As well as being highly nutritious in other elements, seaweed is a natural good source of iodine, with just 100mg providing 30 percent recommended intake, and with EU Approved Health Claims around thyroid function, metabolism, cognitive function, development of children, skin and nervous system. Studies using our species and source have shown iodine is more slowly released over time as compared to artificial supplementation such as potassium iodide. The scale of iodine insufficiency in the diet is at worrying levels in many European countries. For example, studies in the UK have shown 76 percent of school-aged girls have a diet insufficient in iodine.
Hebridean Ascophyllum is a natural flavour booster due to the natural glutamates the species contains, which provide umami flavours. Adding seaweed into your products can mean that less salt is needed, as the flavours can be naturally enhanced. Seaweed is widely used for this reason and has been well researched as a natural safe salt replacement in foods including baked goods, sauces, meats, soups and more.
Dr Craig Rose is speaking at Vitafoods Europe 2018 in the Education Programme on the potential and applications of seaweed: highly nutritious, sustainable and incredibly clever. View the full programme and register to attend here.