corporate world, as a private chef, and her profound connection to Alaska's unspoiled wilderness, Jenn brings a unique perspective to the intersection of food and sustainability.
Company:
Foraged & Found is a women-owned and operated company specializing in delicious, nutrient-rich foods made from sustainably sourced ingredients from Alaska's pristine waters.Foraged & Found is committed to promoting the health of both people and the planet by harnessing the natural bounty of the ocean to create innovative and nourishing food products. From bullwhip kelp pickles to sea asparagus pesto, every product is crafted with care and a commitment to health and environmental consciousness. Foraged & Found believes that food should not only taste good but also do good, and they are proud to lead the way towards a more sustainable and delicious future.
Interview:
1) How did you get involved with seaweeds?
My journey into kelp began with a fascination for the wild bounty of natural food resources surrounding me in Southeast Alaska. I started experimenting with various wild ingredients, recreating familiar pantry staples using these materials as core ingredients. As I worked more with kelp, I recognized its potential as a nutritious, low-impact food source and became captivated by its versatility and environmental benefits. This led me to explore the kelp industry more deeply, connecting with farmers, researchers, and innovators in the field.
2) For what application(s) does your company use seaweeds?
Our company focuses on integrating kelp into a variety of food products, particularly condiments and sauces. We've developed kelp-enhanced pickles, pasta sauce, and salsa. While we plan to continue innovating and expanding our product line, our initial focus is on these types of familiar, everyday items. Our goal is to make kelp more accessible and appealing to mainstream consumers while highlighting its nutritional and environmental advantages.
3) What is your vision on the development of the US seaweed industry?
I envision the US kelp industry becoming a cornerstone of sustainable food production and coastal economic development. With continued innovation in cultivation techniques, product development, and consumer education, I believe kelp can play a significant role in addressing food security, climate change mitigation, and ocean health. Moreover, I see it as an opportunity to transform our food system, moving away from the extractive and environmentally damaging methods we've adopted in terrestrial farming. The kelp industry can demonstrate a better, lower-impact way to feed the world. It has enormous potential for growth, creating jobs in coastal communities while providing nutritious, environmentally friendly food options for consumers nationwide.