As the demand for sustainable and plant-based protein sources continues to rise, Nordic researchers are turning to an unexpected yet promising solution—seaweed. A recent study from the University of Gothenburg has shown that protein extracted from the green seaweed Ulva fenestrata, commonly known as sea lettuce, could match the protein content of soybeans. This breakthrough offers an eco-friendly alternative that does not compete with land-based agriculture while also reducing ocean eutrophication.
A Breakthrough in Protein Extraction
Research led by scientists from the University of Gothenburg, Chalmers University of Technology, RISE (Research Institutes of Sweden), and Wageningen University has developed an innovative method for extracting high-quality proteins from sea lettuce. Traditional methods of protein extraction from seaweed have resulted in low recovery rates, limiting its potential as a viable protein source. However, this new two-step extraction technique significantly improves efficiency, yielding up to 3.4 times more protein than conventional pH-shift methods.
The process begins by using a surfactant called Triton X-114, which disrupts chloroplast membranes, allowing the release of fat-soluble proteins. In the second phase, an alkaline solution (pH 12) extracts additional water-soluble proteins. The proteins are then recovered through acidification, resulting in a nutrient-dense extract. Researchers are now working on refining the method to replace Triton X-114 with food-grade alternatives, ensuring its suitability for large-scale food production.
Seaweed Farming and Sustainable Growth
The cultivation of sea lettuce has been tested in Sweden’s Tjärnö Marine Laboratory, where researchers demonstrated that growing the seaweed in nutrient-rich wastewater from the food industry can more than double its protein content. This method transforms industrial byproducts into a valuable resource while simultaneously enhancing seaweed’s nutritional value.
Kristoffer Stedt, a PhD student at the University of Gothenburg, explains, “If we can replace soybeans with Swedish-grown seaweed, we would achieve multiple environmental benefits. Not only would we reduce our reliance on imported soy, but we would also create a protein source that does not compete with land-based agriculture.”
Potential Products and Market Impact
Seaweed-based protein is already being explored as a key ingredient in various food products. Researchers predict that within five years, supermarkets will feature seaweed-based meat substitutes, protein-enriched vegetarian foods, and omega-3-fortified products. Potential applications include:
- Seaweed burgers and meat substitutes
- Protein-enriched plant-based dairy alternatives
- Nutritional supplements rich in omega-3 and vitamin B12
Commercial collaboration
Over the past five years, the above research teams have made significant strides in seaweed protein research with collaborative efforts extending beyond national borders, involving partnerships with institutions from other Nordic countries.
One example is the collaboration between Nordic SeaFarm, a Swedish company specializing in large-scale seaweed cultivation, and a major Norwegian seaweed producer. This partnership focuses on sharing knowledge to enhance yields and processing techniques. Simon Johansson, CEO of Nordic SeaFarm, emphasizes the importance of such collaborations, stating that working together is essential to compete with less sustainable food sources.
Additionally, the integration of seaweed into the New Nordic Diet has been explored, considering cultural and social factors across the Nordic countries. This initiative aims to introduce seaweed as a sustainable and healthy protein source, reflecting a collective regional effort to innovate within the food sector.
These collaborations highlight a regional commitment to advancing seaweed as a sustainable protein source, leveraging shared knowledge and resources across Nordic countries.
