Seaweed farming is developing in Norway, particularly for sugar kelp and winged kelp, creating a growing need for profitable and high-value applications for the cultivated biomass.
Seaweed can be cultivated without the need for agricultural land, fresh water or fertilisers. It is also naturally rich in minerals, proteins and other valuable compounds. However, there is still limited knowledge about how Norwegian farmed seaweed can be processed into high-value ingredients for the food industry. Unlocking this potential could contribute to the development of innovative and healthier food products while creating new markets for Norwegian-grown seaweed.
In SeaTaste, SINTEF, together with an industrial ingredient producer and the Norwegian Seaweed Cluster, will investigate how Norwegian farmed seaweed can be used to develop new food ingredients, with a particular focus on flavour and salt enhancement.
The project will first identify the seaweed species and raw materials with the greatest potential for these applications. Different processing strategies, including extraction, drying and preservation methods, will then be investigated and optimised. The project will examine how these processes influence the chemical composition, stability and sensory properties of the resulting ingredients. The most promising ingredients will subsequently be evaluated for their potential integration into existing industrial ingredient production processes.
Ultimately, SeaTaste aims to establish the scientific and technological foundation for new, health-oriented food ingredients based on Norwegian farmed seaweed, while creating higher-value applications and contributing to a stronger and more profitable Norwegian seaweed value chain.