Is it safe to eat seaweed?

October 22. 2022

 

 

The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) investigated seaweed safety in a new food safety report on October 28 and 29, 2022. In the last ten years, cultivated seaweed production has increased by approximately 50%. The global seaweed processing industry is estimated to use 10 to 12 million tonnes of seaweed per year (frozen weight). With the growing popularity of seaweed consumption, sea plant cultivation is expected to increase. The global commercial seaweed market is expected to grow to $24.92 billion in 2028, up from $15.01 billion in 2021.

 

 

 

 

Seaweed is already experiencing a resurgence in the food industry, with many people recognizing its health and environmental benefits. In terms of nutritional value, seaweed can be a good source of protein as well as vitamins A, C, E, B1, B2, B6, and B12. Furthermore, seaweed contains various minerals, including iron, magnesium, potassium, and iodine. Several chemicals, microbial, and physical hazards have previously been detected in or potentially associated with seaweed. Despite their popularity, there is currently no Codex standard or guidelines addressing seaweed food safety. According to the WHO report, “increased cultivation and use of seaweed are expected to be essential pillars of sustainable food security and become an integral part of the ocean economy in the near future.

 

 

 

 

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