A report by El Español examines how seaweed has gone from being a marginal product in the European diet to being considered a potentially important component of the food system of the future.

The context is the growing pressure on food systems caused by climate change, water scarcity and the loss of fertile soil.

The article highlights the perspective of the Spanish Bank of Algae at the University of Las Palmas de Gran Canaria, which preserves more than 2,200 living strains and collaborates with companies and startups in product development.

Its scientific director highlights the nutritional profile of seaweed, including proteins, minerals, omega-3 fatty acids and antioxidant compounds, as well as its applications in food, healthcare, cosmetics and biotechnology.

He also stresses its lower environmental footprint compared with agriculture and livestock farming, as seaweed does not compete for land or freshwater.

The challenges that remain include the complexity of cultivation permits, the lack of an agile regulatory framework, limited domestic demand due to the relatively weak tradition of seaweed consumption, and the difficulties involved in achieving profitable large-scale production models.