Scottish Association for Marine Science: Unlocking red seaweed for food flavor, color & hybrid proteins
13 Apr 2026 | Scottish Association of Marine Science
Scientists at the Scottish Association for Marine Science have developed a tank-based method to grow the valuable red seaweed Palmaria palmata (dulse). Dr. Puja Kumari explains how scalable cultivation creates opportunities to use the seaweed as a flavor enhancer, hybrid protein source, and functional ingredient offering bioactive peptides and natural colorants. She highlights how the method can support traceable, year-round sustainable seaweed supply for food manufacturers.
