Seaweed food ingredient scaled for functional food reformulation by UK researchers

UK – Researchers at the University of Nottingham’s Food Innovation Centre (FIC), in collaboration with seaweed biotech firm BioMara, have successfully scaled Seafibrex, a patent-pending, seaweed-derived fiber ingredient, for use in mainstream food production.

Extracted from sustainably farmed brown seaweed (Alaria esculenta) using BioMara’s proprietary process, Seafibrex is rich in dietary fiber and bioactive marine polysaccharides.

It’s designed to enhance texture, moisture retention, and nutritional value in a variety of food formats, including pork sausages, vegan burgers, and gluten-free bread.

The research, supported by Innovate UK’s “Better Food for All” initiative, focused on reformulating popular foods without compromising taste or requiring changes in consumer behavior.

Jessica Gray, a food technologist at Nottingham, noted that Seafibrex often matched or exceeded the performance of traditional ingredients and excelled in reduced-fat and reduced-salt formulations.

This breakthrough offers food manufacturers an effective tool to meet health-driven reformulation demands without compromising product appeal.

Application trials revealed that Seafibrex can replace standard binders, such as methylcellulose, in plant-based products, while improving mouthfeel and structure in gluten-free recipes.

This research builds on earlier successful trials at Abertay University and industrial-scale incorporation by ingredient supplier Macphie, confirming Seafibrex’s versatility across meat, plant-based, and bakery categories. 

Seafibrex’s scalable nature enables it to bridge this fiber gap affordably and sustainably, enhancing common foods without requiring dietary changes from consumers.

It offers benefits beyond nutrition, supporting UK seaweed farming, local economies, and coastal community resilience through sustainable sourcing practices that minimize land, freshwater, and fertilizer use, while contributing to ocean regeneration.

With only 9% of UK adults meeting the recommended daily intake of 30g, Seafibrex offers a scalable solution to boost fiber consumption through familiar foods.

BioMara’s R&D team, alongside ingredient supplier Macphie and Abertay University, also demonstrated Seafibrex’s versatility in muffins and breads, confirming its compatibility with existing manufacturing processes and consumer expectations.

Paul McKnight, R&D manager at Macphie, emphasized the market potential: “Seaweed-based ingredients like Seafibrex align with wellness and sustainability trends. We’re seeing growing demand for functional solutions from reliable local suppliers”.

As Seafibrex moves toward commercial rollout, it promises to reshape how food manufacturers approach health-forward reformulation, offering a natural, clean-label alternative that’s both nutritionally impactful and technically robust.

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