Abstract: The present invention relates to seaweed sourced food ingredient with improved functionality and improved sensory profile. The method of the invention contains a rehydrating step of pre-dried seaweed under combined control of temperature and pH, in the presence of a salt solution, in a way that said method does not lead to substantial chemical modification and extraction of phycocolloids in the seaweed, but still provides the food ingredient with improved functionality property and improved sensory profile.

Abstract: The invention provides a plant-derived texturizing and colouring agent, said agent comprising a plant carotenoid pigment and pectin-containing fibrous plant matter, both of which have been recovered together from the same starting plant material, and an antioxidant, wherein the pectin-containing fibrous plant matter can impart texture to an aqueous composition, the carotenoid can impart colour to an aqueous composition and the antioxidant is present in an amount effective to prevent degradation of a substantial portion of the carotenoid thereby maintaining the colour of the agent. Methods of preparing the texturizing and colouring agent and the use of the same to texturise and colour foodstuff, beverage, pharmaceutical, nutraceutical, cosmetic or personal hygiene compositions are further provided.