Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet

By A. Chapman, P. Stévant, W. E. Larssen. 2015

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Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption (2018, background): “…for the cultivation of macroalgae largely focus on kelp species, particularly sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) because of potentially high biomass yields, valuable nutrient content (Kraan et al. 2000; Handå et al. 2013) and culinary appeal (Chapman et al. 2015).”
Seaweed production: overview of the global state of exploitation, farming and emerging research activity (2017, background): “…additional parameters such as nutritional value and ‘food for health’, with a strong consumer preference towards organic, sustainable and fair trade products (representing low impacts both on the environment and biodiversity) (Chapman et al., 2015; Gomez Pinchetti & Martel Quintana, 2016).”