Kaneryo Seaweed Presents New Value of Seaweed Research at the 1st Academic Symposium of the Japan Society for Food Development at Jumonji University

Kaneryo Seaweed Co., Ltd. (President: Yoshiki Takagi, Headquarters: Uto City, Kumamoto Prefecture, URL: https://www.kaneryo.co.jp/), a comprehensive seaweed manufacturer, participated as a speaker at the "1st Academic Symposium of the Japan Society for Food Development" (Chair: Noriko Tsuji, Professor at Jumonji University), held at Jumonji University (Niiza City, Saitama Prefecture) on Saturday, March 7, 2026. This academic meeting was held with the goal of fostering innovation toward "establishing a food system where the true significance of food shines." The symposium featured three sessions: "Agri-Tech," "Food-Tech," and "Next-Generation Gastronomy." Kazuma Yoshizumi, Director of our Seaweed Science Research Institute, spoke in the "Agri-Tech" session on the theme of "Seaweed Saves the Health and Future of Humans and the Earth." According to Ministry of Agriculture, Forestry and Fisheries surveys, daily per capita seaweed consumption in Japan has fallen to approximately 55% of its peak, and harvest volumes are also suffering due to "isoyake" (seaweed bed desertification). This presentation shared these challenges and highlighted new possibilities for seaweed, which is gaining global attention for its "blue carbon" potential and benefits to human health. ■ Presentation Content ・History of Seaweed and Declining Consumption/Harvests While seaweed has supported the Japanese diet since the Jomon period (approx. 10,000 years ago), daily per capita consumption has dropped to 1.9g, a 55% decrease from its peak in 1994. We reported on the critical situation, supported by data, regarding the sharp decline in domestic harvests due to factors such as "isoyake" caused by rising seawater temperatures from global warming. ・Environmental Contribution and Prospects for "Land-Based Aquaculture" We explained how seaweed absorbs and fixes CO2, acting as "blue carbon" to help combat climate change. Furthermore, as a solution to declining harvests, we discussed the benefits of sustainable "land-based aquaculture," which allows for stable production unaffected by climate change while contributing to regional revitalization and the SDGs. ・Health Benefits and Functionality of Seaweed, Including "Seaweed First" Based on human intervention trials, we reported data showing that eating mekabu before a meal suppresses blood glucose spikes ("Mekabu First®"), wakame suppresses neutral fats, and mozuku and mekabu contribute to salt reduction and lower blood pressure. We also presented the latest research results, including the potential of the brown algae "kurome" for anti-aging, and the application of phlorotannin (derived from the brown algae "tsuru-arame") in Japan's first Foods with Function Claims to reduce eye and nasal discomfort caused by pollen. ■ Speaker Comment