A sense of seaweed: Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers

Current food systems pose one of the greatest health and environmental challenges of the 21st century. Expanded utilization of seaweed for food in Western societies seems like one promising measure in the transition toward sustainable food systems. However, introducing and expanding seaweed to new m...

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Bibliographic Details

Published in:	Future Foods
Main Authors:	Madeleine Jönsson, Ervan Maubert, Annabell Merkel, Cecilia Fredriksson, Eva Nordberg Karlsson, Karin Wendin
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Saccharina latissima Alaria esculenta Palmaria palmata Ulva sp. Novel food Product development
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666833523000771