News

Researchers have developed an engineered bacterial system that enables complete breakdown of alginate, a major polysaccharide in brown seaweed, unlocking its potential for industrial use. By introducing two enzymes, AlyB and AlyD, from a marine bacterium into C. glutamicum, the team achieved efficient depolymerization of alginate.

AlyB breaks alginate into smaller oligomers, while AlyD further converts these into simple sugars, working in a complementary manner. The study also identified a novel enzymatic activity in AlyB, marking the first report of such functionality in its enzyme family.

To demonstrate application, the resulting sugars were used to support engineered E. coli producing riboflavin (vitamin B2), showing potential for biomanufacturing.

This research paves the way for integrated bioprocesses that convert seaweed into valuable products such as food ingredients, biochemicals, and biofuels, advancing the use of seaweed as a renewable industrial resource.

Kelp farming in Nova Scotia is emerging as a promising green industry with economic potential, but it faces several structural and regulatory challenges. Kelp is a versatile, low-cost crop used in food, fertilizers, and cosmetics, and requires no external inputs such as freshwater or fertilisers, making it highly sustainable.

Organizations like the Ecology Action Centre (EAC) are supporting industry growth through research, education, and economic planning. While there has been a gradual increase in kelp farming activity, the sector remains small-scale and in early development. A key focus is improving market viability and identifying profitable product formats.

However, significant barriers persist. Processing capacity is limited, creating bottlenecks due to kelp’s highly perishable nature. Regulatory challenges also hinder growth, such as Health Canada classifying sugar kelp as a novel food, and restrictions from the Canadian Food Inspection Agency limiting market access for products.

Despite this, innovators are finding niche applications. For example, kelp-based products like soil enhancers and coastal restoration materials are showing promise. Research at Dalhousie University is also advancing cultivation techniques to improve yields.

Overall, while the sector faces hurdles in regulation, infrastructure, and market development, there is strong optimism that kelp farming can become a sustainable economic driver with continued investment, research, and policy support.

Irish seaweed is gaining prominence in the culinary world as chefs increasingly incorporate it into modern dishes, transforming a traditionally overlooked resource into a premium, sustainable ingredient. Varieties such as dillisk, carrageen moss, and sea lettuce, harvested along Ireland’s coastline, are now featured in breads, butters, soups, and seafood dishes, valued for their umami flavour and mineral-rich profile.

This shift is driven by growing demand for locally sourced, health-conscious, and sustainable foods. Seaweed requires no freshwater, fertilisers, or arable land, making it an environmentally friendly alternative to conventional ingredients. Harvesting is often done carefully by hand, ensuring long-term ecosystem health.

Nutritionally, seaweed is rich in vitamins, minerals, antioxidants, further boosting its appeal among chefs and consumers. Its versatility allows it to enhance both traditional Irish cuisine and contemporary global menus.

As a result, seaweed is moving beyond niche use and becoming a mainstream ingredient in upscale dining, highlighting a broader trend toward sustainable marine-based foods and unlocking new opportunities across the food value chain.