Developing Atlantic Seafood Alternatives From Seaweeds Within NI Through Sustainable Reverse Engineering Techniques Following Post Covid-19 Trends

我们这个时代最紧迫的两个问题是如何减少二氧化碳排放，并可持续地养活2050年预计将达到100亿的人口，而目前的生产模式将无法继续发展。我们Born Maverick的目标是通过在英国开发可持续食品解决方案，探索生态系统内的新来源，重新定义食品创新。我们愿意深入研究导致供应链全面中断的根源，并提供可持续的解决方案。对特定物种的过度开发需要停止，我们需要帮助维持生态平衡的解决方案。因此，我们开始瞄准那些与自然生产相比未被充分利用的物种，并将它们变成我们最喜欢的食用产品，消费者不必在整体味道，质地和兼容性上妥协，同时善待自然和物种，并能够以道德的方式保持健康。我们已经开发了独特的植物性牛奶、多种营养混合物和独特强化冰棒，该项目是我们在COVID-19后为创建可持续模式做出贡献的进一步尝试。海草在NI自然丰富，并通过当地农场可持续收获。在开发独特的海产品替代品时，这是一个最少被探索的海产品来源，尽管事实上它含有大量的营养和健康益处，可以用来形成可食用和道德的食品结构。鉴于2019冠状病毒病后的影响和植物性饮食的上升趋势，建立就近的食品供应链系统成为一项基本必要，这将有助于我们即使在混乱时期也能持续为消费者提供高质量的本地食品，并长期出口高质量的创新食品。人们对海鲜替代品的需求不断增长，但与牛奶和肉类替代品相比，该领域缺乏创新，与植物性产品的整体增长相比，阻碍了这一特定领域的崛起。目前市场上的海鲜替代品是大豆、豌豆、大米和其他谷物的随机组合，形成虾的形状，这对消费者从真正的海鲜转向植物性饮食的长期可持续选择提出了质疑。我们的项目旨在通过逆向工程技术和以科学的方式提供解决方案来克服这些缺点。在这个项目中，我们的目标是通过逆向工程方法在NI中识别具有与对虾相似营养结构的潜在可食用海草品种，然后构建与英国周围海洋中发现的对虾相似的味道，质地和兼容性。然后，我们将确定流程，通过可持续包装和保质期开发来优化这些产品的升级，以交付最终成品。所有这些都将在六个月的时间框架内完成，通过与食品研究机构的专业知识合作，这些组织将为项目的不同阶段做出战略性贡献。

Two of the burning issues of our time are how to reduce CO2 emissions and sustainably feed the forecasted 10 billion population by 2050 and the current model of producing just won't work moving forward. We at Born Maverick aim to redefine food innovation by exploring newer sources within eco system by developing sustainable food solutions within UK. We are willing to get into the roots of what causes overall disruption of supply chains and provide sustainable solutions. The over-exploitation of particular species needs to be stopped and we need solutions which would help maintain ecological balance in the system. Hence we have started to target species which are underutilised as compared to their natural production and turn them into our favourite edible products where consumers don't have to compromise on overall taste, texture and compatibility while being kind on nature and species besides being able to stay healthy in an ethical way. We have already developed unique plant-based milk, multi nutritional blend and uniquely fortified popsicles and this project is our further attempt to contribute towards creating a sustainable model post COVID-19\.Seaweed is naturally available within NI in abundance and is sustainably harvested through local farms. This is a least explored source of sea food when it comes to developing unique seafood alternatives despite the fact it carries immense nutrients and health benefits which could be used to form both edible and ethical food structure. Given the implications of Post-COVID-19 and rising trend of plant based diets has made it a basic necessity to develop food supply chain system within close proximity which would help us sustain and provide high quality locally sourced food to consumers in a continual way even during disrupting times and to generate exports of high quality innovative food in long term. There is an ever-growing appetite for seafood alternatives but the lack of innovation in this field as compared to milk and meat alternatives has hindered the rise of this particular segment when compared to the overall growth of plant-based products. The seafood alternatives currently present within the market are a random combination of soy, pea, rice and other grains formed in a shape of shrimp which questions the sustainable choice of consumer shifting to plant-based diet from actual seafood in long term. Our project aims in overcoming these shortcomings by providing solutions through reverse engineering technology and in a scientific way.In this project we aim to identify potential variety of edible sea weeds within NI which have nutritional configuration similar to prawns through reverse engineering methods and then constructing taste, texture and compatibility similar to prawns found in the oceans around UK. We would then identify process to optimise the upscaling of these products through sustainable packaging and shelf life development in order to deliver a final finished product. This would all be delivered over a time frame of six months by collaborating with the expertise within food research organisations which will be strategically contributing towards different phases of project.