In the search for more vegetarian protein sources, the CirkAlg project has been started. The aim is to investigate the possibilities for a new circular, Swedish food chain.
The project is carried out in collaboration between several universities, companies (including VegMe) and an authority. Through various techniques and processes, the aim is to increase the protein content in Swedish macroalgae, i.e. seaweed, and ultimately ingredients made from algae.
Macroalgae contain 10–45 % protein in dried form and are rich in essential amino acids – the building blocks of protein. In addition, macroalgae contain umami-tasting substances, minerals and vitamins.
The palatability of macroalgae is being tested in some of VegMe's products, among other things. The focus is on umami, the fifth basic taste, which is found in macroalgae and has the ability to enhance other flavors.
With optimized taste and high nutritional value, there is hope for a protein ingredient that can contribute to more sustainable food production.
Photo: Photo: Nicklas Elmrin
