As the use of seaweed-based inputs expands across controlled environment agriculture, one question frequently arises: Does it affect the taste of the produce? Norwegian biotechnology firm Kelpinor, which began supplying vertical farms with its kelp-based biostimulant in 2024, says the answer is no. Applied in low concentrations with no residue, the product does not alter the natural flavor or aroma.
"There's a common misconception that because kelp comes from the sea, it might leave a salty or marine taste," says Hakon Hagen, CFO/COO, at Kelpinor. "But our biostimulant doesn't affect flavor. What it does do is support healthier, more efficient plant growth."
© Kelpinor
Hakon Hagen at the Gront Fra Nord vertical farm that grows crisp lettuce using Kelpinor's KelpAGRI-Asco biostimulant
From perception to performance
Kelpinor's team notes that while its product hasn't been directly tested for flavor enhancement, scientific studies on similar biostimulants from species such as Ascophyllum nodosum have shown promising results. In tomatoes, researchers observed increased levels of sugars, lycopene, and antioxidants. In grapes and berries, seaweed treatments have been associated with higher phenolic content and improved color.
According to Hagen, the company has already conducted controlled environment trials, and early results show measurable benefits. "We've collected and analyzed data from several trials under stressful abiotic conditions," says Hagen. "Plants treated with KelpAGRI-Asco showed significant increases in leaf area, greenness, biomass, and overall vigor. We're also about to begin several projects that will explore the biological mechanisms of action and quantify improvements in yield, quality, and stress tolerance."
© Kelpinor
Hannah Hoven, Market Developer at Kelpinor, speaking at the 9th AVF Summit
Built for CEA integration
Seaweed's natural variability poses challenges for product consistency, but Kelpinor addresses this by using farmed kelp, standardized harvesting protocols, and strict post-harvest processing. "By shifting toward farmed kelp, we improve both sustainability and product consistency. We've implemented standard operating procedures and conduct compositional analyses with certified labs. That's how we achieved CE certification and continue to improve the quality of our biostimulant."
The company's self-made mechanical cold-milling process keeps temperatures below 30 °C, avoiding thermal degradation and preserving sensitive compounds such as polysaccharides and phytohormone-like molecules. The result is a finely milled, homogeneous suspension suitable for use in soilless systems, including hydroponics and vertical farming setups. "We've designed the formulation to be stable, clog-free, and easy to apply through foliar sprayers. This means consistent delivery and effective plant uptake even in nutrient-precise, substrate-free environments."
© Kelpinor
Lettuce with KelpAGRI-Asco applied (left) and without (right)
ROI from week one
Feedback from early adopters has been strong, especially in leafy greens. In vertical systems growing lettuce, Hagen says growers have reported improved plant resilience and higher yields within the first week of use.
"Less light and fewer nutrients are needed for production when using KelpAGRI-Asco," he says. "That makes the return on investment clear. We're incredibly excited by the results and look forward to sharing more data as new trials progress."
For more information:
Kelpinor 
Hakon Hagen, COO/CFO
[email protected]
www.kelpinor.no
