At the busy intersection of trends toward foodie culture, sustainability, healthy foods and salty snacks, seaweed isn’t just for sushi anymore. The product, most often Asian-grown versions known as nori and kelp, is seeing new interest in a variety of forms including the familiar sheets, crumbles used as a snack, topping, spices, spreads or flavoring, and even tortilla-style chips. A reputation as a “superfood” with appeal to the health-conscious, and a developing taste ...

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