Paving the way for seaweed as a future protein source

A sustainable food system for a growing global population requires a more diversified and climate-neutral protein production. After five years of research in the recently completed CirkAlg project, led by Chalmers University of Technology, circular methods for cultivating protein-rich seaweed and extracting seaweed protein ingredients have been developed, increasing the potential for seaweed to become a sustainable protein source in our diet.

This article was originally published here