produits de la mer - n°192 - Mai 2019 - 108

Special feature ❘ SEAWEED

Sens'Alg project:
from the seaweed to

the plate

This project has
accompanied innovation
and development of
seaweed food products.
Review of the situation
with Hélène Marfaing,
project manager
at the Seaweed Study
and Valorization Centre.

red categories of seaweed, behaviour of
seaweed consumers. It was then necessary to identify the improvements to be
made on the valorization of processed
products, and to work on the brand and
the development of snacking versions.
Not to forget the identification of the
barriers to consumption and the levers
which can encourage it.

What did the study lead to?

Hélène Marfaing: The objective was to
promote the use of seaweed as an ingredient in the agri-food industry. Certified
by Valorial, this collaborative project
has involved technical centres, CEVA,
IDmer, Vegenov, ADRIA, the Centre culinaire contemporain and industrial partners: Brit'Inov cluster, the food processing industry, seaweed producing and
processing companies. Studies focussed
on the perception and use of seaweed
as well as their transformation and characterization, which made it possible to
establish a culinary mapping of seaweed.

PDM: How was the Sens'Alg project
organized and with which perpective
in mind?

What can we say about perception
and uses?
H.M.: It has made it possible to identify
the expectations of the industry at different levels: traceability of the origin
and harvests of seaweed, standards of
the organic label, quantities available,
a supply adapted to diet habits, prefer-

edible seaweeds
and 2 halophytes were
studied in detail.

Une formation
à l'Adria

❘ 108 ❘ PRODUITS DE LA MER N°192 MAI 2019

ormuler avec les algues : une opportunité d'innovation. » Cette formation de
l'Adria propose aux responsables R & D de
découvrir les différentes espèces d'algues
au niveau sensoriel et technologique et
d'appréhender leurs caractéristiques nutritionnelles et fonctionnelles ainsi que leurs
intérêts technico-économiques en tant
qu'ingrédient (légume, condiment, aromate...). Et, lors d'un atelier, d'apprendre
leurs modes de découpe et de préparation, leurs associations culinaires et leurs
mises en application.

H.M.: From the fresh raw seaweed to an
intermediate food product such as blanched seaweed incorporated in a cooked
dish, several processes can be applied.
We studied the impact of the various
processing technologies - blanching,
sterilization, deep-freezing, protective
atmosphere packaging, brining, dehydration - on their taste, and nutritional and
culinary physico-chemical characteristics.

What did you observe?
H.M.: On the Himanthalia elongata or sea
spaghetti for example, processing processes have a significant impact, but can
be beneficial for use in the food industry.
Blanching produces green seaweed with
an appetizing colour and a softer texture
than fresh, very tough seaweed. Overall,
it remains a good source of fibre, iodine,
magnesium and K1 vitamin, despite the
loss of some nutrients in the course of the
various processes. As regards taste, good
combinations are obtained in butter or
oil cooking, with basil or Japanese seasonings, and with red meat.

Overall, what were the contributions
of the project?
H.M.: The information generated made
it possible to support seaweed producers in the processing and marketing of
their products and to facilitate the use
of seaweed by agri-food manufacturers
by means of recommendations, recipe
cards, marketing elements... Creative
challenges between chefs were organized. Training has been set up by the
Adria. And this is only the beginning. ■

produits de la mer - n°192 - Mai 2019

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