Author: hilduryr@matis.is
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Regulations and sustainable proteins: SEAFOODTURE at the Nordic Sensory Workshop 2026
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…
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The true innovations happen in our kitchen lab – development of food prototypes with seaweed
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…
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Exploring the Future of Food with Porto-Muiños
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…
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SEAFOODTURE Midterm Meeting in A Coruña
This week, the SEAFOODTURE consortium gathered in A Coruña, Spain, for our midterm project meeting. Over two inspiring days, partners and work package leaders came together to synchronize efforts, share progress, and strengthen collaboration on shaping the future of sustainable seafood. We also had the pleasure of visiting our partners at Porto-Muiños, who kindly opened…