Providing a seaweed condiment, rich in nutrients and with natural salt to integrate in every day meal instead of adding refined salt
In our daily life, we constantly resort to adding salt to make it, in a way, the most appealing food. Earlier this addition of salt was recommended for being an iodine vehicle to its consumers. Salt consumption has its disadvantages because it can cause hypertension problems for consumers. It has come a time to provide iodine to the European population without the disadvantages that salt brings. There is an enormous lack of iodine, an essential microelement, in almost all European or world countries and the proximity of the populations to the sea in many cases do not mitigate the deficiency. The lack of iodine in humans can trigger several diseases, such as goiter, in which the thyroid gland can be hyperatrofiated. Also, when this iodine deficiency affects a pregnant woman or during breastfeeding, the baby may develop cretinism or a myxedemaemic state, characterized by severe neurological deficiencies.
UBQ II has developed a seasoning based on ground marine macroalgae, which can be integrated into the daily diet. This seasoning is produced from different macroalgae and marketed according to their organoleptic characteristics. These macroalgae spices contain, in their biochemical composition, amino acids, fatty acids, essential fiber, essences, and minerals, including iodine, which is naturally present in marine macroalgae and about 5% of salt.
Funding and networking
Evidence of success
Since the beginning of development of condiments based on marine macroalgae, we have participated in various gastronomic fairs, contacted numerous restaurants and local markets, in which we presented our product and invite everyone to try it. Feedback has been positive and we have seen a substantial increase in sales.
Although we show people the superior nutritional quality of macroalgae and develop products that can be comsumed on a daily basis, some people are reluctant to experience the new products or flavours. The production of macrolagae also presents many challenges.
Potential for learning or transfer
Due to the manipulation of an innovative biomass, the learning potential is enormous. From the beginning of manufacturing we have oriented variables to meet what would be more easily accepted by the consumer. However, in the production of macroalgae, we are still optimizing the production procedures, so that they become a superior raw material and that stands out in the European market. The transfer of knowledge is also taken into account by multiple participation in scientific conferences and culinary fairs.