SMART THINKING

What does the future of food look like? With climate change and sustainability an everincreasing area of focus, the rise and rise of seaweed as a food source is set to continue.

The rise and rise of seaweed as a food source is set to continue.

In our search for a planet-friendly diet, plant-based foods have taken precedence, but the potential of ‘future foods’ such as seaweed is now coming firmly into focus.

‘Algaculture’ offers lots of potential environmental benefits, with seaweed farms capable of supplying raw materials to replace fossil-fuels, and to be used in foods, pharmaceuticals, cosmetics and more.

From sushi wrapping, to a glass of spirulina, or chefs using seaweedbased ingredients such as carrageenan and agar, we are certainly making use of this ‘sea vegetable’. But with the potassium, magnesium, vitamin B12, iodine, omega-3 fatty acids, antioxidants and ample calcium available in seaweed, the use of algae is set to explode around the planet.

Old preparations are making a comeback; the Scottish/Northern Irish dulse (Palmaria palmata) beer snack/ sandwich filling is a great example. Crisp seaweed ‘bacon’ is made by simply drying and smoking fronds of dulse, then deep-frying them. Its texture resembles fried bacon and with a smoked flavour, it’s a good substitute. Many seaweed innovations come from restaurants. At the likes of Wellington’s Hiakai, New Zealand seaweeds are being used in modern preparations, and in Spain, the three Michelin-starred Aponiente focuses on their ‘special culinary potential’.

Seaweed is an ‘umami bomb’ with a briny, sweet, meaty flavour that is beloved of chefs. Combining umami and sweet is an emerging trend as chefs work with combinations of seaweed extracts and caramel. Expect to see it more and more in desserts, snack bars and baking.

And while some might take some convincing to adopt seaweed as a vegetable substitute, future-thinking food manufacturers are using the protein-rich ingredient to make meatless patties for burgers, hot dog sausages, as an ingredient in falafel, in pasta and noodles, and for wraps, chips and bread. Ultra-versatile, seaweeds can also be used to infuse water, as an aromatic in spirits and as an ingredient in beer, while algae oils can be used to make mayonnaise and even as an ingredient in chocolate.

Above: Sushi rolls remain a popular if traditional seaweed application, but top chefs in Aotearoa and around the world are now harnessing the umami goodness of this versatile algae in innovative dishes from sweet-and-salty desserts, to clever condiments and tasty meatless meals.