SeaSus Protein will turn environmental problems of macroalgae blooms – the so-called ‘green tides’ – into the protein source of the future.
With focus on the green sea lettuce (Ulva sp), the project will optimise the extraction of high quality protein for functional foods. The project spans from developing gentle large-scale harvest of Ulva and documenting the environmental effects, to optimising protein extraction and evaluating the protein quality in plant-based mince
SeaSusProtein is supportet by GUDP, and runs from 2019 to 2023.
The project partner are Aarhus University – Departments of Food, Bioscience, Environmental Science and Animal Science, and the commercial partners: Nordisk Tang Aps; Danish Marine Protein A/S; HedeDanmark; and VSP A/S.