Sustainable ingredients from cultivated kelp to the food industry

Project title: SusKelpFood

Partners: Møreforsking (project manager), Institute of Marine research (IMR), Arctic Seaweed, Technical University of Denmark (DTU), Lofoten Blue Harvest, Matís, Nofima, Ocean Forest, Orkla, Tango Seaweed

Research Fund: The Research Council of Norway

Initial year: 2021

Service Category:



Rósa Jónsdóttir

Research Group Leader

There is a growing need for sustainably produced food.

The main goal of the SusKelpFood project is to find and implement solutions for the sustainable production of safe and nutritious ingredients from cultured kelp for the Nordic/European food industry. SusKelpFood builds on existing knowledge to address the challenges associated with the utilization of kelp, and macroalgae in general, in food. Post-harvest kelp processing methods (eg fermentation) will be tested and selected based on food safety, nutrient content and sensory properties. The environmental impact of new value chains will be analyzed through life cycle analysis (LCA). The sustainability of the production will be assessed in a wider context, including public health, climate and social factors. The sustainability analysis will be based on the RRI (Responsible Research and Innovation) methodology.

SusKelpFood is funded by the Research Center of Norway (Forskningsraadet) and is a joint project of companies, universities and research companies in Norway, Denmark and Iceland.

Further information can be found on the project's website: