Invasive algae is a global issue plaguing our oceans. The presence of various types of seaweed poses a threat to the marine environment, smothering and killing important coral and impacting the diverse array of fish and other sea creatures that rely on it.
Sònia Hurtado, living near the Mediterranean Sea in Spain, witnessed firsthand the effects of Rugulopteryx okamurae, a species of invasive seaweed, on the region. This threat arose in 2015 with a contamination in southern France that quickly spread throughout the coastline.
But instead of sitting idly by, Hurtado took action with the help of María Cermeño, an expert in extracting protein from circular food materials. Together, they founded Poseidona, a Barcelona-based developer of sustainable food technology. The company’s mission is to not only rid the ocean of this harmful pest, but also to repurpose it into valuable protein ingredients for food.
In order to achieve this goal, Poseidona utilizes enzymatic hydrolysis, a molecular isolation process commonly used in recycling plastic and producing ethanol. Alongside other technologies, the company has a secret ingredient: a unique combination of enzymes that ensures a high-quality protein end product. Hurtado explains, “We’re focusing on both nutritional factors and overall functionality of the protein.”
She adds, “Our team is also dedicated to perfecting the product’s sensory qualities. We want to ensure that there is no ‘spoiled seaweed’ flavor and that the color is pleasing to the eye.” This careful attention to detail has resulted in a soy protein alternative that can stand up to its plant-based competitors in terms of taste and texture.
But Hurtado and Cermeño are not newcomers to the food industry. Cermeño holds a doctorate in food biochemistry, while Hurtado was previously co-founder and chief scientific officer of Current Foods (now known as Kuleana), a company that created plant-based seafood. This venture was acquired by Wicked Kitchen in 2023.
Poseidona is not the only company utilizing side-streams in the production of food. Berlin-based Pacifico Biolabs, which focuses on fermentation to create alternative seafood, recently announced $3.3 million in pre-seed funding.
Hurtado believes that food scientists are now focusing on alternative protein sources due to the need for sustainable food options. Additionally, there is growing awareness of the waste and byproducts generated by the food manufacturing process. As Hurtado explains, “We have to make the most of all the resources we have, especially as our world continues to grow and resources become scarce.”
Currently, Poseidona’s primary product is a soy alternative protein concentrate. While the team experiments with colors and flavors, early prototypes exhibited a reddish color and a savory, mushroom-like taste. Despite their initial goal for a soy-like color, the team has decided to stick with the natural hue for this product.
If all goes as planned, Hurtado anticipates launching the protein concentrate by the end of 2024. This is made possible by a pre-seed funding round of €1.1 million ($1.19 million) led by Faber, a venture capital fund specializing in climate technology and the blue economy. Other investors include Dozen Investments, Sprout & About, ProVeg International, and WA4STEAM (Women for STEAM).
In addition to regulations set by the government, Poseidona must also adhere to specific protocols for manipulating and collecting the algae used in their products. In an effort to provide additional income for fishermen and combat declining fish populations, Hurtado and Cermeño are working on a program to have fishermen collect seaweed for the company. This initiative will be launched in the coming years.
Looking ahead, Poseidona plans to utilize other types of invasive seaweed, such as Sargassum, which is plaguing the Pacific Ocean. Hurtado shares, “Our goal is to develop a variety of macroalgae species using our proprietary methodology to produce high-quality, affordable proteins that can compete with mainstream options like soy and pea protein. We believe in ultimately achieving cost parity with soy protein.”
