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High-Value Utilization of Marine Biomass in the Bakery Industry: Case Study – Saccharina Latissima

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Seaweed flour significantly enhances the nutritional profile of bakery products, enriching them with minerals and fiber.
Nutritional analyses revealed seaweed's potential as a functional ingredient, achieving a 6% incorporation rate in recipes.
Using microwave vacuum drying methods, wild-harvested saccharina latissima was transformed into a usable flour substitute.
Adjustments with other ingredients improved the sensory profile of seaweed-inclusive products, indicating better market acceptance.

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Case study shows improved nutritional value in bakery products using marine biomass, highlighting sensory adjustments.

Gaceu et al. (2025) studied this question.

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