"Investigation of the Flavouring and Taste Components in Irish Seaweeds"
Research Measure: Discovery Research Measure
Funding Type: NDP Marine Research Sub-Programme
Funding Year: 2007
Project Duration: 18 months
Project Type: Industry-Led Award
Total Grant-Aid: €99,645
Lead Partner: Cybercollids Ltd.
Project Summary
This projects aims to develop the capacity to assess and utilise the flavour components of edible Irish seaweeds, with the view to producing a commercially attractive low-salt - flavour enhancer for application in the food industry. The project will develop a capability to assess the flavour characteristics of seaweed through relevant training with a savoury flavourist based on the identification of relevant flavour standards/descriptors and the acquisition of skills necessary to detect and define these descriptors.
The project objectives includes plans to assess changes in seaweed flavours with various cooking/processing methodologies; to screen a range of edible Irish seaweeds for potential development of salt reduction or flavour enhancements ingredients and to develop a number of concept ingredients with a view to commercialisation by interested external companies.