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
• Nutrition
• Sustainability

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.