Seaweed is a valuable resource for food development due to its nutritional composition. It is high in protein, vitamins, minerals and dietary fiber, and particularly rich in soluble fiber. Seaweed also contains components beneficial to health such as omega-3 PUFAs, bioactive molecules with antioxidants, and anti-inflammatory, anticancer, and antidiabetic activity. It also has technological properties, so its incorporation in processed foods and especially meat products such as sausages, hamburgers, meat emulsions and others would be beneficial from the technological and sensorial point of view, if it is incorporated in an adequate concentration.