Summary
This review synthesises evidence on seaweed's nutritional profile and potential role in addressing global food security through sustainable coastal cultivation that does not compete with arable land or freshwater. The authors examine both the nutritional benefits (high micronutrient and polyunsaturated fatty acid density with low caloric input) and potential safety concerns, and map commercial applications of seaweed-derived compounds in the food industry as safe additives.
Regional applicability
Findings are geographically non-specific but relevant to United Kingdom food policy and industry, particularly given interest in seaweed cultivation and alternative proteins. The transferability depends on UK coastal geography and regulatory frameworks for seaweed-derived food additives, which would need localised assessment.
Key measures
Nutritional composition (protein, fibre, omega-3 and omega-6 content, vitamins, minerals); caloric density; bioactive compounds; safety concerns; commercial food industry applications and usage restrictions.
Outcomes reported
The review characterises seaweed's nutritional composition (fibres, proteins, omega-3 and omega-6 unsaturated fatty acids, vitamins, minerals) and evaluates its potential as a sustainable food source and safe food additive. It examines both benefits and health and safety concerns associated with seaweed consumption and commercial applications in the food industry.
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