The marine environment is highly interesting as it can both increase the global production of biomass, and supply an innovative resource, rich in bioactive compounds. Our research focus on the high potential of seaweeds in the bioeconomy. In what forms and contexts can algae be introduced and create added value? What biotechnological processes can be accepted by the consumer? What is required for new foods or ingredients to reach a larger market? What is significant for the consumer and what is the consumer willing to pay for? How is the value of green process methods communicated?

The seas and oceans have always been a resource for food and contain complex ecosystems making up valuable biodiversity. Over the recent years there has been an increasing interest for seaweed as food in Europe. The seaweeds are recognized for their nutritional value and unique flavour, colour and texture properties, and have become a popular raw material among top chefs, as well as opinion leaders in the food retail segment. Aquaculture, and especially algae aquaculture show significant potential to overcome the challenge of increasing food demand. The algae biomass can be used directly as food or indirectly in food and non-food applications. An important basis for extended use of seaweed as food, is the availability of sustainably farmed biomass. In order to create sustainable flows of food we need to know more about how "sea spaghetti” can interact with more traditional meals.

Understanding the contradictory practices of food consumption is a crucial starting point when it comes to being able to formulate new food alternatives. The innovative ability of the food sector has primarily been product- and technology-focused, focusing more seldom on consumer understanding. Unique to this project is the fact that we seek dialogue with the consumer as early on as the process development stage in order to create products which he/she has a level of acceptance of. The project will place great emphasis on collaboration between trade and industry, societal actors, and organisations from civil society and academia.

The project is a collaboration between researchers from three faculties at Lund University. Jointly with our collaboration actors, this interdisciplinary research will develop a holistic view of marine food resources and consumption in an innovative and circular food chain. Real-world sustainability problems and solutions will be used to shape a transdisciplinary research design for the researchers and the three PhD students from the three faculties involved in the project.