WORKSHOPS & PRESENTATIONS
Valuable work is carried out in ALGET 2 to continuously make new knowledge available to SMEs by bringing science, governmental bodies and authorities, market players and competitors across national borders to the same “table”.
Workshops and webinars are carried out for networking, exchange of know-how and mutual updates on current developments in the macroalgae sector for food, cosmetics/skin care and ingredients for the two areas.
Relevant topics in the ALGET 2 workshops and webinars are shared and discussed. The focus is increased knowledge and strengthened competence in sustainable and quality harvesting, processing of macroalgae, product development and market demand.
Here you will find presentations and recordings from Workshops and webinars.
Webinar 3. Februar 2022:
Towards a reliable production of macroalgae and updated methods on Palmaria Palmata and Ulva
Presentations
Welcome and introduction to ALGET 2 by Turi-Britt Kuepers, Project manager ALGET 2, Norges Vel
Updated cultivation methods for Palmaria Palmata – new insights towards a reliable production by Mette Møller Nielsen and Peter Søndergaard Schmedes. National Institute of Aquatic Resources, DTU
Large scale cultivation of Ulva - about Scandinavian biodiversity and off-shore biomass production by Dr. Sophie Steinhagen. University of Gothenburg, Department of Marine Sciences
ALGET 2 Guidelines for wild growing and cultivated seaweed in the North Atlantic region by Turi-Britt Kuepers. Project manager ALGET 2, Norges Vel
Webinar 14. April 2021:
Knowledge update in macroalgae and risk management of food safety
Presentations
Welcome and introduction to the webinar by Turi-Britt Kuepers, Norges Vel / ALGET 2
Report; Knowledge update on macroalgae food and feed safety by Arne Duinker, Norwegian Institute of Marine Research
Risk management of food safety in seaweed by Solbjørg Hogstad, Norwegian Food Safety Authority
The following paper were also mentioned during the webinar
Webinar 28. January 2021:
Changes in quality and compounds during cultivation and processing
Recording of the webinar
Due to a technical problem, the recording starts a few minutes into the webinar.
Presentations
Welcome and introduction to the webinar by Turi-Britt Kuepers, Norges Vel / ALGET 2
Cultivation of sugar kelp along the Norwegian coast by Silje Forbord, SINTEF Ocean
What happens to compounds during processing and preservation by Susan Løvstad Holdt, National Food Institute, Technical University of Denmark
The following papers were also mentioned during the webinar
Webinar 14. January 2021:
TastyKelp & processing and a case of seaweed in distilled spirits
Presentations
Welcome and introduction to the webinar by Turi-Britt Kuepers, Norges Vel / ALGET 2
TastyKelp, processing, arsenic and iodine by Marthe Jordbrekke Blikra, Nofima
Seaweed in distilled spirits - case of Skagerrak Dry Nordic Gin by Morten Paulsen, Product Developer Innovation, Arcus
The following papers were also mentioned during the webinar
Dietary inorganic arsenic - knowledge, gaps and uncertainities
Arsenosugars - a class of benign arsenic species or justification for developing partly speciated arsenic fractionation in foodstuffs?
Webinar 3. December 2020:
Farming and post-harvest activities from spore to dinner plate
Presentations
Welcome and introduction to the webinar by Turi-Britt Kuepers, Norges Vel / ALGET 2
Alaria esculenta from spore to dinner plate; Focusing on growth, content, food safety and food quality by Agnes Mols Mortensen, TARI - Faroe Seaweed and Fiskaaling
Webinar 19. November 2020:
Market requirements, organic certification and common Industry Guidelines
Presentations
Welcome and introduction to the webinar by Turi-Britt Kuepers, Norges Vel / ALGET 2
Possibilities and requirements in the German organic vegan food industry; quality seaweed, certification, supply, and product development for the German marketBy Claudia Busse-Uhrig, Viva-Maris GmbH. German producer of organic vegan food using seaweed as vital ingredients.
Introduction to Tùn, how they work and important issues to address with seaweed by Gunnar Á. Gunnarsson, Tùn. Icelandic organic certification company for Iceland and Faroe Islands.
Introduction to Industry Guidelines for the association Norwegian Seaweed Farms by Maren Sæther, Seaweed Solutions AS. Seaweed cultivation and member of the association Norwegian Seaweed Farms.
Webinar 5. November 2020:
Food safety, quality, and regulatory standards
Presentations
Welcome and introduction to the webinar by Thora Valsdottir, Matís
Matís seaweed projects by Thora Valsdóttir and Rósa Jónsdóttir, Matís
A Nordic approach to food safety risk management of seaweed for use as food. Project introduction by Grímur Ólafsson, MAST
National work of Food safety authorites with seaweed
Norway by Solbjørg Hogstad, Mattilsynet
Faroe Islands by Arni Petersen, Heilsufrøðliga Starvsstovan
Webinar 22. October 2020:
Presentations
Presentations from the external part of the webinar
The use of sugar kelp in our beer, Devil’s Apron - Experiences and challenges from sea to consumers by Jørn Gunnarson Anderssen, Klostergården
SW Grow - an innovation project identifying common issues throughout the Northern Periphery and Arctic region by Cliodhna Ní Ghríofa, SW Grow
Workshop 21. - 22. January 2020 in Bergen, Norway:
Product development, market and marketing of Quality Seaweed
Presentations
Day 1
Welcome and introduction to the workshop by Turi-Britt Kuepers, Norges Vel / ALGET 2
Development of health food/supplements based on macroalgae by Sigurbjörg Danielsdottir, entrepreneur, Sjøbjørg of Norway
Requirements for suppliers: Toro/Orkla’s climate labelling and assessments on seaweed as salt substitutes by Linn Anne Bjelland Brunborg, PhD, Head of Nutrition, Research and New growth, Orkla
Inbound Marketing to grow my business: Attracting, engaging, and converting potential new customers by Petter Johansen, Kalibrert
Taste the success story of fermented Seaweed Salad! Success and challenges from sea to costumer by Kim Kristensen, Managing Director, Artic Seaweed and Kristian Skjold Ottesen, Managing Director, Nordisk Tang AS
Day 2
Status nutritional content and harmful substances in Macroalgae by Arne Duinker, Researcher and Dr. Scient at Havforskningsinstituttet/Institute of Marine Research
National Knowledge Bank by Finn L. Aachmann, Ph.D Professor, Department of Biotechnology (NOBIPOL), Norwegian University of Science and Technology (NTNU)
Workshop 18. - 19. September 2019 in Oban, Scotland:
Quality and regulatory standards from sea to market
Presentations
Day 1
Introduction to ALGET 2 by Turi-Britt Kuepers, Norges Vel
Introduction to the National Steering Commitee
Matís & Macro algae in Iceland by Thora Valsdottir at Matís, Iceland
Sustainable production of high quality seaweed for food and other productions by Agnes Mortensen at Tari, Faroe Islands
Introduction to Norwegian Food Safety Authority, section Sea Food by Solbjørg Hogstad, Senior Adviser Norwegian Food Safety Authority
Quality and Regulatory Standards from Shore to consumers by Dr. Duncan Wood, IAS, Washington, DC, representative of Mara Seaweed
Development of a strategy to ensure harvesting of wild seaweed is managed sustainably by Peter Elbourne at SHORE, The Scottish Seaweed Company
Opportunities for seaweed ingredients in skincare products by Charlie Bavington, Glycomar
Day 2
Sustainability planning for seaweed by Alex Adrian, Crown Estate Scotland
Food safety standards and seaweed by Will Munro, Food Standard Scotland