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Seaweeds for food:
from production to consumer
A Nordic perspective on quality, processing and market advancements
Seaweeds for food: from production to consumer
About this publication
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Acknowledgements
Terms and abbreviations
Highlights
Summary
1. Introduction
2. Nutrients and bioactive compounds in edible seaweeds
2.1. Carbohydrates
2.2. Protein
2.3. Minerals
2.4. Lipids
2.5. Vitamins
2.6. Bioactivity
2.7. Nutritional claims
2.8. Conclusions
3. Food safety
3.1. Ongoing regulatory process by EFSA
3.2. Iodine
3.3. Arsenic
3.4. Cadmium
3.5. Lead
3.6. Mercury
3.7. Microbiological safety
3.8. Allergens
3.9. Conclusions
4. Post-harvest processing
Pooling resources for efficient processing
Performance of seaweed processing techniques
4.1. Pre-processing methods
4.1.1. Blanching and warm-water treatments
4.1.2. Pulsed electric field (PEF)
4.1.3. Ultrasound (US)
4.1.4. Steaming
4.1.5. Mechanical dewatering (MD)
4.1.6. High pressure processing (HPP)
4.2. Stabilisation methods
4.2.1. Drying
4.2.2. Lactic acid bacteria (LAB)-induced fermentation
4.2.3. Acid preservation
4.2.4. Refrigerated storage
4.2.5. Freezing
4.2.6. Dry salting, brining and pickling
4.3. Conclusions
5. Sensory quality
5.1. Sensory profiles
5.2. Textural properties
5.3. Effects of post-harvest processes and storage on the sensory quality
5.4. Quality control methods for the industry
5.5. Conclusions
6. Consumer acceptance and food product development
6.1. Seaweed consumption and hedonic liking of seaweed food among Norwegians
6.2. Food innovativeness and the adoption of seaweed: insights from focus groups
6.3. Consumer segments
6.4. Cross-country comparison of consumer segments
6.5. Conclusions
7. Sustainability and value chain analysis
7.1. European framework for sustainable blue growth and seaweed cultivation
7.2. Carbon and nitrogen removal potential of seaweed
7.3. Sustainable value-chain design
7.4. Broader sustainability dimensions of the seaweed sector
7.5. Conclusions and recommendations
8. Conclusions and recommendations for industry
References
Appendix