SusKelpFood - Sustainable ingredients from cultivated kelp to the food industry

Kelp has the potential to become an important resource in future food production, but high iodine levels and limited knowledge about processing have been major barriers to its use. SusKelpFood brings together Nordic research communities, established kelp producers, and the food industry to address these challenges and build the foundation for a sustainable kelp sector.

The project has tested innovative processing techniques such as pulsed electric fields (PEF), ultrasound, and gentle seawater treatments to reduce iodine content without compromising taste or nutritional value. Preservation methods — including fermentation and mild acid preservation — have also been evaluated to ensure food safety and efficient storage. Consumer surveys provide insight into attitudes toward kelp as food and highlight the need for tailored communication and marketing strategies.

By generating new knowledge on processing, food safety, and sustainability, SusKelpFood supports the development of a profitable and responsible kelp industry that can contribute to improved public health, reduced climate impact, and increased food security.