Abstract
Using brown seaweed kelp species Saccharina latissima and Laminaria digitata as feedstocks, a set of pilot-scale macroalgae processing batches were conducted (50–200 kg per batch) for the production of a range of food-grade liquid and solid fractions. The aim of this communication is to relay a number of lessons learnt during this period in combination with previous relevant observations and considerations for others who are intending to process macroalgae at scale. The novelty of this paper is thus to form a bridge between academic findings and practical know-how. Considerations covers material diversity; abiotic and biotic impact and variation; and supply chain considerations. Observations covers milling and cutting; equipment requirements; and acids including their effects on heavy metals, especially lead. Recommendations summarises key points from this pilot-scale and previous work. These include: harvest seasonality, water quality and proximity to processing facilities; minimising contaminants within the macroalgae such as stones and shells; considering equipment composition and volume for all steps and processes including final product quality; acid choice and its effects on both the equipment used and the metals bioaccumulated within the macroalgae.
Highlights
As global populations grow, the demands for land increase
A number of insights considered of value to others intending to process macroalgae in food-grade conditions at scale were learnt during this period and have been combined with previous processing points and macroalgal knowledge of value from academic studies and industrial, unpublished studies
The processor must control all of the food safety hazards that are associated with macroalgae, from concentrations of iodine and heavy metals [15] to those from the macroalgae environment, including foreign bodies, pathogenic microbes, allergens including crustaceans, and environmental contaminants such as polyaromatic hydrocarbons [30]
Summary
The demands for land increase. The logical step is to move a greater proportion of production into the water and to diversify foods grown there. 85% of seaweeds are used either directly or indirectly as food products for human consumption [5], making this the predominant market for macroalgae This market opportunity has been identified by numerous small and medium enterprises globally, with many lacking previous experience working with macroalgae. A number of insights considered of value to others intending to process macroalgae in food-grade conditions at scale were learnt during this period and have been combined with previous processing points and macroalgal knowledge of value from academic studies and industrial, unpublished studies. These findings are detailed within three subsequent sections termed Pre-Processing Considerations, Observations and Recommendations below
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