At the “Smag på Anneberg” event in Odsherred, which attracted around 10,000 visitors over the weekend, there was great interest and many questions about food made with seaweed. The visitors showed clear curiosity, and the conversations provided valuable insights into both the opportunities and the barriers for seaweed as a food ingredient. The event was organised in collaboration with the research project WIN@sea among other projects.

The link between production and consumption was a central theme. If seaweed and mussels are to play a larger role in future food systems, it is not enough to develop new cultivation methods – consumers also need to want to eat the products. For that reason, “Smag på Anneberg” placed special emphasis on getting more seaweed onto the plate and creating dialogue about seaweed as a natural part of the Danish diet.

Visitors could watch chef Rasmus Schmidt from the Kattegatcenter prepare tastings live on stage while discussing the possibilities and challenges of seaweed with Claus Marcussen, owner of Dansk Tang, and gastrophysicist Ole G. Mouritsen, who has spent two decades researching the flavour properties of seaweed. During the debate, more than 300 tastings were served to the audience, who showed great interest in trying the different dishes. The reception was very positive, and many expressed that they found the flavours both exciting and delicious.

Throughout the weekend, guests could visit the project’s stand, where both sweet and savoury seaweed tastings were served. Here, they were introduced to culinary uses of seaweed and could learn about current research projects related to seaweed.

The overall conclusion from the weekend was clear: Danes are ready for food with seaweed. The interest is there, and consumers are willing to both taste and buy seaweed-based products. If the potential of cultivating seaweed and mussels – including through projects such as WIN@sea – is to be realised, the growing consumer interest is an important foundation to build on.