Fermented seaweed as a new high-value ingredient for the food and nutraceuticals markets

Purpose and goal:

The purpose of the project was to select optimal cultures for algae fermentation and to evaluate the technical and clinical effect of the algae after fermentation. The goal of this was to have better durability, improved physiological effect and enable the inclusion of algae in products. Thanks to the fermentation of algae, a new spread-like product could be developed with evaluated good taste.

This product was then clinically tested in 25 people. No significant difference in blood sugar could be demonstrated. The analysis of any effect on the intestinal flora is not yet complete. Expected results and effects:

The project´s results show that it is entirely possible to ferment algae with commercial cultures of lactic acid bacteria and obtain both longer shelf life and improved taste. The effect means that it is easier to develop new food products containing algae. The outcome of the project is that a new type of vegetable spread, which contains 15% fermented algae, has been developed with high acceptance in sensory tests.

The product has also been evaluated clinically with regard to blood sugar regulation and microbiota. However, no difference in these results could be demonstrated. Approach and implementation:

The plan in the project has been to first select a number of functioning fermentation cultures. The analysis was growth, pH and taste. Subsequently, product development has been carried out on a product that should be able to be used frequently, as a spreadable product, where the fermented algae has been used in as high a concentration as possible.

A food base based on baobab fruit has been the basis of the product. The analysis has been technical parameters as well as sensory. The final part has been clinical evaluation in 25 people regarding blood sugar regulation and intestinal flora.