Seaweeds are promising resources for sustainable food systems. They grow in the sea without freshwater, farmland, or fertilisers, while capturing CO₂ and recycling nutrients. This makes them climate-friendly and ideal for circular value chains.
The BlueGreenFood project aims to secure a stable supply of seaweed biomass by developing simple and sustainable preservation methods, ensuring that seaweed can be used in healthy, appealing foods across Europe. Because fresh seaweed spoils quickly, the project focuses on cost- and energy-efficient solutions, especially fermentation in cold, salty conditions. Researchers aim to identify suitable microorganisms, going beyond traditional lactic acid bacteria, using the VTT Culture Collection and existing microbial knowledge.
Modern analytical tools are used to study how preservation influences nutrients and health-promoting compounds. Seaweed can be used directly in foods or processed to extract valuable components such as alginate, fucoidan, and proteins.
The project focuses on full utilisation of the biomass and also explores plant-based proteins from seeds and microalgae to meet the growing protein demand. Consumer insights from different European regions will guide product development.
BlueGreenFood supports a more sustainable and self-sufficient Europe by delivering and promoting safe and nutritious blue foods, and by strengthening the European seaweed sector, thereby reducing pressure on fisheries and agriculture.
SINTEF Ocean coordinates the BlueGreenFood project and together with industry representatives (Norwegian Seaweed Association and Norwegian Seafood Council) will work on adapting optimal preservation technologies to local seaweed, and extracting and developing high value ingredients and healthy products. The Norwegian partners will actively contribute to disseminating the knowledge and results generated in the project to the scientific community, industry, as well as the general public and consumers.
