(foodqualitynews.com) Natural
Microalgae and seaweed extracts are rich in polyphenolic compounds “which have well documented antioxidant properties,” and may also have antimicrobial activities against major food spoilage and food pathogenic micro-organisms, says the review.
Published in Innovative Food Science & Emerging Technologies, it outlines the potential uses of seaweed and seaweed extracts in the production of foods. The authors explore the potential for using the natural marine products as anti-microbial and anti-oxidation ingredients.
The authors, led by Dr. Nissreen Abu-Ghannam from Dublin Institute of Technology,
“Seaweed, being a rich source of structurally diverse bioactive compounds with valuable nutraceutical properties … Interest in the application of such compounds as natural antioxidants, antimicrobials or texturing agents in different food products is greater than ever,” said Abu-Ghannam and her colleagues.
“The addition of seaweeds or their extracts to food products will reduce the utilization of chemical preservatives, which will fulfil the industry as well as consumer demands for ‘green’ products,” they added.
Natural additives
Abu-Ghannam and her co-workers noted that research has suggested a potential for the application of seaweed extracts against lipid oxidation in foods. However, they noted that it is also important to see the efficacy of these extracts in complex foods.
“Considering the extensive data that is available on the antimicrobial potential of seaweed extracts against several pathogenic and spoilage micro-organisms, it will be interesting to review how effective the extracts have been when added to actual food products,” they said.
Review details
“Seaweeds are getting some serious consideration for nutritional enrichment of meat, bakery and pasta products,” noted the authors.
However, they said that whilst there is ‘immense literature’ available on the antimicrobial properties of seaweeds in vitro, there are very few studies available regarding their actual use in a food product.
Polysaccharides such as carrageenans and alginates, isolated from seaweeds, have also found extensive use in the food industry as a source of edible packaging material for ready to eat products, noted the review.
Abu-Ghannam and her team added that seaweed are a rich in dietary minerals specially sodium, potassium, iodine and fibres.
“Thus, there is an opportunity for the development of food products with low sodium content and high content of other minerals,” they said.
“Another potential area where the use of seaweed is gaining importance is regarding their addition for improving the textural properties of food products,” said Abu-Ghannam and her colleagues, adding that seaweeds are also “a rich source of dietary iodine and fibres which can also play a big part in enhancing the quality of food.”
(vasep.com.vn) As part of the Vietnam Fisheries International Exhibition (Vietfish 2026), the Vietnam Association of Seafood Exporters and Producers (VASEP), in collaboration with the Agency for Domestic Market Management and Development under the Ministry of Industry and Trade, will organize the Domestic Seafood Supply–Demand Matching Program on the morning of August 20, 2026, at the Saigon Exhibition and Convention Center (SECC), Ho Chi Minh City. The program aims to foster direct business connections between Vietnamese seafood producers and processors and domestic distributors, retailers, and foodservice channels.
(seafood.vasep.com.vn) The Cooking Show will be one of the most engaging experiential highlights of Vietfish 2026. Taking place over three days, from August 19–21, 2026, at Hall B1, SECC, Ho Chi Minh City, the event will offer visitors a vibrant culinary space where Vietnamese seafood is showcased through its flavors, stories, and real-life culinary applications.
(seafood.vasep.com.vn) Vietnam's pangasius exports reached USD 205 million in June 2026, up 5% compared with the same month in 2025. Cumulative export value for the first six months of the year totaled USD 1.1 billion, an increase of 12% year-on-year. Growth was primarily driven by strong demand from China and CPTPP markets, while exports to the United States and Brazil continued to decline.
(seafood.vasep.com.vn) In the first six months of 2026, Ha Tinh province continued to implement comprehensive solutions to combat IUU fishing; strictly manage the fishing fleet, control fishing vessels entering and leaving ports, operate vessel tracking devices, trace the origin of seafood, and severely punish violations.
(seafood.vasep.com.vn) Vietnam's tilapia exports reached USD 7 million in June 2026, down 32% compared with the same month in 2025. Nevertheless, thanks to strong growth in the first five months of the year, cumulative tilapia exports in the first half of 2026 totaled USD 69 million, up 67% year on year.
(seafood.vasep.com.vn) Sa Giang Import-Export Joint Stock Company, a member of the Vietnam Association of Seafood Exporters and Producers (VASEP), has been honored with the "Famous Brand - Competitive Vietnamese Brand 2026" certification at an award ceremony organized by the Vietnam Intellectual Property Association (VIPA).
(seafood.vasep.com.vn) China imported nearly $1.4 billion worth of Vietnamese seafood in the first half of the year, a 40% increase compared to the same period last year, surpassing the US to become the largest export market for the industry.
(seafood.vasep.com.vn) As part of Vietfish 2026, the International Seafood Hosted Buyer Program has been designed as a dedicated B2B matchmaking initiative for selected international buyers. The program provides opportunities to meet directly with Vietnamese seafood companies, gain market insights, and experience Vietnam's seafood supply chain firsthand.
(seafood.vasep.com.vn) A Story from Cà Mau’s Coast It’s 5 AM in Cà Mau. Minh, a third-generation fisherman, is ready to set sail. But unlike his father and grandfather, his boat no longer runs on an old diesel engine that burns fuel and clouds the sky with smoke. Instead, it’s powered by a hybrid engine that saves 40% fuel—funded by an ESG program from a major seafood exporter.
(seafood.vasep.com.vn) Vietnam's pangasius industry is shifting its focus from increasing production volume to enhancing value-added products in order to meet the increasingly stringent requirements of export markets. In An Giang Province—the country's leading hub for pangasius farming and processing—businesses and farmers are prioritizing product quality, traceability, food safety, and sustainable development rather than expanding output.
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