SBEP - SEAFOODTURE, Integral valorisation of seaweed biomass for the development of sustainable, high nutritional quality food products

The global food system is currently facing great challenges, motivated by climate change, population growth, environmental and health-related concerns. Existing food resources are not efficiently exploited, and the unhealthy dietary habits of modern societies are leading to a dramatic increase in diet-related chronic diseases. Therefore, the food industry is looking for new food sources. Seaweeds represent a great potential as an alternative food source. Its non-animal origin is complying with more diversified diets and its protein and carbohydrate content can meet the demands for a healthier diet. Currently, seaweeds are mostly used in the food industry to extract polysaccharides, whilst other seaweed components are less exploited. In this SBEP-partnership project, named SEAFOODTURE, we aim to valorise the whole seaweed biomass as a source of proteins to produce sustainable, high value and high nutritional quality food products. Further, the polysaccharide-rich residues generated through the process will be utilized to produce bio-based packaging materials. The seaweed-based protein-rich ingredient will be tested by incorporating it in food prototypes and the acceptance will be evaluated by conducting sensory testing. Further process and technological properties will be evaluated. To explore the potential of the protein-rich ingredients from seaweed environmental, nutritional, and socio-economic footprints of the developed processes and products will be evaluated. The consortium is composed of research institutions and companies from European countries covering different sea basins, and the project will explore cultivated and wildly harvested seaweeds accessible in these regions.

The global food system is currently facing great challenges, motivated by climate change, population growth, environmental and health-related concerns. Existing food resources are not efficiently exploited, and the unhealthy dietary habits of modern societies are leading to a dramatic increase in diet-related chronic diseases. The food industry is actively looking for new food sources with added health benefits. In particular, alternative non-animal-based protein sources are of interest to comply with special dietary habits and promote healthier and more diversified diets. Seaweeds present great potential as alternative sources of dietary proteins, being also rich in polysaccharides with remarkable functional and health-related properties. Currently, seaweeds are mostly used in the food industry to extract polysaccharides, whilst other seaweed components are less exploited. In SEAFOODTURE, we aim to valorize the whole seaweed biomass as a source of alternative proteins to produce sustainable, high value and high nutritional quality food products, while utilizing the polysaccharide-rich residues generated through the process to produce bio-based packaging materials. The consortium is composed of research institutions and SMEs from European countries covering different sea basins, and the project will explore cultivated and wildly harvested seaweeds accessible in these regions. The Norwegian partner SINTEF Ocean will lead the work package dedicated to developing food prototypes incorporating protein-rich ingredients from seaweed. All partners will be involved in evaluation of the environmental, nutritional, and socio-economic footprints of the developed processes and products. In parallel, all partners will be involved in effective and impactful dissemination and communication of project outputs to relevant, diverse stakeholders to create scientific, social and commercial value.