BioMara and Macphie validate seaweed ingredient Seafibrex in major ‘Better Food for All’ project

BioMara, the UK-based seaweed biotechnology firm, has announced the successful completion of a landmark collaborative project alongside ingredient supplier Macphie and Abertay University. Backed by Innovate UK’s ‘Better Food for All’ program, the project aimed to tackle the UK’s chronic fiber deficit using Seafibrex, a novel seaweed-based food ingredient developed by BioMara.

Seafibrex is produced through BioMara’s proprietary extraction process from regeneratively farmed seaweed and is rich in fiber, antioxidants, bioavailable minerals, and complex carbohydrates. It’s designed to enhance the nutritional value of everyday foods while maintaining appealing taste and texture. The ingredient has now been validated in real-world applications, including breads, muffins, and plant-based meats.

“The UK faces a nutrition crisis, with fast and convenience foods dominating diets and driving chronic disease,” said Jay Dignan, CEO of BioMara. “Seafibrex offers a breakthrough solution as a functional ingredient that can help by making nutritious food more accessible, without requiring consumers to change their habits. It’s affordable, sustainable, and scientifically proven.”

Only 9% of UK adults meet the recommended daily intake of 30g of fiber. National consumption averages remain around 19g, unchanged for over a decade. BioMara developed Seafibrex specifically to help address this gap in a scalable and practical way, enabling food producers to reformulate familiar products with added fiber and improved micronutrient profiles.

Macphie incorporated Seafibrex into core bakery formulations at industrial scale, with production trials confirming that the ingredient performed well and met the company’s stringent quality standards. “This is a timely and valuable initiative aimed at improving the nation’s health without asking people to give up the foods they love,” said Paul McKnight at Macphie. “The program has shown that seaweed-based ingredients like Seafibrex can be incorporated into our product lines without sacrificing taste or quality. We’re also seeing growing demand from our customers for innovative functional ingredient solutions from reliable local suppliers that align with wellness and sustainability trends.”

Consumer sensory testing, carried out by Abertay University’s Faculty of Social and Applied Sciences, confirmed that Seafibrex-enhanced products scored well in taste, texture and mouthfeel – even in challenging applications like plant-based meat.

Beyond nutritional benefits, Seafibrex offers environmental advantages. Seaweed cultivation requires no land, freshwater, or chemical inputs, and supports ocean regeneration. BioMara sources from local, sustainable harvesters and works closely with regional growers, strengthening the UK’s emerging seaweed farming sector and supporting coastal economies.

With process and product validation complete, BioMara is now scaling up Seafibrex production and seeking partnerships with manufacturers looking to lead in the fast-growing space of functional and sustainable food ingredients.