Submitted by F. Re Manning on Tue, 27/01/2026 - 13:28
The article examines the potential of macroalgae (seaweed) as an alternative protein source providing insights into key market enablers and inhibitors.
Cambridge Global Food Systems
Submitted by F. Re Manning on Tue, 27/01/2026 - 13:28
The article examines the potential of macroalgae (seaweed) as an alternative protein source providing insights into key market enablers and inhibitors.
© 2026 University of Cambridge