The European Food Safety Authority (EFSA) granted approval this week for duckweed, also known as waterlinzen, to be sold as human food, signaling the end of a long wait for the versatile and nutritious plant to be recognized on European menus. Duckweed is celebrated for its high protein content and numerous health benefits, and now it's set to make its mark on restaurants and potentially household kitchens across Europe.
Dieters are likely to find themselves swapping traditional greens for what may soon be known as the 'new spinach.' According to Ingrid van der Meer, a researcher at Wageningen University, duckweed features unique ‘air bubbles’ within its leaves, providing it with a notable 'bite' when cooked, akin to spinach yet more neutral, making it easy to incorporate alongside various dishes. “Duckweed grows quickly and can be harvested every few days during the summer,” Vantyghem noted, referring to its adaptability.
While duckweed has largely been dismissed as food within Europe, it has been embraced more commonly in Asian cuisines. The approval by EFSA follows rigorous safety trials, which included feeding volunteers duckweed over extended periods, ensuring it was both consumable and healthy. Reports suggest the trials were successful, with all participants showing no adverse effects from their meals.
“The plant is rich in vitamins and minerals,” stated Van der Meer. “Our studies showed it holds potential as both food and feed. We can prepare it as salad greens or incorporate it with staples like pasta or pesto.” Researchers are optimistic about creating interest among chefs who thrive on sourcing new, innovative ingredients. Thijs Geijer, economic sector analyst at ING, indicated, "Chef-koks are always on the lookout for new ingredients to incorporate, and they will be the first to introduce duckweed to diners.”
Proponents like van der Meer are hopeful duckweed will quickly transition from experimental kitchens to grocery store shelves. Despite its numerous advantages, the widespread commercialization of duckweed may take some time. Notably, EFSA’s current approval only covers the use of duckweed as fresh produce, putting limits on products like powdered extract or processed forms—such as those appearing in vegetarian burgers or protein-rich snacks.
Vantyghem, who cultivates duckweed on his farm, is preparing for increased consumer interest, as he anticipates restaurants will soon start rolling out menus featuring this novel ingredient. “I’m very optimistic about its potential. Our project aims to explore the capabilities of duckweed as food and how it can fit within current dietary cultures,” he stated. Their first steps with the crop include creating food samples shared within local culinary schools to start testing consumer interest.
While Vantyghem’s optimism is infectious, he emphasizes the need for controlled environments for growing duckweed to avoid contamination. Harvests directly from public waterways aren’t safe as these plants can absorb harmful substances. "One must cultivate it office, under clean conditions to avoid pollutants typically found within water bodies,” cautioned Ellen Martens of Flanders’ Food.
On the sustainability front, duckweed may hold the key to more environmentally friendly food production. It requires minimal land and can be grown quickly, yielding up to seven times more protein per hectare than soybeans. “Since duckweed thrives on shallow water, it opens new avenues for farming without competing for traditional arable land,” added van der Meer, noting its ecological advantages.
Even though the initial consumer market might be limited to restaurant testing, it's anticipated collective efforts among chefs, researchers, and food networks will pave the way for duckweed's acceptance and eventual availability to the general public. “We need some patience before it potentially appears on supermarket shelves, primarily as producers analyze demands and formulate proper product placement strategies,” remarked van der Meer.
Currently, major supermarket chains such as Albert Heijn and Lidl have not expressed specific plans for duckweed products. Their involvement may be predicated on the product's initial reception within restaurants. Innovative food startups are also working on integrating duckweed-based proteins for protein shakes and as additive components within common recipes.
The path forward for duckweed appears open, but as with many new dietary trends, the extent of its mainstream adoption remains to be seen. It would be exciting for consumers to experience this ecologically sustainable and nutrient-rich plant on their plates, heralding the arrival of 'green delicacies' of the future.