Seaweed Granules Hold Potential as Salt Alternative

Researchers at Sheffield Hallam University have been working with Seagreens to develop the use of seaweed granules as an alternative to salt (sodium chloride) in processed food.

22/09/08 New research which has found that a certain type of seaweed can be used as a natural, health boosting alternative to salt in food products, without affecting the taste or adversely affect the shelf life of the food.

In a project that could revolutionise the food industry and improve the health of millions, researchers at Sheffield Hallam University have been working with Seagreens to develop the use of seaweed granules as an alternative to salt (sodium chloride) in processed food. The ingredient, which is already being offered as a condiment, uses wild Arctic wrack seaweed granules as an alternative to salt.

Around 75 per cent of our daily salt intake comes from processed foods, with the average adult consuming 50 per cent more salt than the recommended limit of six grams per day.

Too much salt can lead to high blood pressure, which triples a person's chances of suffering a heart attack or stroke. Experts predict that if all adults cut their salt intake down to recommended levels then 70,000 heart attacks and strokes would be prevented each year in the UK.

As well as cutting salt, seaweed also has other reputed benefits and has been credited for playing a beneficial role in a number of common health conditions, such as obesity, diabetes, thyroid problems, breast cancer and cardiovascular disease. Nutritionally, Seagreens granules contain an ideal balance of all the mineral salts including sodium at around 3.5 per cent, instead of 40 per cent typically found in salt.

Dr. Andrew Fairclough, lead researcher on the project told FoodIngredientsFirst.com that research showed that there was no detriment to taste when the seaweed was used on its own as an alternative to salt. However, when used in combination with salt it reduced the salt effects. The product has been tested for its microbiological qualities and safety in terms of heavy metal content, which was all revealed to be safe. He noted that the seaweed granules reduce the numbers of certain micro-organisms thereby helping to, lengthen its shelf life in a similar way to salt.

A literature review was also conducted to scan for possible negative effects related to the iodine content of seaweed. “There were no real contra indications that seaweed cannot be used. Perhaps pregnant women should use products with this within limitations. Additionally there were no issues with allergenicity,” he added.

Fairclough said that the product has been tested with Seagreens in a sausage base and has been incorporated into dry mixes by a long established other company. Additionally, he noted the potential for the ingredient as an addition to bread in the baking industry.

Simon Ranger, Chief Executive of Seagreens explains, "'Seaweed has already been shown to offer significant benefits in connection with cardiovascular health, where common salt in the form of sodium chloride is contra-indicated. It has now been clearly demonstrated that it not only matches salt in terms of food flavouring and its comprehensive nutrient profile, but that it can also effectively extend the shelf life of food, makes it a real winner for improving the taste and quality of our food on a much wider basis in future."

The research was part of Sheffield Hallam University's Food Innovation Project, which was initially funded through a £1.3 million Higher Education Funding Council for England initiative and continues to run as part of the University's work with companies and organisations. Its aim is to help companies respond to the business growth opportunities created by the healthy eating agenda.