NOVAFOODIES: An "excellent" new food from the seaweed aquaculture!

“Chondracanthus: A mild but lasting umami aftertaste” Another success story for our laboratory within the NOVAFOODIES project; The mass cultivation of an indigenous strain of Chondracanthus teedei (Mertens ex Roth) Fredericq under greenhouse condition. Chondracanthus comes from the Greek words chondrus (cartilage) and akanthos (thorn, alluding to its spiny appearance). In our laboratory we have both phases of Chondracanthus! In the photos the gametophyte that contain the carrageenans. Their taste is mild but lasting aftertaste umami associated with salivation and a sensation of furriness on the tongue, stimulating the throat, the roof, and the back of the mouth.