Sugar kelp (Saccharina latissima) grows in cold, nutrient-rich coastal waters. The three most important regions of origin are: the North Atlantic along the coasts of Norway, Brittany (France) and the North Sea and Baltic Sea coasts of Denmark. These locations offer ideal conditions for the cultivation and natural growth of this algae species thanks to their moderate temperatures and strong tidal currents.
Appearance
Sugar kelp is olive to golden brown in colour. The plant can grow up to 2–4 metres long, with a ribbon-shaped, smooth and slightly wavy thallus. It grows in dense clusters and attaches itself to rocks or underwater structures with an adhesive organ (rhizoid).
Production
Sugar kelp can be cultivated or harvested in the wild. In the EU, it is mostly cultivated in controlled aquaculture. Harvesting is done manually or mechanically by boat, cutting the mature leaves in spring or early summer. After harvesting, the algae are washed and, if necessary, blanched on site to reduce the iodine content. They are then gently dried and processed into flakes.
Organic sugar kombu flakes (AAAD0305)
Saccharina latissima
brown algae
Sugar kelp flakes are a versatile raw material. They are used in the food industry as an ingredient, flavour enhancer or source of nutrients. In the cosmetics industry, they are used in masks, scrubs and creams. The raw material is rich in iodine, fibre, protein and bioactive substances.
Gently dried and crushed sugar kelp from certified organic aquaculture or wild harvesting in the sea.
Sugar kelp flakes are a versatile raw material. They are used in the food industry as an ingredient, flavour enhancer or source of nutrients. In the cosmetics industry, they are used in masks, scrubs and creams. The raw material is rich in iodine, fibre, protein and bioactive substances.
Gently dried and crushed sugar kelp from certified organic aquaculture or wild harvesting in the sea.
Sugar kelp (Saccharina latissima) grows in cold, nutrient-rich coastal waters. The three most important regions of origin are: the North Atlantic along the coasts of Norway, Brittany (France) and the North Sea and Baltic Sea coasts of Denmark. These locations offer ideal conditions for the cultivation and natural growth of this algae species thanks to their moderate temperatures and strong tidal currents.
Appearance
Sugar kelp is olive to golden brown in colour. The plant can grow up to 2–4 metres long, with a ribbon-shaped, smooth and slightly wavy thallus. It grows in dense clusters and attaches itself to rocks or underwater structures with an adhesive organ (rhizoid).
Production
Sugar kelp can be cultivated or harvested in the wild. In the EU, it is mostly cultivated in controlled aquaculture. Harvesting is done manually or mechanically by boat, cutting the mature leaves in spring or early summer. After harvesting, the algae are washed and, if necessary, blanched on site to reduce the iodine content. They are then gently dried and processed into flakes.
