Seaweed, or macroalgae, represents a diverse group of photosynthetic organisms found around the world. They have a wide range of uses, including human and animal feed, soil amendments, cosmetics, pharmaceuticals, and the production of biomaterials. Production and consumption of seaweed and seaweed-based products is on the rise across the US, driven by growing awareness of its health benefits, sustainability, and culinary versatility.
Like all foods, seaweed carries inherent risks when consumed. A clear understanding of the biological, chemical, and physical hazards associated with seaweed is essential for evaluating and managing risks during food processing. However, seaweed-specific guidance and tools to support the safe and sustainable growth of a domestic industry—as well as clearer guidance for imported seaweed products entering U.S. markets—have been limited.
To address these gaps, a Seaweed Food Safety Guidance document was developed to help regulators, producers, processors, and retailers assess and manage risks associated with seaweed and seaweed-based products. As domestic production and processing expand, this guidance document can support both industry and agencies in identifying safe practices that promote sustainable food production and economic growth. The document offers a flexible framework designed to support consistency and safety across the sector, helping to build consumer confidence and expand market opportunities.