The consumption of seaweed as vegetables is appearing in the French gastronomy and there is a growing demand for these natural and healthy plants, which fit perfectly in a diversified diet. This interest does not seem to fade and rather levels out as a stable food trend which will last. All current developments must consider both the benefits and the risks of using these new ingredients, and should also include specific pre-treatments dedicated to certain algae in order to reduce their high levels of iodine.
To find out more, discover the full article reserved for our PREMIUM subscribers:
