Algae

Algae are a diverse group of aquatic organisms, ranging from single-celled phytoplankton to large seaweeds. They are found in marine and freshwater environments worldwide. Certain types of algae are cultivated for food, either harvested directly from the wild or grown in controlled aquaculture systems.

Algae are used in food for various purposes. Some varieties, like seaweed, are consumed directly as food or used as a flavouring agent. Others are processed to extract compounds like alginates, which act as thickeners and stabilisers in products such as ice cream and sauces. Certain algae are also used as natural food colourings.

Certain algae are authorised food additives in Great Britain, appearing on the Register of Food Additive Authorisations. For example, alginates (E 401) are authorised as thickeners and stabilisers. EFSA has evaluated these substances. Algae can be a source of vitamins, minerals, and fibre. Some types of algae contain iodine, and excessive intake could affect thyroid function, though this is unlikely at typical consumption levels. Evidence regarding other specific health benefits or risks is still developing.