ZALG's crispy seaweed sticks are the newest algae-based innovation from the French producer and they make the most of locally grown seaweed to share a versatile, sustainable plant-based food. These seaweed sticks have a light sea vegetable filling and a layer of breadcrumbs on the outside, and they're ready to savor in varieties like lemon zest and onion.
These crispy seaweed sticks were created with the foodservice industry in mind and they're exceptionally quick cooking—it takes just 90 seconds to prepare them in a fryer. After being crisped to golden perfection, these sticks are ready to be added to everything from sandwiches and wraps to snacking platters. "We are working to make seaweed an ingredient of our French culinary heritage by positioning it at the center of the plate, from Michelin-starred restaurants to everyday dishes," said Vincent Lacaze, co-founder of ZALG.
Crispy Seaweed Stickss
ZALG's Algae-Based Product Introduces New Ways to Savor Seaweed
Trend Themes
1. Algae-based Products - ZALG's crispy seaweed sticks are a versatile, sustainable plant-based food made from locally grown seaweed.
2. Quick Cooking Innovations - These crispy seaweed sticks are exceptionally quick cooking, taking just 90 seconds to prepare in a fryer.
3. Seaweed in Culinary Heritage - ZALG aims to position seaweed as an ingredient of French culinary heritage, from high-end restaurants to everyday dishes.
Industry Implications
1. Foodservice Industry - The crispy seaweed sticks were created with the foodservice industry in mind, offering a convenient and versatile plant-based option for sandwiches, wraps, and snacking platters.
2. Algae Farming - The production of algae-based products like ZALG's seaweed sticks opens up opportunities in the algae farming industry, with local seaweed becoming a sustainable and versatile ingredient.
3. Culinary Education - The use of seaweed in various dishes presents an opportunity in the culinary education industry, where chefs and culinary schools can explore incorporating this ingredient into their curriculum and menu offerings.