Seaweed on the menu? Conference in Kolding explored the journey from wave to plate

Around 55 participants from research, the food industry, and gastronomy gathered on 26 February at the Sustainability House in Kolding for the AlgaeFood conference on local stakeholder engagement. The focus was on seaweed as a future food ingredient, covering topics from production and food safety to consumer behaviour and value chains.

Growing interest in seaweed – but limited awareness

One of the presentations was delivered by Søren Espersen from SDU and AlgaeFood, who presented results from a market survey among German consumers conducted by Klocke Research.

The study shows that interest in seaweed as food already exists.

45% of respondents find seaweed as food very exciting, and as many as 77% associate seaweed with health. At the same time, 55% say that health benefits would motivate them to choose foods containing seaweed.

Seaweed is indeed known for its high content of nutrients such as protein, fibre, antioxidants, and minerals including iron, calcium, and magnesium. In addition, seaweed is often highlighted as one of the most sustainable food sources because its cultivation does not require land, freshwater, or pesticides, while also absorbing CO₂ and nutrients from the marine environment.

Despite the growing interest, awareness remains limited. More than 40% of respondents have never encountered seaweed as a food product, and most people experience seaweed mainly through sushi or Asian restaurants. Only a very small share has encountered seaweed through traditional sales channels such as fishmongers or delicatessen shops.

Focus on food safety

Max Hansen from DTU National Food Institute focused on food safety and potential risks associated with seaweed.

In some cases, seaweed can contain undesirable substances such as cadmium, lead, mercury, and arsenic, which may have negative health effects when consumed in high amounts. Research from DTU National Food Institute also shows that seaweed can sometimes contain high levels of iodine, which may affect thyroid hormones.

Consumers and producers should therefore pay attention to species selection, quantity, and frequency of seaweed consumption. This also highlights the need for clear guidelines and recommendations so that seaweed can be included as a healthy and sustainable ingredient without posing a risk of excessive iodine intake.

Among the recommendations are harvesting seaweed in clean waters, avoiding species with high arsenic levels, and generally considering seaweed as a supplement to the diet rather than a daily main ingredient.

Production and market must develop together

A central part of the conference consisted of three workshops where participants discussed challenges and opportunities for seaweed in Denmark.

In the workshop on marine cultivation and seaweed as food, participants highlighted that the sector still faces structural barriers. Ocean cultivation remains relatively expensive, and producers face challenges related to permits, certifications, and documentation requirements.

At the same time, there is a lack of balance in the value chain between production and demand. If seaweed is to develop into a larger food category, production, product development, and market demand must grow simultaneously.

However, several promising opportunities were also highlighted. Sea gardens can serve as platforms for local production and communication, and seaweed can be integrated into existing products – for example as a flavour enhancer or seasoning rather than as the main ingredient.

Food service, canteens, and restaurants were highlighted as promising markets for fresh seaweed, where the ingredient can be introduced to consumers in familiar dishes.

Eating habits are a key barrier

In the workshop on consumer behaviour, it became clear that the biggest challenge is not necessarily the product itself – but our food culture.

Seaweed is not a natural part of everyday Danish meals, and new foods often require repeated exposure before they are accepted. Consumers need to encounter seaweed several times and in different contexts before it feels like a natural ingredient.

For this reason, good taste experiences were highlighted as crucial. Seaweed should be introduced through tasty dishes, preferably combined with familiar ingredients. In the beginning, seaweed may advantageously be used as a “hidden” flavour ingredient that adds umami and depth to dishes.

Children and young people were also highlighted as an important target group, as early exposure can help normalise new ingredients.

Stable supply and collaboration

Stability in the supply chain was also highlighted as a prerequisite for seaweed to gain a larger role in the food system. Deliveries must be stable, prices predictable, and the product available year-round – for example through processing methods such as drying.

The overall conclusion of the conference was that seaweed holds significant potential as both a healthy and sustainable food source. However, the journey from wave to plate still requires collaboration between research, producers, gastronomy, and the market – as well as greater focus on communication, product development, and education.

Three key takeaways from the conference:

• Interest in seaweed is growing, but consumer awareness is still limited

• Food habits and culture are among the biggest barriers to wider adoption

• Collaboration across the value chain is essential to bring seaweed from wave to plate

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