Seaweed Cluster webinar:

• Karin Wendin (Högskolan Kristianstad): “Seaweed as a Future Food Candidate, in the Context of Other Promising Alternatives”.

Taking inspiration from the United Nations’ 17 Sustainable Development Goals, the EAT-Lancet report, and the Nordic Nutrition Recommendations, it’s clear that we need to rethink not only what we eat, but also how we eat. I intend to highlight sustainable, nutritious, and appealing future food options such as seaweed, along with other emerging alternatives. Central to this discussion is the crucial role of consumers’ opinions and perceptions in guiding how these new ingredients can be successfully integrated into our future diets.

• Madeleine Jönsson (Högskolan Kristianstad): “From Research to Recipes: Translating Consumer Insights into Culinary Appeal”.

This presentation examines how consumer insights can be transformed into culinary appeal through research‑based food innovation. It draws on consumer survey data to inform strategies for the development of algae-based foods, supported by sensory assessment and consumer liking studies. The presentation further highlights a seaweed workshop as a practical example of how hands‑on culinary engagement can enhance acceptance and understanding of emerging food ingredients, illustrating pathways from consumer research to recipe development.

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