FOOD

Can seaweed move from a niche ingredient to a mainstream component of the European food system? This report from VIVES University of Applied Sciences, produced as part of the I3-4-Seaweed project, offers a practical, evidence-based answer.

The report covers the full picture a product developer needs: the current European market (valued at USD 2.3 billion and forecast to reach USD 4.2 billion by 2035), the 37 species currently classified as non-novel under EU law, and a detailed breakdown of nutritional, functional, and sensory properties by seaweed type. Separate sections address food safety considerations – iodine content, heavy metals, allergens, and microbiological criteria – alongside packaging, labelling, and the regulatory landscape.

A B2B market survey conducted with 23 food industry respondents from five EU countries adds a practical dimension, identifying the primary drivers for adoption: food safety assurance, consistent product quality, cost efficiency, and reliable supply. The findings confirm that the barrier to wider uptake is not a lack of interest — it is a lack of operational confidence across the supply chain.

The report concludes with four priorities for the sector: regulatory clarity at EU level, scalable and consistent supply chains, continued knowledge development on species-specific functionality, and improved consumer communication.