[01 August/Food Dive] A new study by the European Commission expected to be completed in 2021 is exploring the potential of jellyfish varieties as food. Certain species of jellyfish contain a range of nutritional benefits including collagen to boost antioxidants along with protein and fatty acids. This is not a new concept as the Chinese have been eating jellyfish for a thousand years, and the delicacy is also popular in Japan and Korea. About a dozen varieties are edible and are typically soaked in brine and dried or served in strips with soy sauce. There are a few hurdles to making the dish popular in the West as some species are too small and fragile and jellyfish cultivation is not yet possible, along with consumer perception.