Where and how seaweed is consumed in Europe

Jamileh Javidpour, a biologist and professor, explains that the diversity of macro seaweed species is enormous. By way of example he mentions the higher salinity area of the Danish Strait, where up to 400 species have been identified, adding that only 20-30 different varieties can be used.

“The process is very simple. As long as you know which species you can harvest, you can cut the fresh leaf, clean it and use it in cooking”, explains Jamileh Javidpour.

Some are consumed in powdered form as a garnish, others raw or in stews. Edible seaweed is low in saturated fat and calories, which can help make for a healthier diet. However, its consumption is not recommended in some cases, such as in people with thyroid problems, children and pregnant women.

In Asia, seaweed is a staple part of the diet, but in Europe its consumption is more variable. Javidpour points out that in Ireland, for example, seaweed consumption is more common, in contrast to other coastal countries such as Denmark, France or Spain, where fish remains the predominant seafood.

“We find that production varies: it is used in snacks, fresh produce, pesto and western-style food. We see that people want to try it and then choose to have it again”, he explains.

The biologist hopes that investors and industry will also perceive this need and that there will be an established market by 2030.