At Cascadia Seaweed, we cultivate local species of seaweed and manufacture products for crop and cattle farmers.
Cascadia Seaweed fast-forwards to the Summer of ‘21
when seaweed is a staple in Canadian households.
Cascadia Seaweed presented a strategic shift to staff and media on August 13, indicating that they are evolving from an ingredient supplier to a vertically integrated operation involving consumer packaged food products.
If any one of the 13 Cascadia Seaweed team members was asked to flash forward to next summer, they would say that they see seaweed as a new household staple. The combination of the environmental and health benefits of seaweed with the growing desire for sustainable, plant-based proteins makes for a perfectly timed launch of a new food product. Scaling up their operation to provide jobs and economic stability during this time of uncertainty are also important ingredients to their growth.
“The timing is right,” says Mike Williamson, CEO and founding partner of Cascadia Seaweed. “The future of humanity depends on a wave of change, and farming seaweed provides an opportunity to help revitalize human health, improve coastal communities and heal the earth.
Team members smiled and nodded in agreement while Williamson gave his presentation outlining the mission, vision, values, and the new evolution of the company.
“I have been involved with multi-billion dollar companies, but nothing quite as exciting as this one,” said the Chief Brand Officer, Carlo Zarrillo.
They believe so strongly in the demand for seaweed that not only are they on track to scale up their ocean operations by 10 times this year, but they are also building a land-based operation where they can cultivate different species in tanks.
Beyond a staff meeting and press conference, the team at Cascadia hosted a “seaweed social” for their team, many of whom are working remotely or have yet to have their first official day. The spread of lunch options included a 50/50 salmon and seaweed burger (made by a team member with Cascadia’s locally cultivated sugar kelp), a savoury vegan potato salad with pickled bull kelp in place of regular pickles, aioli and other sauces made with seaweed, along with a seaweed shortbread and locally brewed Devil’s Apron beer (yes, this too was made with Cascadia’s kelp).
The products for the consumer packaged goods are still in research and development, and a campaign is being developed to educate the general public on the incredible benefits of eating seaweed, but watching how quickly this company moves there is no doubt that by next summer consumers will be lining up for it.
For more information about the product development process and categories Cascadia is looking to bring to the table, tasting opportunities, details on the health and environmental benefits of seaweed, please contact Desiree Dupis, the VP of Sales and Marketing for Cascadia Seaweed, at desiree@cascadiaseaweed.com or 778-245-2262.
If any one of the 13 Cascadia Seaweed team members was asked to flash forward to next summer, they would say that they see seaweed as a new household staple. The combination of the environmental and health benefits of seaweed with the growing desire for sustainable, plant-based proteins makes for a perfectly timed launch of a new food product. Scaling up their operation to provide jobs and economic stability during this time of uncertainty are also important ingredients to their growth.
“The timing is right,” says Mike Williamson, CEO and founding partner of Cascadia Seaweed. “The future of humanity depends on a wave of change, and farming seaweed provides an opportunity to help revitalize human health, improve coastal communities and heal the earth.
Team members smiled and nodded in agreement while Williamson gave his presentation outlining the mission, vision, values, and the new evolution of the company.
“I have been involved with multi-billion dollar companies, but nothing quite as exciting as this one,” said the Chief Brand Officer, Carlo Zarrillo.
They believe so strongly in the demand for seaweed that not only are they on track to scale up their ocean operations by 10 times this year, but they are also building a land-based operation where they can cultivate different species in tanks.
Beyond a staff meeting and press conference, the team at Cascadia hosted a “seaweed social” for their team, many of whom are working remotely or have yet to have their first official day. The spread of lunch options included a 50/50 salmon and seaweed burger (made by a team member with Cascadia’s locally cultivated sugar kelp), a savoury vegan potato salad with pickled bull kelp in place of regular pickles, aioli and other sauces made with seaweed, along with a seaweed shortbread and locally brewed Devil’s Apron beer (yes, this too was made with Cascadia’s kelp).
The products for the consumer packaged goods are still in research and development, and a campaign is being developed to educate the general public on the incredible benefits of eating seaweed, but watching how quickly this company moves there is no doubt that by next summer consumers will be lining up for it.
For more information about the product development process and categories Cascadia is looking to bring to the table, tasting opportunities, details on the health and environmental benefits of seaweed, please contact Desiree Dupis, the VP of Sales and Marketing for Cascadia Seaweed, at desiree@cascadiaseaweed.com or 778-245-2262.
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