One of our most familiar natural resources – seaweed – could soon become a more common ingredient than salt in the food we eat, thanks to an in-depth study of its nutritional and microbiological capacities carried out as part of the Food Innovation programme based at Sheffield Hallam University.
In 2007 the British Government sponsored the Food Innovation project at Sheffield University to research alternatives to the least desirable food ingredients – one of these being salt (sodium chloride).
The taste studies completed in 2009 showed that consumers preferred a 50% salt replacement with Seagreens® in plain and wholemeal bread. Further microbiological studies point to its usefulness as a natural preservative, as an alternative to, or in addition to salt.
Seagreens® – the key test results
Seaweeds used in Seagreens® include: wild Ascophylum nodosum seaweed, wild Pelvetia canaliculata and Fucus spiralis.
First Published in July 2010