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Inclusion of Saccharina latissima in food products: what is the environmental impact?

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Algae are often perceived as food materials that are good for the environment and our health compared to other more conventional terrestrial foods. This is also an increasingly popular selling point for the launch of new seaweed products. But what is it exactly? What is the data to support this discourse?

Seaweed is often seen as food that is good for the environment and our health compared to other more traditional land foods. This is also a more and more popular sales argument for the launch of new seaweed products. But what is the situation exactly? What data supports this?

The study by Sleger...

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From the side of the plate to a main dish : seaweed finds their way
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 are the latest innovations we've seen in recent months. In
High Pressures to facilitate protein extraction from spirulina
High Pressures to facilitate protein extraction from spirulina
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 to its intracellular location; preferably a cold extraction as high temperatures can alter its functionality. The extraction techniques currently used, such as a succession of freezing and thawing phases, are
What about the digestibility of seaweed in farmed poultry?
What about the digestibility of seaweed in farmed poultry?
©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) and Scenedesmus sp. (KKUP2)) to assess their protein content, amino acid profile and in vitro digestibility, with a view to evaluating their potential as poultry feed. The authors assessed the
Do algae allow pathogenic bacteria to grow?
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 with the flora already

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