Cristin-resultat-ID: 1954448
Sist endret: 19. januar 2022, 15:34
NVI-rapporteringsår: 2021
Resultat
Vitenskapelig artikkel
2021

Seaweed products for the future: Using current tools to develop a sustainable food industry

Bidragsytere:
  • Marthe Jordbrekk Blikra
  • Themistoklis Altintzoglou
  • Trond Karsten Løvdal
  • Guro Helgesdotter Rognså
  • Dagbjørn Skipnes
  • Torstein Skåra
  • mfl.

Tidsskrift

Trends in Food Science & Technology
ISSN 0924-2244
e-ISSN 1879-3053
NVI-nivå 2

Om resultatet

Vitenskapelig artikkel
Publiseringsår: 2021
Publisert online: 2021
Volum: 118 Part B
Sider: 765 - 776
Open Access

Beskrivelse Beskrivelse

Tittel

Seaweed products for the future: Using current tools to develop a sustainable food industry

Sammendrag

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 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.

Bidragsytere

Marthe Jordbrekk Blikra

  • Tilknyttet:
    Forfatter
    ved Prosessteknologi ved NOFIMA

Themistoklis Altintzoglou

  • Tilknyttet:
    Forfatter
    ved Markedsforskning ved NOFIMA

Trond Karsten Løvdal

  • Tilknyttet:
    Forfatter
    ved Prosessteknologi ved NOFIMA

Guro Helgesdotter Rognså

  • Tilknyttet:
    Forfatter
    ved Prosessteknologi ved NOFIMA

Dagbjørn Skipnes

  • Tilknyttet:
    Forfatter
    ved Prosessteknologi ved NOFIMA
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