The European Union has officially approved duckweed, also known as water lentils, for human consumption, marking a significant milestone for both the agricultural market and culinary innovation.
This approval, finalized recently, has been the culmination of years of research and administrative efforts spearheaded by researchers at Wageningen University & Research (WUR). The initiative began with Ingrid van der Meer and her team submitting their novel food application to the European Food Safety Authority (EFSA) back in 2020.
According to van der Meer, duckweed offers numerous benefits to consumers. "Duckweed has many benefits. It contains plenty of vitamins and minerals, and it has high protein content," she stated. This small, flowering plant, Lemna, is not only nutritious but also remarkably efficient to cultivate. Van der Meer explains, "Because they grow in a closed environment on a layer of water, no agricultural land is needed." This aspect alone makes duckweed cultivation incredibly environmentally friendly, appealing to sustainability-focused consumers.
Despite its advantages, duckweed has remained relatively unknown as food in Europe, aside from some references found by researchers, including one noted in a Dutch herb book from 1644. Traditionally, the plant has been more commonly consumed across Asian countries, where it is more integrated within local cuisines.
The research team at WUR has already begun exploring various culinary applications for duckweed. The possibilities range from being incorporated in traditional dishes such as stamppot (a Dutch potato and vegetable dish) and ravioli, to even being blended in pesto. The acceptance of duckweed by consumers will likely grow as they become accustomed to its incorporation within familiar dishes.
During taste tests conducted as part of the research, participants initially needed some time to warm up to the idea of eating duckweed. Following several tasting sessions, results indicated improvement, with participants noting the dishes containing duckweed were found to be "at least as delicious as those made with spinach," as reported by WUR. This encouraging feedback demonstrates potential acceptance among European consumers, particularly as exposure to duckweed grows.
Now, with official safety recognitions from EFSA, the research team is optimistic about the future of water lentils on restaurant menus. Van der Meer notes, "Growers involved in the project have connections to luxury restaurants, such as the Michelin-starred De Librije. Perhaps our duckweed will even grace their menu this year!" This excitement surrounding duckweed heralds new opportunities for both growers and innovative cooks across Europe.
With approval now granted, the door has been flung open for the food industry to explore the potential of duckweed as not just a nutritious option but also as versatile ingredient. The initiative from WUR not only showcases the growing trend of sustainability and nutrition within the food sector but highlights the unique role of research institutions driving change within the food industry.
Overall, the approval of duckweed as novel food stands to alter perceptions and consumption patterns across Europe. With its environmental benefits, culinary flexibility, and health advantages, duckweed may finally become more than just pond vegetation—potentially revolutionizing European dining experiences.