Food & Wine Magazine asked some of the most recognizable names in food to predict the Next Big Things in 2019. With healthy eating having never been hotter, Kelp, a fast growing superfood, is at the top of their list.
Kelp also tastes really good. Mild in flavor and adding texture and nutritional oomph, Maine Sugar Kelp is CW’s trending
Maine, the first state in the U.S. to commercially farm kelp, remains a national leader with its developed aquaculture framework, set guidelines, and well-developed industry.
John Magazino, The Chefs’ Warehouse Director of Specialty Foods, is one of the forces behind our distributor relationship with Maine Sugar Kelp supplier Ocean Approved, a sustainable venture that produces this highly nutritious sea vegetable without use of arable farm land, fresh water,
pesticides, or fertilizers. Ocean Approved also grows the finest American kelp on the market.
“Sea greens are trending and showing new depth,” John says. “From Whole Foods to delis, to juice bars, across the country I’m seeing seaweed butter, kelp noodles, and KLTs (a BLT alternative using crispy, oil-rich kelp as a replacement for
bacon). And with kelp’s diversified salts, you get umami-rich flavor. You also get high-packed, superfood nutrition. Plus, they’re gluten-free and vegan.” Magazino adds.
Nutrient positive, Kelp contains every mineral the body uses. It’s also antioxidant and iodine-rich, high in protein, low in carbohydrates, and virtually free of fat. Best of all, it’s energizing, rich in flavor, and great for the health of our oceans.
A winter crop, Maine Sugar Kelp is at its spring-fresh, flash-frozen best, fresh off the farm in April.
Supercharge your Smoothie with Maine’s Own Kelp Cubes. Add their mild, fresh flavor to smoothies, ortexture to your wood-fired pizzas.
Use nutrient-rich Kelp Rounds to your favorite salads, sandwiches, and recipes. Adds visual flair and fresh flavor.
Maine Sugar Kelp wraps are flexible, handle well, and do not tear as easily as nori. No rolling mats or special equipment required.