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Book (series)Report of the expert meeting on food safety for seaweed – Current status and future perspectives
Rome, 28–29 0ctober 2021
2022Also available in:
No results found.The world production of marine macroalgae, or seaweed, has more than tripled since the turn of the millennium, increasing from 10.6 million tonnes in 2000 to 32.4 million tonnes in 2018. Increased cultivation and utilization of seaweed are expected to be important pillars of sustainable food security and a robust aquatic economy in the coming years. It is important, therefore, to consider the food safety implications of (increased) seaweed use for food. Many factors can affect the presence of hazards in seaweed, including: the type of seaweed, its physiology, the season in which it is produced, production waters, harvesting methods and processing. Several hazards such as heavy metals and marine biotoxins have been reported to be (potentially) associated with seaweed. However, legislation and guidance documents on the production and utilization of seaweed are generally still lacking. FAO and the World Health Organization (WHO) have therefore developed this report to identify food safety hazards (microbiological, chemical and physical) linked to the consumption of seaweed and aquatic plants. The present analysis could therefore provide a basis for undertaking further work in this area. Moreover, both FAO and WHO believe that there would be a value in developing relevant Codex guidance on this subject. -
Book (series)Edible seaweed food guide 2025
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No results found.This manual provides a practical guide for preparing seaweed-based foods in China, and it aims to raise global awareness of the nutritional and culinary potential of edible seaweeds. Seaweed is abundant across global marine ecosystems and has been consumed by humans for thousands of years. It includes a wide variety of taxa, such as cyanobacteria, microalgae and macroalgae (commonly referred to as seaweed). Increasingly recognized as a nutritious and sustainable food source, seaweed is rich in proteins, vitamins, unsaturated fatty acids, polysaccharides, dietary fibre and essential minerals.In addition to their nutritional benefits, edible seaweeds offer distinctive sensory attributes, such as an umami taste and a pleasant crunchy texture, which have made them integral to culinary traditions in many coastal communities, particularly in China. The growing interest in sustainable, plant-based and health-promoting foods underscores seaweed’s potential to contribute to global food and nutrition security.This manual begins with an overview of the development of the seaweed industry in China and a discussion of the nutritional composition of various edible species. It then provides detailed guidance on the preparation of foods using 16 common seaweed species from the red algae (including Porphyra, Gelidium amansii, Gracilaria, Chondrus ocellatus, Eucheuma and Bangia atropurpurea), brown algae (including Laminaria japonica, Undaria pinnatifida, Sargassum fusiforme and Durvillaea antarctica), green algae (including Ulva prolifera, Caulerpa lentillifera, Monostroma nitidum, Enteromorpha Prolifera and Chlorella Vulgaris) and other algae (including Spirulina). Both industrial and household processing methods are described, and each recipe includes information on ingredients, nutritional content and preparation steps. This manual also categorizes seaweed-based products into types such as intermediate products, ready-to-eat items, home-cooked dishes and functional foods. By documenting innovative applications and sharing practical knowledge, this manual seeks to promote the broader use of seaweed in diverse dietary contexts and to support efforts toward healthy, sustainable and inclusive food systems. -
No Thumbnail AvailableBook (series)Production, trade and utilization of seaweeds and seaweed products 1976
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