News and publications

Ulva_sealettuce_1920x1080px

<ul>
<li>Trigo, J.P., Steinhagen, S., Stedt, K., Krona, A., Verhagen, S., Pavia, H., Abdollahi, M. and Undeland, I., 2024. A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions. Food Chemistry, p.141839. <a href="https://www.sciencedirect.com/science/article/pii/S0308814624034897">https://www.sciencedirect.com/science/article/pii/S0308814624034897</a></li>
<li>Trigo J. P., Wendin K, Steinhagen S, Larsson K and Undeland I. Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient. Future Foods (2024), 100370,&nbsp;<a href="https://www.sciencedirect.com/science/article/pii/S2666833524000765" title="https://www.sciencedirect.com/science/article/pii/S2666833524000765">https://www.sciencedirect.com/science/article/pii/S2666833524000765</a></li>
<li>Trigo J, Chamlagain B, Thorén J, Strand R, Vall-llosera Juanola M, Steinhagen S, Alexandra Kinnby A, Toth G, Kariluoto S, Undeland I. The Seaweed Ulva Fenestrata is a High Source of Biologically Active Vitamin B12: Impact of Biomass Stabilization and Production of a New Alternative Protein Ingredient. SSRN (2024), <a href="https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4901305" title="https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4901305" data-anchor="?abstract_id=4901305">https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4901305</a></li>
<li>Wendin K, Stedt K, Steinhagen S, Pavia H, Undeland I. Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level. Future Foods (2024), 100431, <a href="https://www.sciencedirect.com/science/article/pii/S2666833524001370?via%3Dihub" title="https://www.sciencedirect.com/science/article/pii/S2666833524001370?via%3Dihub" data-anchor="?via%3Dihub">https://www.sciencedirect.com/science/article/pii/S2666833524001370?via%3Dihub</a></li>
<li>Steinhagen S, Stedt K, Trigo J. P, Undeland I, Pavia H. A step towards closing the food-waste gap in novel protein sources: Post-harvest protein boost of the seaweed crop Ulva by herring production tub water. Future Foods (2024), 100347, <a href="https://www.sciencedirect.com/science/article/pii/S2666833524000534" title="https://www.sciencedirect.com/science/article/pii/S2666833524000534">https://www.sciencedirect.com/science/article/pii/S2666833524000534</a></li>
<li>Jönsson M, Maubert E, Merkel A, Fredriksson C, Nordberg Karlsson E and Wendin K. (2024). A sense of seaweed: Consumer liking of bread and spreads with the addition of four different species of northern European seaweeds. A pilot study among Swedish consumers Future Foods 9, 100292, <a href="https://doi.org/10.1016/j.fufo.2023.100292" title="https://doi.org/10.1016/j.fufo.2023.100292">https://doi.org/10.1016/j.fufo.2023.100292</a></li>
<li>Trigo, J. P., Bédard-Palmnäs, M., Juanola, M. V-L., Undeland, I. Effects of whole seaweed consumption on humans: current evidence from randomized controlled intervention trials, knowledge gaps, and limitations. Frontiers in Nutrition (2023), 10:1226168. <a href="https://doi.org/10.3389/fnut.2023.1226168" title="https://doi.org/10.3389/fnut.2023.1226168">https://doi.org/10.3389/fnut.2023.1226168</a>.&nbsp;</li>
<li>Kollander B, Rodushkin I, Sundström B. (2023). Multi-Element Assessment of Potentially Toxic and Essential Elements in New and Traditional Food Varieties in Sweden. Foods &nbsp;12(9), 1831; <a href="https://doi.org/10.3390/foods12091831" title="https://doi.org/10.3390/foods12091831">https://doi.org/10.3390/foods12091831</a></li>
<li>Trigo, J. P., Stedt, K., Schmidt, A. E. M., Kollander, B., Edlund, U., Nylund, G., Pavia, H., Abdollahi, M., &amp; Undeland, I. (2023). Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content. Food Chemistry, 404.<a href="https://doi.org/10.1016/j.foodchem.2022.134576" title="https://doi.org/10.1016/j.foodchem.2022.134576">https://doi.org/10.1016/j.foodchem.2022.134576</a></li>
<li>Jacobsen, M., Bianchi, M., Trigo, J.P., Undeland, I., Hallström, E. and Bryngelsson, S.(2023). Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review.International Journal of Food Properties, 26(1), pp.2349-2378. <a href="https://doi.org/10.1080/10942912.2023.2246677" title="https://doi.org/10.1080/10942912.2023.2246677">https://doi.org/10.1080/10942912.2023.2246677</a>&nbsp;</li>
<li>Stedt, K., Pavia, H., &amp; Toth, G.B. (2022). Cultivation in wastewater increases growth and nitrogen content of seaweeds: a meta-analysis. Algal Research 61, 102573. <a href="https://doi.org/10.1016/j.algal.2021.102573" title="https://doi.org/10.1016/j.algal.2021.102573">https://doi.org/10.1016/j.algal.2021.102573</a></li>
<li>Stedt, K., Trigo, J.P., Steinhagen, S., Nylund, G.M., Forghani, B., Pavia, H., &amp; Undeland, I. (2022). Cultivation of seaweeds in food production process waters: evaluation of growth and crude protein content. Algal Research 63, 102647. <a href="https://doi.org/10.1016/j.algal.2022.102647" title="https://doi.org/10.1016/j.algal.2022.102647">https://doi.org/10.1016/j.algal.2022.102647</a></li>
<li>Stedt, K., Gustavsson, O., Kollander, B., Undeland, I., Toth, G.B., &amp; Pavia, H. (2022). Cultivation of Ulva fenestrata using herring production process waters increases biomass yield and protein content. Frontiers inMarine Science 9, 988523. <a href="https://doi.org/10.3389/fmars.2022.988523" title="https://doi.org/10.3389/fmars.2022.988523">https://doi.org/10.3389/fmars.2022.988523</a>&nbsp;</li>
<li>Steinhagen, S., Larsson, K., Olsson, J., Albers, E., Undeland, I., Pavia, H. &amp; Toth, G. B. (2022). Closed life-cycle aquaculture of sea lettuce (Ulva fenestrata): performance and biochemical profile differ in early developmental stages. Front. Mar. Sci. 9:942679. doi: <a href="https://doi.org/10.3389/fmars.2022.942679" title="https://doi.org/10.3389/fmars.2022.942679">https://doi.org/10.3389/fmars.2022.942679</a></li>
<li>Steinhagen, S., Enge, S., Cervin, G., Larsson, Edlund, U., Schmidt, A.E., Wahlström, N., Kollander, B., Pavia, H., Undeland, I. &amp; Toth, G. (2022). Harvest time can affect the optimal yield and quality of sea lettuce (Ulva fenestrata) in a sustainable sea-based cultivation. Frontiers in Marine Science. doi: <a href="https://doi.org/10.3389/fmars.2022.816890" title="https://doi.org/10.3389/fmars.2022.816890">https://doi.org/10.3389/fmars.2022.816890</a>&nbsp;</li>
<li>Stedt, K., Steinhagen, S., Trigo, J.P., Kollander, B., Undeland, I., Toth, G.B., Wendin, K., &amp; Pavia, H. (2022). Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes. Frontiers in Marine Science 9, 991359. <a href="https://doi.org/10.3389/fmars.2022.991359" title="https://doi.org/10.3389/fmars.2022.991359">https://doi.org/10.3389/fmars.2022.991359</a></li>
<li>Stedt, K., Toth, G.B., Davegård, J., Pavia, H., &amp; Steinhagen, S. (2022). Determination of nitrogen content in Ulva fenestrata by color image analysis –a rapid and cost-efficient method to estimate nitrogen content in seaweeds. Frontiers in Marine Science 9, 1081870. <a href="https://doi.org/10.3389/fmars.2022.1081870" title="https://doi.org/10.3389/fmars.2022.1081870">https://doi.org/10.3389/fmars.2022.1081870</a></li>
<li>Trigo, J. P., Engström, N., Steinhagen, S., Juul, L., Harrysson, H., Toth, G. B., Pavia, H., Scheers, N., &amp; Undeland, I. (2021). In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing. Food Chemistry, 356. <a href="https://doi.org/10.1016/j.foodchem.2021.129683" title="https://doi.org/10.1016/j.foodchem.2021.129683">https://doi.org/10.1016/j.foodchem.2021.129683</a>&nbsp;</li>
<li>Wendin K and Undeland I. (2020). Seaweed as Food –Attitudes and Preferences among Swedish Consumers. A Pilot Study International Journal of Gastronomy and FoodScience22, 100265.<a href="https://doi.org/10.1016/j.ijgfs.2020.100265" title="https://doi.org/10.1016/j.ijgfs.2020.100265">https://doi.org/10.1016/j.ijgfs.2020.100265</a></li>
<li>Harrysson H, Liberg Krook J, Larsson K, Tullberg C, Oerbekke A, Toth G, Pavia H, Undeland I, Effects of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments. Algal Research (2021), <a href="https://www.sciencedirect.com/science/article/pii/S2211926421001144" title="https://www.sciencedirect.com/science/article/pii/S2211926421001144">https://www.sciencedirect.com/science/article/pii/S2211926421001144</a>.&nbsp;</li>
</ul>
<h3>Reports:</h3>
<ul>
<li>Barbro, GU, co-authored a report with Nordic Council of Ministers: Solbjørg H, Licht Cederberg D, Eriksen H, Kollander B, Ólafsson G, Mikkelsen B (2022). A Nordic approach to food safety risk management of seaweed for use as food: Current status and basis for future work. TemaNord 2022:564. ISSN 0908-6692© Nordic Coucil of Ministers 2022. <a href="http://dx.doi.org/10.6027/temanord2022-564" title="http://dx.doi.org/10.6027/temanord2022-564">http://dx.doi.org/10.6027/temanord2022-564</a></li>
</ul>

<ul>
<li>Kristoffer Stedt, defended his theses entitled “Seaweeds as a future protein source: innovative cultivation methods for protein production”, University of Gothenburg 2023. Read it here: <a href="https://gupea.ub.gu.se/handle/2077/78605" title="https://gupea.ub.gu.se/handle/2077/78605">https://gupea.ub.gu.se/handle/2077/78605</a></li>
<li>João Trigo defended his PhD thesis entitled “Seaweed as a source of food protein ingredients: Maximizing seaweed protein levels, protein recovery, and nutritional quality”. Chalmers University of Technology 2023. Read it here: <a href="https://research.chalmers.se/publication/537304/file/537304_Fulltext.pdf" title="https://research.chalmers.se/publication/537304/file/537304_Fulltext.pdf">https://research.chalmers.se/publication/537304/file/537304_Fulltext.pdf</a></li>
</ul>

<p>Seven master students contributed towards CirkAlg and wrote their theses on this work. Some of this work has also been published as popular science articles, for example: <a href="https://www.hkr.se/nyheter/2022/sockertang-och-havssallat--tva-alger-for-svenska-koket/" title="https://www.hkr.se/nyheter/2022/sockertang-och-havssallat--tva-alger-for-svenska-koket/">https://www.hkr.se/nyheter/2022/sockertang-och-havssallat--tva-alger-for-svenska-koket/</a></p>
<ul>
<li>Sudesh Kalubowila-Improving protein extraction yields of seaweed–Degree project for Master of Science in Sustainable Production and Utilization of Marine Bioresources, 60hp. Chalmers University of Technology/University of Gothenburg. Fall 2023-Spring 2024. Supervisor: João P. Trigo</li>
<li>Jonatan Thorén -Storage of the seaweeds Ulva fenestrataand Palmaria palmatasubjected to water-and salt-treatments: Focus on biomass color, fatty acid profile, and lipid oxidation-derived products. Degree project for Master of Science Biotechnology, 60hp. Fall 2022-Spring 2024. Chalmers University of Technology. Supervisors: João P. Trigo&amp;Mar Vall-Llosera</li>
<li>Rebecca Strand -High-pressure processing, brining, and thermal treatments as post-harvest stabilization techniques for seaweed: Focus on microbial stability, physiochemical properties,and downstream protein extraction. Degree project for Master of Science Biotechnology, 60hp. Fall 2022-Spring 2023. Chalmers University of Technology. Supervisors: João P. Trigo&amp;Mar Vall-Llosera</li>
<li>Maria Berger -Assessing nitrogen content in seaweeds using color image analysis: a rapid and efficient approach to determine the nitrogen content in Ulva spp. and Saccharina latissima-Degree project for Bachelor of Science with a major in Marine Sciences and Biology. MAR302. Bachelor’s degree project in Marine science: Major in Biology. 15hp. University of Gothenburg. Spring 2023. Supervisors: Kristoffer Stedt &amp; Sophie Steinhagen</li>
<li>Alma Holmsten -Effects of processed water and salinity on growth and crude protein content in the red alga Palmaria palmata-Degree project for Master of Science (120hp) with a major in Marine Sciences, MAR602, Degree project for master’s in Marine sciences with emphasis on Biology, 45hp. University of Gothenburg. Fall 2022-Spring 2023. Supervisors: Kristoffer Stedt &amp; Alexandra Kinnby</li>
<li>Oscar Gustavsson -Cultivation of Ulva fenestratain food production process water -Degree project for Master of Science (120hp) with a major in Marine Sciences, MAR602, Degree projectfor master’s in Marine sciences with emphasis on Biology, 45hp. University of Gothenburg. Spring-Summer 2021. Supervisor: Kristoffer Stedt</li>
<li>Simone Verhagen -Optimizing protein extraction ofthe kelp species Saccharina latissimausing pH shift processing-Degree project for Master of Science in Environmental and Biobased Biotechnology, 24hp. Chalmers University of Technology/Wageningen University &amp; Research. Fall 2020 –Spring 2021.Supervisors: João P. Trigo &amp; Ingrid Undeland</li>
</ul>

<p>CirkAlg has received media attention and made notable contributions to society. These include co-authoring influential reports and guidelines, participating in science festivals, conferences, workshops and meetings, and engaging in targeted outreach activities for schools, industry, governmental agencies and decision makers. Below are only a few examples of these activities.</p>
<ul>
<li>CirkAlg contributed to the new Industry Guidelines for Algae. Version 2 (2024) by Svenskt vattenbruk och sjömat (SVoS). <a href="https://vattenbrukochsjomat.se/Branschriktlinjer" title="https://vattenbrukochsjomat.se/Branschriktlinjer">https://vattenbrukochsjomat.se/Branschriktlinjer</a></li>
<li>The European commission published a news article regarding Kristoffer Stedts thesis: <a href="https://maritime-forum.ec.europa.eu/news/putting-spotlight-phd-thesis-university-gothenburg-and-company-ufraction8-who-are-actively-2024-04-09_en" title="https://maritime-forum.ec.europa.eu/news/putting-spotlight-phd-thesis-university-gothenburg-and-company-ufraction8-who-are-actively-2024-04-09_en">https://maritime-forum.ec.europa.eu/news/putting-spotlight-phd-thesis-university-gothenburg-and-company-ufraction8-who-are-actively-2024-04-09_en</a></li>
<li>2024- Kristoffer Stedt was awarded a scholarship from the King Carl XVI Gustaf's 50th Anniversary Fund for Science, Technology, and Environment for his research on new methods for cultivating algae as part of CirkAlg: <a href="https://www.gu.se/nyheter/kungligt-stipendium-till-forskning-om-alger-som-framtida-proteinkalla" title="https://www.gu.se/nyheter/kungligt-stipendium-till-forskning-om-alger-som-framtida-proteinkalla">https://www.gu.se/nyheter/kungligt-stipendium-till-forskning-om-alger-som-framtida-proteinkalla</a>. Other awards include two awards for best poster and best student oral presentation awarded Kristoffer Stedt and João Trigo at the International Seaweed Symposium in Tasmania, Australia 2023. </li>
<li>BBC published an article where Ingrid Undeland and João Trigo provide insight from CirkAlg <a href="https://bbc.com/future/article/20240103-seaweed-should-we-be-eating-more-of-it" title="https://bbc.com/future/article/20240103-seaweed-should-we-be-eating-more-of-it">https://bbc.com/future/article/20240103-seaweed-should-we-be-eating-more-of-it</a> and Ingrid and João were featured in <a href="https://www.theguardian.com/environment/2022/apr/19/sea-farmed-supercrop-how-seaweed-could-transform-the-way-we-live" title="The Guardian">The Guardian</a> explaining why it is challenging to extract protein from seaweed and possible food applications of this novel protein. </li>
<li>SVT, in their news segment <a href="https://www.svt.se/nyheter/lokalt/vast/alger-far-hogre-proteinhalt-nar-de-vaxer-i-livsmedelsindustrins-spillvatten" title="Rapport, featured the press release">Rapport, featured the press release</a> from the CirkAlg publication about the possibility to use process waters from the food industry as cultivation media to increase seaweed growth and protein content. This work was also featured in <a href="https://www.sciencedaily.com/releases/2022/03/220329100015.htm" title="ScienceDaily">ScienceDaily</a>, <a href="https://springwise.com/innovation/food-drink/waste-water-from-agriculture-used-to-fertilise-seaweed/" title="Springwise">Springwise</a> and <a href="https://www.food-supply.se/article/view/843767/processvatten_blir_godning" title="Food Supply">Food Supply</a>.</li>
<li>Output from CirkAlg was published as articles in trade magazines, including in-Livsmedel I fokus ”Tång kan bli framtidens vegetabiliska proteinkälla” [nr 1/2024] and Forskning och Framsteg: ”Havets grönsaker – framtidens mat” [nr. 8/2022]</li>
<li>International and local newspapers have written about CirkAlg and related research, for example <a href="https://www.dw.com/en/living-planet-seaweed-coming-to-your-plate/audio-60999814" title="a radio feature">a radio feature</a> "Living Planet: Seaweed coming to your plate" in the international Environment section of Deutsche Welle - where researchers from Chalmers and Gothenburg are talking about seaweed cultivation and seaweeds as a future food source- and <a href="https://www.gp.se/livsstil/mat/maten-i-framtiden-kan-bli-modifierad-vegetarisk-och-annu-mer-hallbar.2293df25-b37a-48a3-9c5b-2a635b509564" title="a newspaper article in Göteborgs-Posten">a newspaper article in Göteborgs-Posten</a> where Ingrid Undeland speaks about algae as a sustainable food source</li>
<li>Kristoffer Stedt, GU, and João Trigo, Chalmers, made <a href="https://www.youtube.com/watch?v=O2XZ5b5ym3E" title="a video" data-anchor="?v=O2XZ5b5ym3E">a video</a> to explain which challenges need to be overcome to turn seaweed into the next food protein source.</li>
<li>Two MSc students investigated how Swedish consumers perceive seaweed and how it can be incorporated in our diet (<a href="https://www.hkr.se/nyheter/2022/sockertang-och-havssallat--tva-alger-for-svenska-koket/" title="link to article">link to article</a>; in Swedish) </li>
<li>CirkAlg organized a workshop in October 2023 where results were disseminated and where project members, researchers, students and actors from industry and government agencies participated. The workshop included talks, joint discussions and tastings of new seaweed products.</li>
</ul>

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