Florida researcher targets record sargassum blooms for food ingredients

Imran Ahmad, a professor at Florida International University, is developing a method to turn the massive sargassum influx affecting the Gulf of Mexico, Caribbean and Atlantic coasts into edible products. The algae, which reached a record 28.9 million metric tons in May, costs U.S. and Mexican authorities millions of dollars to remove from beaches.

Ahmad’s team extracts compounds such as sodium alginate and other polysaccharides, already used to thicken ice cream, soups, sauces and sports drinks. Using high‑pressure processing, they aim to eliminate microbes and preserve nutrients without heat, ensuring the material meets safety regulations before it can be marketed.

The research seeks to turn a costly environmental problem into a new food‑industry feedstock, though acceptance may hinge on overcoming consumer stigma attached to the algae’s foul reputation.