BioMara
BioMara Ltd are a food technology company using advanced technology to derive functional ingredients from seaweed, for use in food and wellness products. Utilising funds from Innovate UK’s ‘Better Food for All’ programme, BioMara enlisted the support of the FIC to investigate the functionality of their high-fibre food ingredient, Seafibrex, and evaluate its performance in a number of food applications.
Image credit: BioMara
The FIC’s expertise and practical trials have given us the evidence we need to position Seafibrex as a functional seaweed-derived fibre ingredient. Their work has not only validated its performance in real food systems but also provided us with actionable insights to guide customer applications and communicate the benefits of Seafibrex with confidence.
Project brief
This project was split into three sub-projects:
- Evaluating the impact of different application rates of Seafibrex in pork sausages and vegan burgers, in traditional and low-fat/low-salt versions of each product.
- Investigating the functionality of Seafibrex using analytical tests, to determine key attributes and possible product applications.
- Comparing the impact of using Seafibrex as a replacement for hydrocolloids in gluten-free breads, and identifying the impact of different water addition rates and methods on the quality of gluten-free bread.
The response
- Over a series of practical trials, the FIC technologist produced Seafibrex-added sausages and vegan burgers, and low-salt/low-fat versions, and compared the physicochemical properties (such as water and oil holding capacity) of the samples to a control. The team of FIC technologists also tasted the trial samples to provide feedback on the texture and flavour of the products. The technologist drew conclusions on the optimal addition rate of Seafibrex to these products, and the potential of using Seafibrex in low-salt/low-fat product reformulation.
- Characterisation studies followed these initial application studies to develop a deeper understanding of the functionality of Seafibrex, and translate this knowledge into possible uses for the ingredient. The water and oil holding capacity, density and viscosity of Seafibrex were analysed and compared to commonly-used hydrocolloids. Suggestions for product applications were made based on the findings of these characterisation studies.
- Using the outputs from the previous two projects, the use of Seafibrex in gluten-free breads was investigated. Initially, the replacement of hydrocolloids with Seafibrex was investigated, followed by evaluating the optimum method and quantity of water addition. The physicochemical properties of the breads were analysed, followed by a technologist tasting to identify sensory attributes of the samples. Conclusions were drawn based on the analyses, which will support Biomara in communicating ideal addition rates and processing methods with their customers.
Benefit to the business
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The findings from the FIC’s research project provided BioMara with valuable, data-driven insights into the functional performance and potential applications of Seafibrex.
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The project’s outcomes strengthen BioMara’s commercial proposition by identifying optimal inclusion rates, providing application guidance, and highlighting Seafibrex’s potential to support product reformulation for healthier, clean-label foods – while not being detrimental to sensory aspects.
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These results will directly enhance BioMara’s ability to engage new customers and accelerate market adoption of Seafibrex across diverse food categories.