by Rhianna Rees
Where Were You 10 Years Ago?
I’ll tell you where I was - teaching kindergarten children in Hong Kong - definitely not at the helm of a seaweed revolution, but you never know where life will take you. Here we are, celebrating 10 years of the Scottish Seaweed Industry Association (SSIA) with a conference that was as heartwarming as it was chilly (seriously, the Corran Halls heating system had opinions).
This year's theme? "10 Years of the SSIA: Where Will We Be in 10 Years?" looked at the history of the seaweed sector, and envisioned what the future could look like. I’d wager in 10 years’ time, we’ll be a whole lot warmer, more connected, and with local seaweed in everything from your skincare to your snacks.
The Vibe Check
163 attendees. 30 speakers. 6 sessions. 2 workshops. 1 ceilidh. And, yes, there was dancing. The seaweed sector might be serious business, but that doesn’t mean we can’t let loose.
The energy was electric. Founding members of the SSIA were in the room sharing stories of scrappy beginnings, while fresh faces from across the UK seaweed scene buzzed with ideas about biorefineries, biostimulants, and future market ideas, including meatfree seaweed fish products.
One of the biggest takeaways? Seaweed has a story to tell. Whether it’s rooted in Scotland’s coastline, climate action, or local communities, there’s something powerful about this biomass, its history, and culture. Buyers want stories. Governments want stories. And you, dear reader, are reading that story.
So, What Did We Learn?
Where to begin?
🟢 The Future is Bright (But Cold)
Our keynote speaker, Walter Speirs, had us all reflecting on what the future could hold. He waved around supermarket seaweed products (not Scottish, for shame!) to show the potential sitting on supermarket shelves. Scotland’s seaweed is sustainable, low-carbon, and ours — it’s about time the world knew it.
🟢 Cooperation is Key
Heard of the Scottish Shellfish Marketing Group (SSMG)? They formed a co-op to get shellfish to market faster and more efficiently. Could the seaweed sector do something similar? Answer: It’s complicated. Seaweed has so many potential end-uses (biostimulants, cosmetics, food, you name it) that it’s harder to "group and go." But the idea of a UK Seaweed Association (UKSA) is gaining traction, and feedback is being gathered.
🟢 Processing, Processing, Processing
Everyone wants value-added products, but to get there, we need processing capacity. This is the bottleneck that’s holding us back. Centralized processing facilities? Cooperative drying hubs? Watch this space.
🟢 The Biostimulant Gold Rush
Biostimulants could be the big breakout market for seaweed. But to make it happen, we need science. Data. Proof. Cue Gordon MacDougall (James Hutton Institute), who asks all the right questions about crops, soil health, and formats (powder, spray, hydroponics… so many options!). Research is underway, and seaweed companies are exploring the possibilities.
What Went Right (And What Didn’t)
✅ Vibes were immaculate. People loved the networking breaks, the panels, the choir at the opening reception, and the seaweed-inspired menu.
✅ Speakers brought their A-game. Hearing from buyers like Unilever, Thai Union, and NotPla was eye-opening.
✅ The ceilidh was a hit. Who doesn’t love a good fling?
❌ Tech issues. The sound was patchy, the screen was hard to see from the back, and it was cold. Next time, we’re bringing our own tech team and space heaters.
❌ Coffee woes. Look, I know this isn't a make-or-break issue, but bad coffee is a personal betrayal. But big venues in small towns can only do so much…
Next Steps (aka How YOU Can Be Part of the Future)
1. Tell Your Story
Young professionals like you have stories that matter. Want to see your project featured at next year’s event? Pitch a presentation, propose a poster, or suggest a speaker. No story is too small.
2. Collaborate, Don’t Compete
The shellfish industry did it with the SSMG, and the seaweed sector is thinking about it. If you’re a seaweed farmer, processor, or product developer, start talking to your peers.
3. Keep Learning
The workshops on biorefineries and biostimulants were a hit. We want more like this! Get in touch if you have ideas for hands-on sessions for next year.
Final Thoughts (And My Soapbox Moment)
The Scottish seaweed sector is 10 years old. It’s teething, toddling, and taking its first big steps toward something huge. I’ve met seasoned seaweed stalwarts, ambitious entrepreneurs, and fresh-faced students who just want to know where to start. And you know what? They all belong here.
This industry isn’t just about seaweed — it’s about community, curiosity, and carving out space for something new. So if you’re reading this thinking, “I’d love to be part of that,” consider this your invitation.
Next year, bring your energy, your questions, and your coat (seriously, it was cold). We’ll be here, ready to welcome you with good company and good conversation.
Stay salty,
Rhianna 🌿
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