- Publication: Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
- The CirkAlg project and related research in the group of Prof. Ingrid Undeland at Chalmers regarding algae as a sustainable food source was highlighted in a newspaper article in Göteborgsposten 2020-05-16. (in Swedish)
- PhD student João Trigo from the division of Food and Nutrition Science at Chalmers gave an oral presentation 2020-08-25 at the Seaweed4Health conference entitled "Effect of pH-shift processing on in vitro digestibility and Caco-2 cell bioavailability of Ulva fenestrata proteins".
- João Trigo also presented a poster at the NIZO plant protein conference 21-22 October 2020.
- Kristoffer Stedt and João Trigo made a video to explain which challenges need to be overcome to turn seaweed into the next food protein source.
- Publication: Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments
- Publication: Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content
- The international Environment section of Deutsche Welle has presented the CirkAlg research in a radio feature ("Living Planet: Seaweed coming to your plate"); where researchers from Chalmers and Gothenburg are talking about seaweed cultivation and seaweeds as a future food source.
- Two MSc students investigated how Swedish consumers perceive seaweed and how it can be incorporated in our diet (link to article; in Swedish)
- ScienceDaily, Springwise and Food Supply featured the press release from the CirkAlg publication about the possibility to use process waters from the food industry as cultivation media to increase seaweed growth and protein content.
- Ingrid Undeland and João Trigo explained to The Guardian why it is challenging to extract protein from seaweed and possible food applications of this novel protein.
- SVT, in their news segment Rapport, featured the press release from the CirkAlg publication about the possibility to use process waters from the food industry as cultivation media to increase seaweed growth and protein content.
- Publication: Post-harvest cultivation with seafood process waters improves protein levels of Ulva fenestrata while retaining important food sensory attributes
- Publication: Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content
- A thesis from Kristoffer Stedt at the University of Gothenburg shows that the protein content of the seaweed sea lettuce can be increased to the same level as soybeans. Read the news article: Seaweeds have the potential to replace soya beans as protein source.
Read the thesis: Seaweeds as a future protein source: innovative cultivation methods for protein production