Project paves way for adding seaweed to everyday foods

The focus of the project was Seafibrex, a functional food ingredient developed by BioMara, which is derived from regenerative farmed seaweed. Produced using the startup’s proprietary extraction process, Seafibrex contains a unique combination of fibres, antioxidants, bioavailable minerals and complex carbohydrates designed to improve the nutritional profile of everyday foods and promote population-level health improvements.

Working closely with ingredient manufacturer Macphie and the Faculty of Social and Applied Sciences at Abertay University, BioMara says it has shown that Seafibrex can be integrated into breads, muffins and plant-based meats without compromising on taste, texture, or manufacturing efficiency.

Seaweed vs strokes

Despite decades of public health messaging, only 9 percent of UK adults currently meet the recommended daily intake of 30 g of fibre. The national average remains around 19 g – unchanged in over ten years. This persistent shortfall is a key contributor to rising rates of heart disease, stroke, type 2 diabetes and colon cancer. 

Seafibrex was developed specifically to close this gap providing a simple, scalable way to enhance fibre intake through familiar foods.

“This is a timely and valuable initiative aimed at improving the nation’s health without asking people to give up the foods they love. The programme has shown that seaweed-based ingredients like Seafibrex can be incorporated into our product lines without sacrificing taste or quality. We’re also seeing growing demand from our customers for innovative functional ingredient solutions from reliable local suppliers that align with wellness and sustainability trends,” said Paul McKnight, from Macphie, in a press release.

The project partners have claimed three key achievements:

1. BioMara developed a proprietary extraction process to produce Seafibrex. The result is a cost-competitive, clean-label ingredient that enhances the nutritional profile of food while enhancing flavour, texture and consumer appeal.
2. Macphie successfully incorporated Seafibrex into core bakery formulations at its industrial-scale facilities. Trials demonstrated that Seafibrex performed well in production and met the quality standards expected by commercial bakery partners.
3. Abertay University conducted consumer sensory evaluations in its state-of-the-art labs, confirming that Seafibrex-enhanced products were well received in terms of taste, texture and mouthfeel, even in demanding categories like plant-based meat and baked goods.

“The UK faces a nutrition crisis, with fast and convenience foods dominating diets and driving chronic disease,” said Jay Dignan, CEO of BioMara. “Seafibrex offers a breakthrough solution as a functional ingredient that can help by making nutritious food more accessible, without requiring consumers to change their habits. It’s affordable, sustainable, and scientifically proven.”

With diet-related disease costing the NHS billions annually, the need for practical, scalable interventions is urgent. Seafibrex helps food manufacturers reformulate with added fibre and enhanced micronutrient content, as well as enabling reduced salt, reduced fat and reduced sugar recipes, meeting consumer demands and regulatory pressure.

Unlike traditional crops, seaweed requires no land, freshwater, or fertilisers - and instead contributes to ocean regeneration. Growing demand for seaweed-based ingredients strengthens the UK’s emerging seaweed farming sector, supports local economies, and builds resilient coastal communities.

With process and product validation complete, BioMara says its is now scaling up production and actively forming new partnerships with forward-thinking food manufacturers and bakery brands looking to lead the way in functional, sustainable nutrition.