Innovation and research
The use of seaweeds for food, health and body care has been ongoing for millennia.
Through cooperation, research and information, we are exploring the science of the remarkable properties of seaweed; a natural, renewables and sustainable resource.
Through innovation and research our primary focus is to respond to the many market place concerns in health, food and nutrition where human food quality seaweeds seem to be able to make a valuable contribution.
To date research has focussed on:
- Salt reduction
- Weight management
- Taste and textural acceptability
- Shelf-life extending properties
There are numerous applications throughout the food chain for the right qualities and species of seaweed.
Working together we believe that our Members in their specialised areas can explore and benefit from these opportunities, pooling resources and sharing outcomes where appropriate, across a full range of applications.
We lead the market with commercially focussed and independent research and information on the benefits of seaweeds in addressing market place health concerns, regulatory requirements and realising opportunities.
News & Events
BBC Radio 4 Food Programme: Seaweed, a forgotten food?
Sunday 6th May at 12.30, the Foundation is interviewed as part of this excellent programme...
Foundation's First Annual Conference 2012
The Foundation first Annual Members Conference at the Natural History Museum on April 3rd 2012
Seaweed listed as one of ten "life-changing ideas"
Seaweed as an alternative to salt - Ten life-changing ideas under research at UK universities and being delivered by our members