Seaweed in Food - Insights, Opportunities, and Industry Needs for the European Food Sector

This report serves as a practical guideline for food companies by bringing together key information needed to work with seaweed as an ingredient. A specific focus is placed on the use of whole seaweed biomass. Companies need reliable information on raw material characteristics, functional performance, safety, and regulatory requirements before seaweed can be integrated into scalable product development. To support this process, the report brings together current knowledge and industry-relevant insights in a structured and accessible format. 

The report is structured to support food companies in understanding and applying seaweed in product development. It begins with an overview of the European seaweed market and the currently approved species for food applications. This is followed by a detailed assessment of the nutritional, functional, and sensory properties of seaweed relevant to food formulation. Subsequent sections address key regulatory and food safety considerations, including legal requirements, potential risks, and quality aspects. Building on these elements, the report then identifies the main industrial needs and challenges across the supply chain, highlighting both existing bottlenecks and areas for innovation. 

By consolidating these perspectives, the report aims to close existing knowledge gaps and provide an industry-oriented framework for evaluating seaweed ingredients and selecting suitable raw materials based on application requirements, quality attributes, functionality, safety, and regulatory compliance. In doing so, it seeks to reduce uncertainties associated with seaweed adoption, support informed product development decisions, and facilitate the transition from initial interest to feasible, scalable, and commercially relevant food applications