Fresh water is used in almost every step of food processing. Often the effluents are rich in high-value compounds as well as in remaining dissolved inorganic nutrients such as nitrogen and phosphorus which are lost from the food processing industries in large quantities. To minimize the discharge of nutrients and providing a circular way to recycle the nutrients, our latest study led by PhD student Kristoffer Stedt, investigated the possibility of farming different seaweed species in a variety of food production process waters.
The investigated waters were collected from salmon aquaculture as well as from production of peeled shrimps, marinated herring and oat-based products and are therefore representing a wide range of different food process waters.
Our study yielded first insights into the ability of food production process waters to increase the growth rate and protein content of cultivated green seaweeds, while simultaneously circulating outlet nutrients back into the food chain.
Therefore, the usually discarded food production process waters can be turned into value by seaweed cultivation and our study underpins the promising potential to support the blue circular bioeconomy.
This study was conducted in close collaboration among the University of Gothenburg and Chalmers University of Technology and you can read our study at Algal Research, here.
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Sophie Steinhagen - Seaweed Research 
Fresh water is used in almost every step of food processing. Often the effluents are rich in high-value compounds as well as in remaining dissolved inorganic nutrients such as nitrogen and phosphorus which are lost from the food processing industries in large quantities. To minimize the discharge of nutrients and providing a circular way to recycle the nutrients, our latest study led by PhD student Kristoffer Stedt, investigated the possibility of farming different seaweed species in a variety of food production process waters.
The investigated waters were collected from salmon aquaculture as well as from production of peeled shrimps, marinated herring and oat-based products and are therefore representing a wide range of different food process waters.
Our study yielded first insights into the ability of food production process waters to increase the growth rate and protein content of cultivated green seaweeds, while simultaneously circulating outlet nutrients back into the food chain.
Therefore, the usually discarded food production process waters can be turned into value by seaweed cultivation and our study underpins the promising potential to support the blue circular bioeconomy.
This study was conducted in close collaboration among the University of Gothenburg and Chalmers University of Technology and you can read our study at Algal Research, here.
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