Seaweeds have been used since ancient times as food, mainly by Asian countries, while in
Western countries, their main application has been as gelling agents and colloids for the …

Seaweeds have been generally utilized as food and alternative medicine in different
countries. They are specifically used as a raw material for wine, cheese, soup, tea, noodles …

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for
sustainable food production systems continues. Seaweed has a well-documented rich …

With the rise of plant-based meat alternatives, there is a growing need for sustainable and
nutritious sources of protein. Alga is a rich protein source, and initial studies show that it can …

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp.
These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of …

Population growth is the driving change in the search for new, alternative sources of protein.
Macroalgae (otherwise known as seaweeds) do not compete with other food sources for …

Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been
recognized for its nutritional benefits for food and feed. As the demand for sustainable food …

Traditional culinary applications, nutritional benefits, and growing conditions (no need of
arable land or fresh water) make seaweeds an attractive alternative and sustainable food …

Although freezing is by far the most common method of food preservation, deteriorative
changes in food quality are inevitable because of the formation of ice crystals and other …

Salubriousness, sustainability, low environmental footprint, and low production cost make
seaweed an exciting food source for meeting food security and nutritional challenges …