Seaweed Consumption and Label Preferences in France

Lucas, Stérenn; Gouin, Stéphane; Lesueur, Marie

doi:10.1086/704078

Cited by 37 publications

(29 citation statements)

References 39 publications

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“…The increasing production provides abundant opportunities for industrial development for seaweed consumption. However, little attention has been paid to consumers' perceptions of seaweed as a food product in the West [10]. Additionally, the extreme seasonality and high perishability of the crop [11,12] may impede the availability of raw materials to produce consumer products without the use of preservation processes.…”

Section: Introductionmentioning

confidence: 99%

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)

Akomea-Frempong

Skonberg

Camire

2021

Foods

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Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching (100 °C for 1 or 3 min) treatment was used to produce seaweed salad. In a second study, effects of blanching, freezing, and fermentation on kelp quality were assessed and processed kelp was used to produce sauerkraut. Blanching significantly decreased (p ≤ 0.05) the instrumental kelp a* value and firmness. The a* value negatively correlated with overall liking of salads. To prepare sauerkraut, raw, raw/frozen (−20 °C), blanched (100 °C, 1 min), or blanched/frozen kelp were mixed with cabbage, salted, inoculated with starter cultures and fermented. Inconsistent trends in L* values, firmness, and fungi enumeration were observed after fermentation. Consumers evaluated kelp salad (n = 100) and sauerkraut (n = 80) for acceptability. Blanched kelp salad had higher hedonic scores than raw kelp salad. A 100% cabbage sauerkraut control and blanched kelp/cabbage blends were compared; kelp blends were similar to control for appearance, color, and texture but were lower for overall acceptability. Results suggest improved quality and enhanced consumer acceptability of seaweed products with use of minimal processing.

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Section: Introductionmentioning

confidence: 99%

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)

Akomea-Frempong

Skonberg

Camire

2021

Foods

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“…Despite the promising figures, the high cost of production, the complexity of European regulations concerning cultivation licenses, and the synchronization of guidelines for or-ganic certification between countries limit the algae market in Europe [11,21,81,82,161,162]. Additionally, the lack of effective algae production and distribution is perhaps due to algae not being traditionally consumed in Europe, compared to Asian countries.…”

Section: Current Eu Market Datamentioning

confidence: 99%

“…Additionally, the lack of effective algae production and distribution is perhaps due to algae not being traditionally consumed in Europe, compared to Asian countries. Dried seaweed consumption in Japan is around 2 kg per capita −1 year −1 , which may be compared to the consumption of salad in Europe (3 kg per capita −1 year −1 ) [161]. Data regarding European algae consumption is very limited but is expected to be significantly lower (< 50%) than in Asian countries, where the average daily intake of, for instance, seaweed by adults ranges from 4 to 8.5 g (Japan, China, and South Korea, in ascending order) [163,164].…”

Section: Current Eu Market Datamentioning

confidence: 99%

Algae as Food in Europe: An Overview of Species Diversity and Their Application

Mendes

Navalho

Ferreira

et al. 2022

Foods

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Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption.

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“…The seaweed industry is growing; in 2018, the total world production was 32.4 million tonnes for wildcollected and cultivated aquatic algae (FAO 2020). Due to consumers becoming aware of Asian diets, particularly the Japanese diet, seaweeds are an attractive food product within the UK and other European countries (Birch et al 2019;Lucas et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference

Wilkin

Ross

Alric

et al. 2021

Journal of Aquatic Food Product Technology

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In this study, seaweed concertation in a model system (cracker) was investigated to better understand addition of seaweed on starch modulation, texture, and consumer attribute detection. Temporal dominance of sensations (TDS) showed that seaweed concentrations over 15% had a dominant attribute of fishy for both Wakame and Sea Spaghetti varieties, whereas for both, Crunchy was observed for the 5% and 10% crackers. This corralled well with the texture analysis where crackers fortified with both seaweeds at 5% and 10% have a harder texture, with lower fracturability compared to higher concentrated seaweed crackers. The fracturability levels within the 15% and 20% crackers were comparable to the no substitution controls. In vitro digestion indicated that glucose was liberated immediately after initiation, with both seaweed systems reaching plateau by 4 minutes. In this study it was observed that seaweed variety affected starch digestibility, with wakame seaweed inhibiting starch digestion.

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Seaweed Consumption and Label Preferences in France

Cited by 37 publications

References 39 publications

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)

Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)

Algae as Food in Europe: An Overview of Species Diversity and Their Application

Optimisation of Concentration of Undaria pinnarifida (Wakame) and Himathalia elongate (Sea Spaghetti) Varieties to Effect Digestibility, Texture and Consumer Attribute Preference

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