The invention refers to a novel procedure for the obtention of seaweed flour from red algae. The process comprises the steps of (a) selection of a red seaweed of interest; (b) cold wash; (c) treatment in brine; (d) hot wash; (e) cold wash; (f) alcoholic wash; (g) wet grinding; (h) pre-dry; (i) dry; and j) dry grinding and sieving. The seaweed flour obtained from this process is an ingredient to food, especially milk-based aliments such as desserts, yogurts, ice cream or whipping cream, although it also may be useful as texturizing and emulsifier in meat or vegan analogues preparations.