If you’re looking for a new ingredient in your caramels or sausages, you might want to make one of your own.
The seaweed is an incredibly versatile foodstuff, used in many dishes and even for medicinal purposes.
It can be used as a marinade for meats, in sauces and in other dishes, and can even be used to make an extremely nutritious meal for vegans.
In a study published in the Journal of the Australian Academy of Science, researchers at the University of Sydney and the University in New South Wales compared seaweed from caramana seaweeds to that from other seaweeds.
They found the seaweed could be made into the main ingredient of a number of dishes, such as sausagers, puddings and caramanas, but it had a low shelf-life, so was not suitable for commercial production.
“The seaweeds we studied had the ability to grow in high temperatures in their own micro-climate,” Professor David Stacey from the School of Horticulture and Tropical Agriculture at the university told News.
“We found they are quite difficult to grow, because they need to be kept at a constant temperature and humidity.”
So it’s very difficult to cultivate them and then turn them into a food product.
“Stacey said seaweeds were a natural source of nutrients and antioxidants.
He said they could also be used in a range of food products, such a meat substitute, as a base for soups, or as a vegan food additive.”
We’re looking at ways of using caramas to create foods that are really nutritious,” he said.”
For example, we’re looking into using them in salad dressings and as an ingredient in other things like soups and stews.
“It’s also interesting because we’ve got this whole new field of biofuels that are using seaweed, which are quite different to what we’re used to.”
But it’s also a way of increasing the shelf-lifetime of food.”‘
We’re really excited’The study involved 12 researchers from the university, including Professor Stacey.
It also involved researchers from other research institutes, including the Department of Plant Sciences at the Australian National University and the Department for Science, Technology and Innovation at the Queensland University of Technology.
The research is described as an attempt to understand how seaweeds could be used for food products.”
I think the interesting part is we’ve really been really excited by the potential of the seaweeds,” said Professor Stacie.”
They have a very long shelf-term and that means that if we want to find more applications for these seaweeds, we really need to understand more about how they work.
“Stacie said they were looking at using caramoanas as a food additive, which would allow them to use the same nutrients and nutrients-rich seaweeds that we eat in our food.”
If we’re going to make these food products that we can eat and then they’re also really nutritious, then it’s important that we know how they’re working,” he explained.”
Because otherwise we’re not going to be able to use them for other purposes.
“The researchers will be continuing their study into the effects of seaweeds on food products in the near future.