Fresh inputs from Trondheim to plan activities for 2023

New report on seaweed and food safety by FAO and WHO - aided by SusKelpFood scientists

How does storage time and processing affect the flavour of seaweed?

SusKelpFood in Vitafoods insights

Let the conference season 2022 begin

Pulsed electric field – a “greener” method of reducing the iodine content in kelp?

Eating seaweed as a part of the solution to climate change!

Watch Cecilie from DTU Food explaining her latest seaweed experiment!