date:Nov 27, 2012
ty of Nottingham, University Hospital Nottingham and Unilever concluded that the strong gelling alginate increased the feeling of fullness.
Pam Yates, global food science analyst at Mintel, said: While alginate has historically been used as a food additive, it can also offer potential health benefits to functional food formulations.
Meanwhile, earlier this year a professor at Glasgow University producedthe first nutritionally balanced pizza by replacing salt with seaweed.
Global food and drin