Recent trials at Sheffield University on using seaweed as a substitute for salt in bread.


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.

In February 2010, lead researcher Professor Andrew Fairclough told the Chester Food & Environmental Science Week conference: "This study demonstrates for the first time that Seagreens® Ascophyllum nodosum is a potential replacement for salt and can be used to achieve salt levels below the recommended limit specifically in breads with additions".

Seagreens® – the key test results
• enriched taste with only 3.5 per cent of sodium present and a good balance of other minerals
• prolonged shelf life as effectively as salt
• free from all the common contaminants tested for
• appears to be allergy-free after more than ten years’ use as a food supplement and additive
• 100%vegetable in origin, so suitable for vegetarians and vegans

Seaweeds used in Seagreens® include: wild Ascophylum nodosum seaweed, wild Pelvetia canaliculata and Fucus spiralis.


Please go to the Seagreens® website for more information

First Published in July 2010

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