Fermentation of Seaweed Improves Its Flavor: Research Results

Scientists have discovered an effective way to make seaweed more appealing to consumers by using the fermentation process. According to new research, controlled microbial transformation significantly softens the sharp aroma and taste of this ingredient, opening up possibilities for the creation of new food products.

This is reported by AgroReview

How Fermentation Changes the Properties of Seaweed

The fermentation process, which involves the use of specially selected microorganisms, substantially reduces the characteristic marine notes in the flavor of seaweed, giving it a softer, creamier, and fresher profile. This was confirmed by the results of sensory analysis—a method in which trained tasters evaluate the taste, aroma, and texture of the product.

Professor Wender Brady emphasizes: “We wanted to find out if fermentation could improve the sensory properties of seaweed… Fermentation reduced the strong marine notes and provided a creamier and fresher taste”

The differences between fermented, unprocessed, and acidified seaweed were noticeable: it was the microbial treatment that demonstrated the best results in terms of flavor characteristics. The sharp “marine” undertones were eliminated, making the product more pleasant to consume.

Tasting Results and Potential for the Industry

A total of 160 individuals participated in the tasting, and the vast majority preferred the fermented seaweed. Importantly, even with the addition of 10% fermented seaweed to the product, its acceptability remained high. This indicates significant potential for the use of seaweed in the food industry.

Researchers emphasize that an interdisciplinary approach, combining sensory science, microbiology, and consumer research, is key to creating new nutritious and functional products based on seaweed.

Brady asserts: “If we can combine pleasant taste with a sustainable and functional ingredient… we will have a strong foundation for new food innovations.”