Algae plants are expected to be substitutes for natural salts in the future

Norway's brown algae will be an attractive natural salt substitute for baked goods because of its low fat content, according to researchers at
Valagro
in Italy.

has been operating algae plants since
2002
, mainly in other industries such as food, cosmetics and feed. The company collects brown algae grown in cold northern European and North American waters and processes them into lignin and collagen essences.



at the
Vitafoods Europe
in 2014,
Miriam Pasciuti
, the company's product manager, said the algae food ingredients introduced last year were more than just alternatives to salt. "We offer products that are not only alternatives to salt, but also have more nutritional benefits."a
published in the journal Agricultural High Technology in 2014, seaweed powder can lower levels of belly fat and triglycerides. The researchers used two groups of rats and mice,

60 healthy women, to produce the results.brown algae powder replaces the salt content of
50%
in pizzaStudies have shown that the taste of pizza will not be affected if brown algae is used to replace
50%
of the salt content in pizza. However, nearly half of consumers in the consumer preference survey tended to choose products that did not use brown algae powder because they affected the color of their products." use of brown algal powder as a salt substitute depends on what product you want to make. Experiments on consumers show that changes in product color have an impact on consumers' propensity to buy. However, brown algal powder is applied to grain flour and does not have any effect on the color of the product. The researchers said.although no experiments have been done specifically on adding brown algal powder to regular bread, brown algal powder in cereal bread and whole grain bread is difficult to find.consumer acceptance of bread containing algae Pasciuti
said consumer acceptance surveys of bread with added algae ingredients showed different levels of consumer acceptance in different regions.asia, people buy this kind of bread almost every day, " she says. Europe, on the other, depends on different regional markets. For example, in the northerly region, such products are more common, but in the southerly region they are rare. Overall, consumption of algae products continues to grow.Pasciuti
believes that the use of algae in food and cosmetics is an emerging trend that will be recognized by more and more consumers around the world.the emergence of salt substitutes is an inevitable trend due to high salt consumption in Europe and the United States. Algae plants as attractive salt substitutes will attract more and more attention from food producers.