Seagreens® Information Service  0845-0640040 / +44-1444-400403
Unity in the corporate purpose

Seagreend® is an international brand based in Britain whose founding idea is to make it easy for anyone to include at least a gram of our most nutritious native seaweeds in their daily diet.

As it says on Seagreens' iconic green jars, to 'Feed the Foundation of Health'.

This is quite different from (mainly imported) whole 'gourmet' seaweeds which might be eaten once a month, even every week, which is of comparatively little nutritional value.

The business model is unique - an international consortium in which the business of the brand is conducted by independent companies and individuals.

Since start up in 1998 the Seagreens brand has gained the respect of food manufacturers, consumers, retailers, medical practitioners and the media.

It has gained recognition for its production standards, food and health research, its ingredients for manufacturing, and its iconic consumer products.

With 20 years’ experience in this unusual field, Seagreens has set a standard for sustainable wild harvesting and consistent quality far exceeding EU and US Organic Standards.

Click here for an interview with the founder in the July 2017 issue of Walnut Magazine.

Seagreens' head office is based 15 minutes from London Gatwick Airport in West Sussex.

5 remote harvesting locations in the British Isles and in the Nordic region produce 5 native species, resulting in 15 seaweed ingredients produced in Great Britain.

Distribution Partnerships hold local stocks and provide technical support throughout Europe, North America and Australasia.

Unlike most brands today, Seagreens sells its consumer products only through independent retailers.

In 2010 Seagreens' founder set up the Seaweed Health Foundation for seaweed research, standards, and information - three essential pillars to develop a sustainable human food seaweed industry in north western Europe.

The Foundation holds public events in London, Edinburgh and elsewhere - click here.

Please click here to hear Seagreens' founder on Radio 4, September 2016.

In 2018 the journal of the Biodynamic Association published this 20th anniversary article.

Behind all this is a corporate determination to produce a healthier kind of business. 

Like good wholesome food, isn't work a basic human need which should contribute to a balanced, stable and safe society?

“I see a unity of purpose in all we do which no longer separates the means of production from the product, or the whole human being from his means of survival. Our products can help restore and maintain the health of the whole person; our corporate mission is to honour the whole person in and through our business. The illusion that the values we uphold in business and personal life are incompatible - that there is one time and place for the sacred, and another for the profane - is not for me. Beyond the illusion of separation, I perceive a more joyous reality in which the relationship between all things is apparent” - S B Ranger, Seagreens' founder, 2008.

1998  Small scale harvesting begins on the remote Norwegian island of Frøya in the Trondheim archipelago. Seagreens is the first producer of seaweed for human consumption to be certified Organic by the Soil Association in Britain and Probio in Norway. In London, in an independent taste test comparing table and ‘low sodium’ salts in oatcakes votes Seagreens the ‘best tasting oatcake’ - featured in 'The Low Salt Cookbook' by Michelle Barriedale-Johnson.

2000  Food quality production continues at a second facility still further north among the islands of the Lofoten archipelago in Arctic Lapland. In England, Artisan Bread, an independent biodynamic baker with nationwide distribution, becomes Seagreens’ first branded ingredient customer - a 'Brand Partner'.

2007  Seagreens is selected by Asda as a possible natural salt alternative in a government funded research project to replace salt, fats and sugars in food manufacturing, at the Centre for Food Innovation at Sheffield Hallam University. Four years later Seagreens' salt replacement and related research is recognised by UK Research Councils as 'A Big Idea For The Future'. The search begins for suitable harvesting and production in the British Isles.

2008  Early research in meat products shows Seagreens to be an effective bacteriostat prolonging shelf life as effectively as salt, stabilising water quality and buffering pH balance. Studies continue in bread and baked goods and will later reveal Seagreens' powerful antioxidant value rivals all other natural sources. An independent analytical study confirms Seagreens seaweeds are uniquely safe for human consumption.

2009-16  Organic & Natural Business magazine ranks Seagreens as 'Britain's leading seaweed producer'. A series of applied research studies reveal important new information about Seagreens' potential role in nutrition, especially in relation to the pathogenesis of cardiovascular diseases, obesity, diabetes, digestive, metabolic and infammatory disorders. Peer-reviewed scientific papers are published in the Journal of Appetite, the British Journal of Nutrition, and the Journal of Applied Phycology. Two Reviews of international seaweed nutrition research published in 2015 and 2017 reference Seagreens research.

2010  A new harvesting joint venture, Hebridean Seagreens Ltd, produces the first mechanically harvested wild species for human consumption in the British Isles with outstanding quality and value, enabling its use in a wide range of food and nutrition products. A Distribution Partnership is set up in the USA near Philadelphia. Seagreens Trade Direct is set up in Forest Row, West Sussex to warehouse and distribute Seagreens seaweed ingredients worldwide.

2011  Seagreens' founder inaugurates the non-profit Seaweed Health Foundation for research, standards and information, holding its first meeting at the Natural History Museum, home of the British Phycological Society. Further nutrition studies are conducted through the Foundation. A series of baking trials and organoleptic studies shows that 75% of consumers prefer plain white bread and 67% wholemeal bread in which 50% of the salt has been replaced by Seagreens with no negative effect on bake and sensory quality. The factory on the Hebridean Isle of Lewis is awarded the Crown Estate Business Award for Marine Enterprise. Seagreens' first research in obesity wins the Alpro Foundation Masters Award - the first study in the world to use whole food seaweed instead of seaweed 'extracts' for satiety, and with better results, according to the same researchers. 

2011-12  The most comprehensive analytical study of wild wrack seaweed species ever undertaken is conducted by a number of independent accredited laboratories, comparing the same species produced by conventional and Seagreens' methods from several European producers. Seagreens has higher nutritional values on all key markers. New Distibution Partnerships begin in Britain and Germany.

2012  Seagreens sponsors the first, now annual, Seaweed for Health event at the Royal Botanic Garden, Edinburgh, organised by the Seaweed Health Foundation. The two-day event attracts over 1000 visitors from the British Isles and many other countries.

2013  Seagreens® Certified Ingredients are increasingly to be found in the products of food and nutrition product manufacturers. Seagreens introduces its first new consumer product for 4 years. The Mineral Salt  is voted 'Best New Product' by consumers and practitioners (CAM Lifestyle magazine), 'Best Organic Product', and in London 'Highly Commended' in the Free From Food Awards. 

2015  Production trials begin elsewhere in Scotland, Iceland, and Ireland in the continuing development of new species to Seagreens standards of production and nutritional quality. It is decided to move away from the use of fossil fuels in production and achieve 100% raw food production.

2016  Seagreens is the first producer to be Certified to the Nutritious Food Seaweed standard introduced by the Biodynamic Association. A new Production Partnership begins in Iceland. Seagreens International Partnership Trustees is set up to facilitate an international consortium of producers, distributors, manufacturing customers and others, to further develop production quality, new applications and world markets.

2017  On the occasion of its Silver Jubilee, the Duchy Organic brand introduces an oaten biscuit containing Seagreens wild wrack seaweed. The first Duchy product was an oaten biscuit developed by HRH Prince Charles in 1992. A new Production Partnership begins in Ireland. For the first time, Seagreens is a net exporter of seaweed for human consumption, with customers in over 12 countries.

2018  Seagreens' 20th anniversary. 5 Production locations in the British Isles and Nordic region. 15 consistent quality seaweed ingredient products. 9 products for consumers and nutrition practitioners. More than 100 manufacturing customers worldwide, over 75% identifying the seaweed ingredient in their products as Seagreens. Seagreens Trust set up to administer the brand consortium of partners and the Seaweed Health Foundation.


Wakame, Seagreens® latest ingredient for 2018