Seweed floating in the sea

Meat and Dairy Alternatives from Seaweed

Project 2022 - 2023 Closed

Therefore, it is necessary to improve resource efficiency for a sustainable food, feed and non-food chains while tackling environmental, safety and legislative landscape barriers.
The aim of the project is to develop high value seaweed dairy and meat alternatives using seaweed ingredients with the emphasis on utilising mainly Nordic ingredients.

The project is a Nordic multidisciplinary and integrated collaboration between research groups with internationally recognized expertise within various relevant fields, incl. food production and processing, biochemistry, food risk assessment, sensory and consumer science and sustainability analysis, representing a competent consortium to provide knowledge-based solutions for sustainable and innovative production of food from seaweed. The consortium partners, Matís, DTU and RISE have a history of fruitful collaboration. The aim is to include in the consortium additional Nordic partners along the value chain.

About Matís

Matís, the project leader, is a government owned, independent Icelandic Food and Biotech R&D institute working on a diverse array of projects spanning the entire food/ingredient value chain. Matis´ long term strategic vision is to increase the value, quality and safety of food and ingredients through sustainable production practices, cutting edge R&D and innovation, new business models as well as effectively disseminating and commercializing the knowledge generated.

Next steps

The pre-projects will report their results to Nordic Innovation in early 2023. Around that time, Nordic Innovation will also launch its main call on ocean biomass. The main call will be open to all applicants, not just those who participated in the pre-call.

Project partners

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Emil Gejrot - Innovation Adviser

Emil Gejrot (paternity leave)

Innovation Adviser
Emil has extensive experience of innovation projects and policy analysis in the Nordic region and beyond. Before joining Nordic Innovation, he worked for a research consultancy where he focused on digital transformation, inclusion, and sustainability. He holds an MA in Transcultural Studies and has lived and worked in Sweden, Norway, the UK, and Germany.