Algae and seaweeds: oceanic treasures for umami and salinity

Umami has been termed the fifth taste, with the characteristics of richness and deliciousness. The increasing number of health problems caused by the preference for saltier foods has raised serious concerns about salt consumption. Algae and seaweed are rich in bioactive compounds, fiber, and vitamins, due to which they can be termed as superfoods. Apart from their higher nutritional values, they also provide unique sensory qualities. This chapter covers the usage of algae and seaweeds as flavor enhancers with the potential to enhance the umami and salinity of the food products. Algae and seaweed usage in food industries has been related to the production of sustainable food because of their minimal environmental impact and rich nutritional value. Additionally, this chapter highlights the findings of the previous studies prioritizing the use of algae and seaweed in creating tasty and healthy food, contributing towards sustainable food and gastronomy.