Process and product development for tasty, healthy and safe seaweed food products in Europe

12.10.17, 7th Nordic Seaweed ConferenceMaren Sæther

To enable large scale ocean farming of seaweed for food,

feed, biochemicals, energy and other valuable products

Vision

• Established 2009. Pioneer within seaweed farming in Europa

• Development of innovative technology for large scale seaweed farming

• Patented cultivation concept (“The Seaweed Carrier”)

• In-house hatchery and research lab

• Pilot farm at Frøya established 2014 – as the largest seaweed farm in Norway

• Cultivating Saccharina latissima and Alaria esculenta for food and other markets

• Organic certification (Debio) from 2016

• Goal: become a leading European producer of high quality seaweed for food markets

Company overview

The SES team

Location Frøya: 5000 islands… Large habitat for

seaweeds

Clean, cold, Atlantic water: Ideal growth conditions

for brown seaweeds

Organic certification (Debio)

Location Frøya – clean, cold, nutritious water

Frøya

Hitra

Frøya

• Sea farm

• 65 ha farming

concessions

• Capacity of producing

1000 t/year

Hitra

• Processing at

Hitramat

Trondheim

• Lab and

hatchery

Located in Mid-Norway

Hatchery Deployment

Deployment July Aug Sept Oct Nov Dec Jan Feb March April May June

Autumn Growth phase in sea

Winter Growth phase

Harvest Processing

Production cycle (6-10 months)

Lab and pilot scale hatchery in Trondheim

Development of seeding and hatchery techniques

Supply of seeded material

Method development for selective breeding

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Lab and hatchery

14/2015:

Proof of concept

100 ton Saccharina latissima

23 200 meter rope

15/2016:

Closing the value chain

25 ton S. latissima and Alaria esculenta

16 000 meter rope

16/2017:

Upscaling

40 ton S. latissima and A. esculenta

26 600 meter rope

Future: Upscaling and focus on

processing to ensure high quality

The Pilot farm

Harvesting into nets

Nets are transported by boat to the processing factory

Intermediate storage and cleaning in SSW (flow-through)

Grading, packing and in-freezing

Transport and intermediate storage on dock

Grading Packing Quick in-freezing:

-IQF -Tunnel in-freezing

Boxing

11

Processing

• Fresh-frozen products

• Saccharina latissima

• Alaria esculenta

• Packed and processed on the

same day of harvest

• Packing formats:

• 250 g – 20 kg

• Organic certification (Debio)

• Packed and frozen at a certified

seafood processing factory

(Hitramat)

Products

Applications of seaweed biomass

Plant health & nutrition– Growth promoters– Plant defense– Macronutrients (N, P, K)– Micronutrients (Fe, Ca, Cu)– Trace elements

Health & nutrition(humans and animals)

– Gut health (fibers, prebiotics)– Immune stimulation– Anti-oxidants– Anti-inflammatory– Anti-biotic– Protein– Vitamins– Minerals– Fatty acids– Skin health (cosmetics)– Animal fur and mucus health– Pharmaceuticals/bioactives

Human food– Sea vegetables, snacks– Salt replacement– Flavor– Texturizer

Industrial fermentation– Biofuels– Biochemicals– Single cell protein (SCP)– Biorafinery

Specialty chemicals– Alginate, carrageenan, agar– Alginate derivatives– Fucoidan– Mannitol and derivates– Fiber/textiles– Minerals

Global markets

Global production of seaweedGlobal seaweed production

• Yearly production of 30 million tons seaweed (FAO, 2016)

• Mainly aquaculture in Asia (95%)

• Production in Europe mainly in France, Ireland, UK, Spain, Iceland, The Faroe Islands and Norway

• European consumers bought 5000 tons of seaweed for culinary uses in 2014 (Organic Monitor, 2014).

• Asian products currently dominate the European market of seaweed food products

• Increasing awareness of environmental issues as well as food safety causes an increasing demand of European seaweeds which are local, organic and traceable

• Seaweed is healthy – The new ”superfood”

– Excellent source of fiber, minerals and trace elements, incl. iodine

– Contains valuable protein, omega-3 fatty acids, vitamins and

antioxidants

– Low in sodium (salt replacement) and low in calories

• Seaweed is tasty – The new food trend

– Salty, ”umami”, ocean flavor – highly valued in Asian cuisine and

new trend among chefs in Europe

– Bright green color (after blanching/boiling)

– Can be used to add flavor, color and texture in food products

• Seaweed is sustainable – The food of the future”

– No need for feed, fertilizer, freshwater or land area

– Seaweeds are sea vegetables

– Vegetarian friendly

– Organic and traceable production

Why use seaweed in food products?

• Risks by consumption of seaweed assessed by NIFES in 2016 (requested by Norwegian Food Safety Authorities)

• The most important risk factors in seaweed appear to be iodine, cadmium and inorganic arsenic, but there is a need for more knowledge regarding variation in composition, effects of processing, bioavailability and consumption patterns.

• No current regulation of upper limits of metals in seaweed for human consumption (except for seaweed as ”additives”)

• EFSA has identified seaweed as an “emerging risk” and are working on a “commision recommendation” on the monitoring of metals in macroalgae and halophytes.

• Planned and on-going research in SES:

– Investigate how various processing methods affects the content of risk components in seaweed

s

Arne Duinker, Irja Sunde Roiha, Heidi

Amlund, Lisbeth Dahl, Erik-Jan Lock,

Tanja Kögel, Amund Måge and Bjørn

Tore Lunestad

Nasjonalt institutt for ernærings- og sjømatforskning (NIFES)

18.03.2016

Potential risks posed by macroalgae for application as feed and food

- a Norwegian perspective

2016

Report

17. June 2016

Nat ional I nst itute of Nutr it ion and

Seafood Research ( N I FES)

Food Safety

Nicoline Korsvold (2017), Master thesis, NTNU, Norway

• Estimated daily consumption of Saccharina latissima in order to obtain the recommended daily intake (RDI, 150 µg/day*) and the tolerable upper limit (UL, 600 µg/day*) of iodine

• The iodine content was found by alkaline extraction of iodine from Saccharinalatissima harvested at SES’ farm, May 2016

• Little information about the bioavailability

DW (g/day) FW (g/day)

RDI UL RDI UL

Freeze dried 0.04 0.16 0.38 1.53

10 min boiling 0.16 0.66 2.73 10.94

20 min boiling 0.17 0.66 3.44 13.77

*Defined by the World Health Organization (WHO)

The high iodine content (especially in S. latissima)can also be an advantage, as the general iodine status of the European population is low.

Variation of Iodine Content in Processed Cultivated S. latissima

- Important to develop food products that are tasty, healthy and safe

- SES is taken an active role in product development, together with students and food producing companies

Product development

• Air dried (35C) and pulverized seaweed

• 0.00% - 0.56% - 1.00% - 1.44%

• Sensory analysis (elderly people 70-80 years old)

• Most of the judges (60 in total) preferred the fish burgers containing the highest amount of seaweed

0.00% 0.56% 1.00% 1.44%

Product development: Fish burgers with A. esculenta

Pia L. Rostad, Marit M. Amundsen, Siv Maria Nguyen (2017), Bachelor thesis, NTNU, Norway

KELPPRO

Norwegian University of Life Sciences

– 2015-2023 (¨~NOK 219 Mill).

BIOFEED

R&D – Ongoing projects

Austevoll Seaweed farmOcean Forest

Seaweed Energy Solutions

Eukaryo

Lofoten Esca Verno

SeaweedHortimare

Aquaplan-niva

• 26 concessions (Saccharina latissima)

• Norwegian Seaweed Farmers

Association (2017) - Industry

• SIG-Seaweed (2014) – R&D and

industry

Seaweed farming in Norway

Summary – Seaweed as a raw material for feed

www.seaweedenergysolutions.com

Thank you!