Innovative processing of seaweed for novel, healthy food products and ingredients

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Introduction / Background

Agricultural food production faces large technological and environmental challenges to remain sustainable, highlighting a pressing need for utilization of new food sources and alternative production sites. Brown seaweeds are important as food in East Asia, but presently underutilized in the Western world. Large-scale, sustainable cultivation is now increasing the availability of high-quality seaweed biomass in Europe. However, for brown seaweed to become a widespread food ingredient, improved processing methods to increase the edibility and nutritional value of both new and existing products are required.
The project consortium includes partners from Norway, Sweden, Iceland and Spain, combining expertise in seaweed cultivation, biomass processing, fermentation, enzymology, and product development and quality control, to cover the value chain from raw material to finished food products. The project is research-driven for the development of the processing methods, with a strong industrial collaboration for product conceptualization, development and quality control.

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Aim

The strategic goal of ProSeafood is to work on the innovative processing of brown algae in order to optimise their integration in food and to develop new and healthy products.
The project aims to improve the technological and nutritional quality of two types of brown algae (Saccharina Latissima and Alaria Esculenta) grown in Norway, for subsequent integration into the various bakery products and plant transformations grown in the project. The ultimate goal is to obtain food with improved nutritional properties.

Expected results

The primary objective of the "ProsSeaFood" project is to apply advanced processing methods to increase the digestibility and nutrient availability of brown seaweeds. This will be achieved through employing enzymes and fermentation to increase nutritional availability and remove inedible or potentially harmful substances, and to introduce novel sensory properties. Based on the processed ingredients, the project will further develop innovative food products that are nutritious, tasteful and have well-documented effects on consumer health.

Key Words

Seaweed, Sustainable food, Enzymes, Fermentation, Food safety

Group Photo ProSeaFood

Project consortium

Coordinated by

Dr. Øystein Arlov - SINTEF NORWAY

Partners

  • SWEDEN: Lund University     
  • NORWAY: Seaweed Energy Solutions AS      
  • ICELAND: Matís
  • SPAIN: Desarrollos Panaderos Levantinos (DPL)  and Eurocastell S.A.T    

Runtime project

The ProSeaFood project started on 01/04/2018 and runs until 31/03/2021. 

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