VIVES FoodProcessing Seaweed guide

Discovering Europe’s Seaweeds A guide to the most common non-novel species and their practical use in the food industry

This guide is based on extensive literature review performed during the professional oriented scientific research project (PWO) Zeewier op Zwier by the research group Food Processing of the VIVES University college.

The content within this guide is provided for free use and may be utilized, referenced, and shared for educational and informational purposes. However, if you wish to reproduce or directly copy substantial portions of this guide, or if you plan to distribute it as a whole in any format, please seek permission from VIVES first. contact information: kaat.vanhegen@vives.be Vanhegen, K.; De Vlieger, L. & Vanherpe, I. (2024). Discovering Europe’s Seaweeds: A Guide to the most common Non-Novel Species and their practical use in the Food industry.

Table of Contents Page 3

The European Seaweed market and its supply chain

Page 6

Legislation and food safety

Page 11

Main characteristics and uses of different seaweed types

Page 17

12 Seaweed species in the spotlight

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Introduction The first part of this seaweed guide provides an overview of the current landscape, challenges, and opportunities in the European seaweed market, covering aspects such as the supply chain, novel foods, and food safety.

Drawing from an extensive literature review, we summarised the main nutritonal and technofunctional characteristics of different types of seaweeds, as well as some practical use cases. In the second part, the guide offers detailed information sheets for 12 commonly used, non-novel seaweed species. These sheets include details on seasonality, locality, and sensory and technofunctional properties, designed to help seaweed producers and processors select the most suitable species for their products. Additionally, a comprehensive table summarizing the nutritional profiles of these 12 seaweed species is provided.

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The European Seaweed market On the European Atlantic coast, macroalgae have been harvested by coastal populations for many centuries. The first records of commercial use date back as early as the 17th century.

The EU is one of the biggest importers of seaweed products globally, and the demand is expected to reach €9 billion in 2030, especially in food, cosmetics, pharmaceuticals, and energy production. Seaweed farming and harvesting are still very small-scale in Europe, and there are many start-ups that are not yet commercially operational. A total of 300.000 tonnes of fresh seaweed is produced in Europe, with a market value of $1.02 billion. Europe is responsible for approx. 10% of the global seaweed market (Valgorize, 2021). There are about 163 macroalgae producing companies in Europe, with France, Ireland and Spain being the top three with more than 20 registered companies each. Most production takes place in the North Atlantic, while there are few production sites in the Mediterranean.

More than two-thirds of the farms harvest wild stocks from the shoreline, 85% of them manually and 15% mechanically. Aquaculture production of macroalgae represents only 32% of the production method used by European companies. Most macroalgae aquaculture takes place at sea (76%) and the expansion potential of cultivation at sea is expected to be significantly higher than that on land (Araújo et al., 2021). Saccharina spp, Ulva spp. and Laminaria spp. are the most commonly produced seaweed genuses (EU Comission, 2022).

Database of seaweed organisations

The Phyconomy database currently contains extensive information about more than 1300 organisations in the global seaweed industry. With this database Phyconomy wants to improve the flow of information within the value chain and between academia, business, investors and governmental stakeholders.

You can acces the database through: https://phyconomy.net/database/

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A recent communication from the European Commission ‘Towards a strong and sustainable EU algae sector ', wants to help unlock the potential of algae in the European Union. The communication initiative proposes 23 actions to create opportunities for the industry (European commission, 2022).

Key actions include: 1. Toolkit Development: Creating a new toolkit for algae farmers to support their operations and growth.

2. Marine Spacial Access: Facilitating access to marine areas, identifying optimal sites for seaweed farming, and integrating seaweed farming into maritime spatial plans.

3. Standards and Safety: Working with the European Committee for Standardisation (CEN) to develop standards for algae ingredients, contaminants, and algae-based biofuels. This includes assessing the market potential, efficiency, and safety of algae-based materials used in fertilizers.

4. Market Support: Examining the algae market and proposing mechanisms to stimulate the market and support technology transfer from research to commercialization.

5. Funding and Support: Funding pilot projects to support career reorientation and innovative SMEs within the algae sector.

6. Research and Studies: Conducting studies on seaweed’s potential for climate change mitigation and its role as blue carbon sinks. This includes defining maximum levels of contaminants and iodine in algae.

7. EU Research Programs: Leveraging Horizon Europe and other EU research programs to develop advanced algae processing systems, novel production methods, and new algae cultivation systems.

These initiatives aim to foster a sustainable, innovative, and economically viable algae sector in the EU, aligning with broader environmental and economic objectives​

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Supply chain development for seaweed-based food products R&D

Challenges

Opportunities and solutions

Limited knowledge available

Research and showcase the applicability of European species

Cultivation

Limited harvest/cultivation capacity = Low volumes Competitive pricing Contaminants, both chemical (heavy metals, iodine), physical (foreign objects such as rope) and biological (insects, crustacean) Inadequate quality control

Scale up = higher volumes and competitive pricing Seaweed certification Lower contamination levels through processing

Processing

Cross contamination with allergens (crustaceans) Limited shelf life Costly preservation techniques

Wash, dry, ferment or freeze seaweed to extend shelf life Processing tailored to desired food application

Food industry

Cheaper imported seaweed Need for high volume Need for a uniform product Lack of knowledge on sensorial, nutritional and technofunctional properties

Clean(er) label Wide range in nutritional and technofunctional properties

Consumers

Consumer awareness, accaptibility and neofobia Not readily available Inexperience in preparing seaweed (-based products) Specific, acquired taste Unique selling points are often missing or unclear

Inspire consumers Highlight (health) benefits of (locally produced) seaweed Introduce seaweed in wellknown products (“Seaweed by stealth marketing strategy”) Source: (WUR, 2018; Valgorize,2021)

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Legislation and food safety Novel Food Previously, only few types of algae were considered non-novel foods in the EU. However, in February of 2024, over 20 algae species have been included in the EU Novel Food Status Catalogue as "non-novel foods". This indicates that pre-market authorisation as novel foods is not required before they are sold on the EU market, either as food or specifically in food supplements. The inclusion of these new species in the Novel Food Status Catalogue marks a significant breakthrough for the algae industry in Europe. It is expected to boost the sector's growth by offering clarity on the legal status of these products and eliminating the substantial costs tied to novel food authorizations. Other algae species have been recognised as not novel when used in food supplements, but may require authorisation for other food uses.

Within this infobrochure, we’ll focus on the most commonly used non-novel seaweed species (in bold).

Table 1: Non-novel seaweed species (EU Novel Food status Catalogue , 2024)

A complete and up-to-date list of the non-novel food algae is available in the EU Novel Food Status Catalogue https://ec.europa.eu/food/food-feed-portal/screen/novel-food-catalogue/search

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Allergens There are few documented cases of allergenicity to seaweed (Garciarena et al., 2022).

1. Seaweed-derived carrageenan The thickening agent carrageenan can, in rare cases, cause allergic reactions to food or medications in the absence of other allergic triggers (only 3 cases).

Possible sources of carrageenan include dairy products, milk alternatives, protein supplements, meat products, and oral medication.

2. Marine-derived contaminants : Cultivated seaweed can be contaminated with crustaceans, molluscs or fish. As a result, patients with shellfish or fish allergies are at risk of an allergic reaction, and should check product labels carefully.

Iodine & heavy metals Iodine

Seaweed, particularly varieties like kelp, is naturally rich in iodine. While iodine is an essential nutrient for thyroid function, excessive intake can lead to thyroid dysfunction, including hyperthyroidism or hypothyroidism. This risk is particularly significant for individuals with preexisting thyroid conditions. Monitoring and moderating seaweed consumption is crucial to stay within the recommended dietary iodine intake levels and avoid adverse effects.

There are different recommendated levels regarding iodine in seaweed. In France there are national recommendations, with a maximum level of 2000 mg iodine/kg dry matter for edible seaweed. Germany allows a maximum content of 20 mg iodine/kg in fresh seaweed for consumption, corresponding to around 400 mg of iodine per kg dry weight (CEVA, 2011-2013; ANSES , 2018).

EFSA has issued recommendations on daily intake of iodine (EFSA, 2014). The recommended intake of iodine for children from age 10 and adults is 150 μg/day. For infants aged 7–11 months and for children, an adequate intake (AI) range is between 70 μg/day and 130 μg/day. For pregnant and lactating women, an AI of 200 μg/day is proposed. Intake above 600 μg/day is not recommended (Hogstad et al. , 2023).

EFSA (2006) concludes that the ingestion of iodine-rich algal derived food products, particularly dried products, can lead to dangerously excessive iodine intakes, if such products contain more than 20 mg iodine/kg dry matter and the exposed population lives in an area of endemic iodine deficiency .

Brown seaweeds are the species that have the highest concentrations of iodine, with levels that can exceed 10,000 μg/g dry weight, followed by red seaweeds (<1000 μg/g dry weight) and green seaweeds (<100 μg/g dry weight) (CEVA, 2011-2013) (ANSES , 2018).

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Heavy Metals

Seaweed has the potential to absorb heavy metals from the surrounding water, including arsenic, cadmium, lead, and mercury. Excessive consumption of these metals can lead to toxicity, which may cause health issues such as kidney damage, neurological problems, and an increased risk of cancer. To mitigate these risks, it is essential to source seaweed from reputable suppliers who test for heavy metals and comply with safety standards. Maximum levels as recommended by Ceva (2014) are given in the table 2:

Table 2: Maximum levels of heavy metals (Ceva, 2014) mg per kg (dry weight) Inorganic Arsenic (Asi)

3

Cadmium (Cd)

0.5

Mercury (Hg)

0.1

Lead (Pb)

5

Tin (Sn)

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Microbiological food safety While there are no specific microbiological criteria set for algae at an European level, there are historical recommendations for microbiological quality of packaged dried algae, which can be found in Table 3.

Table 3: Microbiological criteria for dried algae (Ceva, 2014) CFU/g (dry weight) Mesophilic aerobic germs

≤ 10 5 / g DW

Faecal coliforms

≤ 10 / g DW

Anaerobic sulfito-reducing bacteria

≤ 10 2 / g DW

Staphylococcus aureus

≤ 10 2 / g DW

Clostridium perfringens

≤ 1 / g DW

Salmonella

Absence in 25g DW

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A more complete overview on microbial contamination and biotoxin regulation can be found in Food safety regulation and recommendations involving Algae and Algae based Products (EU4Algae, 2023).

To benefit from the nutritional attributes of seaweed while minimizing potential health hazards, consider the following mitigation strategies:

Quality Control Choose seaweed products that have been tested and certified for low heavy metal and iodine content.

Post-harvest processing processing steps like washing and/or blanching can lower the iodine and heavy metal content as well as improve biological safety.

Moderate intake and diverse diet: Consume seaweed in moderation to avoid excessive iodine intake, adhering to dietary guidelines and incorporate a variety of iodine sources in your diet to prevent over-reliance on seaweed.

By understanding and managing these risks, consumers can safely include seaweed in their diet and benefit from its nutritional properties.

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Main characteristics and different seaweed applications Seaweed types Green seaweeds

Red seaweeds

Brown seaweed

Latin name Chlorophycota, Chlorophyta​

Latin name Rhodoplantae​, Rhodophyta

Latin name Phaeophycota, Phaeophyta,

Popular species Sea lettuce (Ulva Lactuca)

Popular species Dulse (Palmaria palmata) Irish moss (Chrondrus crispus) Nori/purple laver/laverbread (Porphyra sp.)

Popular species Atlantic Wakame/winged Kelp (Alaria esculenta) Seaspaghetti (Himanthalia elangata) Royal Kumbu/sugar kelp (Saccharina latissima)

source: (Domínguez, 2013)

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Pigments and antioxidative properties Green seaweeds Chlorophyll a and b (water insoluble) β-carotene (vit A precursor) with powerful antioxidative properties (water insoluble)

Red seaweeds Chlorophyll a Phycobiliproteins (water soluble): Phycocyanobilin e Phycoerythrobilin e with Rphycoerythrine being a popular food pigment Phycourobiline Phycobilivioline Phycobiliproteins, particularly phycoerythrin and phycocyanin, are strong antioxidants.

Carotenoids such as zeaxanthin and astaxanthin

Brown seaweed Chlorophyll a and c (water insoluble) Xanthophylls (carotenoiden) f.e.

Fucoxanthin (orange) (but this pigment is vulnerable to degradation) (water insoluble) Fucoxanthin is a unique carotenoid with strong antioxidant properties and can be used in functional foods and beverages aimed at promoting overall health and protecting against oxidative damage.

Astaxanthin is one of the most powerful natural antioxidants known, with the ability to protect against oxidative stress in lipids and proteins. It has applications in functional foods and nutraceuticals.

source: (Domínguez, 2013)

© API ltd

© FocusHerb

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Proteins The algal protein profile is close to that of egg protein, with algal protein being a source of all amino acids especially glycine, alanine, arginine, proline, glutamic and aspartic acids.

Green and particularly red seaweeds (10-47% DW) have a higher protein content compared to brown seaweed (5-24% DW). Of note, the protein content heavily depends on the species and seasonality of the harvest (generally better during the summer) (Domínguez, 2013).

Green seaweeds

Red seaweeds

Brown seaweed

3-15%​

10-47%​

8-12%​

Vitamins Seaweeds are a good source for water soluble vitamins (such as vit B1, B2, B12 and C), as well as fat soluble vitamins (A , E, D and K). The vitamin content in seaweeds can vary significantly depending on the species, the environment in which they grow, and how they are processed.

Seaweeds can be a source of vitamin B12, which is quite rare in plant-based foods. This can be interesting for vegetarians and vegans, who might otherwise struggle to obtain sufficient amounts of this essential vitamin from their diet. This vitamin B12 is however found in boths its bioavailable and unavailable form. Further research is needed to identify the seaweed species with the highest level of bioactive vit B12 (Domínguez, 2013; Watanabe et al., 2014).

Lipids Seaweeds have a generally low lipid content, but can be rich in ω-3 and ω-6 polyunsaturated fatty acids (PUFAs), specifically α-linolenic (18:3n-3), octadecatetraenoic (18:4n-3), arachidonic (20:4n-6), and eicosapentaenoic acids (20:5n-3) (Domínguez, 2013; Dawczynski et al., 2007).

Salt reduction Seaweed naturally has a salty taste and is rich in minerals such as potassium and magnesium, in addition to sodium. Seaweed has a low Na/K-ratio (close to 1). By using seaweed rich in KCl forms, NaCl can be significantly reduced when developing a seaweed enriched food product. As Human tastebuds have difficulty distinguishing K from Na, the use of KCl-rich seaweed species can help to significantly reduce the need of additional salt in product development. Furthermore, K can taste up to 8 times saltier than NaCl, when used in equal amounts (Domínguez et al., 2013;Neto et al.,2018).

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Phycocolloids The typical carbohydrates in edible seaweeds are not digestible and are considered insoluble dietary fiber. The content ranges from 33 to 50 g/ 100g DW (Dawczynski et al., 2007). Hydrocolloids are a specific type of carbohydrate that has the ability to form gels or thicken solutions when dispersed in water. They are typically polysaccharides and are widely used in the food, pharmaceutical, and cosmetic industries for their gelling, thickening, and stabilizing properties. Phycocolloids are a subset of hydrocolloids that specifically refer to polysaccharides extracted from seaweed.

France, Spain and Portugal are the main producers of hydrocolloids in Europe, but the vast majority of hydrocolloid products are produced in Asia. Belgium on the other hand is one of Europes main importers (Valgorize, 2021).

Green seaweed Cellulose​

Red seaweed Fluridean starch and cellulose Agar: Extracted from red algae (like Gelidium and Gracilaria), agar is used as a gelling agent in food and microbiological cultures (water soluble) Carrageenan: Also obtained from red algae (such as Chondrus crispus), carrageenan is used for its thickening, gelling, and stabilizing properties in food products like dairy and plant-based milk alternatives (water soluble)

Brown seaweed Fucoidan, laminaran, cellulose and mannitol Alginate: Derived from brown algae (such as Ascophyllum nodosum, Laminaria sp. and Macrocystis), alginate is used for its ability to form gels in the presence of calcium ions and is utilized in foods, wound dressings, and even in the production of biodegradable plastics (non-water soluble).

source: (Domínguez, 2013)

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Use of phycocolloids as fat replacement Phycocolloids are increasingly being used as fat replacers in various food products due to their ability to mimic the texture and mouthfeel of fats. The mechanisms in which phycocolloids replace fats is through their Gelling properties that mimic the texture and consistency of fat, improving the mouthfeel of food products with a reduced fat content.

Water binding properties which helps in creating a smooth and creamy texture and is crucial in maintaining moisture and improving the sensory attributes of lowfat foods.

Viscosity enhancement which helps simulate the thickness and richness typically contributed by fats. This is particularly useful in products like soups, sauces, and dressings.

Applications include: Dairy products, f.e. carrageenan is used in combination with pectine and starch to form a substitute for gelatin or the use of carrageenan to prevent separation and the formation of ice cristals in ice cream or f.e. Improves the suspension of cacao Meat (alternatives) , f.e. Kappa-carageenan can be used to replace fat in processed meats such as frankfurters Dressing and sauces, f.e. Carrageenan and xanthan can be used to give texture and consistency to light mayonnaise Bakery products source: (Domínguez, 2013; Neto et al.,2018)

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Reference list Agrafino (2024). Novel foods: Status of certain algae species: Novel foods: Status of certain algae species ANSES (2018). OPINION of the French Agency for Food, Environmental and Occupational Health & Safety. French Agency for Food, Environmental and Occupational Health & Safety Banach, J. L., Hoek‐van den Hil, E. F., & Fels‐Klerx, H. J. (2020). Food safety hazards in the European seaweed chain.

Comprehensive Reviews in Food Science and Food Safety, 19(2), 332–364. https://doi.org/10.1111/1541-4337.12523 Bianco M, Ventura G, Calvano CD, Losito I, Cataldi TRI. A new paradigm to search for allergenic proteins in novel foods by integrating proteomics analysis and in silico sequence homology prediction: Focus on spirulina and chlorella microalgae. Talanta. 2022 Apr 1;240.

CEVA (2019). Edible seaweed and microalgae - Regulatory status in France and Europe Dawczynski, C.; Schubert, R.; Jahreis, G. Amino acids, fatty acids, and dietary fiber in edible seaweed products.

Food Chem. 2007, 103, 891–899.

Domínguez, H. (2013). Functional ingredients from algae for food and neutraceuticals. Chapter 1: Algae as a source of bioactive ingredients for the formulation of functional foods and nutraceuticals. Woodhead Publishing Series in Food Science, Technology and Nutrition.

EU4Algae (2023). Food safety regulation and recommendations involving Algae and Algae based Products . .

Available at https://maritime-forum.ec.europa.eu/contents/algae-food_en European commission (2022). Towards a strong and sustainable EU Algae sector.Communication from the commission to the European parliament, the council, the European economic and social committee and the committee of the regions. Available at https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=COM:2022:592:FIN European Commission, Joint Research Centre, Vazquez Calderon, F., Sanchez Lopez, J., An overview of the algae industry in Europe – Producers, production systems, species, biomass uses, other steps in the value chain and socio-economic data, Publications Office of the European Union, 2022, https://data.europa.eu/doi/10.2760/813113 Fernandez A, Danisman E, Taheri Boroujerdi M, Kazemi S, Moreno FJ, Epstein MM. Research gaps and future needs for allergen prediction in food safety. Vol. 5, Frontiers in Allergy. Frontiers Media SA; 2024.

Food Safety Authority of Ireland (2020). Safety considerations of seaweed and seaweed-derived foods available on the Irish market Report of the Scientific Committee of the Food Safety Authority of Ireland.

Garciarena, I. N., Poulsen, M., & Lindholm Bøgh, K. (2022). Risk–benefit assessment of seaweed Allergenicity risk assessment of novel protein. EFSA Journal, 20(Suppl 1), e200414-n/a. https://doi.org/10.2903/j.efsa.2022.e200414 Gosch, Björn & Magnusson, Marie & Paul, Nicholas & de Nys, Rocky. (2012). Total lipid and fatty acid composition of seaweeds for the selection of species for oil-based biofuel and bioproducts. GCB Bioenergy. 4. 919-930.

10.1111/j.1757-1707.2012.01175.x.

Hogstad, Solbjørg & Cederberg, Dorthe & Eriksen, Helle & Kollander, Barbro & Ólafsson, Grímur & ikkelsen, Bjørg.

(2023). A Nordic approach to food safety risk management of seaweed for use as food. 10.6027/temanord2022564.

James CA, Welham S, Rose P. Edible algae allergenicity – a short report. Vol. 35, Journal of Applied Phycology.

Springer Science and Business Media B.V.; 2023. p. 339–52.

Neto, R. T., Marçal, C., Queirós, A. S., Abreu, H., Silva, A. M. S., & Cardoso, S. M. (2018). Screening of Ulva rigida , Gracilaria sp., Fucus vesiculosus and Saccharina latissima as Functional Ingredients. International Journal of Molecular Sciences, 19(10), 2987-. https://doi.org/10.3390/ijms19102987 Pali-Schöll I, Verhoeckx K, Mafra I, Bavaro SL, Clare Mills EN, Monaci L. Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment. Vol. 84, Trends in Food Science and Technology. Elsevier Ltd; 2019. p. 45–8.

Soler-Vila, A., Edwards, M., Whelan, S., Hanniffy, D., Heesch, S., Hernández-Kantún, J., Moniz, M., Quéguineur, B., Ratcliff, J., Wan, A.H.L., and M.D. Guiry. (2022). Macroalgae Fact sheets (2nd Edition), Galway, Ireland. 66 pp.

Vakaljan SL, Scheffler SA, Wu V, Ohayon JA. When Milk isn’t the Problem—Carrageenan as a Trigger for Allergic Reactions to Dairy Products. Journal of Allergy and Clinical Immunology. 2019 Feb;143(2):AB73.

ValgOrize (2021). Market potential report for cultivated seaweeds in existing seaweed food markets. Available at https://www.northseafarmers.org/news/210311-Seaweed-market-study-results

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12 seaweed species in the spotlight Page 19

Atlantic wakame - Alaria esculenta

Page 20

Bladerwrack - Fucus vesiculosus

Page 21

Forest kelp - Laminaria hyperborea

Page 22

Oarweed - Laminaria digitata

Page 23

Rock Weed - Ascophyllum nodosum

Page 24

Sea Spaghetti - Himanthalia elongata

Page 25

Sugar kelp/Royal kombu - Saccharina latissima

Page 26

Wakame - Undaria pinnatifida

Page 27

Dulse - Palmaria palmata

Page 28

Irish moss - Chondrus crispus

Page 29

Nori - Porphyra sp.

Page 30

Sea lettuce - Ulva lactuca

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Latin name:

Alaria esculenta

Common name: Atlantic wakame , winged kelp Type: Brown algae © Lofoten seaweed

Seasonality

Locality

Harvest in Europe

Europe: Coasts of the North Atlantic (France, Scotland, Ireland, Greenland, Iceland, Faroe Islands.

The North Sea (England, Norway, Netherlands) Native to cold temperate coastal areas of Japan, Korea, China, and Russia

Sensory properties

Technofunctional properties

Delicate, subtly sweet flavor with underlying briny and umami notes. Compared to some other seaweed species, its flavor tends to be relatively mild, making it versatile for various culinary applications.

Contains high levels of alginate Has a good water holding capacity and can be used for its gelling and emulsifying properties Is particularly rich in fucoxanthin

Products or use cases Sold as is, in flakes or powder form Used in Miso soups and salads

Source: https://seaweedsolutions.com/winged-kelp-wakame-alaria-esculenta doi: 10.3390/foods10092210 https://doi.org/10.1016/j.foodres.2014.08.035

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Latin name:

Fucus vesiculosus Common name: Bladderwrack Type: Brown algae © Science Photo Library

Seasonality

Locality

Harvest in Europe

Widely found in most of North-West Europe, along the North-East Atlantic, the North Sea and the Western Mediterranean Sea

Sensory properties Salty and slightly bitter, with a savory umami taste. Strong, iodine-like scent reminiscent of the sea. Tough and leathery when dried, becoming tender and chewy when rehydrated or cooked.

Technofunctional properties Has very good antioxidative properties (among other due to its high phenolic and fucoxanthin content)

Products or use cases Sold as is, in flakes or powder form Mostly used as a nutritional supplement or in seaweed skincare Used in broths and soups Source: https://doi.org/10.3390/ijms19102987 https://doi.org/10.3390/antiox9070611 https://doi.org/10.3390/foods13040540

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Latin name:

Laminaria hyperborea

© Elisabet García Aires

Common name: Forest kelp Type: Brown algae

Seasonality

Locality

Peak growth: during winter and stops in summer. Harvest season: April/May, extending through October

North Atlantic (Iceland to Rusian Coasts) and Arctic oceans (British, Irish and Scandinavian coasts, North sea) South Atlantic to mid-Portugal, including Norway, the Faroes, northern France, and northern Spain

Sensory properties Tough texture when raw.

Mostly used after drying. Can add depth in flavour, and a rich umami.

Technofunctional properties Mainly harvested for alginate production (used as food additive, similar to Laminaria digitata) High laminarin content, which has antibacterial properties Has good fat replacement and water binding properties

Products or use cases Ingredient in the manufacture of meat products (patties, breakfast sausage) to reduce cooking loss and provide texture Imitation caviar for vegetarians and vegans.

Source: https://doi.org/10.1016/j.foodres.2016.08.016 https://seaweedsolutions.com/tangle-cuvie-laminaria-hyperborea https://www.marlin.ac.uk/species/detail/1309

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Latin name:

Laminaria digitata Common name: Oarweed Type: Brown algae Seasonality

Locality

Harvest in Europe : spring early summer (extending through October)

Europe: British and Irish coasts and in the North Sea, from the north along the Scandinavian coasts to the southern coasts of Brittany. This seaweed is also found in Iceland, the Faeroes, southern Greenland, the eastern coasts of North America from Hudson Straits to New York, and in Canadian Atlantic coastal waters.

Sensory properties Strong marine aroma, hearty mineral taste. Firm, tough texture when raw.

Technofunctional properties Good natural stabiliser (in powdered form) Can be used tot thicken and emulsify sauces, drinks, jellies and ice cream (alginate) High laminarin content, which has antibacterial properties

Products or use cases Dried in soups and broths Pickled or fermented stems

Source: https://doi.org/10.1016/j.foodres.2016.08.016 https://seaweedsolutions.com/oarweed-laminaria-digitata

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Latin name:

Ascophyllum nodosum Common name: Rock weed Type: Brown algae Seasonality

Locality

Harvest in Europe: springearly summer

NE Atlantic Ocean (Arctic shores, Greenland, Iceland and northern Norway to Portugal)

Sensory properties

Technofunctional properties

Complex flavor profile with a pronounced briny and slightly salty taste. It may also have subtle hints of sweetness, umami, and minerality

Used for its gelling properties and good antioxidative poperties

Products or use cases Seaweed chips: https://www.wereldvanzeewier.nl/voeding/zeewiercrisps used as flavor enhancer (raw or cooked in salads or broths) Source: https://doi.org/10.1016/j.crfs.2021.05.005 https://doi.org/10.1007/s10811-020-02246-6 https://www.nuwen.com/en/product/food/innovative-marine-solutions/flavoursboosters/ascophyllum3/#:~:text=A%20flavor%20booster%2C%20Ascophyllum%20can,to%20adapt%20to%20industri al%20constraints.

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Latin name:

Himanthalia elongata Common name: Sea spaghetti Type: Brown algae Seasonality Harvest in Europe

Sensory properties A beefy, umami, nutty-like flavour.

Locality European Atlantic coasts (Faroe Islands to Portugal), North Sea

Technofunctional properties Salt reduction Fat replacement and thickening agent due to high alginate contents improving texture and preventing cooking losses in hybrid meat products.

Products or use cases Use as spaghetti (boil 10-15min, eat with a dressing, tomatosauce or in a salad Cooked or pickled before eating them as haricots de mer (sea beans) Vegetable paté: algamar.com/en/producto/vegetable-pate-with-seaweed-andshiitake-180g/ Pasta: algamar.com/en/producto/wholemeal-pasta-with-sea-vegetablesspaghetti-250g/ Source: https://doi.org/10.1016/j.meatsci.2009.04.020 https://doi.org/10.3390/foods13081197 https://doi.org/10.1111/ijfs.12210 https://doi.org/10.1016/j.foodres.2016.08.016

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Latin name:

Saccharina latissima Common name: Sugar kelp / Royal kombu Type: Brown algae Seasonality

Locality

Harvest in Europe : late spring, early summer

North Atlantic, Pacific, and Arctic Oceans. From Atlantic coasts of Europe from Norway to Portugal.

Also found in Greenland, Eastcoast of America down to New Jersey, Pacific coast of America, Bering Straits and Japan.

Sensory properties

Technofunctional properties

Sweet flavor and umami Heat-treatment and fermentation caused a reduced saltiness and umami flavour of the sugar kelp, a less slimy visual appearance and a reduced smell of sea The fermented sugar kelp has a strong bite and a stronger smell of sea and a more salty, irony and umami rich taste.

Contains a lot of alginates: thickeners, stabilizers and gelling agents.

Products and use case Sugar kelp is mostly used in soups, and salads Seaweed tartare: https://www.bretalg.com/ Plant based sea nuggets, weed burger and fish sicks : https://dutchweedburger.com/ Bouillon with mushooms: https://www.yourwell.nl/ Source: https://doi.org/10.3390/ijms19102987 https://doi.org/10.3390/app14177811

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Latin name:

Undaria pinnatifida Common name: Wakame Type: Brown algae Seasonality

Locality

Harvest in Europe

Europa: North-west Spain, France in Britanny, West of brest, St. Malo

Sensory properties Umami, sweet mineral and oyster-like taste. Fine and crunchy texture

Asia: China, South Korea, Japan

Technofunctional properties Rich in fucoxanthin (good anitioxiative properies) Good water holding capacity and gelling agent, which can be used to prevent coocking loss in hybrid products Emulsifying properties

Products or use cases

vegetable paté: https://algamar.com/en/producto/vegetable-pate-with-seaweedcarrot-and-turmeric-180g/ seaweed mayonnais: https://www.wereldvanzeewier.nl/food/mayonaise-withwakame-organic-200-ml Sold in flakes or powder form (https://www.dutchseaweedgroup.com/en/overviewof-our-seaweeds/wakame/)

Source: https://www.fao.org/figis/pdf/fishery/culturedspecies/Undaria_pinnatifida/en? title=FAO%20Fisheries%20%26%20Aquaculture%20%20Cultured%20Aquatic%20Species%20Information%20Programme%20%20Undaria%20pinnatifida%20%28%28Harvey%29%20Suringar%2C%201873%29 https://doi.org/10.1080/87559129.2021.1892749

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Latin name:

Palmaria palmata Common name: Dulse Type: Red algae Seasonality

Locality

Harvest in Europe It can be harvested as early as June, but its normal harvest season is September to April

Europe: Distributed along the North Atlantic shores (Norway to Spain, Portugal, and Azores) NW Atlantic Asia: Japan, Korea

Sensory properties Sweet umami and slightly iodised flavor with strong marine aroma. Firm and chewy texture. Develops notes of licorice and smoke when dried, and a nutty taste when toasted. Dulse can have a bacon-like taste when fried.

Technofunctional properties

Good salt replacer (K/Na ratio of around 4–5 and in some cases up to 7) Moderately rich in carrageenan, but less used for its gelling properties Rich in Phycoerythrid (red pigment)

Products or use cases Pan-fried into chips Bakery products, f.e. Algenbot (Germany) Sweet and hearty snacks: https://www.seaweedproducts.ie/product/algaranorganic-hazelnuts-coated-with-carragheen-coconut-sugar/ Can be used as a gelling or thickening agent in products like sauces, soups, and dairy alternatives.

Source: https://doi.org/10.1007/s10811-022-02899-5 https://doi.org/10.1007/s10811-013-0014-7 https://doi.org/10.1016/j.lwt.2013.11.031 https://doi.org/10.1016/j.foodres.2016.08.016

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Latin name:

Chondrus crispus Common name: Irish moss Type: Red algae © Lofoten seaweed

Seasonality

Locality

Harvest in Europe

Europe: Azores, Portugal, Spain, France, Netherlands, Norway and Iceland Atlantic coast of North America: Canada and the US

Sensory properties Mild, slightly sea-like or salty flavor, but in most food applications, the taste is generally neutral or barely perceptible, making it versatile in use. Mainly used as a texture enhancer, leading to a creamy mouthfeel.

Technofunctional properties Produces large amounts carrageenans is used as a thickening, gelling and stabilizing agent in multiple food products Can be used as fat replacement in low-fat dairy products and helps improve mouthfeel

Products or use cases Desserts, jellys, dairy products f.e. carrageen moss/irish moss pudding

Source: https://www.inaturalist.org/guide_taxa/293122 https://seaveg.com/pages/what-is-irish-moss?srsltid=AfmBOopAUZ6TSOpphEjF4difXBFciVKj0WF4evtNd3fBTyvWtH8xwoC

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Latin name:

Porphyra sp.

Common name: Nori Type: Red algae © Alganex

Seasonality

Locality

Harvest in Europe : spring

European Atlantic coasts (Faroes south to Canary Islands), Tranditionally harvested: Scotland, Wales and Ireland .

Mainly imported from Asia (cultivated Nori from China, South Korea, Japan, Hawaii and Philippines

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Sensory properties High glutamate content so related to a sweet and salty umami taste and a characteristic “oceanic” flavour

Technofunctional properties Good antioxidative properties In comparison to dulse and irish moss, nori has a very low carrageen content , but instead is one of the seaweeds with the highest protein contents.

Products or use cases In traditional Japanese and East Asian cuisine, nori is most commonly used as a wrap or topping due to its thin and crispy texture, and pronounced flavour. IIt is most famously used in sushi but also in soups and seasoning Seaweed crisps: https://www.abakusfoods.com/ chocolate: https://algseaweed.com/ Source: https://doi.org/10.1080/10498850.2020.1868642 https://doi.org/10.1016/j.foodres.2016.08.016

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Latin name:

Ulva lactuca Common name: Sea Lettuce Type: Green Algae © Lofoten seaweed

Seasonality

Locality

Harvest in Europe : summer

U. lactuca is a very common seaweed, found across the world, including Western Europe , along the Mediterranean, North and South America, Africa, the Indian Ocean and Pacific islands, southwest Asia, Australia, and New Zealand.

Sensory properties

Technofunctional properties

Fresh sea lettuce has a soft texture but strong flavor variously described as vibrant, ocean, slightly salty, and similar to sorrel. Drying concentrates these flavors but also brings out a rather pungent bitterness, especially when dried sea lettuce is cooked. For this reason, it’s best used as a seasoning in soups or salads rather than as a main ingredient

The polysaccharides ulvan, fucoidan and laminarin from U. lactuca is have some stabilizing and emulsifying properties. Sea lettuce, however, does not possess very strong gelling or emulsifying properties compared to some other seaweed species

Products or use cases Mostly used as seasoning in salads, broths and soups. cheese: https://www.zeewierkaas.nl/ Salad and also in kimchi preparations.

Source: E, H. M., S, M., & Baskaran, R. (2023). The sea lettuce Ulva sensu lato: Future food with health-promoting bioactives. Algal Research (Amsterdam), 71, 103069-. https://doi.org/10.1016/j.algal.2023.103069 https://seaweedsolutions.com/sea-lettuce-ulva-lactuca https://seaveg.com/pages/what-is-sea-lettuce?

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Nutritional information The following nutritional information is based on indicative values from Ceva nutritional sheets (available at https://www.cevaalgues.com/en/document/nutritional-data-sheets-on-algae/). These values represent an average derived from multiple publications and research programs. It is important to note, however, that the nutritional content of seaweeds can vary depending on the batch, growing conditions, and seasonality.

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For more information Contact Us kaat.vanhegen@vives.be liselot.devlieger@vives.be