Wednesday, 22 July 2020 10:27

Putting seaweed on Portuguese dinner plates

EM 4 2020 News Int PTWith conventional agriculture facing challenges in feeding seven billion people and fish resources under pressure, algae are a promising possibility as an affordable global food supply with low environmental costs. While seaweed and other algae are a popular ingredient in Asian cuisine, in Europe consumption and production could easily increase. Against this backdrop the EU is providing financial support to the Alga4Food project. Alga4Food aims to explore the benefits of edible macro algae (seaweed) from the Portuguese coast and promote their use in Portuguese family cooking. Alga4Food analysed different types of seaweed to understand their flavour and nutritional value, to find the best ways to conserve them, and to develop suggestions for their culinary use. Similarities between seaweeds and traditional Portuguese foodstuffs like cabbage, sea cucumbers, and goose barnacles inspired ideas as to which kinds of seaweed might work as substitutes for these ingredients in traditional cooking. This has resulted in the creation of two cookbooks along with a series of seminars and cookery demonstrations. The books and more information are available on