Using red seaweed protein for plant-based meat

Project aims

Ocean plants like seaweeds can be used for many things, including foods and ingredients. But so far, seaweed protein has been underutilized as an alternative protein source. UMARO’s GFI-funded research focuses on characterizing red seaweed proteins for plant-based meat.

Phase 1: Optimizing red seaweed protein extraction

Phase 1 of this project optimizes protein extraction processes in red seaweeds to meet quality specifications for plant-based products. Specifically, Phase 1 assesses the suitability of different red seaweed species for cost-effective protein and characterizes taste, texture, and formulation properties of protein concentrates and isolates from red seaweeds.

This work will develop new ingredients for plant-based meat from a source that already has a large global supply chain, high protein content, outstanding umami flavor profile, and red color. It will also add value to red seaweed protein, a current side stream of agar and carrageenan production.

Phase 2: Characterizing sensory attributes

Phase 2 of this project characterizes the sensory attributes of seaweed ingredients, leading to the creation of new plant-based meat products using seaweed protein as a primary ingredient.

This work will advance our understanding of seaweed proteins’ utility in plant-based meat production, which could improve the sustainability of plant-based meat and enhance organoleptic properties in certain applications.

Explore research opportunities