High blood pressure, strokes and early deaths could be prevented by replacing salt with seaweed granules in bread and processed foods, scientists claim.
The granules deliver a strong flavour but are low in salt, which is blamed for thousands of early deaths every year.
The benefit of seaweed as a salt substitute is just one aspect of its potential, a study has found.
It also contains a vast array of vital micronutrients, while consumption is said to make consumers feel full, which means it could be useful in reducing obesity levels.
Seaweed could theoretically provide a valuable new food source for a world struggling to feed rising populations.
A study by the Government-funded Food Innovation Project discovered that consumers find it almost impossible to tell when seaweed granules replaced salt in baked goods.