## 1 Introduction  
The study of the development of the development of a new family of biological and biological sciences has been initiated by the development of a new family of biological and biological sciences. The development of a new family of biological sciences has been initiated by the development of a new family of biological sciences, including the  
## 1 Introduction  
### Seaweeds as Food Ingredients  
The accelerating pressures of climate change, population growth, and resource scarcity have led to increasing concerns over global food security [1]. As highlighted by [PERSON] et al. [2], seaweeds represent a resilient and sustainable resource with significant potential to address nutritional, economic, and ecological challenges, especially in times of global crisis. Unlike terrestrial crops, seaweed cultivation does not require arable land, fresh water, or synthetic fertilizers, making it an efficient and eco-friendly option in a world facing land degradation and water scarcity [3].  
Rich in essential nutrients, seaweeds present a highly valuable nutritional profile characterized by significant levels of proteins, polyunsaturated fatty acids (notably \(\omega\)-3), dietary fibers, polyphenols, vitamins (including B\({}_{12}\)), and a wide range of minerals. Remarkably, they often contain higher concentrations of key minerals such as calcium (Ca), iron (Fe), and copper (Cu) when compared to terrestrial plants while maintaining a low environmental footprint [4]. Macroalgae species harvested along the central Portuguese coast have demonstrated particularly high levels of minerals, fibers, and proteins, coupled with low caloric values, reinforcing their potential for inclusion in balanced and health-promoting diets [5].  
Recent studies highlighted the potential of seaweeds as functional and flavor ingredients in the development of innovative food products rooted in sustainability, tradition, and familiarity. It is widely acknowledged that the integration of seaweed into regular diets must occur progressively and over time. A sudden shift to daily consumption is unlikely to be accepted by most consumers [6; 7; 8; 9]. One of the most effective and commonly adopted strategies has been the incorporation of seaweed in the form of flour. This ingredient can be utilized in various culinary applications--as a fine powder in baked goods and pasta, or in a granulated form as a salt substitute or seasoning--thereby enabling a more gradual and palatable introduction of seaweed into everyday foods [10; 11].  
Although seaweed has been consumed for centuries in Eastern countries, its use in Western diets is recent and mainly motivated by health perceptions and sustainability concerns [11]. In traditional seaweed-consuming regions, dairy intake is limited due to widespread lactose intolerance [12]. Consequently, the integration of seaweed into traditional dairy matrices has not been fully explored. Additionally, current challenges to the adoption of seaweeds as food products include concerns over food safety, the need for improved quality preservation and optimization, and consumer resistance due to unfamiliarity [9]. Nevertheless, with the growing interest in seaweed consumption and functional food innovation, its incorporation into dairy products has recently been investigated more intensively in Western food systems [13].