ZALG’S SEAWEED SUCCESS STORY
ZALG’s story illustrates how innovation, sustainability and gastronomy can converge to create new food experiences. Through its products, the company aims to make seaweed accessible beyond specialised cuisine and introduce it as a practical ingredient for everyday cooking.
A start-up rooted in Brittany’s marine resources
Founded in Vannes in 2021, ZALG was created by Tanguy Gestin and Vincent Lacaze, two entrepreneurs who share a common ambition: to give seaweed a place in everyday diets. Their approach is inspired by the natural resources of Brittany, a region known for its rich maritime ecosystem and long tradition of marine harvesting.
The founders identified a paradox in Western food culture. While seaweed is widely consumed in countries such as Japan and Korea, where it is an integral part of the diet, its use in Europe remains relatively limited. Most often, it appears in the form of condiments, powders or specialty products rather than as a central ingredient.
ZALG set out to change this perception by developing culinary formats that integrate seaweed into everyday meals, positioning it not as a niche ingredient but as a genuine “vegetable from the sea.”
This ambition quickly resonated with professionals seeking innovative, plant-based ingredients that combine taste, nutrition and sustainability.
From research to award-winning innovation
Before appearing at SIAL Paris 2022, the ZALG team spent more than 18 months in research and development refining their first product. The result was a format that immediately captured the attention of the jury: seaweed cubes designed to be pan-fried, offering a new way to cook with marine plants.
These frozen cubes are made from Breton macroalgae and can be sautéed in a pan in the same way as vegetables or mushrooms. The product’s texture becomes slightly crispy during cooking, while the algae deliver a distinctive umami flavour profile.
The concept impressed the SIAL Innovation jury, which awarded ZALG the Grand Prix Gold in 2022. The recognition provided immediate visibility for the start-up and positioned the brand within the European food innovation landscape.
According to co-founder Tanguy Gestin, participating in marked a turning point for the company. The event provided an opportunity to present their product to international food professionals and to establish partnerships that continue to shape the company’s development.
The award also generated significant media attention, bringing ZALG’s concept to the attention of both specialised press and mainstream media.
Seaweed as a sustainable food solution
Beyond culinary originality, ZALG’s concept also responds to growing concerns about sustainability in the global food system.
Seaweed cultivation requires no freshwater, fertilisers or pesticides, making it one of the most environmentally efficient food resources available. In addition, algae cultivation does not require arable land and can contribute to the health of marine ecosystems while capturing carbon dioxide.
From a nutritional perspective, seaweed is also considered a nutrient-dense ingredient, rich in minerals, fibre and trace elements while remaining low in calories.
These characteristics align with major trends shaping the food industry today, including the search for alternative ingredients, plant-based products and sustainable sources of nutrition.
For ZALG, the challenge lies in transforming these advantages into products that are not only healthy and sustainable but also appealing and easy to cook.
Expanding the possibilities of seaweed cuisine
Following its success at SIAL Paris, ZALG has continued to develop new formats that demonstrate the versatility of seaweed in modern cooking.
The company’s original cubes, sometimes referred to as “sea tofu”, can be used in a variety of dishes ranging from salads and pasta to stir-fries and plant-based meals. Designed for professional kitchens as well as food service operators, they provide a practical way to incorporate marine ingredients into contemporary cuisine.
Building on this concept, the company later introduced crispy seaweed sticks, a breaded product combining Breton kombu with ingredients such as potato and natural seasonings. These sticks can be served in burgers, wraps, salads or shared platters, offering a new plant-based option for restaurants and catering services.
Through these developments, ZALG is gradually expanding the culinary universe of seaweed, moving it from a specialist ingredient to a versatile component of everyday meals.
The impact of SIAL Innovation
For many emerging brands, the SIAL Innovation awards represent a powerful platform to accelerate growth. In ZALG’s case, the recognition helped the start-up gain credibility and visibility among food professionals.
The exposure generated by the award led to new collaborations with chefs, distributors and partners across the food industry. It also helped position the brand within discussions around future food sources and sustainable gastronomy.
Today, ZALG’s products are already used by several restaurants and continue to attract interest from professionals seeking creative plant-based ingredients.
Looking ahead: seaweed in everyday diets
Despite its strong presence in Asian cuisines, seaweed consumption in Europe remains relatively modest. Yet awareness is growing rapidly as consumers and chefs explore new ingredients that combine flavour with environmental responsibility.
ZALG’s ambition is clear: to integrate French seaweed into everyday cooking, making it accessible to both professionals and consumers. By creating practical formats and highlighting the culinary potential of algae, the company hopes to reshape perceptions around this marine resource.
As global food systems evolve, innovations such as those presented at SIAL Paris demonstrate how emerging brands can transform overlooked ingredients into new culinary opportunities.
For ZALG, the journey that began with a small cube of seaweed in 2022 may well signal a broader shift in how the food industry approaches sustainable, plant-based and ocean-derived ingredients.
And as interest in alternative food sources continues to grow, the Breton start-up is determined to ensure that seaweed earns its place not just on the edge of the plate, but at its centre.
Photo credits: ZALG and SIAL