Fermented seaweed? Those who have tried it think it is much tastier than it sounds, and researchers at Lund University in Sweden are now hoping that acidified seaweed, rather than today's dried ...

Seaweed has long been praised as a sustainable superfood, but its characteristic "fishy" flavor has been a barrier for many Western consumers. Now, a new study from the University of Copenhagen shows ...

In the food industry’s search for alternative protein sources, upcycled ingredients are becoming more useful and more popular. But it is often with difficulty that they are developed – upcycling ...

A team of food scientists from the National University of Singapore consisting of Associate Professor Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left) pioneered a co-fermentation ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.