Over the last few months there have been several developments: from vegetable meatballs to mixed seaweed/meat steaks, from chefs to distribution centres, people all over […]
Spirulina (Arthrospira platensis) is rich in C-phycocyanin (C-pc), a protein-pigment complex with antioxidant, anti-inflammatory, hepatoprotective and anti-carcinogenic properties. This protein requires an extraction phase due […]
©Magda Ehlers Researchers looked at two macroalgae (Caulerpa lentillifera J. Agardh and Ulva rigida C. Agardh), one cyanobacterium (Spirulina) and two microalgae (Coelastrella sp. (KKUP1) […]
Like all food products, seaweed must be safe and without risk to the consumer. Due to its high content of commensal marine bacteria (naturally present […]
In recent years, methods have been developed to reduce the iodine content of kelp. While iodine intake is an undeniable nutritional asset, excessive consumption is […]
Resolution in favour of a strong and sustainable European seaweed sector adopted In her speech to Parliament on 11 May, she highlighted the many benefits […]
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