Pairing vibrant seaweed ingredients to Western tastes
From the Springboard Content Lab
It has been said that we first taste food with our eyes. If a food looks colourful and attractive, it whets our appetite and makes us eager to try it.
This was a key insight by Acadian Seaplants that drove the development of Hana Tsunomata®, an edible seaweed product that can be added to food for a touch of colour and flavour.
Dried seaweed adds flavour and nutrients
Hana Tsunomata® displays a vibrant bouquet of pink, green and yellow pigments that draw attention to the eye when added to food. Low in calories, it is rich in iron, magnesium and fibre. Hana Tsunomata® is also gluten-free and certified as vegan, Kosher and Halal.
The product originates from Chondrus crispus, a seaweed species native and abundant in North Atlantic waters. It is cultivated in state-of-the-art, land-based production facilities at Acadian Seaplants in Nova Scotia and then preserved through a process of gentle dehydration.
Cooks rehydrate the seaweed and add it to pasta dishes, sushi, salads, omelets, wraps, pizza and soups.
The tri-coloured sea vegetable has long been a popular ingredient in Japan and other Asian cuisine, but Acadian Seaplants wanted to appeal to Western tastes to expand into new markets.
MSVU researchers collaborate to make recipes with seaweed
To address this challenge, Acadian Seaplants reached out to Dr. Bohdan Luhovyy and his research team, including Dr. Priya Kathirvel in the Applied Human Nutrition Department at Mount Saint Vincent University.
Dr. Luhovyy’s team formulated recipes using the colourful seaweed as an additive to popular foods. Researchers conducted taste tests, measuring characteristics such as texture, saltiness flavour, and aftertaste.
They also evaluated recipes for their impact on a person’s appetite and physical comfort to determine the potential for Hana to be used for weight management and nutrition.
Springboard guided project collaboration
Springboard and MSVU Industry Engagement Professional Danielle Goodfellow guided the industry research partnership and assisting with obtaining a National Science and Engineering Research Council (NSERC) grant. She also provided support for various agreements related to the project.
This is not the first time Acadian Seaplants accessed expertise from the Springboard Network, having worked with researchers from the Nova Scotia Community College and College Communautaire du Nouveau Brunswick to develop products using seaweed.
“Without exception, Acadian Seaplants has enjoyed significant gains by partnering with members of the Springboard Network,” said Dr. Fichtali. “In every instance, the caliber of the science, their willingness to understand our market requirements and commitment to help us solve our technical issues has been unparalleled.”
This collaboration with researchers and Springboard IEPs at MSVU helped a long-standing Atlantic Canadian company commercially position its products in an untapped market and strengthen its growth objectives.
Springboard Atlantic is a network of 19 colleges and universities specializing in research commercialization and industry-led research in Atlantic Canada. It is supported by the Atlantic Canada Opportunities Agency , Innovation, Science and Economic Development Canada and member institutions.