This report examines how seaweed can be used as a safe, tasty and sustainable ingredient in European food products. It shows that seaweeds are low in calories, rich in valuable nutrients and can help reduce salt while adding natural flavour and texture. Their use in food is mainly limited by iodine content, especially in kelps, which makes species choice, processing and realistic portion sizes essential. The report highlights how targeted processing can improve safety and quality, and how taste, familiarity and price are key for consumer acceptance. It provides guidance for industry and policymakers to support the responsible use of seaweed in food.