A group of researchers from the University of Cádiz, coordinated by Professor Víctor Palacios from the Food Technology area, has developed a novel gastronomic product from Sherry vinegar and aromas of estuary seaweed from the Bahía de Bahía Natural Park Cadiz.
Its uniqueness is mainly based on the fact that it mixes the acidity, freshness, and aromatic and taste power of Sherry vinegar with the marine, iodized and mineral notes of seaweed.
Seaweed is characterized by having excellent sensory and food properties, which has led to the development and commercialization of new and diverse products. In fact, in recent years, its consumption has increased in countries such as Brazil, Chile, Mexico, France, Germany, or Spain, helping to enhance its collection and cultivation.
This innovative product, patented by the University of Cádiz, is intended above all for the agri-food sector, and specifically for companies dedicated to the collection, cultivation, and transformation of macroalgae or the commercialization of marine products in general.
