Is the brown algae the future of fat-busting salt replacement? Various studies and scientific tests demonstrate that from brown seaweed, particularly the arctic seaweed Ascophyllum nodosum, it is possible to obtain salt substitutes. But maybe this description is not adequate, since these products can be defined as having real "nutritional functions". A test, for example, has also shown that replacing 50% of salt in bread and pizza with Arctic seaweed based ingredient did not have high impact on the flavor, only on the appearance. Find out more in this article.

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