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Ongoing Work with Seaweed in Food Products
Authors: Hanne Dalsvåg, Guro Møen Tveit, Solveig Uglem at SINTEF Ocean In the SEAFOODTURE project, we aim to valorise seaweed as a source of proteins to produce sustainable, high value and high nutritional quality food products. This will be done by developing protein-rich seaweed extracts that will be tested as ingredients in different food prototypes.…
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SEAFOODTURE Kickoff Meeting
The SEAFOODTURE project kickoff meeting took place on May 13th, 2024 at the Institute of Food Science Research (CIAL) in Madrid, Spain. The project aims to contribute towards an integral valorization of seaweed biomass for the development of sustainable, high nutritional quality food products. It is co-funded by the Sustainable Blue Economy Partnership (SBEP) and…