Rockweed soup? How researchers are trying to boost use of native seaweeds

Seaweed has long been considered a slimy, salty, fishy, sour, and bitter ingredient by those who have never tried it. However, researchers at Acadia University are working hard to change that perception and make seaweed a more appealing option for consumers.

One key study conducted by Professor Matt McSweeney and his team involved serving vegetable soup with seaweed powder to individuals who were not regular consumers of seaweed. The taste testers were asked to evaluate the flavor, appearance, and mouthfeel of the soup, as well as the intensity of saltiness, sourness, bitterness, sweetness, and umami. The results showed that while seaweed increased the umami and saltiness of the soup, it also increased the bitterness and sourness. Irish moss had a negative impact on the flavor of the soup, while rockweed was more acceptable at higher levels.

Despite these initial findings, there is potential for seaweed to become a more widely used ingredient in food products. Seaweed is nutrient-dense, rich in minerals, and low in fat, making it a healthy option for consumers. Additionally, seaweed can be used to reduce the amount of salt added to foods, making it an environmentally friendly choice.

Shannon Arnold, from the Ecology Action Centre, believes that seaweed has great market potential. The kelp industry alone in North America is worth about $200 million, and Nova Scotia’s portion of that market could grow to $38 million in the coming years. Food product developers have already created a variety of products using seaweed, such as crackers, bread, caviar, pickled salad, and even a seaweed-infused version of Clamato.

While seaweed may have a reputation for being an acquired taste, there is a growing interest in incorporating it into food products. With continued research and development, seaweed could soon become a staple ingredient in kitchens around the world.