An interesting YouTube video discusses the current issues with sargassum. While the creator is a typical YouTuber rather than a scientist, the content remains engaging and informative.

#seaweed #iceCream #food #health #nutrition #diet #vegan #vegetarian #alga #algae
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Manivel et al. Food&Humanity 6, 2026/101206
10% seaweed ice cream showed highest sensory acceptability and improved nutrition.
Seaweed incorporation
- increased overrun and viscosity, and reduced melting rate.
- enhanced polyphenols, flavonoids, carotenoids and antioxidants.
- ice cream remained stable during storage at −20 °C.
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