Aquatic macroalgae or seaweeds are categorized based on pigmentation, nature of photosynthesis, and finally, their morphology. Typically, we can find blue-green algae, red algae, green algae, and brown algae. The edible seaweeds are an excellent source of vitamins, minerals, amino acids, dietary fibres, antioxidants, and polyunsaturated fatty acids (PUFA).

Many researchers have shown that these edible seaweeds have therapeutic, thickening, and gelling properties and contain antioxidant and antimicrobial properties

The incorporation of seaweed into food systems can enhance shelf-life, nutrition, textural and organoleptic properties. The effects depend on the amount and type of seaweed used in the formulation; thus, careful optimization is required. Reviewing the composition of seaweed and its impact on obesity, hypertension, and diabetes should be considered. Although tremendous applications exist, there are still challenges in their commercialization due to various aspects.

Food Research Lab can help you solve these problems related to the formulation of products with seaweed. FRL is for food and nutraceutical manufacturers and those companies involved in NPD and developing spec without manufacturing. FRL allows you to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before.

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