Seaweed tried for weight loss and to replace salt

Related tags Sheffield hallam university Sheffield Nutrition

New evidence has emerged from Sheffield Hallam University that Seagreens seaweed can be used as an acceptable alternative to salt in bread and to contribute to weight loss and management.

A study by the Centre for Food Innovation found that participants who ate bread enriched with the alga Ascophyllum nodosum were less hungry and consumed fewer calories than when they ate a normal 'control' bread in an identical test a week later.

Researchers say the reduced energy intake caused by eating seaweed-enriched bread may be helpful in weight management.

The study, supported by the Seaweed Health Foundation, tested the effect of the seaweed-enriched bread eaten at breakfast time on energy intake at lunch time in 12 overweight, but otherwise healthy males.

These results suggest that seaweed presents an attractive option for food manufacturers by aiming to maximise the health-giving potential of their products, which are rich in dietary fibre.

Contact:​ Sheffield Hallam University

Related topics Bakery

Related news

Follow us

Featured Jobs

View more


Food Manufacture Podcast

Listen to the Food Manufacture podcast