New seaweed tartare from Taulé: health on bread!

New seaweed tartare from Taulé: health on bread!

In the small community of Taulé, where tradition and innovation come together to create cuisine, a team led by former restaurant boss Hugo Morel and engineer Marine Regnard has big ambitions. Every Thursday at Bord à Bord they work on developing new products, especially an Indian seaweed tartare. After more than a year and 26 trials, the market launch of the sixth product line is now within reach: the new tartar, made from various types of seaweed, including dulse, nori, kombu royal and wakame, will come onto the market at the beginning of 2026. These products are not only healthy but also certified organic, which increases the demand in the region letelegramme.fr reported.

The list of ingredients, which consists of various spice blends, virgin olive oil and grated coconut, was deliberately kept short to ensure a shelf life of four months. To achieve this, every recipe change is linked to new shelf life tests, which extends the development time to 18 months. The team has already proven its good hand with the classic seaweed tartare, which has been in the range for 29 years and accounts for a whopping 80% of sales.

The diversity of algae products

The new Gwak’amole variants that have been added to the range, which serve as a healthy alternative to avocados, are also attracting attention. To meet the demands of Breton cuisine, there are a total of three different flavors: yellow carrot-lemon confit-almond-seaweed, pea-basil-almond-seaweed with a hint of cumin and sweet potato-coconut milk-sesame seaweed with curry. All products find their place in local organic shops, which fuels the demand for sustainable and healthy food.

This development in Taulé reflects a global trend. The market for algae products is growing rapidly. According to businessresearchinsights.com, the global algae market could reach USD billion by 2033. This increase is driven in part by growing interest in plant-based protein sources and sustainable solutions in various industries, such as bioplastics and pharmaceuticals. The high demand for healthy foods, which became even more important due to the Covid-19 pandemic, has also spurred the market's growth.

Food of the future with algae

Algae not only contain valuable nutrients, but could also play a key role in future food production. Project leader Dominic Wimmer from the Fraunhofer Institute shows how versatile algae are: “We are experimenting with algae in snacks, bread and even meat-like products.” Their high protein yield could make algae a staple in the food industry and continue to overcome the challenges of removing fishy taste to appeal to the masses. The trend of integrating algae into healthy snacks is a sign of a rethink in food production, which goes hand in hand with the desire for sustainable nutrition, as fraunhofer.de states.

In addition to experimenting with new flavors, Taulé is also working to raise awareness of the diverse benefits of seaweed. Regional innovation is what makes the small town so exciting. The Bord à Bord partners have their finger on the pulse with their product development and can look forward to their efforts to educate both the local society and the markets about the benefits of algae.