Norway: Seaweed for health and climate

Although its health benefits are well-known, seaweed remains underutilised in our diets. With two billion overweight adults globally and 19-29% of greenhouse gas emissions attributed to food production, this nutritious and sustainable marine resource has the potential to disrupt the food and nutraceutical markets for the better. Norwegian company, Seaweed Solutions, is at the forefront of this superfood revolution.

In collaboration with Danish partners Isi Food Protection and the University of Copenhagen, and Swedish partners Aventure and Lund University, Seaweed Solutions embarked on a Eureka project called SEAPRO. Each partner contributed unique expertise in seaweed cultivation, fermentation, food safety, sensory analysis and commercialisation to develop a novel, high-value ingredient from fermented seaweed and a food product ready for market launch.

Eureka was instrumental in bringing together complementary partners, providing funding and structure and enabling a level of innovation, validation and impact that would not have been possible for any single organisation. The added value is seen in the accelerated development, market readiness, scientific excellence and long-term sustainability of the project and its outcomes.

Maren Sæther – Business Development and Innovation Manager at Seaweed Solutions

To create the seaweed ingredient, the consortium turned to fermentation, a preservation method five to ten times more cost-efficient than freezing or drying, with a much lower energy and carbon footprint. The fermentation process employed new bacterial strains and optimised conditions to enhance health benefits, taste, texture and flavour. The project successfully demonstrated this process at industrial scale, moving from laboratory to pilot to large-volume production of 100 kilograms to one-ton units, with clear protocols for upscaling to 50 tons per day. The edible output was a baobab spread containing 15% fermented seaweed.

SEAPRO validated both the ingredient and food product through consumer acceptance tests and sensory panels. Clinical and in vitro studies showed positive effects on gut microbiota, and the product was well received by all clinical trial participants. The consortium thoroughly documented food safety, shelf life and nutritional value; no pathogenic microbes were detected post-fermentation. The result is a ready-to-commercialise food product.

Eureka and the Research Council of Norway supported SEAPRO and Seaweed Solutions with funding and guidance, especially in running clinical trials ethically. Although the partners were acquainted before the project began, the collaboration framework helped the consortium define objectives, work packages and deliverables. SEAPRO has allowed the partners to compete at European and global level with a unique, IP-protected product and process difficult to replicate by competitors working in isolation. The project results have been presented at major conferences, published in scientific articles and showcased at food festivals and industry events. Several scientific publications and new research projects are already in progress, continuing SEAPRO’s innovation and impact.

For Seaweed Solutions, the project has laid the groundwork for rapid upscaling and commercialisation. The Norwegian company has clear plans for further investment, regulatory compliance and expansion into new markets. Already, Seaweed Solutions have attracted early interest and collaboration with major food companies such as Nestlé, Arla and Nordic Oceanfruit.

SEAPRO’s results have addressed the rapidly growing demand for seaweed-based foods and nutraceuticals. By replacing energy-intensive preservation methods for the superfood, the project is supporting a more sustainable food system and reducing the environmental impact of seaweed production.