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BioMara, in collaboration with ingredient supplier Macphie and Abertay University, has completed a government-funded project to incorporate a new seaweed-based ingredient into mainstream food products.

Backed by Innovate UK’s ‘Better Food for All’ programme, the initiative focused on Seafibrex – a functional food ingredient derived from farmed seaweed. The project demonstrated that Seafibrex can be added to baked goods and plant-based meats without affecting taste, texture or manufacturing efficiency.

Seafibrex contains a blend of dietary fibre, antioxidants, minerals and carbohydrates, aimed at boosting nutritional value. It was developed in response to the UK’s ongoing fibre intake shortfall: only 9% of adults currently meet the recommended 30g daily intake, with national averages stuck around 19g.

BioMara developed a proprietary extraction method to produce Seafibrex as a cost-effective, clean-label ingredient. Macphie ran trials at its production facilities, incorporating the seaweed fibre into bakery items such as bread and muffins. Abertay University led consumer sensory testing, which found the products were well received.

Seaweed cultivation also supports environmental goals, requiring no land, fertiliser or freshwater, and contributing to marine regeneration. The project is expected to strengthen the UK’s seaweed farming sector and support coastal economies.

With the pilot complete, BioMara is now scaling up production and seeking new partnerships with food manufacturers interested in functional and sustainable reformulation.

Paul McKnight from Macphie said: “This is a timely and valuable initiative aimed at improving the nation’s health without asking people to give up the foods they love".

"The programme has shown that seaweed-based ingredients like Seafibrex can be incorporated into our product lines without sacrificing taste or quality. We’re also seeing growing demand from our customers for innovative functional ingredient solutions from reliable local suppliers that align with wellness and sustainability trends.”

Jay Dignan, CEO of BioMara, added: “The UK faces a nutrition crisis, with fast and convenience foods dominating diets and driving chronic disease. Seafibrex offers a breakthrough solution as a functional ingredient that can help by making nutritious food more accessible, without requiring consumers to change their habits. It’s affordable, sustainable and scientifically proven.”