Fermented Seaweed Could Boost Consumption
Fermented seaweed? Those who have tried it think it is much tastier than it sounds, and researchers in Sweden are now hoping that acidified seaweed, rather than today’s dried version, will signify a breakthrough for seaweed as a food source.
Biotechnology researchers at Lund University have been experimenting with treating fresh seaweed with lactic acid bacteria (fermenting it). Why? Well, the dried seaweed sold as food today is often perceived as having a slightly too “fishy” flavor. With fermentation, the flavor becomes milder without sacrificing the characteristic umami taste.
Two further advantages of fermenting seaweed are that it avoids an energy-intensive drying process and that the lactic acid bacteria that grow during fermentation have been shown to reduce harmful heavy metals. The researchers say it is tastier, healthier, and more environmentally friendly.