Food Industry

Overview

As a treasure trove of human food resources, seaweeds in the oceans can provide human society with a wealth of functional food ingredients. Seaweed active substances are biomass components extracted from seaweed organisms that can affect life phenomena through chemical, physical, and biological mechanisms of action, including the extracellular matrix of seaweeds, the cell wall, the components of protoplasts, and primary and secondary metabolites in cellular organisms. Numerous scientific studies have demonstrated that seaweed active substances such as alginate, carrageenan, agar, fucoidan, and other seaweed active substances have unique properties and efficacy, and have high application value in the field of functional foods. CD BioSciences has a professional technical team dedicated to promoting the application of seaweed resources in the food industry through cutting-edge biotechnology and innovative research.

Figure 1. Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. (Roohinejad S, et al., 2017)

Main Applications

• Natural Food Additives

Seaweeds are rich in a variety of natural components, such as algal polysaccharides, proteins, minerals, and vitamins. These components not only enhance the nutritional value of food but also act as natural thickeners, stabilizers, and emulsifiers. For example, carrageenan and sodium alginate from seaweed are widely used in dairy products, desserts, condiments, and beverages to improve the texture and taste of the products. Through in-depth research and development, our team is committed to providing solutions for the use of seaweeds in natural food additives to promote the sustainable development of the food industry.

• Health Food and Functional Food

The active ingredients in seaweed have a variety of health benefits, such as antioxidant, anti-inflammatory, antibacterial, and hypolipidemic. We utilize advanced extraction and purification technologies to apply these active ingredients in the development of healthy foods and functional foods. For example, foods rich in seaweed polysaccharides can enhance immunity, help regulate blood sugar levels, and promote digestive health.

• Natural Pigments

Natural pigments in seaweeds, such as spirulina blue pigment and erythromycin from red algae, are not only brightly colored but also harmless to humans, making them ideal food coloring agents. Our platform is configured with fine extraction technology to provide high-purity seaweed pigments for use in areas such as beverages, confectionery, and baked goods, adding natural color to products.

• Plant-based Foods

With the popularity of vegan and plant-based diets, seaweed has emerged as an ideal alternative as a high-quality source of plant protein. We are committed to developing seaweed-based food products, such as seaweed protein powders, seaweed meat substitutes, and seaweed milk, to meet consumer demand for healthy and environmentally friendly products.

Advantages of Our Platform

• Strong R&D capability. Our team consists of biotechnologists and food scientists with rich R&D experience.
• Advanced technology platform. We have state-of-the-art equipment and technology platforms to ensure that our research is always at the forefront of the industry.
• Full range of services. We provide customized services and technical support according to the specific needs of our customers.

Related Services

• Seaweed Extraction
• Algae Production
• Agar Development
• Carrageenan Production

CD BioSciences, as an advanced biotechnology company, has become a leader in the application of seaweed to the food industry with its advanced R&D capabilities, full range of services, and sustainable development concept. We will continue our efforts to promote the innovation and development of seaweed resources and provide better solutions for our customers. For more information about our services, please contact us.

Reference

• Roohinejad S, Koubaa M, Barba F J, et al. (2017). Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties[J]. Food Research International. 99: 1066-1083.

Please kindly note that our services can only be used to support research purposes (Not for clinical use).