New Opportunities
The Scottish seaweed sector is growing, yet processing remains one of the biggest challenges to scaling up production. Demand for wild and cultivated seaweed increases, supply chain bottlenecks (particularly around drying capacity for cultivated seaweeds) limit the industry's ability to fully capitalise on its potential. To ensure a resilient and competitive sector, we need to explore alternative processing methods that open up new product options, improve efficiency, and expand market opportunities.
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The Drying Dilemma: Capacity Constraints and Cost Barriers
For large-scale cultivated seaweed (especially big brown kelps like Saccharina latissima and Alaria esculenta) drying is the dominant preservation method. It offers a long shelf-life, can be rehydrated at a later date, and the material can be utilised for a number of different applications. However, dryer capacity in Scotland remains limited, with high capital and energy costs making investment in large-scale drying infrastructure a significant barrier. Given the seasonal nature of seaweed cultivation, drying facilities experience peak demand at certain times of the year, leading to significant bottlenecks and inefficiencies.
This challenge has prompted a growing interest in alternative processing techniques that could reduce reliance on drying while maintaining (or even enhancing) the nutritional and functional value of seaweed.
Fermentation: A Game-Changer for Seaweed Processing?
One such alternative is fermentation. Already a widely used preservation method in food production, fermentation offers a way to stabilise and enhance seaweed without the energy-intensive drying process. Recent research highlights how fermenting seaweed could increase its palatability and nutritional profile, making it a more attractive ingredient for both human and animal consumption (Phys.org, 2025).
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Companies like Fermentation Experts are already leveraging this method to create high-value feed ingredients from seaweed, demonstrating the commercial viability of fermentation at scale. By integrating fermentation into Scotland’s seaweed supply chain, the sector could reduce processing costs, improve product consistency, and tap into new markets, from functional foods to sustainable animal feed.
Expanding Product Options and Market Share
Beyond fermentation, other innovative processing approaches could help diversify the range of seaweed-derived products. Hydrolysis, for example, can extract bioactive compounds for use in cosmetics, nutraceuticals, and bioplastics. Meanwhile, non-toxic enzymatic treatments are being explored to extract seaweed-based proteins and bioactive compounds, expanding the sector’s reach into plant-based and health food markets.
The potential for scaling up seaweed processing is not just about reducing bottlenecks - it’s about creating higher-value products that unlock new market segments. By moving beyond dried seaweed and exploring liquid extracts, functional ingredients, and bio-based materials, the industry can build a more diverse and resilient value chain.
The Role of Biorefineries in Scaling the Sector
As the sector grows, the concept of seaweed biorefineries is emerging as a key solution to processing challenges. A cascading biorefinery approach enables the extraction of multiple high-value components from seaweed (such as proteins, polysaccharides, and other bioactive compounds) maximising the utility of the raw material and reducing waste. This model mirrors the circular economy principles already being applied in other bio-industries, such as forestry and microalgae-based products.
For Scotland, investing in biorefinery infrastructure could help overcome scale limitations and position the country as a leader in sustainable seaweed processing. By co-locating seaweed cultivation with multi-output processing hubs, the sector could achieve economies of scale and establish a more integrated supply chain.
Moving Forward
To realise the full potential of cultivated seaweed, Scotland must embrace innovation in processing. Addressing drying capacity limitations is essential, but so too is investing in alternative methods like fermentation and enzymatic processing. With the right infrastructure, and potentially adopting biorefineries, these approaches can enhance product value, open new markets, and ensure that Scottish seaweed remains at the forefront of the global blue economy.
As the industry continues to evolve, collaboration between seaweed growers, harvesters, processors, and research institutions will be critical. R&D is critical for the sector to prove efficacy and drive long-term growth and sustainability.
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