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Irish Scientists Explore Uses Of Seaweed Protein In Functional Foods

October 12, 2012: 12:00 AM EST
Ireland’s agri-food R&D agency Teagasc says it is researching the possibility of using proteins derived from seaweed in functional foods, including bread. Scientists have known for some time that protein-rich red seaweeds such as the Palmaria palmata and Porphyra species could someday be used to develop low-cost, nutritious diets that might compete with protein crops such as soy beans. Protein isolated from seaweed could be used for technical purposes in food manufacture, for example in making reduced fat products. One project underway at Teagasc is focusing on a bread product to determine the impact of P. palmata protein on the moisture content, ash, crude fat, fiber and protein content, as well as the color and texture, of bread.
"Seaweed: An Alternative Protein Source", News release, Teagasc, October 12, 2012, © Teagasc
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