Seaweed Bioactives: Transforming Bakery Production Sustainably

Recognizing the global imperative to enhance the nutritional profile of daily-consumed bakery products, various nations have turned their attention to the integration of functional ingredients on a mass scale. Within this transformative endeavour, algae take centre stage, offering a wealth of essential nutrients and various bioactives. While its current presence in the bakery sector may be modest, the nutritional richness and versatility of algae position it as a substantial player in the ongoing quest to redefine the landscape of global nutrition through the enhancement of everyday staples. Macroalgae, or commonly known as “seaweed”, stands out with its abundant and reproducible resource base, a crucial factor for achieving large-scale and sustainable food production in the fight against global hunger and malnutrition. This chapter illuminates the contemporary landscape and forward-looking possibilities of incorporating seaweed as vital components in the creation of sustainable bakery products. Beyond presenting cutting-edge trends, the chapter meticulously examines the techno-economic aspect and life cycle environmental footprint, accentuates prospective avenues within seaweed bioactive molecules production, and delivers strategic recommendations for advancing sustainability objectives within the bakery industry.