Seaweed is the generic term for many thousands of algae species that are widespread worldwide and have always been used as food by many peoples and cultures.
One of your best known representatives is the algae Ascophyllum nodosum, often called Kelp. Whether ascophyllum nodosum can be called kelp or whether this is another, independent type of algae or a generic term has been debated for a long time, but in Europe, kelp is commonly understood to mean the varieties Ascophyllum nodosum or Laminaria digitata.
However, the use of algae in the food sector is still a relatively new phenomenon. To date, "kelp" has been used almost exclusively in biotechnology, fertilizer production or similar fields
An upward trend in the food industry has only been emerging for a few years. And not surprisingly that the alga with all its nutrients and its high proportion of natural iodine fits perfectly into a new generation that is concerned with sustainability, its ecological footprint, healthy and vegan diet and much more. Numerous studies have already shown the great advantage of algae, especially Ascophyllum nodosum as an alternative to food of animal origin or as a food supplement for Iodine support.