The three-year SEAFOODTURE project, which began in 2024, is making progress towards its initial results for the comprehensive utilisation of seaweed biomass, thereby developing sustainable food products with high nutritional value.

The project’s objectives are to utilise seaweed as an alternative source of protein; to use industrial seaweed waste to develop bio-based packaging materials; and to investigate strategies for improving the nutritional and techno-functional properties of seaweed-based products, as well as consumer acceptance of such products.

More information: Nova Ciencia.