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Home » Keywords: » seaweed nutrition

Items Tagged with 'seaweed nutrition'

ARTICLES

AnnieChun_SeaweedSnacks_900

Annie Chun's Seaweed Innovations

Seaweed Crisps and Organic Seaweed Snacks are suggested as after school snack
August 31, 2016
As pioneers of convenient and healthy Pan-Asian foods, Annie Chun's offers new seaweed snack varieties that are portioned, low-calorie and tout the many health benefits of marine veggies—including vitamins A, B and C, a broad range of minerals, essential iron, protein and fiber—making them ideal for nutrient-rich snacking come lunch time, between class, or after-school.
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Seaweed-Flavored Products on the Rise

Food and drink product launches featuring seaweed flavors increased 76% in North America 2011-2015
March 18, 2016
This growth means Europe is now the second most innovative region globally when it comes to seaweed-flavored food and drink launches, followed by North America.
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OceansHalo_Almond_900

Frontier Foods Expands Ocean's Halo Line

Company prepares to debut US-based seaweed production facility
March 9, 2016
Ocean's Halo also added a new flavor to its popular sheeted seaweed Snacks – Maui Onion – which remain available in Sea Salt, Texas BBQ and Sriracha flavors.
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NewSeasonsTamari_900.jpg

New Oregon Seaweed Product

New Seasons’ partnership with OSU yields commercialized salad dressing spotlighting dulse sea vegetable superfood
January 25, 2016
New Seasons Market introduced Tamari with Dulse Seaweed Dressing & Marinade.
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    Sponsored byU.S. Tart Cherries

    When Provenance Meets Performance: The Case for U.S.-Grown Montmorency Tart Cherries

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Sugar, Salt Reduction Drives New Formulation Strategies

PF Webinar sponsored by FoodChain: Signals to Shelf: Turning Consumer Insight into Executable Innovation

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June 18, 2025

Master the Art of Plant-Based Dairy

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

July 22, 2025

Boost Flavour and Functionality in Plant-Based Beverages With Bio-Based Solutions

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

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Recent Advances in Ready-to-Eat Food Technology

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