Sea and Flour products are the first of their kind. The carb-positive and carbon-negative breads help address climate change and expand regenerative coastal agriculture and the blue economy, all while boasting an improved nutritional profile. The company credits its innovation to its team, which brings more than a half century of executive experience in the food industry at companies including Sodexo, Unilever and Compass Group in addition to various Michelin three-starred restaurants.

“We found that by making incremental changes to one of the world’s best-loved and most frequently eaten foods, we could turn bread into a solution to some of our most pressing health and environmental problems,” said Arlin Wasserman, the CEO of Sea and Flour who is also the founder and managing director of Changing Tastes. “Over two years of R&D, we developed a way to process sea plants so they can be blended with common grains and flours in the commercial baking process. And the timing is ideal with consumer interest in plant-based eating and seaweed, specifically, primed to explode.”

Consumer research conducted by Changing Tastes in January found that 32% of American adult consumers ate seaweed in the past month. Eighteen percent said they want to eat more of it within the next year, and 25% of those who had never tried seaweed wanted to do so.