University of Copenhagen: Fermentation Makes Ocean Greens More Palatable
December 05, 2025
December 05, 2025
COPENHAGEN, Denmark, Dec. 5 (TNSjou) -- The University of Copenhagen issued the following news:
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Fermentation makes ocean greens more palatable
Seaweed has long been praised as a sustainable superfood, but its characteristic 'fishy' flavor has been a barrier for many Western consumers. Now, a new study from the University of Copenhagen shows that fermentation with lactic acid bacteria may be the key to making seaweed more palatable.
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Fermentation makes ocean greens more palatable
Seaweed has long been praised as a sustainable superfood, but its characteristic 'fishy' flavor has been a barrier for many Western consumers. Now, a new study from the University of Copenhagen shows that fermentation with lactic acid bacteria may be the key to making seaweed more palatable.