Seaweed for nutritional benefits for public sector meals - Scotland

To review current open scientific literature for the biological profile of various types of both wild and cultivated seaweed accessible in Scotland for the functional compounds that would enhance human foods. Specific focus on bioavailability of key compounds and extraction methods that would create outputs to contribute to a healthy diet, to assess the volume and delivery of such compounds. This would also include a risk assessment of contaminants, metals and excess salt content.

A final report on the biological profile of seaweed accessible in Scotland. The report will include the following:
a. A list of functional compounds and their available concentrations that would enhance human foods.
b. Associated quantities of the functional compounds that could be produced annually.
c. A list of current extraction technologies.
d. A list of compounds that would be extracted alongside the bioactive components and their associated risk for human foods.
e. A risk matrix on the influence of storage time and extraction technology on the functional compounds identified (if available in open scientific literature).