Cascadia Seaweed
was awarded $73,771 towards a 3-year $150,000 research project that aims to extend the shelf-life of seaweed and create new industrial processes that can help Canada produce more value-added seaweed products for international markets.
November 2, 2022
Sidney, BC —
Today, the
Canadian Food Innovation Network
(CFIN) announced an investment of over $533,355 into six projects through the organization’s
Innovation Booster program
. As part of this
funding announcement
,
Cascadia Seaweed
was awarded $73,771 towards a 3-year $150,000 research project that aims to extend the shelf-life of seaweed and create new industrial processes that can help Canada produce more value-added seaweed products for international markets.
“These six projects are prime examples of the breadth of exciting food innovation that’s happening here in Canada. CFIN is extremely excited to fund homegrown, innovative solutions that have the potential to reduce emissions, increase domestic production, and establish Canada as a global leader in new and emerging food sectors,” says Joseph Lake, CEO of the Canadian Food Innovation Network.
Cascadia Seaweed is growing to be the largest provider of ocean-cultivated seaweed in North America. They expect to harvest 250 wet tonnes from their low-impact ocean farms this spring. A portion will be allocated to understanding the processes and costs required to produce shelf-stable seaweed-based products.
Processing currently includes washing, blanching, freezing, dehydrating and milling. This project drives innovation, is key to future growth, and will result in increased efficiencies and greater knowledge of the nutritional and organoleptic properties of seaweed through each processing methodology. The major technical hurdle is determining the most cost-effective way to process seaweed that maximizes the unique nutritional benefits of each species.
“As pressure mounts over arable land and populations continue to rise, we must recognize opportunities within the Blue Economy to produce food and feed while adapting to climate change. Receiving this grant from the Canadian Food Innovation Network will help us engage in innovative processing trials to continue building trust with consumers while investigating new ways of processing our cultivated crop,” says Mike Williamson, CEO of Cascadia Seaweed.
With no agricultural land requirements, seaweed presents a sustainable opportunity. Canada currently plays a small role in the export of these products but as the seaweed sector continues to mature, Canada has the potential to become recognized as a global industry leader.
Read more about the announcement and the other recipients here:
https://www.cfin-rcia.ca/media/news-releases/invests-in-six-foodtech-projects
