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Ocean Bite

Reference number
Coordinator RISE Research Institutes of Sweden AB
Funding from Vinnova SEK 500 000
Project duration November 2021 - September 2022
Status Completed
Venture Food from the future
Call The good and sustainable everyday food of the future - Innovations for support for Swedish processing of plant-based raw materials

Purpose and goal

The objectives of the project were: (1) Design a lab scale fabrication process; (2) Produce a seaweed-based food prototype with a texture that reassembles meat and/or seafoods; (3) Investigate the structure/morphology formation and related product characteristics; (4) Derive guidelines to scale up the process and product development. The project fulfilled the overall objectives,various prototypes have been produced that led to the identification of a plant-based seafood as targeted product. Two processes were tested and identified as potential for scaling-up.

Expected effects and result

Prototypes, containing seaweed suspensions and extract, and plant proteins, were produced using a lab scale fabrication process. Their mechanical and sensory properties led to the identification of targeted products, which are plant-based seafood. Plant proteins suitable for this application were classified, based on their solubility and sensory properties. Two scale up processes were tested, and their challenges and benefits were assessed. Further development of the product prototypes and processes is needed to optimize the sensory perception and nutritional composition.

Planned approach and implementation

The project was managed by RISE Research Institutes of Sweden AB. The work was performed experimentally, and it was organized in two work packages: WP1 process design and WP2 product design. The methodology consists in combining aspects like raw materials and products properties, process, and sensory characteristics. Process and product design scientists from RISE worked together with experts in seafood analogues from Hooked Foods AB.

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 2 October 2023

Reference number 2021-03590

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