Kitchen table beginnings
Transitioning from careers in banking and retail, Sander Steenacker and Hendrik Bekaert embarked on a new venture from their co-housing kitchen table discussions. They envisioned a project with positive impact on people and the planet, coupled with innovation and economic viability. This led to the creation of OceanBites, a company dedicated to cultivating seaweed.
Ready for the next step
"We are part of the Marifish incubator programme in Oostende and receive advice from knowledge centres such as Ghent University, Vives University of Applied Sciences, KU Leuven, the Blue Cluster and the Scottish Association for Marine Sciences. We can say that we are in good company," says Sander.
Sander and Hendrick launched OceanBites with personal investments, a subordinated loan, subsidies from the European Maritime Affairs and Fisheries Fund (EMFAF), and additional funds from seed capital and banks. With the start-up phase complete, they are now seeking additional funding to expand their production site.
Not at sea but on land
OceanBites specialises in producing red seaweed indoors, where the entire process can be carefully monitored. This enables year-round cultivation of high-quality, vitamin-rich and allergen-free seaweed. This allows the company to respond to market demand in a future-oriented and flexible way at a location without salt water.
But what about the taste?
Nowadays, seaweed is mainly used as a salt substitute, but its applications are expanding. Fresh seaweed from OceanBites reach restaurants tables. But does it taste the same as ocean-harvested seaweed? "No, there is really a difference," Sander emphasises. "Seaweed from the sea has a strong sea taste. Our seaweed tastes much more like the seaweed itself. Some people find it much more accessible."