BioMara, a leading seaweed biotechnology innovator, in partnership with Macphie, a leading UK ingredient supplier, and Abertay University, has completed a landmark project under the Innovate UK’s multi-million-pound ‘Better Food for All’ programme. The collaborative project represents a major step forward in bringing climate-positive, health-boosting ingredients to the mainstream.
The focus of the project was Seafibrex, BioMara’s breakthrough functional food ingredient derived from regenerative farmed seaweed. Produced using BioMara’s proprietary extraction process, Seafibrex delivers a unique combination of fibres, antioxidants, bioavailable minerals and complex carbohydrates designed to improve the nutritional profile of everyday foods and promote population-level health improvements.
Working closely with Macphie and the Faculty of Social and Applied Sciences at Abertay University, the project has proven that Seafibrex can be integrated into breads, muffins, and plant-based meats without compromising on taste, texture, or manufacturing efficiency.
Despite decades of public health messaging, only 9% of UK adults currently meet the recommended daily intake of 30g of fibre. The national average remains around 19g unchanged in over ten years. This persistent shortfall is a key contributor to rising rates of heart disease, stroke, type 2 diabetes and colon cancer. Seafibrex was developed specifically to close this gap providing a simple, scalable way to enhance fibre intake through familiar foods.
“This is a timely and valuable initiative aimed at improving the nation’s health without asking people to give up the foods they love. The programme has shown that seaweed-based ingredients like Seafibrex can be incorporated into our product lines without sacrificing taste or quality. We’re also seeing growing demand from our customers for innovative functional ingredient solutions from reliable local suppliers that align with wellness and sustainability trends.” – Paul McKnight, Macphie
Three key achievements from the project:
- BioMara developed a proprietary extraction process to produce Seafibrex. The result is a cost-competitive, clean-label ingredient that enhances the nutritional profile of food while enhancing flavour, texture and consumer appeal.
- Macphie successfully incorporated Seafibrex into core bakery formulations at its industrial-scale facilities. Trials demonstrated that Seafibrex performed well in production and met the quality standards expected by commercial bakery partners.
- Abertay University conducted consumer sensory evaluations in its state-of-the-art labs, confirming that Seafibrex-enhanced products were well received in terms of taste, texture, and mouthfeel, even in demanding categories like plant-based meat and baked goods.
“The UK faces a nutrition crisis, with fast and convenience foods dominating diets and driving chronic disease,” said Jay Dignan, CEO of BioMara. “Seafibrex offers a breakthrough solution as a functional ingredient that can help by making nutritious food more accessible, without requiring consumers to change their habits. It’s affordable, sustainable, and scientifically proven.”
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Editor, International Bakery
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