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In the food industry’s search for alternative protein sources, upcycled ingredients are becoming more useful and more popular. But it is often with difficulty that they are developed – upcycling products into edible and palatable foods often requires significant research. Now, a group of researchers have upcycled fermented seaweed and rapeseed meal into a new protein, used in a cereal bar with promising results.

Institutul national de cercetare dezvoltareDanish technological instituteEuropean food safety authorityUniversity of copenhagenBusiness managerNnovation and npdRansparency and supply chainIet and healthLternative proteinsHocolate and confectionery ingredientsEalth and nutritional ingredientsLternative proteinLant basedCereal bars