This presentation addresses key challenges in commercializing seaweed and microalgae as food, beginning with European algae valorization and regulatory constraints on contaminants, particularly in France. Main hazards discussed include high levels of iodine, cadmium, arsenic, pesticides, and radioactivity, with a focus on iodine management, cadmium, and arsenic. It concludes with essential steps needed to support algae’s development as a safe, regulated food source in Europe.
