Over the next three years, we will be taking part in a scientific joint venture research project to find ways to extract protein from red seaweed. We are working together with the Technical University of Denmark (DTU), plus one of the world’s largest seaweed corporations CP Kelco and others.
The title of the project is ’Valorization of red seaweed biomasses towards future sustainability’ (VALSEA) and the purpose is to develop an extraction process sophisticated enough to make use of more of many beneficial elements that red seaweed contains.
The most common extraction from red seaweed is carrageenan, an additive, which is used as a natural stabilizer and thickener in food products. However there are far more useful elements in red seaweed, i.e. protein, pigment and antioxidants. In the past it has not been possible to extract and utilize these within the extraction process of carrageenan.
The VALSEA research project is therefore seeking to develop new methods of extraction and new ways to use seaweeds. At Third Wave Nutrition® we are proud to take part in VALSEA and our role is to R&D new products containing red seaweed protein and qualify market potentials.