The project CirkAlg is a collaboration between several Universities, companies and a government agency with the aim to develop techniques to increase the protein content in seaweed and products thereof. In a first step the seaweed is cultivated in nutrient rich media and in a second step scalable processes are developed to concentrate the protein from the cultivated seaweed. Other central objectives of the project include analysis of sensorial perspectives, nutritional value and food safety of the seaweed, seaweed-derived protein ingredients and in products containing these.

Background

The demand for vegan and vegetarian protein sources is increasing to provide a more sustainable food supply chain and to meet the desired decrease in meat consumption. In CirkAlg, we explore the potential of Swedish seaweed as a contributor to this protein shift by developing a two-step circular strategy by which the protein content of seaweed products can be further raised.

Seaweed contains varying amounts of protein; usually about 5-25% of the dried weight, and this protein is very rich in essential amino acids. Seaweed is also rich in umami-tasting substances, minerals and vitamins; among the latter is for example vitamin B12. Some seaweed also contain the well-known marine omega-3 fatty acids that can prevent cardiovascular disease and positively affect brain development.

Aim and objectives

The aims of CirkAlg are to:

• Develop a new circular food production chain in which growth conditions and media for tank cultivated seaweed is optimized to elevate its protein content.

• Use and develop scalable techniques to concentrate the seaweed protein into tasty and safe protein ingredients with high nutritional value.

To reach the first aim, we take advantage of food side streams to tailor-make the seaweed growth media. The second aim is to be met by developments of technologies where seaweed protein is upconcentrated by separating it from other algae constituents. The sensory properties of the produced seaweed and protein ingredients are also evaluated, as well as its nutritional and food safety aspects. Together with our industrial partners Oatly and Vegme, seaweed-containing food product demonstrators are finally produced. 

Our vision is that CirkAlg will contribute to a new circular blue-green industry in Sweden, where algae farmers and food companies work in symbiosis to create favorable conditions for production of a new Swedish alternative food protein source.  By optimizing taste- and nutrient profiles of both seaweed and protein ingredients, both of these products can become attractive contributors to the ongoing dietary protein shift, and also to raised food security. Ultimately, a more sustainable food production system is created, both financially and ecologically.

Partner organizations

• University of Gothenburg (Academic, Sweden)

• Kristianstad University (Academic, Sweden)

• National food agency, Sweden (Public, Sweden)

• Oatly AB (Private, Sweden)

• Gastroba Utvecklings AB/VegMe (Private, Sweden)

• Sweden Shellfish AB (Private, Sweden)

• Nordic SeaFarm AB (Private, Sweden)

• Sweden Pelagic AB (Private, Sweden)

Read more about the project here:

https://www.chalmers.se/en/projects/cirkalg/