NEW TECH FOODS

A joint research project between James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating seaweed as a sustainable, low-cost replacement for conventional cell culture media used in cultivated meat and seafood production.

The initiative, titled SeaToMeat – Optimizing Seaweed Proteins to Cultivate Meat, aims to convert seaweed proteins into high-value hydrolysates – mixtures of amino acids, peptides and bioactive compounds created by breaking down proteins. These hydrolysates could feed animal cells in cellular agriculture, replacing expensive and ethically problematic inputs like fetal bovine serum.

Researchers from JCU’s Tropical Futures Institute (TFI) and SIT are using enzymatic hydrolysis and protein analysis to identify effective breakdown methods across different seaweed species. The project supports circular economy principles and seeks scalable, cost-effective applications in cultivated meat and seafood production.

“Simply put, we are exploring avenues to turn seaweed into delicious cultivated meat and seafood,” said Thimo Ruethers, research fellow at TFI.

“By breaking down seaweed and its proteins into smaller components, we can create a more affordable and sustainable way to feed the animal cells used in cellular agriculture,” explained SIT’s principal investigator associate professor, Juan Du.

The research is funded by the Good Food Institute and involves collaboration with Umami Bioworks, IPB University in Indonesia and seaweed farms in Indonesia and Australia. JCU and SIT bring expertise in protein science, food safety, and food processing, while Umami Bioworks contributes industry insights into the application of seaweed-based media in cultivated seafood systems.

TFI’s head of health sciences professor, Andreas Lopata, added: “If successful, the project could reduce the cost of cultivated meat production and lower dependence on conventional ingredients, supporting a more sustainable and ethical food system".