Is Red Seaweed the Next Big Thing in Plant-Based Protein?

Abstract: 
Earlier this year, GFI announced the winners of our inaugural Competitive Research Grant Program. Thanks to the generosity of two visionary donors, we were able to allocate three million dollars in research funding to fourteen scientists from all corners of the globe—from Estonia to China to Israel—for critical, open-access research in plant-based and cell-based protein.
 
Over the next few months, we will dive into each project with the scientists leading the charge. Today we start off in the U.S., where technologist and ocean entrepreneur Beth Zotter is researching a unique source of plant-based protein: red seaweed. Red seaweed has a high protein content and a remarkable umami flavor. Its “red-meat like attributes” are perfectly fit for alternative protein products.
 
Zotter and her team at Trophic LLC are creating a method of protein extraction specifically for seaweed. They aim to test different protein concentrates to find the best fit based on cost and quality, as well as to characterize the taste and texture of different species. Zotter is transforming the possibilities for seaweed. She spoke to us about how the plant “can feed the world,” the importance of nori, and even a species that tastes like bacon.
Author(s): 
Tara DiMaio
Link / Ref: 
The Good Food Institutes
Attachment: 
PDF icon Is Red Seaweed the Next Big Thing in Plant-Based Protein_ - The Good Food Institute.pdf
Article Source: 
The Good Food Institute
Category: 
Seaweed composition
Uses of Seaweeds: Food