THE R[EVOLUTION] OF SEAWEED
The future is deliciously sustainable
From the Chilean coasts, we create an innovative, real and with less impact solution for the planet using seaweed: the food of the future
This is Quelp. A Chilean Bio-Tech Company who has researched bio-alimentary processes for 5 years to transform seaweed we commonly know into seaweed balls, sausages, nuggets, burgers and other frozen vegan products. Thus, eating seaweed is yummy, healthy and sustainable.
We responsibly collect and process seaweed to make its flavor, aroma and texture more pleasant, keeping all nutritional benefits of ‘the food of the future’.
Join to THE R[EVOLUTION] OF SEAWEED
PROUDLY SEAWEED-BASED
Our products have an important % of seaweed reaching up to 50% on its composition.
We save the world one meal at the time.
REGISTRATION FORM
We save the planet one meal at a time.
WE ENHANCE THE POWER OF ALGAE
Quelp products maintain all the benefits of seaweed. We soften the taste, aroma, and texture, to elaborate and freeze our products. Thus, eating seaweed takes only a few minutes and is much easier.
WE WORK TOGETHER WITH COMMUNITIES OF COLLECTORS
Quelp products use 100% handcrafted seaweed harvesting to avoid kelp forest damages, and to positively impacting more than 200 families of collectors along the coasts of Chile.
WE REDUCE YOUR FOOTPRINT ON EARTH
Our packaging is 100% recyclable. We reduced 400 Kg of CO2 in 2020 thanks to our sustainable shipping system and we continue to innovate in materials for the packaging of the future.
WE CARE FOR YOUR BODY AND HEALTH
Quelp products are a high in protein and fiber, with less calories, rich in Omega 3 and 6, vitamins, minerals, and other essential nutrients.
WHAT’S NEXT?
THE PACKAGING OF THE FUTURE
We transform challenges into solutions with less impact. Quelp and LAVBA (Laboratory of biomaterials in Valdivia) have developed the first seaweed-based material to replace plastic packaging into home-conditioned compostable ones.
SUMPAI: SEAWEED MACHINE LEARNING
In Chile, there are more than 400 species of seaweed, and more than 40,000 worldwide. Today, we want to develop a database that allows us to use AI in our bio-alimentary processes.
