Integrating algae into our diet, thanks to Seabiosis

Most of us are familiar with the nori seaweed that wraps maki-sushi and some may have even tasted a wakame salad in a Japanese restaurant. But apart from that, seaweed is a food that remains little known here, and yet our Gaspé waters are full of them.

Élisabeth Varennes of Seabiosis has set herself the goal of democratizing the consumption of seaweed in Quebec. Pesto, gherkin-style marinated stalks, beer-dried sausage… the French-born entrepreneur offers tasty products that showcase them well.

I had the pleasure of chatting with this enthusiast for whom seaweed has no secrets. The research and development director and co-founder of Seabiosis really made me want to know more about this “vegetable from the sea”.

Science, entrepreneurship and symbiosis

Holder of a doctorate in marine biology, Elisabeth knew from the end of her studies that she would be self-employed. She cherished the project of having her own business, without however knowing where to go. It was while talking with her husband Sébastien Brennan-Bergeron, who was interested in boats and aquaculture, that the click happened: the couple was going to embark on the cultivation of algae. This is how Seabiosis was born, in 2016. A little later, a third partner, Vincent Coderre, took part in the adventure. “I've always believed in Seabiosis thanks to our team,” says Elisabeth. “We are so complementary, able to talk about everything. We really have a great synergy! »

As the sale of fresh seaweed is difficult, the company quickly turned to processing and now buys its seaweed from growers in the Gaspé. “We are competitors and at the same time, we make partnerships! I sell algae from another company on my site and they also sell my products on theirs. Seabiosis is not only about creating a symbiosis with the sea, but also with the suppliers,” explains Elisabeth, who really cares about helping each other in this small community.

Symbiosis is a very important principle for the company: symbiosis with the environment, with the team, with the collaborators; the concept is applied at all levels.

No more seaweed on our plates!

An excellent source of minerals and soluble fibre, seaweed is even said to have "antitumor, immunostimulant properties and a reducing effect on cholesterol and fat absorption" (source: Seabiosis website). Admittedly, they have an iodized taste, but that is greatly reduced by boiling them. They can be cooked in a thousand and one ways, as Élisabeth Varennes knows how to do so well. On her site, she offers a variety of tempting recipes based on Seabiosis products, such as Dulse Pesto Creamy Sauce Ravioli or Kombu Pickle Tartar Sauce . She even told me about a strawberry and maple syrup yogurt that she makes occasionally, in which she adds a little blanched kombu; an amazing delight, with a little umami flavor .

Why kombu? Quite simply because it is an algae found in abundance in Quebec, its picking does not harm sustainable development and it has a more discreet and versatile flavor when boiled. As for the dulse, it is mainly present in the Maritime provinces and a little less in Gaspésie, but its taste of the sea and smoked bacon make it delicious, even in its natural state.

2020, a great year

Although the pandemic was harmful for many entrepreneurs, it brought good things for Elisabeth. A little uncertainty and stress at the beginning, especially since she had to present her new product: pesto de dulse. But the closure of businesses and the cancellation of events accelerated the development of Seabiosis' online store. This has been very successful, especially with the buy local movement that has spread this year. "I wasn't in too much of a hurry to sell online , I thought that people would not be tempted to buy food on the internet! Well, actually, yes! I think people realized that they had the power to really help us by buying our products. With the buy local movement, people were ready to give us a chance, without having tasted before.”

Also, the summer season was very beneficial for the Carleton-sur-Mer business, which was able to take advantage of the wave of Quebec tourists. It was also in 2020 that Seabiosis established a partnership with Métro, which now distributes its products in more than fifty branches.

With the wind in its sails, Seabiosis is now looking to reach a Canadian and even international clientele. In late 2020, the company began selling its products on Amazon and hopes to expand to other boutiques and grocery stores across the country.

To learn more about the company, see its member profile .

Reviewed by MF Editorial