Kelp

Kelp is a type of large brown seaweed that grows in cool, nutrient-rich ocean waters. It is harvested from the sea and typically dried for use in food products. Kelp is a natural source of various minerals and compounds.

Kelp is primarily used as a source of umami flavour and a natural thickener in food products. It adds a savoury, oceanic taste and can improve the texture of soups, sauces, and seasonings. It is often found in Japanese cuisine, such as miso soup and soy sauce, as well as in some spice blends.

Kelp is not considered a food additive in the UK and does not have an E-number. It is a natural source of iodine, which is essential for thyroid function. However, excessive intake of iodine from kelp can potentially lead to thyroid dysfunction, according to health advice from the NHS. EFSA has evaluated the safety of iodine, and while it has established a reference value for iodine intake, it has not set a specific ADI for kelp itself. The evidence regarding other health benefits or risks associated with typical consumption levels is still under review.