Seaweed has long been praised as a sustainable superfood, but its characteristic 'fishy' flavor has been a barrier for many Western consumers.
Seaweed has long been praised as a sustainable superfood, but its characteristic 'fishy' flavor has been a barrier for many Western consumers. Now, a new study from the University of Copenhagen shows that fermentation with lactic acid bacteria may be the key to making seaweed more palatable.
Eating seaweed can be extremely healthy, we often hear. Unfortunately, many people associate seaweed with an unpleasant smell and taste – making it difficult to dig in.
In a new study, published in Future Foods, researchers have investigated how fermenting seaweed (Alaria esculenta) affects taste, texture, and consumer acceptance in two types of spreadable products: cream cheese and baobab spread.
‘We wanted to find out whether fermentation could improve the sensory properties of seaweed and make it more attractive as a food ingredient,’ explains Professor Wender Bredie from the Department of Food Science at the University of Copenhagen, who co-led the project.
Read More: University of Copenhagen
Photo Credit: monicore via Pixabay
