{"id":38539,"date":"2025-03-17T11:00:33","date_gmt":"2025-03-17T10:00:33","guid":{"rendered":"https:\/\/resoilfoundation.org\/?p=38539"},"modified":"2025-03-19T14:32:38","modified_gmt":"2025-03-19T13:32:38","slug":"seaweed-sustainable-protein-source","status":"publish","type":"post","link":"https:\/\/resoilfoundation.org\/en\/circular-bioeconomy\/seaweed-sustainable-protein-source\/","title":{"rendered":"Seaweed can be a sustainable protein source"},"content":{"rendered":"<h2>By using circular strategies, it is possible to harness the potential of seaweed to produce protein food in a sustainable way. The findings of the Swedish project<\/h2>\n<p style=\"text-align: center;\">by Matteo Cavallito<\/p>\n<p>&nbsp;<\/p>\n<p>Developing new circular methods for cultivating and processing <strong>seaweed<\/strong>, a notoriously <a href=\"https:\/\/resoilfoundation.org\/en\/articles\/cyanobacteria-biofertilizers-for-soil\/\" target=\"_blank\" rel=\"noopener\">valuable resource<\/a> that could be used for the production of protein ingredients. That is the goal of the <strong>CirkAlg<\/strong> project, an <a href=\"https:\/\/www.chalmers.se\/en\/projects\/cirkalg\/\" target=\"_blank\" rel=\"noopener\">initiative<\/a> at <strong>Chalmers University of Technology<\/strong> in Gothenburg, Sweden, which has been underway for five years now.<\/p>\n<p>After completing the trial, the researchers explained in an <a href=\"https:\/\/www.chalmers.se\/en\/current\/news\/life-research-has-paved-the-way-for-seaweed-as-a-future-protein-source\/\" target=\"_blank\" rel=\"noopener\">article<\/a> published by the same university, the results show that significant progress has been achieved. That, they claim, could pave the way for the production of a new low-impact nutrient source.<\/p>\n<div class='avia-iframe-wrap'>\n<blockquote class=\"wp-embedded-content\" data-secret=\"RTXZRcWwXZ\"><p><a href=\"https:\/\/resoilfoundation.org\/en\/articles\/ellen-macarthur-circular-food\/\">Diversity and circular design will lead global food into the future<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Diversity and circular design will lead global food into the future&#8221; &#8212; Re Soil Foundation\" src=\"https:\/\/resoilfoundation.org\/en\/articles\/ellen-macarthur-circular-food\/embed\/#?secret=t2JnIkPhTT#?secret=RTXZRcWwXZ\" data-secret=\"RTXZRcWwXZ\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/div>\n<h5>The seaweed potential<\/h5>\n<p>Seaweed, or macroalgae, has \u201ca relatively high protein content and can be cultivated with <strong>minimal climate impact<\/strong>,\u201d the researchers explain. Unlike terrestrial crops, their cultivation does not require the use of farmland, fertilizers, pesticides or irrigation. In addition, seaweed benefits the environment by absorbing excess <a href=\"https:\/\/resoilfoundation.org\/en\/articles\/crop-diversification-carbon-nitrogen\/\" target=\"_blank\" rel=\"noopener\">nitrogen<\/a> and <a href=\"https:\/\/resoilfoundation.org\/en\/articles\/norway-recycle-phosphorus-agriculture\/\" target=\"_blank\" rel=\"noopener\">phosphorus<\/a> from water and acting as carbon sinks.<\/p>\n<blockquote><p>For these reasons, in the long run, macroalgae \u201ccould become a <strong>viable alternative or complement<\/strong> to products such as red meat.\u201d<\/p><\/blockquote>\n<p>These plants, points out <strong>Ingrid Undeland<\/strong>, professor of food science at Chalmers who coordinated the project, contain \u201cdietary fibers, essential micronutrients like vitamin B12, minerals, and marine omega-3 fatty acids.\u201d Their taste, \u201crich in umami and saltiness, also makes it a unique ingredient in the kitchen.\u201d Several hurdles, however, still need to be overcome: some algae proteins, in fact, are <strong>difficult to digest<\/strong>, and certain species can accumulate high levels of iodine. Finally, plants can absorb <a href=\"https:\/\/resoilfoundation.org\/en\/articles\/heavy-metals-antibiotic-bacteria\/\" target=\"_blank\" rel=\"noopener\">heavy metals<\/a> that are dangerous to the human body.<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/O2XZ5b5ym3E?si=biGm5i5kjZRvvSSZ\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h5>Two-step production raises protein levels<\/h5>\n<p>To overcome these problems, researchers developed a new two-step production method. The first focused on increasing the protein content of the algae by using a useful yet undervalued resource: <strong>process water from various food industries<\/strong>. Byproducts of operations such as peeling, marinating or heat treatment, \u201cthese nutrient-rich waters, often discarded or treated at high cost, can be repurposed to support the growth of seaweed,\u201d Undeland explains.<\/p>\n<blockquote><p>Grown in the process water of the herring industry, in particular, the algae showed <strong>particularly high protein level<\/strong>s, comparable, the authors explain, to those of soybeans.<\/p><\/blockquote>\n<p>The second phase of the project focused on developing new technologies to extract protein from cultured algae. The new methods allowed vitamin B12 and omega-3 to be concentrated in the extracts, while also improving the <strong>digestibility<\/strong> of the proteins themselves. \u201cThis breakthrough marks a significant advancement,\u201d explained<strong> Jo\u00e3o Trigo<\/strong>, one of the researchers involved in the project. \u201cThe challenges of low yields and difficult digestion have long hindered the development of seaweed as a viable protein source, but we are changing that paradigm.\u201d<\/p>\n<div class='avia-iframe-wrap'>\n<blockquote class=\"wp-embedded-content\" data-secret=\"Pze4cvN2CC\"><p><a href=\"https:\/\/resoilfoundation.org\/en\/articles\/fermentation-bread-protein-food\/\">Solid state fermentation turns waste bread into new protein food<\/a><\/p><\/blockquote>\n<p><iframe loading=\"lazy\" class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Solid state fermentation turns waste bread into new protein food&#8221; &#8212; Re Soil Foundation\" src=\"https:\/\/resoilfoundation.org\/en\/articles\/fermentation-bread-protein-food\/embed\/#?secret=LspHqr8Wk2#?secret=Pze4cvN2CC\" data-secret=\"Pze4cvN2CC\" width=\"600\" height=\"338\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/div>\n<h5>A circular method for nutrient recovery<\/h5>\n<p>The processes adopted proved effective in several respects. For example, the researchers were able to apply pretreatment methods that <strong>reduced iodine concentrations<\/strong> before protein extraction. The scientists also identified particular species of algae that had lower levels of heavy metals. Finally, the algae grown in the herring process water did not change in taste or aroma.<\/p>\n<p>The CirkAlg project, in summary, has once again highlighted the <strong>potential of circular solutions<\/strong> for recovering nutrients from waste byproducts and reintroducing them into the human food chain. The results now pave the way for new collaborative projects involving academia and the private sector while a patent application has already been filed for the new extraction technology, the scientists explained.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By using circular strategies, it is possible to harness the potential of seaweed to produce protein food in a sustainable way. The findings of the Swedish project<\/p>\n","protected":false},"author":4,"featured_media":38542,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155,134],"tags":[153,267,239,221,188],"class_list":["post-38539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-circular-bioeconomy","category-articles","tag-best-practice-en","tag-bioeconomia-circolare-en","tag-crops","tag-food","tag-research"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Seaweed can be a sustainable protein source<\/title>\n<meta name=\"description\" content=\"Using process water from food industries, which is rich in nutrients, allows the protein content of seaweed to be increased\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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