Seagreens® Information Service  0845-0640040 / +44-1444-400403
The focus continues on salt reduction, heart disease, obesity, diabetes, digestion and more

The British Government funded a 'Food Innovation' project in 2007 to explore natural alternatives to unhealthy types of fat, sugar and salt in manufactured foods.

Seagreens® was chosen as a likely replacement for salt (sodium chloride) which food manufacturers were required to reduce to new maximum levels by 2012.

Following the remarkable success of the initial salt replacement research in ready meals, further trials used Seagreens® to reduce salt in bread, using baking industry standard models and a 100 panellist organoleptic study. Research continued to 2012 at the Centre for Food Innovation at Sheffield Hallam University in Sheffield, England.

Given its potential use in so many food products a series of studies ensued to examine its potential in obesity, diabetes, cardiovascular disease and mental health.

In 2012 UK Research Councils distinguished Seagreens® as one of five most prominent 'Big Ideas For The Future' in the previous 5 years of UK research.

A separate study in obesity, using much higher levels of Seagreens® in bread, found the taste was nonetheless acceptable. The study sought to assess whether Seagreens® would have a satiety effect in overweight male subjects.

The research won the 2010 Alpro Foundation Masters Award and was published in February 2012 in the scientific journal Appetite. For further information read about Seagreens in weight management.

In 2013 research into the use of Seagreens to counter iodine-deficiency was studied at Glasgow University with very positive results, due to be published in the British Journal of Nutrition.

Dr Jenny Paxman and Anna Hall (right) collect the Alpro Foundation Award in London for their obesity study