The Guardian – November 5, 2014

Are seaweed snacks the future as the tide turns on meat consumption?


From seaweed burgers to craft beer, a number of start-ups recognise protein potential of seaweed as growing demand for meat puts increasing pressure on resources…

Eating seaweed is not a novel concept. Algae is a staple part of diets across Asia and in developing countries, and coastal communities have been benefiting from seaweed farming for centuries. In recent years, researchers have started to realise (pdf) that oceans need to play a greater role in the future of food.

A 2010 Wageningen University study estimated that a seaweed farm covering 180,000 square kilometres – roughly the size of Washington State – could provide enough protein for the world’s population. And scientists at Sheffield Hallam University have previously concluded that seaweed granules could replace salt (pdf) in cheese, bread, sausages and processed food such as supermarket ready meals.

Even though seaweed is constantly being touted as a superfood and has captured the imagination of trend chefs, there is generally still an aversion to eating it. Part of the problem is it’s a food that’s often been associated with poverty.

Read more from the source: the Guardian