Global demand for macroalgal and microalgal foods is growing and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. Despite this trend, cooking with seaweed is still far from mainstream in our western culture. This raises an important question: What takes us Europeans and Americans (as opposed to our Asian friends) so long? Is it in our culture? Is it in our native algae species? Or are we simply not awake yet? In this webinar, seaweed chefs, professors and other experts in the field will share their latest insights on this topic, and will – without a doubt – leave you with a greater appetite for algae.
The European Algae Biomass Association (EABA) aims to promote a strong link between science, technology and business in the algae biomass sector. Both microalgae and seaweed will be presented.
It is very relevant to bring together the main stakeholders for knowledge exchange and collaboration and to learn from others.
Unique for this webinar: We offer a box with great seaweed and algae products.
Proud to annouce these suppliers:
Le Homard et la Moule: 2 sausages sealed, 1 bottle seaweed triple, 1 mini bottle of North Sea Gin,
1 pack of coconut seaweed biscuits. Product info.
Seamore: Seaweed bacon, seaweed chips and seaweed wraps. See the product info.
Porto-Muiños: Bio Certified Wakame 25 gram. Product catalogue.
Marinoë: Spread with seaweed, 90 gram. Product info.
CaraVin: A mini bottle of Tarani red wine (Malbec) – clarified with algae
The fee for this box is € 45,00 including packaging and sending in Europe, but the value of the box is higher due to sponsoring. Do you want to order one or more boxes? Please do so in the registration module. You can order max. 3 boxes pp, for European registrations only and booking should be made before April 2.
Time 14.00 – 17.30 h (CET)
Welcome and EABA presentation – Jean-Paul Cadoret, EABA, France
Introduction by the chair (5 minute) – Prannie Rhatigan, Irish Seaweed Kitchen, Ireland
2 minute pitch presentations from each participant in a row, the order will be announced in the chatbox
Why algae for cooking?
How to use algae for cooking? The chef perspective
How to use algae for cooking? The consumer perspective
How to use algae for cooking? Learning from Asia
Debate and conclusions with:
The webinar has an intensive programme but will have two 10 minute breaks
€ 125 regular
€ 90 for EABA members
50% increase for tickets booked after April 6.
We also offer packages for EABA members and NON-Members.
No VAT is charged. Payment per credit card or Ideal. Invoice provided.
When you need an invoice to make a bank transfer, fill out all details in the registration form and send a mail to firstname.lastname@example.org. The invoice can be prepared by the organisers. Please note: all payments have to be made before the start of the webinar.
Click on the button below to register. You’ll be redirected to the registration page https://www.aanmelder.nl/124213/subscribe. This page will open in a new window.
Prannie Rhatigan, medical doctor and owner Irish Seaweed Kitchen, Ireland