The TASTE Project: The Application of Edible Seaweed for Taste Enhancement and Salt Reduction Sarah Hotchkiss This project has received funding from the European Seventh Framework Program managed by REA Research Executive Agency http://ec.europa.eu/research/rea. FP/2007-2013) under grant agreement n 315170. 1
Overview Introduction to CyberColloids who are we and why are we interested in seaweed? The TASTE Project rationale, aims and objectives progress thus far 2
Who are CyberColloids? Independent R&D company (SME) based in Co. Cork, Ireland Established in 2002 - grown to 11 staff (9 in Cork, 2 in UK) Core expertise in hydrocolloid and polysaccharide chemistry - focussing on food, nutrition & industrial applications We offer a complete contract research & business solutions service from raw material sourcing & basic research through process and product development to final application testing and strategic business advice Recognised research provider at EU level Participating in 5 th collaborative Framework 7 project 3
Why the interest in seaweed? CyberColloids have been working with seaweed ingredients for many years - agar, alginate and carrageenan Expertise within the team that spans the entire seaweed value chain From raw material suppliers through processing to application in end products Established network of harvesters and processors across Europe & globally In 2005 penny dropped that most of the good stuff was being thrown away! 4
Why the interest in seaweed? Since 2005 focussing on developing higher value products from seaweed using innovative processing techniques Mainly for food, health & wellbeing: Seaweed ingredients for naturally healthy foods and functional foods LMW fibres, prebiotics & gut health Anti-cancer potential Antioxidant & anti-inflammatory potential Natural flavour for salt replacement
The TASTE Project The Application of Edible Seaweed for Taste Enhancement and Salt Replacement EU funded Research for the benefit of SMEs project (Oct 2012 Sep 2014) Aim to develop new healthy flavour ingredients from edible seaweeds with the potential to replace sodium in food products SMEs from the seaweed, food and flavours industries in Ireland, Iceland, Germany, France& Spain RTDs from Iceland & Germany Large end user company from Slovenia 6
Project objectives Development of innovative processing techniques Production of new seaweed flavour ingredients Development of novel formulations in meat products, bakery products, snacks and soups Pilot scale validation of ingredient and end product production Development of appropriate sensory tools Focussing on 3 species: Ascophyllum nodosum, Fucus vesiculosus & Saccharina latissima
Generic strategy for sodium reduction Industry target: to reduce sodium levels by 60-70% using a combined approach 8
Potential technical solutions using seaweed 1. Direct replacement of sodium with natural mineral blends Key minerals & trace elements - Na, K, Ca, Mg, Zn, Fe 2. Boost overall flavour and allow a reduction in sodium taste using: Taste enhancement properties of proteinaceous compounds - amino acids, glutamates, ribonucleotides (IMP) Utilise other non-volatile flavour precursors 3. Generate flavour through processing e.g. Maillard reactions with amino acids and reducing sugars 9
Added potential for salt replacement Reduction or removal of salt is not just about taste it can also result in loss of quality in terms of functionality (texture/structure) & stability of products The composition of seaweeds renders them a potentially useful in this regard: FUNCTIONALITY inherent properties e.g. water binding STABILITY source of natural antioxidant & antimicrobial actives 10
Progress thus far sensory characterisation Sensory profiles of the seaweeds developed by trained sensory panels at Calaf, Frutarom-Etol, Matis & Fraunhofer using descriptive analysis and free choice profiling Sensory tools used to detect differences between species and also to assess the effects of different processing techniques Key odour active compounds determined using HRGC/O & linked to descriptors such as metallic, spicy and mouldy, cardboard-like, medicinal and seaweed-like Chemical characterisation of potential flavour active & precursor components 11
Natural source of minerals & trace elements 100g table salt (NaCl) = 40g Na 100g AN, FV & SL could contain 15-40g minerals (dw) of which < 5g = Na Key minerals content of TASTE seaweeds (g/100g dw) Ascophyllum nodosum Fucus vesiculosus Saccharina latissima TASTE Typical 1 TASTE Typical 1 TASTE Typical 1 Na 3.2-4.3 0.7-3.9 4-5.5 3.3-5 4.7-5.4 2.5-5.1 K 2.5-3.1 1.8-2.7 4-4.7 0.2-2 9.6-11 3.7-9.3 Ca 1-1.1 0.9-2.6 1.3-1.4 0.9-2.8 1.3-1.4 0.6-0.7 Mg 0.7-0.8 0.2-1.6 0.8-0.9 0.2-2 0.9 0.4-2.5 1 Data from Centre d Étude et de Valorisation des Algues (CEVA) France 12
Natural source of proteinaceous compounds AN, FV & SL could contain 2.5-23g/100g (dw) protein Contain 15 of 20 common amino acids high in free forms Preliminary analysis encouraging Protein & amino acid content of TASTE species (g/100g dw) Ascophyllum nodosum Fucus vesiculosus Saccharina latissima Avg. total protein 10.4 15.1 22.6 Glutamic acid 0.3 0.4 n/a Important others LYS, VAL, ALA, LEU ASP, LYS, VAL, ALA, LEU n/a 13
Progress thus far innovative processing Using a combination of physical & enzymatic processing to unlock the important flavour components Used commercially available enzymes and specific enzymes from partner Prokazyme New processes designed with scale up to commercial production in mind & to fulfil specific requirements of SMEs Physical & chemical properties of ingredients, performance c.f. commercial comparators, regulatory considerations, cost etc. Basic processes in place currently being optimised at lab scale 14
Next steps Production of new seaweed flavour ingredients for use in laboratory scale application trials Development of novel formulations in meat products, bakery products, snacks and soups Pilot scale validation of ingredient and end product production More to follow next year! 15
Thank you! sarah@cybercolloids.net Please visit our website www.tasteproject.net This project has received funding from the European Seventh Framework Program managed by REA Research Executive Agency http://ec.europa.eu/research/rea. FP/2007-2013) under grant agreement n 315170. 16