Author: hilduryr@matis.is

We are very happy to share our latest work, just published in Food Hydrocolloids: “From seaweed biorefinery residues to functional films: how H₂O₂/UV-assisted pigment removal reshapes polymer networks and material performance”. In this study, we explored something that is central to our approach to circular materials: instead of isolating and purifying individual biopolymers, can we…

At Matís in Iceland, the SeaFoodture team has spent the past few years focusing on the extraction of nanocellulose from the solid residue remaining after protein extraction from various locally sourced brown seaweed species. Once  protein has been extracted from brown seaweed, a solid residue remains, composed of a mixture of saccharides, including cellulose. The…

Antonio Zuorro and Michael Edgardo Perez Roa, Sapienza University of Rome At Sapienza University of Rome, our work within the SEAFOODTURE project focuses on developing efficient protein extraction strategies from marine biomass. Using enzymatic pretreatments combined with pH-shifting extraction, we are investigating how different processing conditions influence protein solubilization and recovery from seaweeds such as…

SEAFOODTURE presented a poster at the 20th Nordic Sensory Workshop in Helsinki last week and the topic generated good conversations along the way. The topic of the poster was “what does it actually take to bring a seaweed-based protein ingredient to the European market?” It was encouraging to see algae featuring more broadly across the…

Solveig Uglem and Hanne Dalsvåg, SINTEF Ocean Creating a new food product with seaweed begins long before the prototypes reach to a sensory test. In SEAFOODTURE, the first stage included a combination of the results from a consumer study and screenings of different products and raw materials to find the best ideas and applications to…

The SEAFOODTURE team had the pleasure of visiting Porto-Muiños, a pioneering family-run company transforming Galicia’s abundant seaweed resources into innovative, sustainable, and delicious food products. During the visit, we toured their production and processing facilities, gaining valuable insights into their commitment to quality, biodiversity, and sustainable harvesting. We learned how Porto-Muiños combines traditional know-how with…