{"id":48392,"date":"2024-12-19T15:57:38","date_gmt":"2024-12-19T14:57:38","guid":{"rendered":"https:\/\/www.axfoundation.se\/?post_type=project&p=48392"},"modified":"2025-02-18T09:21:29","modified_gmt":"2025-02-18T08:21:29","slug":"sensalg-can-seaweed-become-everyday-food","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/sensalg-can-seaweed-become-everyday-food","title":{"rendered":"SensAlg \u2013 Can Seaweed Become Everyday Food?"},"content":{"rendered":"
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Algae are an underutilized resource that could appear on our plates in many forms. Here, fried seaweed with flaky salt.<\/p>\n <\/div>\n<\/section>\n\n\n

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The Issue<\/h2>\n
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Seaweed is a traditional ingredient in many cuisines, especially in Asia. However, this is not the case in Sweden, even though the waters around Sweden are rich in algae. Currently, seaweed is an underutilized resource that could be served on plates in many forms, but for most people, the taste is unfamiliar, and demand is low. The Swedish seaweed industry is still developing, which makes seaweed expensive. Additionally, there are sensory challenges, such as the texture of algae, which can deter consumers.<\/p>\n

Most seaweed available today is dried and imported. Yet, fresh or frozen seaweed offers significant environmental and nutritional benefits. Encouraging consumers to embrace seaweed is challenging, but there is enormous potential to elevate algae from a seasoning to a primary ingredient.Seaweed is an underutilized resource that could be served on plates in many forms, but for most people, the taste is unfamiliar, and demand is low. Seaweed production in Sweden is still in its early stages, which makes seaweed expensive. There are also sensory barriers, such as the texture of seaweed, that pose challenges.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Did you know?<\/h2>\n
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