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dc.contributor.authorBlikra, Marthe Jordbrekk
dc.contributor.authorAltintzoglou, Themistoklis
dc.contributor.authorLøvdal, Trond Karsten
dc.contributor.authorRognså, Guro Helgesdotter
dc.contributor.authorSkipnes, Dagbjørn
dc.contributor.authorSkåra, Torstein
dc.contributor.authorSivertsvik, Morten
dc.contributor.authorNoriega Fernández, Estefanía
dc.date.accessioned2022-01-20T09:20:25Z
dc.date.available2022-01-20T09:20:25Z
dc.date.created2021-11-15T08:48:38Z
dc.date.issued2021
dc.identifier.citationTrends in Food Science & Technology. 2021, 118 Part B 765-776.
dc.identifier.issn0924-2244
dc.identifier.urihttps://hdl.handle.net/11250/2838419
dc.description.abstractBackground Although commonly consumed in Asia, seaweeds are a largely underutilized food source in the Western world. However, interest is rising, and seaweeds have a major potential as both main and functional ingredients in European markets. The current barriers for seaweeds as food products relate to food safety, quality preservation and optimization, and food neophobia. Scope and approach This commentary provides an overview of current challenges to providing seaweed in the European market and proposed solutions to tackle these obstacles, taking inspiration from other food sectors. Processing and packaging concepts for future manufacturing of seaweeds as food are explored and insight into market research and strategies for overcoming the barrier of consumer skepticism are given. Key findings and conclusions Tackling safety issues related to human consumption of seaweeds is required for their widespread use in food applications. Sustainable, multi-target mitigation strategies towards microbiological and chemical (excessive iodine, heavy metals, allergens) hazards are driving the improvement of food safety of seaweeds and derived products. Rapid post-harvest deterioration of seaweeds can be avoided through stabilization techniques, for instance through temporary storage solutions before final processing, direct utilization into food items, and packaging. Innovative drying and alternative processing strategies may reduce energy consumption and processing time, while at the same time improving the safety as well as the nutritional and sensory qualities of the product. Despite the rising popularity of Asian cuisine and the Western-consumers’ perception of seaweeds as a “healthy superfood”, understanding consumer behavior in relation to new foods and facilitating information-based decisions could reduce potential consumer skepticism. In conclusion, innovation tools discussed in this work can be exploited for further development of a sustainable seaweed food industry.
dc.language.isoeng
dc.titleSeaweed products for the future: Using current tools to develop a sustainable food industry
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionsubmittedVersion
dc.source.pagenumber765-776
dc.source.volume118 Part B
dc.source.journalTrends in Food Science & Technology
dc.identifier.doi10.1016/j.tifs.2021.11.002
dc.identifier.cristin1954448
dc.relation.projectNofima AS: 12588
dc.relation.projectNorges forskningsråd: 194050
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode2


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