Fermenting seaweed – an innovative experiment at Biotech Heights

Published on
February 10, 2025

In collaboration with Lund University, and with funding from Vinnova, Biotech Heights is leading the project 'Test with Seaweed' to study how fermentation can improve its taste and nutritional profile

A significant challenge in increasing seaweed consumption is its strong oceanic flavor, which some consumers find overpowering. Together with the food company Arwa Foodtech, researchers at Lund University’s biotechnology department have found that fermentation with lactic acid bacteria softens the taste while preserving its natural umami, making it more appealing. Additionally, fermentation eliminates the need for energy-intensive drying processes and helps reduce harmful heavy metal content, offering a more energy-efficient and safer approach to food production. A sensory evaluation panel of 20 participants rated fermented seaweed significantly higher than dried or fresh alternatives​. 

Beyond its functional improvements, seaweed farming is inherently eco-friendly, requiring no freshwater, fertilizers, or arable land. It also absorbs carbon dioxide, nitrogen, and phosphorus, actively contributing to marine ecosystem restoration. Professor Eva Nordberg-Karlsson from Lund University highlights that seaweed farming could play a key role in improving the health of marine environments, including the Baltic Sea​. 

A key outcome of this research is the development of a seaweed-baobab spread, combining fermented seaweed with vitamin-rich baobab fruit to create a nutrient-dense and flavorful product. The sensory panel rated this innovation highly, and if further development progresses as expected, it may be introduced to the market by Arwa Foodtech in the near future​.

While seaweed has been a staple in Asian cuisine, its popularity in Europe is growing, especially as demand for sustainable and functional foods increases. According to Professor Nordberg-Karlsson, few commercial fermented seaweed products exist, making this research a significant step toward innovation in this emerging field​. 

For more information: https://www.lu.se/artikel/godare-tang-med-fermentering

Explore more

Join us in transforming Sweden’s food industry.

We are actively seeking partners.
Connect with us to collaborate.