Name:
TASTE: The Application of Edible Seaweed for Taste Enhancement and Salt Replacement

Developed by:
International consortium.

Partner from Slovenia – Frutarom Etol tovarna arom in eteričnih olj d.o.o.
Private company

Country(ies) involved:
France, Slovenia, Spain

Funding sources:
EU

General idea:
Contribution to development of blue economy: the Application of Edible Seaweed for Taste Enhancement and Salt Replacement

Description:
Description: Seaweeds have a naturally salty taste being abundant in minerals like potassium and magnesium besides sodium. This salty taste improves the flavour profile of foodstuffs. In addition, some seaweeds contain a range of potential flavour components that can naturally enhance the flavour of the food. In particular, the proteinaceous compounds that are present in the seaweeds may be responsible for enhancing flavour characteristics (e.g. umami, meaty and roasted) in addition to providing textural mouth feel.
Aim: The main objective of the TASTE project was to develop flavour ingredients from edible seaweeds (Ascophyllum nodosum, Saccharina latissima, and Fucus vesiculosus) with the potential to replace sodium in food products that traditionally contain high levels of sodium.
Challenge/needs addressed: consumption of salt might be dangerous to human health. More healthy alternative should be found.
Impact and usefulness: alternative `salt` made from seaweed could contribute to improvement of human health.
Stakeholders: food industry, restaurants, society.
More information: https://cordis.europa.eu/project/id/315170

TRL:
4. Technology validated in lab

Sources:
Document/literature review