What if seaweed could deliver all its health benefits - without tasting like seaweed?
A customer came to us with a specific challenge: they wanted to utilize the health benefits of Ulva, but without its characteristic salty, marine flavour. The goal was to make seaweed applicable in a broader range of food products where that taste would not naturally fit.
To address this, our Research and Science Lead, Lasse Hornbek Nielsen, designed a series of experiments exploring how both cultivation conditions and post-harvest processing affect flavour development. By adjusting how the seaweed is grown and how it is handled after harvest, it is possible to significantly influence its sensory profile.
This video presents the outcome of those experiments - and highlights how technology can affect and define a product.
Can you guess how Lasse treated the different samples?