NoriBake enhances our food
NoriBake is rich with natural iodine. Replaces salt and gives a better taste. The mix is for doughproducts, like bread, cake, pizza, pasta’s etc.
NoriChef is rich with glutomates and is special developed for adding to sauces, cheese, soup, pasta’s, salades etc. Replacing MSG’s. (E621)
100% Kombu leafs are sustainably harvested from the North-Atlantic Ocean. Excellent ingrediënt to add to salades or replacement of salt in bouillon.
Nori Kombu Granulate
100% Kombu granulate availble in different sizes. An excellent ingrediënt as addition to sauce and soup or replacement of salt in bouillon.
It is purple in colour and has been used for centuries by North-Western Europeans, primarily for its distinctive spicy flavour. Dillisk has a very high iron content and is rich in protein. It is often used in soups or can be toasted and added to salads.
This product is 100% organic and natural. Simply sprinkle on food to add some extra flavour and nutrients to your meals as salads, soup and sauces.
Why NoriBake seaweed
NORIBAKE is a superfood- which can be regarded as a nutrient rich food that is especially beneficial to health and well-being.
- A specially composed mix of different kinds of seaweed.
- Contains 97 nutrients which include: Iodine, Magnesium, Calcium, Iron, Vitamine B3 and B12.
- The Daily Recommanded Intake is 4 grams a day.
- No seaweed flavor and odor transfer in products.
- Hydration can be increased by a 5% - 8%. Products freeze better and keep structure intact, as hydration is increased.
- Salt can be reduced or removed if Nori Bake is added.
- Sodium content in Nori Bake is 2,5% relative to 39% sodium in salt.
NORIBAKE can be used as a replacement for salt.
Allergens : Gluten, nuts and dairy free
May contain traces of shells and crustaceans.
NORI CHEF can be added to cheese, pasta’s, sauces, soups, stew. The mix strengthens the taste intensity of the rpesent ingredients. E-numbers from E620 till E625 can be replaced.
Convince yourselfof the Umami taste and good qualities!
Article - Iodine deficiency in Europe
CS Food Innovations
5 reasons why all females should eat more seaweed
Females of all ages need Iodine found in seaweed. Two thirds of Western women are iodine deficient and don’t know it. The symptoms of iodine deficiency are weight gain, intolerance to cold, fatigue and weakness, mild depression, hair loss, problems in pregnancy, memory problems, changes in heart rate and irregular periods. Research suggest 76% Read more about 5 reasons why all females should eat more seaweed[…]
Iodine deficiency in Europe
Recently, the World Health Organization, WHO and Unicef have a joint report issued for a long time research. The outcome is alarming! In many Member States, there is too much shortage of iodine intake among the inhabitants. Countries like Denmark, France and Belgium are not good at all! WHO and UNICEF Read more about Iodine deficiency in Europe[…]
EU Monitoring Recommendation for Metals and Iodine in Seaweed and Halophytes
On March 21st 2018 the European Commission published with its Recommendation (EU) 2018/464 the call for the monitoring of arsenic (preferably total arsenic and inorganic arsenic), cadmium, iodine, lead and mercury (preferably total mercury and methyl mercury) in the following products: Edible halophytes, such as Salicorna europaea, Tetragonia tetragonoides Seaweed species, reflecting consumption patterns Read more about EU Monitoring Recommendation for Metals and Iodine in Seaweed and Halophytes[…]
Jamie Oliver’s seaweed diet
Written by Alice Smellie – Daily Mail – 2015 Jamie Oliver last month attributed his recent weight loss to seaweed, calling it ‘the most nutritious vegetable in the world’. And he is not alone in believing so – seaweed is fast becoming the greatest trend in food since Oliver brought the word ‘pukka’ into common Read more about Jamie Oliver’s seaweed diet[…]