In 2010 Seagreens' founder set up an independent, non-profit Foundation for standards, research and education to explore the benefits to nutritious food seaweed in response to marketplace health concerns.
The Seaweed Health Foundation provides a forum to explore the uses of this natural whole food as an ingredient in the food, health and bodycare industries and in good medical practice.
It works with others to implement and uphold appropriate standards for the harvesting and production of seaweed for human consumption particularly in the British Isles and Nordic region.
It is supported by Friends of the Foundation who are seaweed producers or members of the food and healthcare industries, academia, the media, consumers with a special interest in the subject.
The British Government funded a 'Food Innovation' project in 2007 to explore natural alternatives to unhealthy types of fat, sugar and salt in manufactured foods.
Seagreens® was chosen as a likely replacement for salt (sodium chloride) which food manufacturers were required to reduce to new maximum levels by 2012.
Following the remarkable success of the initial salt replacement research in ready meals, further trials used Seagreens® to reduce salt in bread, using baking industry standard models and a 100 panellist organoleptic study. Research continued to 2012 at the Centre for Food Innovation at Sheffield Hallam University in Sheffield, England.
A separate study in obesity, using much higher levels of Seagreens® in bread, found the taste was nonetheless acceptable. The study sought to assess whether Seagreens® would have a satiety effect in overweight male subjects. The research won the 2010 Alpro Foundation Masters Award and was published in February 2012 in the scientific journal Appetite. Please click here for the Abstract and for further information read about Seagreens in weight management.
In 2013 research into the use of Seagreens to counter iodine-deficiency was studied at Glasgow University with very positive results, due to be published in the British Journal of Nutrition.
Dr Jenny Paxman and Anna Hall (right) collect the Alpro Foundation Award in London for their obesity study