Protein-rich seaweed foods, wrappers soon in Kerala markets: Prices, benefits

Seaweed pasta, seaweed noodles, seaweed marmalade... what once sounded like niche gourmet offerings are steadily becoming part of the mainstream. Beyond restaurant menus, seaweed is making its mark in the nutraceutical (food supplement) industry, sustainable packaging, and the biomedical sector alike.

Researchers at the Kerala University of Fisheries and Ocean Studies (KUFOS) are bringing edible seaweed, commonly found in shades of green, red and brown along the coastline, to the dining table. The research is being led by Dr Radhika Rajashree, Dean of the Faculty of Ocean Science and Technology and Coordinator of the Atal Incubation Centre at KUFOS. The research team also includes students Roopa Rajan, Vaishali Prakash, Merlin Mary Philip, and Swetha Ashok.

From sea to table
The research project, which began in 2021, starts with collecting edible seaweed from the coast. The harvested seaweed is then thoroughly washed and cleaned before being boiled into a smooth paste. Blended with wheat flour and salt, the mixture is passed through an extruder, dried, and cut into a variety of shapes. A few minutes in boiling water is all it takes for the seaweed pasta and noodles to be ready for the plate.

KUFOS has also developed a technology for producing seaweed-based food products blended with nutrient-rich millets. Packed in airtight containers, these products remain shelf-stable for up to six months. The researchers have also mastered the production of edible laver sheets (nori) traditionally used to wrap Japanese sushi. Their growing range of seaweed-based products also includes boba drinks and marmalades infused with the flavours and colours of fruits such as orange.

A protein powerhouse
Even fast-food enthusiasts and children who turn up their noses at milk and eggs may find these protein-rich delicacies hard to resist. Packed with flavour as much as they are with nutrition, seaweed-based foods are rich in amino acids, potassium, iron, vitamin B12, dietary fibre and iodine. They also provide an excellent source of essential nutrients for those who do not eat fish. What's more, these foods promote heart health, boost immunity and help regulate blood sugar levels, making them beneficial for people living with diabetes. In countries such as Japan and South Korea, seaweed-based foods are commonly served alongside salads.

The researchers' innovations are not confined to food alone. They have also developed eco-friendly packaging films and bio-coating materials derived from seaweed. Polymers derived from seaweed, with their natural antioxidant and antimicrobial properties, can be used to manufacture food-wrapping films. Researchers have found these films to be particularly effective in preserving fish products by extending their shelf life.

Coming to store shelves soon
The research findings on seaweed-based packaging materials have been published in several international journals. KUFOS also showcased the technology behind its seaweed pasta and noodles at the Huddle Global Startup Expo organised by the Kerala Startup Mission in Thiruvananthapuram. With a patent application already filed, the university is now preparing to take these innovations from the laboratory to the marketplace. Seaweed pasta, noodles and other value-added products are set to hit the shelves soon, with a 100-gram pack of pasta or noodles priced between ₹230 and ₹250.

A recipe for enterprise
Seaweed is found along the coasts of Varkala, Vizhinjam, Azhimala and Thirumullavaram in Kollam. Those looking to prepare small quantities can harvest it by hand, while entrepreneurs can source cultivated seaweed from commercial farming hubs such as Kanyakumari. The equipment needed to produce seaweed-based foods, including extruders, is readily available in the market.

Aspiring entrepreneurs can also receive hands-on training in seaweed-based food production at KUFOS through its Atal Incubation Centre. With an initial investment of around ₹1–2 lakh, they can set up production and begin manufacturing a range of seaweed-based products. For more information, contact: Dr Radhika Rajashree, phone: 9840927503