Food News

As part of the EU FORA Fellowship Programme (European Food Risk Assessment), a technical report on aspects of the safety and efficacy of algae products was recently published..

Intensive research is being conducted into the use of seaweed because it is relatively easy to cultivate and rich in many nutrients. Algae have been used in Asian cuisine for thousands of years, and interest in this sea vegetable is also growing in Europe.

Due to their antioxidant, antimicrobial, neuroprotective and anti-cancer properties, macroalgae have promising potential as a source of bioactive compounds for functional foods. Research has shown that macroalgae can be a good and sustainable source for the production of additives. However, to ensure that they are safe for humans and the environment, they must be thoroughly investigated. This will allow them to be used responsibly in the food industry.

However, there are concerns about endogenous and exogenous contaminants. These include heavy metals, organic pollutants (e.g. PFAS) and other elements such as arsenic and iodine. Therefore, ensuring safety is of utmost importance before future application.

YOUR PLUS: The AGROLAB GROUP laboratories have the appropriate and accredited procedures for detecting possible contaminants (see above) in algae and products made from them in their portfolio. AGROLAB is the competent partner right from the start, especially for start-ups involved in product development.

Author: Dr Frank Mörsberger, AGROLAB GROUP