Qualités nutritionnelles des algues, leur présent et futur sur la scène alimentaire

Historically, edible seaweeds were consumed by coastal communities across the world and seaweed is a part of daily diets in many countries. In particular, Asian cultures have traditionally employed seaweeds as a natural source of food and medicines. Thus, in Asian countries with high algal consumption, the obesity rate is very low, the incidence of cancers and cardiovascular diseases is much lower than in Western countries. Seaweed as vegetables is yet still not popular in French gastronomy but there is an increasing demand for these natural and healthy sea vegetables among consumers. This phenomenon seems not to be a temporary trend but rather real new consumption behaviour. This demand goes along with the development of seaweed culture. Edible seaweed presents a significant opportunity for food manufacturers in the development of healthier and more natural products, taking advantage of its culinary color, texture and its unique nutritional content. Fiber, minerals, vitamins and antioxydant compounds are beneficial in our western diet.