Australian food brands should leverage the massive growth in sea vegetable foods and beverages
ong established in the supplements sector, nutrient-dense vegetables from the sea, such as kelp and spirulina, have been finding their way into a wider variety of new food and beverage products, due to their ability to provide nutritional fortification, act as a natural source of color and deliver unique flavors, especially umami. But do kelp or other seaweed varieties have the potential to be the new kale?
Currently trending in the restaurant sector, we expect sea greens to continue to offer innovation opportunities. The industry is looking back towards the sea as a source of ingredients and more holistic nutrition inspiration.
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