The EU-funded iCULTURE project announces the publication of a new scientific article in the international journal “Algal Research”, shedding light on how common European seaweeds and industrial side streams can be transformed into fermentable sugars for sustainable bio-based applications.
Titled “Quantitative Methods for Transforming Macroalgal Polysaccharides into Fermentable Sugars: Composition and Insights for Industrial Algal Bioprocessing”, the study is the result of a collaboration between researchers from the Norwegian University of Science and Technology (NTNU), Alginor ASA, and Centre of Marine Sciences, University of Algarve.
The work focuses on seaweed species that are already harvested or processed at industrial scale across Europe, including kelps, wracks, one red seaweed species, and two selected invasive species. Using optimised processing techniques, the researchers demonstrate how seaweed biomass can be efficiently broken down into simple sugars that microorganisms can readily use in fermentation. These sugars are essential building blocks for producing a wide range of bio-based products, such as pharmaceuticals, food additives, or green fuels.
An important aspect of the study is its strong focus on circularity. The research shows how residues from existing seaweed processing activities, for example after the extraction of alginates or other compounds, can be further valorised instead of being discarded. This creates new value chains while reducing waste, strengthening the sustainability and economic viability of the European seaweed sector.
By comparing different seaweed species, the publication provides one of the first in depth cross‑species datasets directly linking seaweed type, processing method and realistic sugar yields and concentrations ready for large-scale fermentation. This turns a promising idea into an actionable industrial roadmap for a truly circular, ocean-grown bioeconomy.