The work "Introducing Macroalgae from the Portuguese Coast in the Diet of Consumers: Challenges and strategies" was presented in an oral communication made at the "3rd Cook & Health Conference" that took place on the 17th and 18th of October at Católica Business School, in Lisbon. It sought to clarify some relevant aspects for the adoption of algae as food, besides showing part of the work in progress done by the Alga4Food project.
The biggest challenges regarding to seaweed consumption and adoption are a lack of an efficient supply chain, familiarity with the ingredient (neophobia) and proper information. To overcome some of the these difficulties some strategies were developed, such as to create food formulations that are tasty, creative and coherent with local food culture, being research and innovation mandatory to reach success. The food formulations with seaweeds developed by the team showed that, in addition to adding nutrients, seaweeds can also improve the sensory characteristics of foods.
To view the presentation slides, click here.