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The following report provides a “snap shot” of the carrageenan market for the period 2006 to 2011. The report is intended to supplement the previous “Report on the Carrageenan Industry” that was produced by CyberColloids in 2006.
Welcome to the first in a series of presentations on food hydrocolloids. This presentation is focussed on Carrageenan and has been designed to give a brief overview of Carrageenan from sources to uses. This 68 slide presentation (with speaker notes) is intended to be a general introduction to carrageenan covering the following areas;
CyberColloids recognised a significant commercial opportunity to develop high-value food products from Irish seaweed that were not only nutritious but tasty and appealing to western consumers. To realise this opportunity however, the company needed to engage in new research, fundamental to which was the ability to assess and utilise the flavour components of edible Irish seaweeds.
A quick analysis of current food and health trends in Europe will show you that key industry players are seeking novel sources of nutritional components such as fibre, carbohydrates, antioxidants, proteins, polyunsaturated fatty acids, vitamins and minerals. Seaweeds contain all of these at levels similar to or often greater than traditional sources.