Seaweed is rapidly emerging as a significant food source in North America and globally, driven by its nutritional benefits, sustainability, and versatility in food products. As seaweed enters mainstream diets and product lines, robust food safety controls, including allergen assessment and cross-contact controls, are essential to maintain customer safety and support industry growth.
New Seaweed Food Safety Guidance has been published by Sea Grant New York to provide a comprehensive framework for identifying and managing biological, chemical, and physical hazards associated with seaweed production, processing, and distribution. Several sections of the guidance address food allergen risks.
While seaweed itself is not a major allergen under U.S. law, it is often harvested with small crustaceans attached, which can introduce the allergenic protein tropomyosin. This is a critical consideration for processors and retailers, as inadvertent crustacean contamination may trigger allergic reactions in sensitive individuals. The guidance recommends that producers assess the likelihood of crustacean presence and, where necessary, include shellfish allergen declarations or advisory statements such as “may contain shellfish” on product labels. This is in addition to implementing Good Manufacturing Practices (GMPs) and sanitation controls to minimise allergen cross-contact. The document also highlights the importance of accurate labelling for all major allergens, as well as the need for clear procedures to prevent cross-contact during processing.
The U.S. seaweed market, valued at $2.15 billion in 2023, is projected to double by 2032, with domestic aquaculture expanding to meet rising demand. New York Sea Grant supports a range of efforts aimed at supporting the sustainable development of the seaweed sector. The Seaweed Food Safety Guidance was developed by a multidisciplinary team of food safety experts from universities and Sea Grant programs across the United States, including specialists in seafood safety, food microbiology, marine aquaculture, and food law.
Learn more about New York Sea Grant seaweed initiatives here.
The Allergen Bureau suggests, where possible, seaweed producers or processes could use a quantitative risk assessment approach to further support the use of precautionary statements for crustacea.
