Algae gain attention as food, but iodine levels raise safety concerns

At a training course at Hochschule Pirmasens in Germany, six participants learned how to cook with algae and about their nutrition, sustainability and food rules.

They used several types, including Dulse, a red algae that can develop a bacon-like flavour when fried.

Algae grow quickly without needing farmland, and experts see potential for them in food and materials such as packaging.

But industrial use is still a long way off.

Algae can contain high amounts of iodine, and levels vary by species, season, farming and processing; too much iodine can pose health risks.

Germany’s Federal Institute for Risk Assessment recommends listing iodine content and adding warnings, while consumer groups also want binding labels and maximum intake limits.

The course awarded its six participants algae-sommelier qualifications, which one organiser said could be useful for cooks and nutrition advisers.