• Facebook
  • Twitter
  • LinkedIn
  • Google+
  • RSS

seaweed - Articles and news items

Nutritional properties of seaweeds

Issue 5 2016  •  14 October 2016  •  Lynn Cornish, Seed Stock Manager, Acadian Seaplants Limited

Lynn Cornish, Seed Stock Manager, Acadian Seaplants Limited describes the nutritional properties of seaweeds and the various ways in which they might benefit us…

Edible seaweed: A closer look…

Blogs, Z Homepage Promo  •  10 October 2016  •  Roy Manuell, Digital Content Producer

New Food takes a closer look at the health benefits of edible seaweed with a cool, new infographic. Rich in protein, fibre and crucially iodine, there seem to be many reasons why you should try edible seaweed…

Could seaweed potentially replace salt?

Industry news  •  6 July 2016  •  Victoria White, Digital Content Producer

Researchers conclude that brown algae could be used as a salt substitute and help to reduce the salt content of industrially processed foods…

Red algae could help fight food allergies

Industry news  •  6 June 2016  •  Victoria White, Digital Content Producer

Scientists from Jimei University have found that a type of commercial red algae, Gracilaria lemaneiformis, could help counteract food allergies…

Seaweed-flavoured product launches increase 147% in Europe, says Mintel

Industry news  •  9 March 2016  •  Victoria White

This growth means Europe is now the second most innovative region globally when it comes to seaweed-flavoured food and drink launches…

MSC and ASC working on a global seaweed standard

Industry news  •  1 March 2016  •  Victoria White

From today, interested parties are invited to view the proposed Seaweed Standard and certification process…

Seaweed snack sales are taking off

Industry news  •  30 September 2015  •  Victoria White

Seaweed is a rare example of an opportunity
 to get in at Day One of a new growth market 
for snacks with sales of seaweed snacks in the US already overtaking those of kale…

OSU researchers discover a type of dulse that tastes like bacon

Industry news  •  17 July 2015  •  Victoria White

Researchers have patented a new strain of dulse that grows extraordinarily quickly, is packed full of protein and… tastes like bacon when it is cooked…

 

Webinar: Allergen testing and risk management within food manufacturingWATCH NOW
+ +