Pittman Seafoods has welcomed the opportunity to take part in a new EU initiative that aims to boost seaweed production – and consumption – across Europe.

The project

Called I3-4-SEAWEED, the three-year project brings together 16 partners from Portugal, Belgium, the Netherlands, Spain, Ireland and Germany to drive sustainable growth and innovation in Europe’s nascent seaweed industry.

Utilising a collaborative approach between SMEs, universities, tech hubs and industry clusters, it aims to help seaweed ventures scale and reach market readiness. The initiative builds on a transnational value chain rooted in sustainable cultivation techniques and biotechnological applications.

A key part of the project will be the development of investment cases, spanning the use of seaweed in the food, biofertiliser and cosmetic industries – with Pittman Seafoods taking a leading role in the former.

To deliver these goals, I3-4-SEAWEED will provide: capacity-building, demonstrations, technical support and business matchmaking, as well as the development of go-to-market strategies tailored to the needs of each business case promoter.

The premise

Seaweed is increasingly seen as a sustainable and renewable raw material which can be used in a wide range of applications, from food and cosmetics to bioplastics and pharmaceuticals. The potential impact of the sector – from regenerating coastal economies, to reducing CO2 emissions, to creating healthier diets – is considerable.

However, seaweed-based products are not widely recognised in Europe, so I3-4-SEAWEED will launch regional awareness campaigns to showcase their potential, as well as the opportunities for innovation in the sector.

As part of the project, collaborative sessions with industry leaders, including Pittman Seafoods, as well as case studies demonstrating seaweed product uptake, will help illustrate the opportunities for the sector.

Seaweed as a seafood

Within the seafood element of the project Pittman Seafoods will work with research partners to develop new technologies for seaweed processing and production.

The core focus of this strand is to build a market-entry strategy for the supply of frozen and dried seaweed for the food industry. Those involved aim to ensure that seaweed products meet quality and safety standards, are aligned with market needs, and have documented application potential – enabling successful integration into various food products.

They will also ascertain how they can contribute to a stable market supply of high quality seaweed that meets European standards, given that European seaweed production is still in an early phase compared to Asia, which accounts for over 95 per cent of global production.

Within this area, Pittman Seafoods will be leading an effort to map and guarantee the quality of different seaweed suppliers – first by identifying the suppliers with the most potential, based on factors like species, reputation, experience and geographical location, and then by assessing the nutritional, techno-functional and sensorial qualities of their samples.

They will also look to set specific quality standards that all suppliers must meet, including chemical composition, moisture content and the absence of harmful substances. This will be followed by regular audits and inspections of supplier facilities to ensure they adhere to the established quality standards.

Pittman Seafoods will work with KU Leuven and VIVES to ensure the chemical and biological content of the seaweed aligns with European safety guidelines. This will involve collaboration with accredited laboratories to conduct regular testing for chemical contaminants, heavy metals, pesticides and other potential hazards and allow for certification of samples that meet the requirements.

Meanwhile, in terms of production, the partners will encourage suppliers to follow sustainable seaweed farming practices that minimise the risk of contamination and maintain the ecological balance of marine ecosystems.

Pittman Seafoods will also be involved in ensuring that the processing of seaweed meets European market needs in terms of colour, texture and taste. This will help to inform suppliers on how to adapt post-harvest handling.

Research into processing and packaging options will help ensure investment in modern processing equipment and facilities that can efficiently handle large volumes of seaweed while maintaining its quality. Training of the workforce on proper handling, processing, and packaging techniques can also be arranged.

This will be followed by Pittman Seafoods helping to develop a market entry strategy for seaweed in the food industry, with an initial focus on Benelux.

Other elements of the initiative will include: collaboration with chefs to uncover potential uses of seaweed, the compilation of successful case studies and testimonials and the organisation of workshops and seminars to inspire food companies to include seaweed in their products.

“Our participation in the I3-4-SEAWEED project highlights our commitment to leading the way in seaweed innovation and driving sustainable practices for the future of food,” says Tom Robbens, Quality Manager at Pittman Seafoods.

Funding opportunities to third parties

To bridge existing gaps within the EU seaweed market and its value chain, the I3-4-SEAWEED Project will launch an Open Call in September 2025 for SMEs at TRL6 working in Microalgae Macroalgal Production, Macroalgal Biotechnology, and Downstream Applications. While we particularly welcome proposals in the Cosmetics, Food, and Biofertilizer sectors, applications from other relevant fields are also encouraged.

We will select 30 projects from across the EU, each receiving €60,000 in funding, along with expert support through our Capacity Building Programme to help scale their innovations. This will help to develop sustainable, seaweed-based solutions and tackle the challenges faced by the sector.

Do you have an innovative seaweed idea? Apply now for €60,000 in EU funding through the I3-4-SEAWEED Open Call – deadline October 22!
👉 Apply here

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