Contact
Rósa Jónsdóttir
Research Group Leader
rosa.jonsdottir@matis.is
The goal of the TASTE project is to develop biotechnological methods for the production of healthy flavors and to develop less salty foods with seaweed flavors.
The aim of the project is to develop flavors from claw seaweed (Ascophyllum nodosum), belt algae (Sacred laminaria) and seaweed (Fucus vesiculosus ) with a taste-enhancing effect, among other things to reduce salt consumption in food processing. The aim is to develop biotechnological methods for the production of healthy flavors and to develop less salty foods with seaweed flavors.