Novel food products made from seaweed are set to make the food industry more sustainable.
Berlin-based startup BettaF!sh announces its participation in the FunSea project – an EU-wide research initiative to improve the nutritional quality and safety of cultivated brown and green seaweed. This research project aims to develop sustainable food products within three years through the use of state-of-the-art processing technologies and the utilisation of residual biomass from the biomarine industry. The aim is to create a sustainable impact on the entire food industry.
The FunSea project, supported by the Sustainable Blue Economy Partnership under the EU’s Horizon 2020 programme, is led by SINTEF, a renowned Norwegian research institution, and comprises a consortium of leading research partners (Lund University, Aalborg University, Fraunhofer IMTE), industrial partners (Seaweed Solutions, BettaF!sh) and a public institution (Marine Center Simrishamn).
The unlimited potential of seaweed
BettaF!sh will play a central role in this: with the help of newly developed algae ingredients, the start-up will optimise and refine its current and new seafood alternatives with the aim of improving consumer acceptance and expanding its market reach. The company recognised the potential of seaweed early on and used it for its products. The challenge now is to push the boundaries of research and development and develop a deep understanding of the unique properties of seaweed to create even better alternative products that will transform the plant-based sector and have a lasting impact on the entire food industry.
Redefining the future of food
All research partners are confident that this project will redefine the future of sustainable food. Together with a research team of algae experts, BettaF!sh aims to address key challenges in the field of food ingredients, in particular the sustainable and efficient use of marine resources. This project focuses on the innovative processing of cultivated seaweed to significantly improve the functional properties of these marine ingredients.
A particular focus of the startup is on overcoming specific challenges such as the intense green colour, the high iodine content, and the characteristic aftertaste. The aim is to ensure that seaweed is not only safe and nutritious, but also suitable for widespread use in the food industry. This should revolutionise the way we think about marine biomass and its applications in food. By developing new sustainable processing technologies and utilising side streams and residual biomass, the FunSea project will minimise waste and maximise resource efficiency. This approach is not only in line with global sustainability goals, but also paves the way for the creation of healthy and environmentally friendly food products.
The FunSea project will produce a range of sustainable food products that will set new standards in the food industry. The collaboration aims to promote a better understanding of the potential of seaweed in Western diets and to overcome previous barriers in terms of nutritional value and sensory properties. Through this project, BettaF!sh and its partners will deliver novel food prototypes for the European market that are expected to make a significant contribution to food safety in a sustainable way.
Miriam Gößmann, Head of BettaF!sh’s research project, explains: “Our involvement in the FunSea project marks a significant milestone in our commitment to sustainability and innovation. We look forward to using our expertise in sustainable food processing to transform seaweed into high-quality, nutritious food ingredients that meet the needs of today’s health-conscious consumers.”
Further information: bettafish.co/en
