Nutritious Seaweed and Lobster Jelly Snack is Dairy-Free Alternative for Kids Who Shun Milk
18 Apr 2017 --- South Australian researchers have developed a jelly snack for children made from seaweed and lobster in a bid to boost their calcium levels as large amounts of kids are not drinking enough milk. Due for commercial release next year, the dairy-free food is called SeaNu which has been created using biorefinery technology that takes the seaweed and lobster shell, formulates it into a small jelly for children, perfect for them to pack into school lunchboxes.
The technology reconstitutes biological material to make it suitable for human consumption.
The idea is for SeaNu to address the increasing number of children who reject milk products because of cultural or personal reasons.
Following the roll out in the Australian market planned for 2018, it is expected to launch in Asia soon afterwards and will be marketed as a highly nutritious alternative to dairy products.
Researchers at Flinders University, alongside the Commonwealth Scientific and Industrial Research Organisation (CSIRO), have been working on the new product.
Director of the Centre for Marine Bioproducts Development at Flinders University Professor Wei Zhang said SeaNu would target global health markets but was best suited for Asia because of the high regard for Australian marine products.
“In Australia, one in six people avoid diary and that applies to children also,” he said. “In general, calcium deficiency is a global issue and there is a need for products that have no dairy.”
“Many Asian countries also do not typically eat large amounts of dairy products and we are hoping to definitely target there soon after we commercialize the product in Australia.”
Farmed and wild seaweed has historically been very widely used in Asian countries and is becoming increasingly common across Europe. It is also used as ingredients in food products and in vitamin and mineral supplements.
According to Professor Zhang, who is president of the Australia-NZ Marine Biotechnology Society, seaweed is not only rich in trace minerals, calcium and vitamins but is a low calorie source of protein and fiber, responsible for up to 20% of the Asian diet. Lobster shell is also high in calcium and protein.
The seaweed food ingredients business is worth an estimated US$1 billion.
Professor Zhang said while seaweed products had a major nutritional benefit in food, the research team was working on developing a range of different products including cosmetics and biofuel.
Seaweed researcher Peng Su and nutritionist Dr Rebecca Perry from Flinders Partners, along with Dr Michael Conlon and Dr Damien Belobrajdic from CSIRO were also part of the SeaNu team. The seaweed jelly is still in its prototype phase but is being refined for taste and texture so it can meet its projected launch date of January 2018.
By Gaynor Selby
