Dr Craig Rose, Executive Director of the Seaweed Health Foundation, explains how seaweed is already being used as a dietary and food ingredient to meet our most pressing market demands, and the hugescope for this to increase in the future.


Click here to download the article published in the Food Science and Technology Journal. 


Seaweed as an ingredient in foods, drinks and supplements offers opportunities as a clean-label functional ingredient to meet multiple market demands, as well as a multi-nutrient food supplement. The use of seaweeds demonstrates innovation, sustainable good practice and product distinction to an increasingly aware consumer. 

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