Seagreens® Certified Ingredients are being incorporated into a growing range of manufactured foods.
We have pioneered human food quality seaweed ingredients in Europe and will continue to set the standard.
This nutrient-dense natural whole food has a broad balance of all the micronutrients and is known to offer nutritional benefits in connection with obesity, cardiovascular and blood disorders.
A recent satiety study on Seagreens® shows significant reduction in energy intake, published in the peer reviewed scientific journal Appetite.
The study, undertaken by the Centre for Food Innovation at Sheffield Hallam University, aimed to investigate the acceptability of using Seagreens® enriched bread as part of a meal, and measured its effect on energy intake and nutrient absorption in overweight, healthy males.
Results indicated that it is acceptable to incorporate Seagreens® into a staple food such as bread. As compared to a control bread, consumption of the enriched bread at breakfast led to a significant reduction (16.4%) in energy intake at a test meal 4 hours later, with no effect on limiting nutrient uptake.
This demonstrates the potential for using the natural and sustainably sourced Seagreens® human food quality seaweed (Patent Applied For) as a whole food in weight management products, along with the multiple other attributes of Seagreens® balanced nutritional profile.
Seagreens research is also published widely elsewhere including BBC News, NutraIngredients.com, FoodIngredientsFirst.com and NutritionHorizon.com.
The research project conducted at The Centre for Food Innovation, Sheffield, England, concluded in 2008 that Seagreens® is not only a viable flavouring alternative to salt, but it can also extend the shelf life of food due to its unique nutritional and microbiological properties.
Taste studies completed at Sheffield in 2009 have shown consumers preferring a 50% salt replacement with Seagreens® in plain and wholemeal bread. There are many potential applications in many kinds of food. Further microbiological studies point to its usefulness as a natural preservative, whether or not replacing salt.
In February 2010, lead researcher Professor Andrew Fairclough told the Chester Food & Environemtnal Science Week conference: "This study demonstrates for the first time that Seagreens® Ascophyllum nodosum is a potential replacement for salt and can be used to achieve salt levels below the recommended limit specifically in breads with additions".
Please see also under 'Iodine' in Seagreens Healthcare Summary for more information about iodine sufficiency.
Seagreens is an ideal natural source of iodine, and whilst replacing salt can also supplement iodine, where the use of a number of authorised health claims can also be used.
For more information about our ingredient customers, click the image above to see Brand Partners