BioMara and Macphie unveil sustainable, health-boosting seaweed fiber

Seaweed biotechnology company BioMara and ingredient supplier Macphie have successfully developed and tested a seaweed-based healthy functional food ingredient in industrial facilities and human trials. The companies collaborated with Abertay University, UK, in a project funded by Innovate UK’s “Better Food for All” program. 

The project partners have proven that Seafibrex, a functional food ingredient derived from regenerative farmed seaweed, can be integrated into bread, muffins, and plant-based meats “without compromising taste, texture, or manufacturing efficiency.” 

The ingredient combines fibers, antioxidants, bioavailable minerals, and complex carbohydrates.

“The UK faces a nutrition crisis, with fast and convenience foods dominating diets and driving chronic disease,” says Jay Dignan, CEO of BioMara. “Seafibrex offers a breakthrough solution as a functional ingredient that can help make nutritious food more accessible without requiring consumers to change their habits. It’s affordable, sustainable, and scientifically proven.”

Now that it has completed and validated the product, BioMara is scaling up its Seafibrex production and forming partnerships with food manufacturers and bakery brands to bring the ingredient to the mainstream market. 

The Better Food for All program granted 47 projects a share of its £17.4 million (US$23.67 million) budget to boost nutrition, create functional foods, improve food quality, and extend the shelf life of healthy and fresh foods. 

Project partnership

BioMara developed a proprietary extraction process to produce Seafibrex. The company notes this clean label ingredient is cost-competitive and enhances the nutritional profile of everyday foods while enhancing flavor, texture, and consumer appeal. 

Macphie incorporated the ingredient into core bakery formulations, and trials demonstrated its performance and ability to meet quality standards from commercial bakery partners. 

Seafibrex combines fibers, antioxidants, bioavailable minerals, and complex carbohydrates.Meanwhile, Abertay University’s consumer sensory evaluations confirmed that Seafribrex-enhanced products were well received in taste, texture, and mouthfeel across categories such as plant-based meat and baked goods. 

“This is a timely and valuable initiative aimed at improving the nation’s health without asking people to give up the foods they love,” says Paul McKnight, R&D manager at Macphie.

“The program has shown that seaweed-based ingredients like Seafibrex can be incorporated into our product lines without sacrificing taste or quality. We’re also seeing growing customer demand for innovative functional ingredient solutions from reliable local suppliers that align with wellness and sustainability trends.” 

Filling the fiber gap

The WHO recommends that people consume at least 25 grams of dietary fiber daily, but many don’t reach that goal globally. The partners highlight that the UK average has stayed around 19 grams in the last ten years, with only 9% of adults reaching a daily intake of 30 grams. 

Sufficient fiber consumption supports gut health, immunity, and well-being and can help reduce risks of certain diseases, such as heart disease, certain cancers, diabetes, and cardiovascular diseases. 

Seafibrex was developed to help close this fiber gap by enabling manufacturers to fortify familiar foods. The ingredient can also enhance foods’ micronutrient content and enable reduced salt, fat, and sugar recipes to meet consumer demands for healthier foods. 

Sustainable sourcing

The partners underscore seaweed’s environmental sustainability benefits. They note that, unlike traditional crops, seaweed doesn’t require land, freshwater, or fertilizers while contributing to ocean regeneration. 

Macphie incorporated the ingredient in bakery products, which Abertay University found were well received by consumers.Sustainability and climate-smart production are increasingly important in the nutrition industry. Innova Market Insights 2025 Trends Survey notes that 32% of global consumers are very aware of climate change. 

BioMara and Macphie observe a growing demand for seaweed-based ingredients in the UK, strengthening the country’s emerging farming sector. This is in line with ongoing research on the health benefits of various types of fresh and saltwater algae. 

For example, one study found that sea lettuce packs 29 more vitamin B12 than cooked beef, while a separate research points to the freshwater microalgae chlorella as a sustainable superfood due to its nutrient bioavailability. 

In addition, India announced earlier this month that it will conduct food and nutrition experiments at the International Space Station on certain edible microalgae, as these require limited space and resources to grow.