Low trophic species Archives

Home Results Topics from A-Z Low trophic species

Results

30. Aug 2022

What scientists know about iodine in seaweed

14. Jan 2022

Green food from blue fields

12. Aug 2021

Research assisted kelp snacks

08. Apr 2021

Many Norwegians want to eat seaweed

26. Oct 2020

Tunicate meal fit for feed

Projects

HybridFoods

Novel hybrid foods targeting future sustainability and health challenges

2021 - 2025

MacroALGAQUA

Increasing sustainable macroalgae production in Norway to provide food/feed ingredients

2021 - 2023

DeepVision

Adapting spectral and molecular tools to improve fish welfare assessments

2022 - 2024

NoLTANet

Norwegian Low Trophic Aquaculture Network

2021 - 2023

PhyPhy

Physalia Physalis – Innovative and unexploited source of high added-value cosmetic products

2022 - 2023

SeaMark

Seaweed-based market applications

2022 - 2026

Taco Algae

Dye from red algae

2021 - 2024

Millennial Salmon

Microalgae and insect meal for sustainable feed

2021 - 2024

BlueCC

Commercial exploitation of collagen and chitin from marine sources

2020 - 2023

SeaValue

Value-chain innovation for a sustainable Norwegian seaweed industry

2019 - 2022

SFI Harvest

Harvesting and processing of lower trophic marine resources

2020 - 2028

NewTechAqua

New solutions for sustainable aquaculture research and innovation

2020 - 2024

The Norwegian Seaweed Biorefinery Platform

Seaweed Platform

2019 - 2024

AquaVitae

Increased production of low-trophic species

2019 - 2023

TastyKelp

Sustainable value creation from kelp

2019 - 2021

SUREAQUA

Nordic Centre of Excellence for sustainable and resilient aquatic production

2017 - 2021

Events

Worth knowing

Good to know about food-grade kelp

Press releases

Publications

Observations from the Hydrolysis of the Green Sea Urchin (Strongylocentrotus droebachiensis)

Global Challenges, 2022
Academic article

Improving dough rheology using partially purified algae biomass

2022
Academic chapter/article/Conference paper

The effect of the microalgae Chlorella vulgaris, Tetraselmis chuii and Nannochloropsis gaditana on technological aptitude, nutritional composition, and bioactivity of gluten-free breads

2021
Academic chapter/article/Conference paper

Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review

Comprehensive Reviews in Food Science and Food Safety, 2022
Academic article

A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine

International journal of food studies, 2022
Academic article

Assessment of Food Quality and Safety of Cultivated Macroalgae

Foods, 2022
Academic article

Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness

Food Quality and Preference, 2022
Academic article

Branding Nordic Seaweed: An Applied Multimodal Perspective

ABAC Journal, 2022
Academic article

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Foods, 2022
Academic article

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Foods, 2021
Academic article

Valorization of alginate-extracted seaweed biomass for the development of cellulose-based packaging films

Algal Research, 2021
Academic article

Microbiological food safety of seaweeds

Foods, 2021
Academic literature review

Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth

Foods, 2021
Academic article

Effects of site, depth and sori origin on the growth and minerals composition of cultivated Saccharina latissima (Phaeophyceae) in the north of Norway

Journal of Applied Phycology, 2021
Academic article

Seaweed products for the future: Using current tools to develop a sustainable food industry

Trends in Food Science & Technology, 2021
Academic article

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Foods, 2021
Academic article

Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale

Algal Research, 2021
Academic article

Processing Mixed Mesopelagic Biomass from the North-East Atlantic into Aquafeed Resources; Implication for Food Safety

Foods, 2021
Academic article

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Lebensmittel-Wissenschaft + Technologie, 2021
Academic article

Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?

Food & Nutrition Research, 2021
Academic article

Kelp farming: a great opportunity for northern Norway and the world

The Fish Site thefishsite.com, 2020
Article in business/trade/industry journal

Results

What scientists know about iodine in seaweed

Green food from blue fields

Research assisted kelp snacks

Many Norwegians want to eat seaweed

Tunicate meal fit for feed

Projects

Novel hybrid foods targeting future sustainability and health challenges

Increasing sustainable macroalgae production in Norway to provide food/feed ingredients

Adapting spectral and molecular tools to improve fish welfare assessments

Norwegian Low Trophic Aquaculture Network

Physalia Physalis – Innovative and unexploited source of high added-value cosmetic products

Seaweed-based market applications

Dye from red algae

Microalgae and insect meal for sustainable feed

Commercial exploitation of collagen and chitin from marine sources

Value-chain innovation for a sustainable Norwegian seaweed industry

Harvesting and processing of lower trophic marine resources

New solutions for sustainable aquaculture research and innovation

Seaweed Platform

Increased production of low-trophic species

Sustainable value creation from kelp

Nordic Centre of Excellence for sustainable and resilient aquatic production

Events

Worth knowing

Good to know about food-grade kelp

Press releases

Publications

Observations from the Hydrolysis of the Green Sea Urchin (Strongylocentrotus droebachiensis)

Improving dough rheology using partially purified algae biomass

The effect of the microalgae Chlorella vulgaris, Tetraselmis chuii and Nannochloropsis gaditana on technological aptitude, nutritional composition, and bioactivity of gluten-free breads

Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review

A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine

Assessment of Food Quality and Safety of Cultivated Macroalgae

Exploration of seaweed consumption in Norway using the norm activation model: The moderator role of food innovativeness

Branding Nordic Seaweed: An Applied Multimodal Perspective

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris

Valorization of alginate-extracted seaweed biomass for the development of cellulose-based packaging films

Microbiological food safety of seaweeds

Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth

Effects of site, depth and sori origin on the growth and minerals composition of cultivated Saccharina latissima (Phaeophyceae) in the north of Norway

Seaweed products for the future: Using current tools to develop a sustainable food industry

Innovative Ultrasound-Assisted Approaches towards Reduction of Heavy Metals and Iodine in Macroalgal Biomass

Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale

Processing Mixed Mesopelagic Biomass from the North-East Atlantic into Aquafeed Resources; Implication for Food Safety

Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?

Kelp farming: a great opportunity for northern Norway and the world

Associated Research Areas