Many people know that seaweed can be healthy, but they do not like its smell or taste. A study tested whether fermentation can make seaweed more acceptable in everyday foods.
Researchers used brown seaweed and made two spreadable products: a cream cheese and a baobab spread. They compared untreated, fermented and acidified seaweed. Seaweed was used at two concentrations, 10% and 15%, in the products.
Results showed that fermented seaweed gave a milder taste, a less "harbor-like" odour and a fresher flavour. The cream cheese with fermented seaweed was firmer and chewier. In a consumer test, the cream cheese with fermented seaweed scored highest and many people showed interest in tasty seaweed products.
Difficult words
- fermentation — process that uses microbes to change food
- acidify — to make something more acidic by adding acidacidified
- spreadable — easy to put on bread or crackers
- concentration — amount of a substance in a mixtureconcentrations
- odour — the smell of something, often strong or bad
- consumer test — a test where people try and rate products
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- Would you try a spread with fermented seaweed? Why or why not?
- Which change in the fermented cream cheese sounds best to you — milder taste, fresher flavour, or firmer texture? Why?
Related articles
Indigenous rights and knowledge at COP30 in Belém
At COP30 in Belém (November 10–21, 2025), climate scientist Sineia Do Vale said securing Indigenous land rights and combining traditional knowledge with science is essential. Panelists urged funding and policy support after severe fires in Roraima in 2024.
