From the side of the plate to a main dish : seaweed finds their way
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 the world are working hard to incorporate seaweed in all its forms. Fish analogues, meat substitutes, mixed products – these a… This page is reserved for Sensalg’ subscribers and requires […] […]
Do algae allow pathogenic bacteria to grow?
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 on the surface of the seaweed), seaweed does not appear to be a good medium for the growth of pathogenic bacteria. These would have to compete … This page is […] […]
Do we lose taste when we reduce the iodine in seaweed?
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 not to be recommended. Treatments have therefore been developed for certain species that are particularly rich in iodine. Conventional methods of blanching in boiling water (fresh or sea water) and […] […]
