The present report addresses a central challenge for the European seaweed and food sectors: how to enable the broader use of seaweed biomass as safe, flavourful, functional and sustainable ingredients in manufactured food products.
This work synthesises state-of-the-art knowledge and industry experiences across the seaweed food value-chain, from post-harvest handling to consumer acceptance and sustainability assessment.
Overall, this work demonstrates that seaweeds can become viable, high-quality food ingredients for the food industry, if processing is tailored to product goals, safety risks are proactively managed, sensory quality is prioritised, and sustainability performance is credibly documented. The report provides a knowledge base to support innovation, guide industry investment, inform regulatory development, and accelerate the responsible integration of seaweed into Nordic and European food systems through safe, application-driven and evidence-based use.
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