The sustainability of aquaculture has been debated intensely since 2000, when a review on
the net contribution of aquaculture to world fish supplies was published in Nature. This …

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 …

Algae, including seaweeds and microalgae, contribute nearly 30 percent of world
aquaculture production (measured in wet weight), primarily from seaweeds. Seaweeds and …

The imminent need for transition to a circular bioeconomy, based on the valorisation of
renewable biomass feedstocks, will ameliorate global challenges induced by climate …

Background 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 …

A large number of consumer studies on edible insects in Western countries have been
published in 2019. A total of 33 studies are brought together in this article that provides an …

A single-source reference on the biology of algae, the third edition of Algae: Anatomy,
Biochemistry, and Biotechnology examines the most important taxa and structures for …

Despite edible seaweeds being a source of protein, amino acids, minerals and vitamins and
being part of some traditional cuisines, they are not widely consumed and are not normally …

Restaurants are characterized by high levels of meat being consumed in this out-of-home
setting, while plant-based meat alternatives remain a niche product, thus preserving a high …

Green macroalgae (Chlorophyta) currently represent a residual fraction (< 1%) of global
seaweed biomass production landings. In turn, red (Rhodophyta) and brown (Ochrophyta) …