Forget the meat: « Sea bacon » conquers European cuisine – life
Sea algae is increasingly mentioned as possible substitutes for consumption of animal proteins in Europe. Could it become an acceptable and sustainable alternative in the diet? Researchers from Denmark, who participate in the European Interregional Project called Algaefood, are convinced that the answer is affirmative. They do not only deal with its classification and study, but also actively working on its promotion, trying to raise awareness of sea algae benefits, especially among younger generations.
« Sea bacon » as a replacement for meat
Jamil Javidpur, Biologist’s and Professor at Southern Denmark University, explains that seaweed is considered « green gold » due to its nutritional characteristics, low-carbon printing content compared to fish or beef, writes Euronews.com.
« It is now the right time to focus on this type of production, » says Jamil Javidpur.
Palmaria Palmata and Saccharina Latissima are the basis of Japanese cuisine
In Denmark, entrepreneurs try to promote his consumption. MADS HECTER, the largest manufacturer of edible sea algae In the country, it leads a farm of 19 hectares on Kerteminde coast. Two algae grows from the mentioned project. Palmaria Palmata and Saccharina Latissima are the basis of Japanese cuisine. The spores algae are attached directly for ropes to ensure more than one harvest per year.
Hector is a firmly committed sustainability. He explains that his breeding way allows the same plant to be exploited for several years. The second goal of this project is to raise awareness of seaweed consumption. Researchers are already working on the recipe book, in which four secondary schools participate, including the Langeland’s boarding school.
Katrine Kae Hansen, Biologist from Fjord Balta, a research and information institute, showing a drawing, as well as a lot of protein. It is also sustainable and healthy: the young is the future and they are a future. «
Algaa salad has a tough and crispy texture
The best way to discover new foods and their advantages is to try them. Efforts to raise awareness about introducing this sea product in our diet include special workshops. The students and chef of the Langelands Efterskole were prepared by Alga-based dishes, which is the first such experience for Rejhane, Iranian student school. He says salad of algae « has a tough, crispy texture ».
Two countries participate in Algaefood: Denmark and Germany. This project has a total budget of 1.9 million euros, of which 65 percent comes from European cohesion policy.
Follow us on our Facebook and Instagram page, but also on X account. Subscribe to PDF List release today.
