Om Dansk Tang
English is at the bottom
Dansk Tang blev grundlagt i 2016, og vi har vores hovedkontor i det smukke Odsherred. Vi har i dag lokaler i Anneberg Kulturpark, der ligger tæt på Nykøbing Sjælland. I starten af vores virksomhedsudvikling fokuserede vi på at producere salt, pesto og olie med tang. For at udvikle disse produkter kontaktede vi Claus Henriksen, der i dag ejer Restaurant MOTA, som ligger 50 meter fra os. På det tidspunkt var det svært at skaffe tang, og den eneste mulighed var at importere den fra Asien eller selv hente den i havet. Claus Henriksen opfordrede os til at hente tangen selv, og i samme periode var NOMA på udkig efter frisk tang til deres nye restaurant NOMA 2.0. Vi blev kontaktet, og dermed blev et nyt marked for frisk tang skabt.
Vi har tre unikke kyster i vores område, nemlig Kattegat, Isefjorden og Sejerøbugten, hvor al tang i Danmark kan findes. Beslutningen om at levere frisk tang til NOMA var ikke svær, men det betød en total omvæltning af, hvad vi var i gang med. I dag leverer vi både frisk og tørret tang til restauranter, kantiner, cafeer og cateringvirksomheder. Produkterne, vi startede med, er droppet, og nu er vi en leverandør af tang til mange forskellige projekter.
I november 2021 indgik vi et samarbejde med Fiskerikajen, der også leverer til mange af vores samme kunder. Det var et godt match, da fokus på tang er steget, især på grund af fokus på klimaet og havet. Vi kan nu levere 20 forskellige arter af frisk tang i løbet af året.
Vi har besøgt eller sendt tang til mange restauranter for at introducere dem til havets grøntsager. Danmarks areal består af 71% vand og 29% landjord, og mulighederne i havet er enorme. Vi udvikler tangliner i vores laboratorium, så vi kan sætte liner ud omkring Odsherred. Tangen optager CO2 og renser samtidig vandet for næringsstoffer. Vi arbejder også med FN’s verdensmål, og hele seks af dem er indarbejdet i vores virksomhed. Dansk Tang ejes af Claus Weber Marcussen og Simon Weber Marcussen (far og søn) samt to investorer.
Vi er involveret i flere projekter, hvor tang skal indgå, og målet er at blive en af de første CO2-negative fødevarevirksomheder i Danmark. Hvis man ønsker at blive klogere på tangen, arrangerer vi også tangsafarier flere steder i landet, hvor man kan lære mere om havets grøntsager og få en masterclass i tang, der gør én klar til selv at sanke tang.
Her er link til pressebilleder som kan bruges af alle vi arbejder sammen med
English
About Dansk Tang/Danish Seaweed
Danish Seaweed was founded in 2016 and has its headquarters in the beautiful Odsherred. We have our premises in Annerberg Kulturpark, located close to Nykøbing Sjælland. In the early days of our development, we focused on producing salt, pesto, and oil with seaweed. To develop these products, we contacted Claus Henriksen, who owns Restaurant MOTA, which is located 50 meters from us. At that time, it was difficult to source seaweed, and the only option was to import it from Asia or retrieve it ourselves from the sea. Claus Henriksen encouraged us to retrieve the seaweed ourselves, and at the same time, NOMA was looking for fresh seaweed for their new restaurant, NOMA 2.0. We were contacted, and thus a new market for fresh seaweed was created.
We have three unique coasts in our area, namely Kattegat, Isefjorden, and Sejerøbugten, where all seaweed in Denmark can be found. The decision to supply fresh seaweed to NOMA was not difficult, but it meant a complete upheaval of what we were doing. Today, we supply both fresh and dried seaweed to restaurants, canteens, cafes, and catering companies. The products we started with have been dropped, and now we are a supplier of seaweed for many different projects.
In November 2021, we entered into a collaboration with Fiskerikajen, who also supplies many of the same customers. It was a good match as the focus on seaweed has increased, especially due to the focus on climate and the sea. We can now supply 20 different species of fresh seaweed throughout the year.
We have visited or sent seaweed to many restaurants to introduce them to sea vegetables. Denmark’s area consists of 71% water and 29% land, and the opportunities in the sea are enormous. We are developing seaweed lines in our laboratory so we can put them out around Odsherred. Seaweed absorbs CO2 and simultaneously purifies the water of nutrients. We are also working with the UN’s Sustainable Development Goals, and six of them are incorporated into our company. Danish Seaweed is owned by Claus Weber Marcussen and Simon Weber Marcussen (father and son) and two investors.
We are involved in several projects where seaweed is involved, and our goal is to become one of the first CO2-negative food companies in Denmark. If you want to learn more about seaweed, we also organize seaweed safaris in several places in the country, where you can learn more about sea vegetables and get a masterclass in seaweed that prepares you to harvest seaweed yourself.