Technical and market feasibility of kelp meal as a nutritional supplement in low-moisture foods

VitaminSea, LLC (VitaminSea) is developing a kelp-based additive, "SeaKelp+," for bread, optimized to bring the nutritional benefits of consuming seaweed to a large population of consumers. VitaminSea met both of the Phase I SBIR project's technical objectives. Objective #1 proved feasibility of adding kelp to bread, creating a more nutritious product that consumers would eat with a longer shelf-life. Objective #2 confirmed there is sufficient raw kelp to meet anticipated demand for SeaKelp+, and that the costs associated with producing SeaKelp+ would support profitability for VitaminSea and not be too expensive for bakeries looking to gain market share with a new, unique product.VitaminSea's Phase II will develop a prototype of SeaKelp+ that partner bakeries can experiment with to develop their own kelp bread recipes, expand sensory evaluations and nutritional analyses for these new formulations, and conduct real world market testing at participating bakeries. VitaminSea will also determine the optimal equipment needed for a plant capable of receiving, processing, storing, and shipping forecasted seaweed volumes.Commercialization of SeaKelp+ directly addresses USDA NIFA's topic area 8.12, Small and Mid-size Farms. By greatly expanding market demand for kelp, this product supports growth of Maine's "sea" farmers - the seaweed wild harvest and aquaculture industry - by assuring a significant market for the increasing supply of kelp and by providing much-needed drying and processing capacity.Problem or Opportunity.Adding seaweed to one's diet is proven to provide health benefits, yet it is not widely consumed outside of Asian cultures. Specifically, kelp contains a variety of minerals and vitamins, including naturally high levels of calcium, iodine, protein, antioxidants, potassium, iron, folic acid, fiber, and omega-3 fatty acids. By commercializing a kelp-based bread additive for B2B sales to bakeries, VitaminSea will bring these benefits to mainstream Western diets while naturally extending bread's shelf life. Creating this large, new market for kelp will bring economic benefits to Maine's coastal communities hard hit by the collapse of other fisheries. Increased seaweed aquaculture and sustainable wild harvesting will diversify the economy of these rural areas, benefiting Maine's small- to mid-size "sea farms."Project Objectives and Description.1) Optimize product formulation for market appeal. Evaluate both consumer and customer (i.e., bakery) value propositions through controlled bakery trials, retail market testing, consumer sensory evaluations, bakery surveys, and extended nutritional and shelf-life analyses. 2) Determine the optimal equipment and plant configuration requirements to efficiently process fresh kelp into a finished product.Anticipated Results and Potential Commercial Applications.This Phase II SBIR will result in an optimized formulation of SeaKelp+; value propositions pertinent to local, small, and national chain bakeries, and plans for a plant layout and equipment necessary to receive and process raw seaweed. Although VitaminSea is initially focusing on the bread market, SeaKelp+, or a variation thereof, will be applicable as an additive in other low moisture foods, such as crackers and pasta. Starting with local, "artisan" bakeries, VitaminSea will market SeaKelp+ as a flavor enhancer, nutritional supplement, and natural preservative. Bakeries will develop their own unique recipes and products and quickly develop a following for kelp bread. Through direct marketing, attendance at trade shows, and investigating strategies with key partners in the bakery industry, VitaminSea will expand to larger bakeries in the U.S. and beyond.