Fermentation makes ocean greens more palatable
Dec 08, 2025
Seaweed has long been praised as a sustainable superfood, but its characteristic "fishy" flavor has been a barrier for many Western consumers. Now, a new study from the University of Copenhagen shows that fermentation with lactic acid bacteria may be the key to making seaweed more palatable.
https://phys.org/news/2025-12-fermentation-ocean-greens-palatable.html
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