Acronym OptiAlgae
Category
Marine Biotechnology
Title Optimal processing of macroalgae as a new sustainable food ingredient Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Rita Nilsen McStay Coordinator email NA
Coordinator institution
NA
Institutions involved
NTNU - Norwegian University of Science and Technology (Norway) ,
NA - Seaweed Solutions AS (Norway) ,
SINTEF - SINTEF (Norway) ,
Start year 2021 End year 2023 Funding (€) € 600,000 Website https://prosjektbanken.forskningsradet.no/en/project/FORISS/317864?Kilde=FORISS&distribution=Ar&chart=bar&calcType=funding&Sprak=no&sortBy=date&sortOrder=desc&resultCount=30&offset=0&Prosjektleder=Tor%20Wergeland Summary Seaweed is a sustainable crop which is underutilised in the food industry today. They are high quality, nutritious raw materials with potential effects in foods beyond taste and nutrition. The trend towards reduced meat consumption imposes an increased demand for attractive and tasty plant-based foods. The main idea of OptiAlgae is to develop Norwegian, cultivated brown algae as a natural part of the everyday diet. A first step towards introducing large-volume, seaweed-based food ingredients to the Norwegian market, is to develop use of seaweed as an ingredient beyond flavour. Seaweed has properties as a taste booster (umami), salt replacer, texture-provider and other more technical functions in foods, and as a source of essential nutrients. An aim is therefore to utilise the seaweed's functional properties, particularly as texture-provider and binder. This requires more knowledge about the interactions between e.g. alginate and other components of seaweed and the food matrix. Another main research task will be the development of separation processes for enrichment of desired flavour components, nutrients and polysaccharides, and for removal of undesired components, like too much iodine. Orkla Foods Norge produces around 1300 food products, with a potential use of seaweed-based ingredients in a wide range, like dried soups, meat products, meat substitutes, pizza and bakery products, for the Norwegian and international markets. Orkla aims to be in the forefront in the development of more sustainable and healthy foods. Project partner Seaweed Solutions (SES) is one of Norway's largest producers of high-quality cultivated seaweed and a pioneer in seaweed cultivation. SES aims to become a leading producer of high quality, organic seaweed for the food industry. OptiAlgae is a constellation of two industry partners covering the value chain all the way from the ocean to the finished food products on the consumers’ tables, and two research partners; NTNU and SINTEF.
Keywords
Food products;
Human food;
Food safety;
Algae;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
