Did you know that there are over 50 innovative products with marine ingredients ready to go to your table?

“It’s difficult to make predictions, especially about the future” (there are doubts about the authorship of this phrase, although it is certain that the Danish physicist and Nobel Prize winner, Niels Bohr, uttered it). This article does not intend to contradict the statement, but to leave a small provocation: will marine ingredients be a future trend in innovative food products?

New Foods vs. Innovative Foods

First, we would like to clarify the difference between “New Foods” and “Innovative Foods”. In summary, we can characterize novel foods (or novel ingredients) as those not consumed in the EU at a significant level before May 15, 1997. These can be newly developed foods, foods that use new technologies and production processes, as well as foods traditionally consumed outside the EU (you can consult the novel food catalog at: https://webgate.ec.europa.eu/fip/novel_food_catalogue/).

Just as an example, we can cite some novel foods, such as chia seeds (agricultural products from third countries); rapeseed protein (extract from existing foods); UV-treated bread to increase vitamin D content (new food production process); oil rich in DHA, docosahexaenoic acid, one of the three fatty acids that make up omega-3 (produced from microalgae); and more recently, the marketing approval of dried mealworm larvae (insect). These food products are regulated by Regulation (EU) 2015/2283 on novel foods, as well as Regulation (EU) 2470/2017 establishing the Union list of novel foods, in accordance with the former regulation.

Innovative foods are foods that emerge on the market as a response to consumer demands, motivated by new eating habits (fast food), food intolerances (gluten), religious beliefs (kosher), sustainability, or simply to enhance taste pleasure with new formulations or recipes.

How could this trend have arisen?

The reasons given for this trend may be the benefits of seaweed and fish. Seaweed is rich in essential nutrients and minerals. Its composition helps improve bone health and blood pressure, as well as helping to strengthen hair, skin and nails, in addition to enhancing cognitive and brain function, proper kidney function and increased satiety. On the other hand, fish, in general, is rich in omega-3 fatty acids, which brings cardiac and cognitive benefits. Associated with these nutritional characteristics is the concern for environmental sustainability, reducing the consumption of animals by replacing them with algae or microalgae with the irresistible taste of the sea.

We assume that the main reason for this trend is well-being, health, and sustainability, which are increasingly going hand in hand, reflecting people’s concern for their own health and the health of the planet.

Where can we find these products?

Returning to the initial question, the marine base, more than a fad, is a future trend in innovative food products. We can already count on more than 50 products, recently launched, with the addition of algae, microalgae, or other ingredients of marine origin. Examples of some of these innovative foods include pasta with various seafood flavors, hamburgers and other side dishes, seaweed as a fresh or dehydrated ingredient, pre-prepared meals, snacks, biscuits, preserves, seasonings, and even baby food.

The existence of innovative seafood-based foods often arises from ideas and challenges presented in national and European competitions promoted by universities or research centers.

For more than a decade, higher education and research institutions have been developing some delicacies, such as seafood bread, artisanal seaweed and kefir ice cream, limpet pâté with arbutus berries and mackerel meatballs, pesto sauce with lupin beans and microalgae, yellow Chlorella tartlet, almond milk-based ice cream and vegetable cream with wakame seaweed crisps, and many other products, some of which are already commercially available.

Another strong indication of this trend is the products presented in the European competition for innovative food ideas, Ecotrophelia. Nationally, Ecotrophelia selects 10 products for the competition. In the last three editions, among the chosen products were foods with at least one marine-based ingredient (one in 2019, four in 2020 and one in 2021).

Highlights include some innovative products already on the national market:

Seaweed
Seaweed Bread – Stands out for its low fat content, no added salt and, additionally, being a source of omega-3 fatty acids.

The seaweed Lettuce Sea lettuce (dehydrated and aromatic seaweed), with an intense aroma of sea air and ready to eat. Sea lettuce is ideal for soups, salads, rice, pasta, fish and seafood, and even tea or juices.
Jar of vegetables and hake, ready to eat, for babies over eight months old
Vegetable Burger Roll with Tofu and Seaweed
Salami of cooked hake and cod roe
Whole wheat toasts with seaweed
Seaweed fleur de sel
Risotto with seaweed here and here
Rice cracker with seaweed
Mayonnaise with sea flavor
Hake spaghetti with squid ink