Seaweed solutions - an experiment in Biotech Heights
| Reference number | |
| Coordinator | Lunds universitet - Lunds Universitet - Forskning, Samverkan & Innovation |
| Funding from Vinnova | SEK 500 000 |
| Project duration | June 2024 - February 2025 |
| Status | Ongoing |
| 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 |
Purpose and goal
By using fermentation (and other bioprocessing technologies), seaweed can get improved taste, extended shelf life and improved nutritional value. Products with fermented seaweed thus have the opportunity to become good examples of new fermented food: a way to increase the production of sustainable food with the help of bioprocess technology. Biotech Heights wants to develop a food prototype with fermented seaweed as an ingredient a hybrid product with better taste, durability and function.
Expected effects and result
Direct results from the project will be a food product based on baobab fruit and fermented seaweed in combination. The product will be evaluated and tested on an initial consumer group. Expected effects: The project will be used as an example to stimulate a wider discussion in the industry and eventually a change in the food system for an increased use of bioprocessing techniques and fermented seaweed. It will be highlighted as an example for decision makers, for consumer groups, and for other food producing industries and startups.
Planned approach and implementation
Work package 1: Communication of results and mobilization of more actors. Biotech Heights will follow and support the experiment, and ensure that both the process and the result are communicated. Work package 2: Characterization and treatment of seaweed raw material and production of new food ingredients. Fermentation takes place on a larger scale, to ensure usability in end products. Work package 3: Formulation and evaluation of final product.