Red Algae Seaweed

Red algae seaweed refers to a diverse group of marine algae, typically red in colour due to specific pigments. They are harvested from the sea or cultivated in controlled environments. The harvested algae are then processed, often involving washing, drying, and sometimes extraction of specific compounds.

Red algae are commonly used as a source of natural food colourings, providing red to purple hues. They also function as thickeners and gelling agents due to their carrageenan content. These properties make them suitable for use in dairy products, desserts, sauces, and some processed meats.

Carrageenan, derived from red algae, is authorised as a food additive in the UK and the EU. It is listed on the Register of Food Additive Authorisations. EFSA has evaluated carrageenan and established an acceptable daily intake (ADI). Some research has explored potential links between certain forms of carrageenan and digestive issues, but regulatory bodies consider it safe at permitted levels.