Sustainable value creation from kelp
In this project, we studied components in macroalgae that can be used as ingredients in the food industry, and we examined whether processing technologies can reduce the levels of potentially hazardous substances contained therein.
02. Jan 2019
31. Dec 2021
Tatiana N Ageeva
Jan Arne Arnesen
Kristoffer Hansen Langedal
Trond Karsten Løvdal
Rolf Egil Myrmel
Tone Mari Rode
Odd Helge Romarheim
Tor Andreas Samuelsen
Runar Gjerp Solstad
Svein Kristian Stormo
Karin S Tranøy
The project has made great strides forward in terms of knowledge around issues such as iodine content in kelp and the challenges this poses. This has been the main theme of several scientific articles and has featured as a sub-element in all eight articles that have been accepted for publication to date.
Challenges around high levels of iodine and heavy metals are particularly prevalent in sugar kelp, which is a very popular variant among both kelp growers and industry as a whole. Postdoctoral researcher Marthe Blikra has performed a deep dive on this issue, examining what impact processing technologies have on the content of potentially hazardous substances found in kelp, such as iodine, cadmium and arsenic. This is very important since the food industry may become a major kelp customer. For instance, the fish industry alone would have used the entire national cultivated kelp output had 15% of processed fish products had 4.7% kelp added to them.
Macroalgae (seaweed and kelp) is among the largest renewable biomass worldwide. In the Nordic countries, kelp is under-exploited for value creation.
Sustainability is a key concept for Nofima, which is why macroalgae is one of its strategic areas of focus. In recent years, the strategic focus has been on the cultivation, processing and extraction of sugar kelp in particular.
Despite the major potential for value creation within this section of the bioeconomy, numerous challenges remain for the Norwegian kelp industry. TastyKelp has brought to light the fact that the consumer market has a keen sense of anticipation towards kelp. This has not only resulted in publications – the project has also helped bring tens of new products to market.
Macroalgae contain both functional and bioactive components that can be used as ingredients in the food industry. The specific cell wall structure is crucial in determining the optimal method of extraction. It is thus necessary to adapt the extraction method to each individual species.
The bioactive components are very sensitive to heat and solvents. It is necessary to identify and develop new extraction processes that will provide a better yield and selectivity. Nofima has worked on areas included enzymatic extraction under the auspices of this project.
Sustainable products that are safe to use in food must be made profitable.
Challenges related to processing and analysis of Norwegian seaweed, focusing on Sugar kelp and Winged kelp
Assessment of food quality and microbial safety of brown macroalgae (Alaria esculenta and Saccharina latissima)
Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review
Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth
A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine
Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness
Effects of site, depth and sori origin on the growth and minerals composition of cultivated Saccharina latissima (Phaeophyceae) in the north of Norway
Strategic priority areas
Nofima invests its own resources in order to increase competence in useful, relevant and innovative areas and strengthen our position among the leading applied research institutes.
Increasing sustainable macroalgae production in Norway to provide food/feed ingredients
2021 – 2023