The report "SEAWEEDS FOR FOOD: from production to consumer. A Nordic perspective on quality, processing and market advancement" was recently published.
The report summarizes the main results of recent research on the utilization of macroalgae in food production across Europe, especially in the Nordic context. The research focuses primarily on kelp(Saccharina latissima), winged kelp (Alaria esculenta), dulse (Palmaria palmata) and sea lettuce (Ulva spp).
The report addresses key issues related to the use of macroalgae in food, including nutrition, food safety, the impact of processing on shelf life, nutritional value and sensory properties, consumer attitudes towards foods containing macroalgae, and sustainability claims.
The report is intended for food producers, regulators, scientists and anyone interested in research, development and cultivation of algae.
Dr. Pierrick Stévant at Møreforsking in Norway led this work, which involved various parties from Norway, Denmark, Sweden, Iceland and the Faroe Islands.
The report and further information can be found here: Seaweeds for food: from production to consumer