Ocean Bite

Purpose and goal:

The objectives of the project were: (1) Design a lab scale fabrication process; (2) Produce a seaweed-based food prototype with a texture that reassembles meat and/or seafoods; (3) Investigate the structure/morphology formation and related product characteristics; (4) Derive guidelines to scale up the process and product development. The project fulfilled the overall objectives,various prototypes have been produced that led to the identification of a plant-based seafood as targeted product. Two processes were tested and identified as potential for scaling-up.

Expected results and effects:

Prototypes, containing seaweed suspensions and extract, and plant proteins, were produced using a lab scale fabrication process. Their mechanical and sensory properties led to the identification of targeted products, which are plant-based seafood. Plant proteins suitable for this application were classified, based on their solubility and sensory properties.

Two scale up processes were tested, and their challenges and benefits were assessed. Further development of the product prototypes and processes is needed to optimize the sensory perception and nutritional composition. Approach and implementation:

The project was managed by RISE Research Institutes of Sweden AB. The work was performed experimentally, and it was organized in two work packages: WP1 process design and WP2 product design. The methodology consists in combining aspects like raw materials and products properties, process, and sensory characteristics. Process and product design scientists from RISE worked together with experts in seafood analogues from Hooked Foods AB.