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 team will work with seaweed-based protein-rich ingredients that will be tested by incorporating them into different food prototypes. Their acceptance will be evaluated by conducting sensory testing, and further process and technological properties will also be evaluated by other partners in the project.
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.
