Seaweed has approximately 85% less sodium than salt while offering important micronutrients such as iodine, potassium, magnesium, calcium, iron and zinc. Seaweed flakes can be added to stir-fries, noodles, and rice or to boost flavour in any dish. The seaweed market was valued at $11.1 billion in 2016 and is growing. There are now ground seaweed products on the UK market, that consumers can use in place of salt for a similar salty/umami flavour. However, these products are currently more expensive than regular salt, and authors stated that the education of consumers about its salt-alternative health benefits and sustainable practices is key in driving change in consumer demand. Click here to find out more.
1 January 1970