In the beginning of June, the SEAPRO project was represented at the food festival Madens Folkemøde. The public had the opportunity to taste innovative fermented seaweed products, developed by Aventure and Aloba. All the products were generally well received!
Professor Wender Bredie and colleagues from KU Food, together with Aventure, also gave an enlightening talk about seaweed as a healthy, sustainable and plant-based food. They also discussed how fermentation can enhance the sensorial properties of seaweed.
