Collaborative development of a fortifying functional food ingredient testing in industrial facilities and human trials

BioMara是一家总部位于英国的生物技术初创公司，利用来自英国的海洋养殖海藻生物质构建一个级联生物精炼平台。按照零浪费的方法，BioMara将利用剩余的生物质流生产一种负担得起的、可持续的强化功能食品成分，用于常见食品，这种食品含有丰富的矿物质、蛋白质和纤维。必须与大学和食品制造商建立研究伙伴关系，开发创新的食品生产技术和健康食品来源。常见的加工食品和方便食品需要使用健康的替代品或添加剂。成分应来自可追溯和可持续的英国植物性原料，以经济和环境可持续的方式应对营养挑战。**项目目标**该项目利用BioMara高容量残留生物质的功能和营养特征，开发一种健康的强化功能成分，用于面包、糕点和蛋糕等终端产品。与阿伯泰大学合作的产品开发包括在大学最先进的感觉实验室进行人体试验。与食品配料制造商Macphie合作，利用他们的试点规模的厨房和工厂，将经过处理/加工的海藻配料纳入产品。该项目将有助于满足人们对健康、天然、植物性、可负担得起的烘焙食品日益增长的需求。**结果**项目成果是一种强化普通食品的功能性食品成分，如面包类产品。面包是99.8%的家庭的主食(坎塔尔)。因此，这种新成分可以改善数百万人的营养状况，影响整个英国人口的积极健康结果。定制的加工技术保留了BioMara剩余生物质流产出的营养属性，包括矿物质、蛋白质和纤维。**更广泛的影响**成功的项目成果降低了风险，计划开发一种广泛可用的多功能营养成分并将其商业化。该项目将为项目合作伙伴创造和保留就业机会，为英国带来经济收益，并提高供应链的弹性。经济效益包括通过改善健康状况减轻NHS的负担。社会和经济影响包括刺激和创造直接和间接就业机会、收入多样化机会、更具弹性的沿海社区以及对Net-Zero等政府倡议的支持。BioMara的基本战略是通过与供应商、沿海社区、学术机构和行业参与者在蓬勃发展的英国蓝色生物经济中合作，积极影响英国新兴海藻产业的增长。BioMara的根本目标是对环境产生积极影响，包括减少碳排放和海洋再生。海藻产业发展支持联合国可持续发展目标，如气候行动和水下生命(可持续发展目标1、2、3、5、7-15)。

BioMara is a UK-based biotechnology startup building a cascading biorefinery platform utilising UK-sourced ocean-farmed seaweed biomass. Following a zero-waste approach, BioMara will utilise a residual biomass stream to produce an affordable and sustainable fortifying-functional food ingredient for common foods, which is rich in minerals, protein and fibre.**NEED**Innovative food production technologies and healthy food sources must be developed in research partnerships with universities and food manufacturers. Healthy alternatives or additive ingredients are needed for incorporation in common processed and convenience foods. Ingredients should be sourced from traceable and sustainable UK plant-based feedstocks to tackle nutritional challenges in an economically and environmentally sustainable manner.**PROJECT AIMS**This project leverages the functionality and nutrition profile of BioMara's high-volume residual-biomass to develop a healthy fortifying functional ingredient for incorporation into end-products such as bread, pastries and cakes. Product development in collaboration with Abertay University includes human trials in the universities state-of-the-art sensory laboratory. Collaboration with Macphie, a food ingredient manufacturer, incorporates the treated/processed seaweed ingredient into products using their pilot-scale kitchen and factory. This project will help meet the increasing demand for healthy, natural, plant-based, affordable foods in commonly eaten baked goods.**OUTCOMES**The project outcome is a fortifying functional food ingredient for common foods, such as bread-based products. Bread is a staple eaten by 99.8% of households (Kantar). Therefore, the new ingredient could improve the nutrition profile of millions affecting positive health outcomes throughout the UK population. The bespoke processing techniques retain the nutrition attributes of BioMara's residual biomass stream output, including minerals, protein and fibre.**WIDER IMPACT**Successful project outcomes de-risk plans to develop and commercialise a widely available versatile nutritional ingredient. This project will lead to job creation and job retention for project partners, economic gains for the UK and supply chain resilience. Economic benefits include reducing the burden on the NHS through health improvements. Social and economic impact includes stimulating and creating direct and indirect jobs, income diversification opportunities, more resilient coastal communities and support of government initiatives like Net-Zero. BioMara's foundational strategy is to positively influence the growth of an emerging UK seaweed industry by working with suppliers, coastal communities, academic institutions, and industry players in a thriving UK blue-bioeconomy. BioMara's underlying aim is to have a positive environmental impact, including carbon reduction and ocean regeneration. The seaweed industry development supports UN SDGs such as climate action and life below water (SDGs 1, 2, 3, 5, 7-15)_._