We are always interested to be involved with any research relating to seaweed and have been pleased to have recently been involved in a project undertaken by students studying at Reading University.
As part of a Food Product Development module, the Food Science students were tasked with developing a new product for a product showcase. Their brief was to look at novel protein sources, and they chose to use our Beachfood seaweed products, mainly our Laverbread and dried sea herbs range of seaweeds.
They used the sea herbs and laverbread to produce a sushi-ball type-product and found that the Laverbread acted well to bind the content of the balls together and that the balls provided a full amino acid profile and a high protein content making it a suitable and novel source of protein for the future. During taste tests the flavour of the seaweed was favoured over other versions of the sushi balls, containing ingredients such as chick pea protein.
Their research also showed that a lot of trend predictors are showing seaweed as a growing and trending food at the moment.
We’ve always known Seaweed is a Superfood !…….but it’s great to know that other people are discovering this too!
With Thanks to Tabitha and the Food Science Students at Reading University for their interesting study and findings.
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