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1. 228677 H.L.Siriwardhana AQF-2162 SEAWEED-BASED PICKLES AND JAMS

2. CONTENTS 1. Innovative Marine Foods for Modern Markets 5. MARKET DEMAND 2. WHY IS THIS IMPORTANT? 6. LIMITATIONS 9. REFERENCES 3. HOW IT IS GOING TO BE USED 7. OVERCOMING LIMITATIONS 4. NEW AREAS & ASPECTS FOR SEAWEED 8. BUSINESS RECOMMENDATIONS

3. 01.Innovative Marine Foods for Modern Markets INTRODUCTION OF PRODUCT What Are Seaweed-Based Pickles and Jams? Seaweed Pickles: Preserved seaweed varieties (wakame, kombu, dulse, sea lettuce) in vinegar-based brines. Seaweed Jams: Sweet-to-savory preserves made from various seaweed species. Key Characteristics : Can be standalone products or mixed with traditional vegetables . Umami-rich flavor profiles. Gel-like to crispy textures depending on variety. Seaweed purée combined with sweeteners, acids, and natural gelling agents. Ocean-fresh taste with natural brininess . Fermented or quick-pickled formats available. Nutritionally dense functional foods . Ranges from spreadable conserves to thick, umami-rich condiments.

4. 02.WHY IS THIS IMPORTANT? Sustainability & Environmental Impact • Carbon Sequestration: Seaweed absorbs CO₂ 5x faster than land-based plants. • Ocean Health: Seaweed farming reduces ocean acidification and creates marine habitats. • Zero-Input Farming: No freshwater, fertilizers, or pesticides required . • Reduced Food Miles: Can be locally sourced in coastal regions . Culinary Innovation • Umami Enhancement: Natural MSG alternative for flavor depth . • Gourmet Appeal: Novel ingredients for high-end cuisine. • Cultural Fusion: Bridges Eastern and Western food traditions . • Functional Food: Combines nutrition with preservation techniques. Nutritional Significance • Micronutrient Powerhouse: Rich in iodine, iron, calcium, magnesium, and vitamin K. • Dietary Fiber: Supports gut health and digestion . • Low Calorie: Ideal for health-conscious consumers . • Plant-Based Protein: Contains all essential amino acids . Economic Opportunity • Coastal Community Development: Creates jobs in rural fishing communities. • Value-Added Products: Higher margins than raw seaweed sales. • Export Potential: Growing global demand for seaweed products.

5. 03.HOW IT IS GOING TO BE USED Seaweed Pickles - Applications Direct Consumption : Side dish or banchan (Korean-style accompaniment). Snack food straight from the jar. Culinary Integration: Sushi roll ingredient. Rice bowl component. Cocktail & Beverage: Bloody Mary garnish. Salad topping for texture and flavor. Pickle brine for dirty martinis. Sandwich and burger topping. Ramen and noodle soup garnish. Taco and wrap filling. Flavor element in fermented beverages.

6. Seaweed Jams - Applications Breakfast & Bakery: Toast and bagel spread. Yogurt and oatmeal swirl. Savory Cooking: Glaze for grilled fish and seafood. 1 3 Sauce component for Asian fusion dishes. 1 Gourmet Applications: 3 Butter or cream cheese blend. 1 Charcuterie board element. Consumer Segments: Pastry filling. 3 Pancake/waffle topping. Marinade base for poultry. Health-conscious individuals. 1 Cheese board accompaniment. Sustainable lifestyle advocates. Canapé topping. 3 Professional chefs and restaurants. Fine dining amuse-bouche. 2 5 4 2 Foodies and culinary experimenters. 4 2 Asian cuisine enthusiasts. 4 2 4

7. 04.NEW AREAS & ASPECTS FOR SEAWEED Emerging Product Categories 1. Functional Food Products: 1 Probiotic seaweed pickles (fermented varieties). 3 Iodine-fortified condiments for thyroid health. 2. Fusion Products: 1 Seaweed kimchi pickles (Korean-Western hybrid). 3 Latin-inspired seaweed salsas and relishes. 3. Premium/Artisanal Lines: 1 Single-origin seaweed preserves. 3 Aged seaweed pickles (like aged vinegars). 4. Ready-to-Use Formats: 1 Portion-controlled packaging for food service. 3 Freeze-dried pickle chips. 2 4 Prebiotic fiber-enriched jams. 2 Low-glycemic index preserves for diabetics. 4 Mediterranean-style seaweed tapenades. Indian-spiced seaweed chutneys. 2 4 Wild-harvested limited editions. Chef collaboration series. 2 4 Squeeze bottles for easy application. Seaweed jam sachets for hospitality.

8. Novel Application Areas Cosmetics & Skincare: Seaweed-based face masks using pickle/jam formulations. Pharmaceuticals: Seaweed extracts for supplement capsules. Animal Feed: Preserved seaweed for livestock nutrition . Bioplastics & Packaging: Seaweed-derived biodegradable containers for products . Exfoliating scrubs with preserved seaweed particles . Functional food additives. Aquaculture feed supplements.

9. 05.MARKET DEMAND Global Market Size & Growth Seaweed Market Overview: Global seaweed market valued at $16.7 billion (2023). Pickles & Preserves Market: Global pickles market: $12.5 billion (2023). Target Markets: Primary Markets: South Korea, Japan, China (traditional consumers). Expected CAGR of 9.1% from 2024-2030. European Union (sustainability focus). Fermented foods market growing at 8.2% annually. Secondary Markets: Southeast Asia (growing middle class). Middle East (halal-certified options). United States (health food trend). Australia and New Zealand (coastal culture). Processed seaweed segment growing fastest. Premium/artisanal segment growing at 12-15%. Latin America (emerging health consciousness).

10. Consumer Trends Driving Demand Health & Wellness: 73% of consumers seek functional foods. Plant-based diet adherents growing 300% in past 5 years. Gut health awareness increasing pickle/fermented food sales. Sustainability: 66% of consumers willing to pay more for sustainable products. 1 2 Ocean-positive farming appeals to eco-conscious buyers. 3 1 Zero-waste movement embracing seaweed products. Culinary Exploration: 2 54% of millennials/Gen Z try new ethnic foods regularly. 3 Premium condiment market growing 15% annually. 1 "Umami" as a recognized flavor profile in Western markets. 2 3

11. Business to Business Opportunities Restaurants and hotels (40% of potential market). Retail grocery chains (organic/health sections). Subscription box services . Food service distributors. Online specialty food platforms .

12. 06.LIMITATIONS Production Challenges Raw Material: Seasonal Availability Some seaweed varieties have limited harvest windows. Contamination Risk Heavy metals and microplastics in polluted waters. Processing : Texture Control Difficult to standardize due to natural variation. Color Degradation Natural pigments may fade during processing . Quality Variability Marine conditions affect taste and texture . Harvesting Infrastructure Limited mechanization in many regions . Shelf Stability Some seaweed varieties have shorter shelf life . Scalability Artisanal methods don't easily translate to mass production .

13. Market Barriers Consumer Acceptance: 1 Unfamiliarity Many Western consumers have limited seaweed experience. 3 Texture Aversion Slippery or slimy mouthfeel concerns. Regulatory: 1 Food Safety Standards 2 Varying international regulations for seaweed products. Taste Perception 4 "Fishy" or "oceanic" flavors may be off-putting. 3 Price Sensitivity Import/Export Restrictions Premium pricing may limit mass market appeal. Some countries limit seaweed imports. 2 Labeling Requirements Allergen and iodine content disclosures. 4 Organic Certification Complex for wild-harvested varieties.

14. Economic Limitations Cost Structure: Higher production costs than conventional pickles/jams (15-30% more). Cold chain requirements for some varieties. Distribution: Specialized storage requirements. Specialized packaging needed for moisture control. Limited economies of scale in early stages. Fragile product requiring careful handling. Limited shelf space in conventional stores. Higher freight costs for coastal-to-inland transport.

15. Technical Limitations Recipe Development: Balancing brine/sweetness ratios for diverse seaweed types. Achieving consistent gel structure in jams. Shelf Life: Shorter than traditional pickles (6-9 months vs 12+ months). Refrigeration required for many varieties. Potential for texture degradation over time. Preventing excessive saltiness from natural seaweed sodium. Maintaining nutritional value during preservation.

16. 07.OVERCOMING LIMITATIONS Strategic Solutions Product Development: Blend seaweed with familiar vegetables to ease consumer transition. Create educational content about health benefits. Supply Chain: 1 Partner with certified sustainable seaweed farms. 3 Develop relationships with multiple suppliers across regions. 1 Market Strategy: 3 Target health-focused early adopters first. 1 Leverage chef endorsements and restaurant partnerships. Develop flavor profiles that mask "fishy" notes (citrus, ginger, garlic). 3 Offer sample sizes and recipe cards. Implement rigorous testing protocols for contaminants. Invest in preservation technology for extended shelf life. Position as premium/artisanal rather than commodity. Build brand story around sustainability. 2 4 2 4 2 4

17. 08.BUSINESS RECOMMENDATIONS Go-to-Market Strategy Phase 1: Niche Entry (Year 1) Launch in health food stores and farmers markets. Build online direct-to-consumer presence . 1 Phase 2: Expansion (Year 2-3) 3 Enter specialty grocery chains. 1 Expand product range with seasonal varieties. 3 Focus on 2-3 hero products. Phase 3: Scaling (Year 3-5) Partner with sustainable seafood restaurants. National retail distribution. 1 Develop B2B food service line. 2 Pursue regional grocery partnerships. 4 Licensing opportunities. 3 2 Export to international markets. 4 Private label partnerships. 2 4

18. Key Success Factors Quality Consistency Rigorous supplier standards. Brand Education Strong content marketing strategy. Strategic Pricing Premium but accessible ($8-15 per jar). Sustainability Certification Third-party verification. Innovation Pipeline New flavors quarterly.

19. 09.REFERENCES Mandal, A., Kumar, A. and Behera, A. (2022) 'Pineapple mix seaweed jam: healthy food product', ResearchGate , [Online]. Available at: https://www.researchgate.net/publication/367017163_PINEAPPLE_MIX_SEAWEED_JAM_HEALTHY_FOOD_PRODUCT (Accessed: 7 November 2022). Kieffer, A. (2024) 'How to make bull kelp pickles', Harvesting Nature , 1 March. Available at: https://harvestingnature.com/2024/03/01/how-to-make-bull-kelp-pickles-2/ (Accessed: 9 February 2024) ForageSF (2024) 'The art of pickling: tips for better pickles', ForageSF Blog , 11 September. Available at: https://www.foragesf.com/blog/2015/8/10/not-the-best-pickles-youve-ever-tasted (Accessed: 25 October 2025)

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