Seaweed kombucha: Exploring innovation in marine resources in Iceland

Abstract

The productive marine waters around Iceland have led to the development of an economically important fisheries industry and strong cultural connections to seafood, yet seaweed remains an underutilized resource in domestic food products. This research was designed as an innovation/feasibility exploration using the case study of the development of a local seaweed-flavoured kombucha in the Westfjords of Iceland, with the research aims to: 1) develop an Icelandic seaweed kombucha, and 2) explore consumer preferences. Different recipes of kombucha infused with seaweed were created, and a consumer taste test was performed with a small group of consumers (n = 54). An important part of the study was also the analysis of potentially harmful compounds in the seaweed, of which heavy metals and iodine analyses were carried out on locally sourced dulse (Palmaria palmata) and sugar kelp (Saccharina latissima). The results were compared with EU regulations and Icelandic regulations. Results show varying elevated levels of heavy metals and iodine in both species, but heavy metal guidelines for seaweed products are unclear in the Icelandic regulatory scheme. Taste test results suggest that potential kombucha customers lie in the younger generations, and there were variations by nationality, for example 25% of Icelandic respondents had tried kombucha prior to the taste test. Given the increasing trends of health food in general, an expansion of seaweed food products, and Iceland's focus on the blue economy, this research confirms that while focus should still be placed on updating toxin limit regulations and research, there is a potential for future Icelandic seaweed kombucha products.