Setting the standards for seaweed analysis
With growing consumer demand for seaweed in European countries, Jens J Sloth and Susan L Holdt of the Technical University of Denmark explain why the lack of seaweed regulation is an immediate concern, and how laboratories should prepare for new legislation.
From traditional sushi to afternoon snacks, seaweed – a staple food in Asia – has experienced a significant rise in consumption in European countries over the past decade. The recent shift in western diets towards more plant-based and sustainable food sources is poised to further boost this trend. It is anticipated that by 2050, 0.1 percent of our oceans could be dedicated to producing seaweed as a food source, generating 15 times more seaweed than current production in order to meet increasing global demand.1