Indonesia Seaweed expands into Europe
Indonesia Seaweed, a brand of the Indonesian Seaweed Industry Association, ASTRULI, is planning a major expansion of seaweed extracts in the European market to boost carrageenan and agar-agar production capacities.
The project will be strengthened by support from the Indonesian Ministry of Industry through coaching and promotion by the Centre for the Promotion of Imports (CBI) ahead of entering the European market.
“We expect the company will be fully committed to follow each stage of the programme,” said Tonny T. H. Sinambela, director of access to industrial resources and international promotion at the Indonesian Ministry of Industry. “This programme will enhance the ability of small and medium enterprises to enter the global chain of the natural ingredients market of European countries and gain positive responses.
“This programme will also increase the added value of Indonesian seaweed processing industries, if possible up to other specified derivatives products other than carrageenan,” he added.
Produced through a natural and sustainable process, seaweed extracts play a critical role as stabilising and texturising agents in a wide variety of foods and beverages such as jams, confectioneries, dairies, yoghurts, nutritional supplements, pharmacies and pet foods.
The project will demonstrate the commitment of Indonesia Seaweed to be a fast-growing industry and one of the most important global hydrocolloids suppliers.
LATEST PRESS RELEASES
Shipbuilding Asia and Macduff Ship Design are pleased to announce the completion and handover of a n... Read more
The issue of illegal, unreported and unregulated (IUU) fishing and their harmful effects are hardly ... Read more
A new Cleopatra boat was delivered to Fraserburgh on the north eastern coast of Scotland. Read more
Aquaculture is an evolving sector and as such presents a range of challenges to suppliers of wet wea... Read more
The EHEDG (European Hygienic Engineering & Design Group) was founded in the last century at the end ... Read more