Meet the Algae Cooking Club

 Seagriculture EU 2024

A​lgae Cooking Club is a just-launched company selling bottles of algae cooking oil, which it touts as healthy, tasty, and sustainable. It’s got a subtle, buttery flavor, and it’s clear in color and clean in taste.

Kasra Saidi, the founder of Algae Cooking Club recommends the algae oil for frying, dressing salads, adding to smoothies, and emulsifying dips. He says that “Olive oil can be nice if you want a grassy finish, but it can often detract from the nuances of the food you’re preparing.”

Daniel Humm, head chef at New York’s iconic three Michelin star restaurant, 11 Madison Park, has signed on as Algae Cooking Club’s culinary officer and plans to be an ambassador for raising the profile of the product.

All rights reserved. Permission required to reprint articles in their entirety. Must include copyright statement and live hyperlinks. Contact editorial@algaeplanet.com. Algae Planet accepts unsolicited manuscripts for consideration, and takes no responsibility for the validity of claims made in submitted editorial.

Seagriculture USA 2024
AlgaeMetrics

Subscribe

Breaking-News

  • April 19, 2024: Hospitalized COVID-19 patients who took spirulina had a lower risk of death than those who did not, according to results of a randomized controlled trial recently published in Frontiers in Immunology. READ MORE...
  • April 17, 2024: A research team exploring the untapped potential of seaweed farming for carbon sequestration is positioning Taiwan to play a role in offsetting global carbon emissions. READ MORE...
  • April 15, 2024: Somater, a French manufacturer of plastic and polymer primary packaging for cosmetics, pharmaceuticals, food, and industry, has partnered with French start-up Eranova to create a 100% bio-based line of packaging from green algae collected on the banks of a brackish water lagoon near Marseille, in the south of France. READ MORE...
  • April 12, 2024: Global warming is triggering significant shifts in temperate macroalgal communities worldwide, favoring small, warm-affinity species over large canopy-forming, cold-affinity species. A new study delves into the impacts of increasing sea surface temperature on the subtidal macroalgal communities in the southeastern Bay of Biscay over the last four decades. READ MORE...

Algae Europe 2024

A Beginner’s Guide