Seaweeds as Novel Foods and Source of Culinary Flavors

Traditional culinary applications, nutritional benefits, and growing conditions (no need of arable land or fresh water) make seaweeds an attractive alternative and sustainable food source for the future. However, their widespread consumption will require not only their promotion as nutritious and healthy foods but also applications in savory culinary dishes and food product formulations appealing to consumers. This review highlights the relevance of umami components in seaweed species as a source of unique flavors and their role in sensorial and physiological functions. It analyzes current work on texture and flavor in fresh and processed macroalgae. Novel applications of seaweeds are discussed through a portfolio of culinary and food products including fresh and fermented seaweeds, reformulated conventional products, powder ingredients consumed as healthy supplements or salty and flavorful condiments, and gastronomic creations of chefs in high-end restaurants.

Automated summary

Seaweeds are seen as an attractive and sustainable food source for the future due to their traditional culinary applications, nutritional benefits, and growing conditions. However, their widespread consumption requires promoting them as nutritious and healthy foods, as well as meeting consumers' demands in terms of texture and flavor. This review analyzes the relevance of umami components in seaweed species and discusses current research on texture and flavor in fresh and processed macroalgae. It also explores novel applications of seaweeds in culinary and food products.