The seaweed market - France

Consumed for centuries in Asia, seaweed is gradually making its way into the European diet. In terms of volume, 74% of seaweed consumption is for human consumption, but it is also used in the cosmetics and pharmaceutical industries, and more marginally as a biofuel. Macroalgae (with sea lettuce in first place) make up the majority of the market, followed by microalgae used increasingly as food supplements (spirulina, chlorella). The seaweed market is booming, particularly in countries previously reluctant to consume this type of food, with growth set to continue at 6.9% per year until 2030. Production is still largely in Asia (over 90% of world production, compared with 1% in Europe). Although France is Europe's 2nd largest producer after Norway, it remains a small consumer, mainly of micro-algae as a food supplement. Microalgae production is supported by a number of leading companies in the sector in Europe: Algae, whose sales have increased 4-fold over the last decade; AlgaWell and GreenSea, as well as more local companies (Bord à Bord and Marinoë in Brittany). The trend is upward for this still-under-exploited foodstuff, thanks to its therapeutic benefits (notably for cardiovascular disease) and its advantages for vegetarian and vegan diets. Seaweed is rich in protein and low in calories (around 20% protein on average, and up to 70% for spirulina), making up for the intake normally provided by animal-based foods.