Blue fields for a green future -seaweed as a source of sustainable foods (BlueGreen)

Research Project, 2021 – 2026

This project recognizes the great potential of the fast-growing seaweed species Ulva fenestrata as a new ecologically cultivated Swedish protein crop. As other seaweeds, Ulva contains important micronutrients as vitamin B12 and LC n-3 PUFA, and its production do not compete for arable land nor require fertilizers, pesticides, and freshwater irrigation. On the contrary, seaweed can remediate nutrient-rich waters. BLUEGREEN proposes a well-planned combination of sea-based (non-fertilized) and short-term, post-harvest tank cultivation of Ulva. In the latter step, nutrient-rich, but currently wasted, process waters from the seafood industry are used as organic fertilizers to elevate protein levels. In this way, Ulva could form a new circular production system for a protein-rich biomass. To prepare the biomass for food production, BLUEGREEN will investigate four scalable post-harvest process methods -oven drying, osmotic dehydration, fermentation and freezing, with/without blanching or rinsing- to achieve biomass stability, but also to increase protein digestibility and to maintain or improve the sensorial profile. A multitude of methods will be used to evaluate the outcome of these processes including bioimaging, chemical and sensorial analyses. The project comprises a multidisciplinary partnership of researchers and companies which lately has pioneered the development of state-of-the-art research and applications concerning cultivation and processing of seaweed in Sweden.