From the side of the plate to a main dish : seaweed finds their way

With 24% of the French population seeking to moderate their consumption of animal proteins, plant-based alternatives are booming (France AgriMer, Végétariens et flexitariens en France en 2020). And seaweed has a role to play in this search for healthy, tasty and environmentally-friendly alternatives.

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...

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