“Super-Food” Seaweed-based Flavoring Ingredients in Development by Cork Company

A range of natural flavoursome food products that rely neither on added salt or monosodium glutamate may soon be available thanks to a Cork-based company exploring the food potential of a major Irish natural resource – seaweed.

The company, CyberColloids of Carrigaline, Co. Cork is currently researching a suite of products that include mildly processed Irish seaweeds as flavoursome ingredients.  The research, which was led by Dr Sarah Hotchkiss of CyberColloids, with assistance from the marine research programme of the National Development Plan as part of the Sea Change Strategy developed and administered by the Marine Institute, included an assessment of market needs, the food processing methods currently available and the availability of Irish seaweeds as a commercial resource.

As a result of this work, a range of concept products have been identified, developed and screened by CyberColloids for commercial potential. Three condiment products are currently being assessed by an Irish food company with a view to commercialisation later this year.

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