process and product development for tasty, healthy and ... · – growth promoters – plant...
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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!