From seaweed to food resource – new research explores how a novel food can become part of everyday life
Can seaweed become an ordinary part of the Swedish diet? In a new doctoral thesis, Annabell Merkel explores how a novel resource such as seaweed gradually can become recognised as food, or why it remains something unfamiliar and niche. Seaweed is often highlighted as a sustainable food of the future. It is local, plant-based and rich in umami flavour. Yet despite growing interest from researchers,
