Researchers have investigated whether fermentation with lactic acid bacteria can make seaweed more acceptable in everyday foods. The study, reported in Future Foods and led in part by Professor Wender Bredie at the University of Copenhagen, used the brown seaweed Alaria esculenta to make two spreadable products: a cream cheese and a baobab spread.
The team compared three forms of seaweed in the products: untreated, fermented and acidified, using seaweed at 10% and 15% concentrations. Sensory and texture analyses showed clear differences. Fermented seaweed produced a milder taste, a less "harbor-like" odour and a fresher, more balanced flavour profile; these effects were most noticeable in the cream cheese, which tasted creamier and fresher after fermentation.
Fermentation also altered texture: the cream cheese with fermented seaweed was firmer and more stable, and test participants described it as chewier and less runny than the untreated or acidified versions. In a consumer test of 160 participants, the fermented cream cheese scored highest, averaging 7.2 out of 9 versus 6.1 for the untreated product, and remained popular even at a relatively high 10% seaweed concentration.
The study presents fermentation as a promising method to develop seaweed-based foods that combine good taste with high nutritional value. Many participants were unaware of the health benefits of fermentation but showed strong interest in tasty products. Bredie emphasised the importance of informing consumers and highlighted the project's interdisciplinary collaboration between sensory science, microbiology and consumer research as a key strength. Source: University of Copenhagen.
- Sensory science
- Microbiology
- Consumer research
Difficult words
- fermentation — process using microbes to change food
- acidify — make something more acidic by adding acidacidified
- sensory — related to taste, smell or other senses
- texture — how food feels in the mouth
- concentration — amount of an ingredient in a mixtureconcentrations
- interdisciplinary — involving different academic fields working together
- microbiology — study of tiny living organisms, like bacteria
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- How might fermentation change people's willingness to try seaweed-based foods? Give reasons based on taste or texture.
- What information should producers give consumers about fermented seaweed products to increase acceptance?
- Do you think the interdisciplinary collaboration in this project was important? Why or why not?
Related articles
Earth's magnetic field may move tiny air particles to the Moon
New research shows Earth's magnetic field can guide tiny particles from our atmosphere to the lunar surface. Computer simulations suggest this process worked best with a strong modern magnetic field and could leave a record in moon soil.
Connie Nshemereirwe: linking science, policy and education in Africa
Connie Nshemereirwe is an educational measurement specialist and former engineer who promotes Africa-led research, better science communication and stronger ties among scientists in the global South. She also directs the Africa Science Leadership Program.
