James Cook University and Singapore Institute of Technology explore seaweed’s role in scaling cultivated meat and seafood

In a bid to make cultivated meat and seafood more sustainable and cost-effective, researchers from James Cook University (JCU) and the Singapore Institute of Technology (SIT) have launched a new initiative investigating seaweed as a substitute for conventional cell culture media.

The joint project, titled SeaToMeat – Optimizing Seaweed Proteins to Cultivate Meat, is supported by a research grant from the Good Food Institute and involves academic and industry partners across Singapore, Australia, and Indonesia. Its central focus is to develop protein hydrolysates from seaweed – a plentiful, fast-growing, and often underutilized resource – as a sustainable ingredient for feeding animal cells in cellular agriculture.

“Simply put, we are exploring avenues to turn seaweed into delicious cultivated meat and seafood,” said Dr Thimo Ruethers, Research Fellow at the Tropical Futures Institute (TFI) at JCU Singapore.

Seaweed-derived protein hydrolysates are produced by enzymatically breaking down seaweed proteins into smaller molecules like amino acids and peptides. These bioactive compounds have potential to replace traditional growth media – a key barrier in scaling cultivated meat due to its high cost and reliance on animal-derived components such as fetal bovine serum.

“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 Associate Professor Juan Du, SIT’s Principal Investigator on the project.

To identify the most effective ways of processing various seaweed species, the researchers are using advanced enzymatic hydrolysis techniques and protein analysis. The aim is to develop scalable and high-performing alternatives that align with circular economy principles.

The collaboration brings together diverse expertise. SIT is focused on refining seaweed hydrolysate extraction and processing techniques, while JCU contributes knowledge in protein science, food safety, aquaculture and marine science. Together, they are assessing the nutritional properties of seaweed and its suitability for use in cell growth media.

Industry partner Umami Bioworks, which develops cultivated seafood technologies, is providing practical insights on how seaweed-based ingredients could perform in commercial production environments. The company previously signed a Memorandum of Understanding with JCU Singapore to jointly explore research and development around the safety and quality of cultivated fish.

Researchers from Indonesia’s IPB University are also involved in the project, helping to identify regionally suitable seaweed species and ensure sustainable sourcing from local farms in Indonesia and Australia.

“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,” said Professor Andreas Lopata, Head of Health Sciences at TFI.

The work builds on an earlier collaboration between JCU and SIT that explored the potential of mungbeans in future food systems, reflecting a broader commitment to research that connects food innovation with environmental sustainability.