10179648Seaweed for nutritional benefits for public sector meals - ScotlandClosedCollaborative R&DInnovate UK**Seaweed for Healthier Public Meals: A Two-Month Study Addressing Malnutrition in Scotland** This two-month project will explore how **UK-harvested and cultivated seaweed** can play a vital role in improving the nutritional quality of **public sector meals**---including those served in **schools, hospitals, and prisons**---and in addressing **malnutrition and diet-related health inequalities in Scotland**. Seaweed is naturally rich in **iodine, fibre, protein, vitamins, and bioactive compounds**, yet its potential remains underused in UK diets. By evaluating **innovative small-scale processing methods**, the project aims to **enhance nutrient retention** and create practical, affordable ingredients such as **seaweed powders, extracts, or fortifiers** that can be easily incorporated into familiar meals---bread, soups, sauces, and snacks. These products could help close nutritional gaps identified in Scottish institutional catering, particularly in iodine, fibre, and essential micronutrients. The study will also assess **food safety and regulatory frameworks** to ensure that seaweed-based ingredients meet public health standards. This includes evaluating safe iodine levels, allergen management, heavy metal thresholds, and shelf-life stability to ensure that meals fortified with seaweed are both **nutritious and safe for widespread use**. Alongside the nutritional and regulatory work, the project will **map supply chain opportunities** for integrating seaweed into public procurement systems. This will explore how **local seaweed farms and microprocessors** can connect with catering suppliers, creating a model for **regional sourcing and circular economy growth**. Importantly, the study recognises the **socio-economic potential** of this emerging sector. Many of Scotland's coastal regions most affected by unemployment and depopulation also have ideal conditions for seaweed cultivation. Linking **public food contracts to local production** could stimulate sustainable enterprise, provide new employment opportunities, and **build resilience in coastal economies**, while supporting **Scotland's ambitions for a fairer, greener food system**. **Key outputs will include:** * Insights into processing innovations that enhance nutrient yield and value. * A framework for safely integrating seaweed-derived ingredients into public meals. * Practical recommendations on regulation, safety, and supply chain logistics. * An assessment of social and economic benefits for coastal communities. This project will **lay the groundwork for future R&D and pilot programmes**, demonstrating how **seaweed can tackle malnutrition, promote public health, and stimulate Scotland's blue economy**---bringing a sustainable, locally sourced ingredient from **shoreline to dining table** for the public good.