Kelp Helps the Earth
Named by Time magazine
as an "Invention of the Year"
for sustainability and by
Fast Company as a "World
Changing Idea," Akua's kelp
burger is formulated with
regeneratively grown sugar
kelp, crimini mushrooms, pea
protein, black beans, quinoa,
and chickpea flour. Courtney
Boyd Myers, co-founder and
CEO of Akua, notes, "It's a umami bomb of deliciousness with deep,
savory notes of fresh mushrooms and tomatoes, and a hint of the salty
sea." It's also a powerful source of vitamins, minerals, and iodine.
Even more interesting is that Akua sources solely from woman-
owned ocean farms off the U.S. Northeast coast, all of which produce
zero-input crops that require no fresh water, fertilizer, feed, or arid
land on which to grow. A line of kelp jerky, which Boyd says is soft and
chewy in a variety of flavors from nori-packed sesame to sweet and
tangy teriyaki, is available for snacking. On deck are kelp nuggets, kelp
sausages, kelp crab cakes, and kelp balls in retail and foodservice sizes.
PHOTOS: AKUA
&
trends
happenings
A look at the events, issues, and
innovations shaping specialty
food, plus industry news,
trends, and more.
10 SPECIALTY FOOD SPECIALTYFOOD.COM
