Macroalgae (or seaweed) as food

Over 820 million people in the world do not have enough food to eat, and the number of undernourished people continues to rise. One potential alternative food source that could meet the dietary demands for both for humans and animals is algae. Algae is not a new invention, it has been used as food for thousands of years. The most commonly consumed macroalgae includes the red algae Porphyra (nori, kim, laver), Asparagopsis taxiformis (limu), Gracilaria, Chondrus crispus (Irish moss) and Palmaria palmata (dulse), the kelps Laminaria (kombu), Undaria (wakame) and Macrocystis, and the green algae Caulerpa racemosa, Codium and Ulva. These algae are usually harvested from wild populations or they can be farmed and consumed fresh, dried or pickled. Several macroalgae are also sources of hydrocolloids, such as agar-agar and carrageenan, which are widely used in the food industry as stabilizers, thickeners and gelling agents. Algae is not only considered a high-value source of protein for humans and livestock but it also plays a crucial role in the ocean’s ability to absorb greenhouse gases. In addition, this solution could improve water quality by extracting harmful nutrients, such as nitrogen from the sea. Thus macroalgae can play a key role in combating both food insecurity and climate change.