Seaweed solutions - an experiment in Biotech Heights
| Reference number | |
| Coordinator | Lunds universitet - Lunds Universitet - Forskning, Samverkan & Innovation |
| Funding from Vinnova | SEK 450 000 |
| Project duration | June 2024 - February 2025 |
| Status | Completed |
| Venture | A new recipe for the food system - build-up phase |
| Call | A new recipe for the food system: The pot of innovation - Experiment, experiment and explore |
Important results from the project
Yes, the project met its objective by developing prototypes of food products with a high seaweed content, which were tested positively by a few selected consumers. The fermentation improved the taste, shelf life and nutritional value of the seaweed, and is an example of how seaweed can be developed into attractive ingredients for food products. The project also raised awareness of the potential of biotechnology. The results have been used in several research applications for further work.
Expected long term effects
The project demonstrates the potential of biotechnology to improve taste, shelf life and nutritional value of seaweed, which could increase the use of biotechnology in food industry and contribute to more sustainable food production. It has shown how effective collaboration between startups and academia can be, which can lead to faster development of new technologies. The results have been used in new applications, which can lead to further innovations with positive effects on food production.
Approach and implementation
Raw materials from seaweed producers were fermented and various microorganisms were evaluated to improve taste and shelf life of the sea weed. The fermented seaweed was mixed into various end products that were tested and evaluated for taste and appearance. The prototype was presented at various events and meetings to increase interest in the possibilities of biotechnology.