“Organic” regulations: one year postponement and public consultation
Current regulations for organic products Throughout the European Union, Regulation (EC) No. 834/2007 specifies all the rules to be followed when dealing with the production, processing, distribution, import, control and labelling of organic products. This regulation is supplemented by implementing regulations, in particular Regulation (EC) No 889/2008. Rules regarding methods to implement harvesting or cultivation […] […]
Algae production in Europe and cultivation in France
The European Commission published, last June, the 2020 EU report on the blue economy produced by the Directorate General for Maritime Affairs and Fisheries (DG-MARE) and the Joint Research Centre (JRC). https://blueindicators.ec.europa.eu/published-reports_en This third edition provides an overview of the performances of EU economic sectors related to oceans and coastal environments. With a turnover of […] […]
“Why eat algae?” by Hélène Marfaing
The nutritional value of algae and their interest in a healthy diet is explained by the environment in which they grow: a marine environment rich in minerals, stressful environmental conditions varying between high tide and low tide which induce the production of fibres with original structures and… This page is reserved for Sensalg’ subscribers and […] […]
Why eat algae?
When considering a healthy diet, algae can have a dedicated role. Indeed, algae are rich in minerals because they grow in sea water, are sources of fibres with original structures developed while surviving physical constraints such as the wind and tides and finally are composed of antioxidant molecules to protect themselves from radiation: algae are […] […]
Using a maturation process to develop the sensory profile of the red alga dulse (Palmaria palmata)
The ripening process is a common process used to enrich flavours and aromas of food products such as cheese or wine. The development of yeasts and / or moulds as well as internal enzymatic reactions enables a product to age successfully in a controlled environment: the aromatic properties will beco… This page is reserved for […] […]
Using maturation processes to enrich the taste of algae
Besides being nutritious and healthy, food also needs to be tasty for consumers for it to be adopted over the long term. In this perspective and in order to enrich the aromatic properties of dulse (Palmaria palmata), Norwegian scientists have developed a process for maturing the seaweed. The algae samples are matured over for 4 […] […]
Preparation of nori enriched with free amino acids by fermentation with koji
Although fermentation is a very old and conventional process found in the food sector, only few fermented seaweed products have been developed so far. Recently, different fermentation processes of algae with lactic acid bacteria have led to the preparation of aquaculture feed (Uchida and Murata 200… This page is reserved for Sensalg’ subscribers and requires […] […]
The power of koji
Koji is commonly used in the manufacture of Japanese fermented products because it promotes enzymatic degradation. Koji is a Japanese ferment obtained by seeding a substrate with a mould called Aspergillus oryzae. Koji is used as a basic ingredient in the manufacture of many food products in Japanese cuisine such as sake, soy sauce, miso […] […]
Seaweed extracts with antimicrobial potential
Research focusing on the study and selection of naturally occurring preservatives is constantly growing, and algae are known to be an excellent source of bioactive compounds. The main target of this study is to obtain antimicrobial extracts from five species of algae and to test their efficiency, in vitro and in situ, against pathogenic bacteria […] […]
