Seagreens Ltd has set up the Seaweed Health Foundation to study the ethical use of natural, whole food seaweed in response to marketplace health concerns, the new product development agends of the food, health and bodycare industries, good medical practice and food innovation.

Membership of the Foundation is by application for members of the food and healthcare industries, academia, the media and others with a special interest in the subject - it is automatic for Seagreens® Brand Partners. Members will be able to log in to explore current and past research projects and contribute to as well as monitor progress of the research programme and the funding of new projects.

Salt replacement research

This innovative research project was supported by the British Government between 2007 and 2009 to explore natural alternatives to unhealthy types of fat, sugar and salt in manufactured foods. Seagreens® was chosen as a likely replacement for high sodium salt which food manufacturers have to reduce by 20 - 40% by 2012.

Following success of the major research which took place up to the end of 2009, the Seaweed Health Foundation is sponsoring the second phase of bread trials using baking industry standard models and a 100 panellist organoleptic study in 2010 at the Centre for Food Innovation in Sheffield, England.

Obesity research

The Seaweed Health Foundation sponsored the first ever study of whole food seaweed in satiety 2009-2010 at the Centre for Food Innovation, Sheffield, England.

The results of this ground-breaking pilot study full supports the use of Seagreens® in salt replacement across a wide range of foods, and is an early demonstration of its value in obesity. Further studies will continue this year.