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It can be eaten raw straight from the packet (tastes similar to a salty mushroom or truffle), soaked in water to create an anchovy-like flavour, or dehydrated or lightly panfried with the some tamari and pumpkin/sesame seeds for a delicious crunchy snack. Copyright - Unless otherwise stated all contents of this web site are © 2020 - William Reed Business Media Ltd - All Rights Reserved - Full details for the use of materials on this site can be found in the Terms & Conditions, Related topics: (PDF) Crude proteins, total soluble proteins, total phenolic … An endless variety of leafy green treasures grow along the rocky coast of Brittany, France. Wellness tips: In Chinese medicine, this specie of seaweed has applications for … var vOut=""; Overall, the progress to date has established necessary analytical capabilities and laid the foundation for a strong relationship with Māori that will help enable success. Preliminary scoping suggests a significant industry is possible,”​ said  Joanne Todd, Director, High-Value Nutrition National Science Challenge. vOut += aTags[i].trim().replace(reg, '-').substring(0,40); Its lovely purple hues add visual interest to fruit salsas intended to garnish grilled fish! dataLayerNews = {}; Seaweed and tree fern: $1.1M Māori-led research announced to create new NZ functional foods . $1.1M to be invested into Māori-led research to establish two new highly functional natural foods. While mainly known for its use as highly effective gelling agent, it is also very healthy and high in nutrition. It has recently approved two projects that will be completed together with Māori businesses partners. This research will be led by Dr Thomas Wheeler and his team at the Cawthron Institute and will analyse the New Zealand karengo species across their known geographical ranges to determine how its composition influences health benefits. Public Summary. "We are seeing increasing demand for alternatives to meat and dairy for nutrition. The commercial potential of some of our edible seaweeds has been realised, and they are now being sold in dried form in health and specialty-food stores. } Karengo: Māori-led research into the health benefits of edible … Research, For the last six months, the project team worked with Karengo samples to establish key analytical procedures for reliable species identification and bioactive composition analyses. Left: Bruce Rhodes from Onūku Marae showing Karengo seaweed growing along the Akaroa coast. Karengo was related to popular edible seaweed nori - used to make sushi ... Dr Wheeler said there was increasing demand for alternatives to meat and dairy for nutrition, and algae presented a promising source of future ingredients. All of the sea vegetables are selected and hand-harvested by professionals that have made a career of harvesting seaweed. 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The High-Value Nutrition (HVN) National Science Challenge today announced funding for novel research to develop the innovation capacity of Māori food and beverage businesses. This initial work suggests there is a high diversity of Karengo species on the east coast of the South Island. A new Cawthron Institute-led study could see two ‘superfood’ algae species become nutritious sources of protein used in everyday food items. As part of this effort, Cawthron researchers and members of Ngāi Tahu and Wakatū visited Onuku Marae in Akaroa to meet local hapū. A research programme is underway to investigate the potential of a modern, high-value industry based around karengo, a type of native edible seaweed. Karengo is also a type of algae or seaweed, like spirulina, but that comes in delicate fronds and is grown in the waters here in New Zealand. An increasing demand for meat and dairy alternatives could see a $3 million global study unleash the potential for two algae to become the next plant-based protein. March 4, 2016 December 13, 2018 Youcef Uncategorized foraging, iodine, iodization, low-sodium, new zealand, nutrition, salt-free, seaweed, sodium, thyroid function 2 Comments Iodine content of New Zealand’s Common Edible Wild Seaweeds, for (low-sodium) adequate iodine intake Braden Fastier/Stuff. The second project, titled  ‘Mamaku Whakaoraora’ will provide an evidence-based foundation for establishing Mamaku (Cyathia medullaris​, tree fern) as a functional food that can improve a range of metabolic and gut health conditions. Karengo is similar to nori, containing notably high levels of protein compared with other seaweeds, micronutrients, and a very high proportion of the anti-inflammatory lipid eicosopentanoic acid (EPA). Seaweed and tree fern: $1.1M Māori-led research announced to … The study, led by New Zealand’s Cawthron Institute, has been awarded $3 million to investigate the potential of the red seaweed, Karengo, and the microalga Chlorella as everyday alternative protein … Clinical trials with Mamaku products will be conducted to establish their safety and blood cholesterol-lowering potential as well as the effects on the colonic microbiota. From micronutrients to unique fats, seaweeds have been shown to contain a multitude of helpful components with anti-inflammatory and immunomodulatory activities, to name a few. This will enable Māori industry pioneers Wakatū Incorporation and Te Runanga o Ngāi Tahu (TRoNT), the joint industry partners in this programme, to develop sustainable production aquaculture systems and markets for valuable karengo-based products. - Last updated on if(i!=(aTags.length-1)) Cawthron researchers Paul South and Rita Lee have been cataloguing Karengo samples, taking microscope slides and photos of cellular structure and, most importantly, completing a DNA sequence-based identification of each Karengo species. The Cawthron team is working closely with commercial partners Te Rūnunga o Ngāi Tahu and Wakatū Incorporation to better understand Māori traditional uses of Karengo. The study, led by New Zealand’s Cawthron Institute, has been awarded $3 million to investigate the potential of the red dataLayer.push(dataLayerNews); Right: Donato Romanazzi, Tom Wheeler, and Aneika Young from Cawthron Institute join Teone Tainui from Onūku Marae in checking karengo growth in Akaroa. function sanitize_gpt_value2(gptValue) 17-Sep-2019 at 07:59 GMT. var reg = new RegExp('\\W+', "g"); vOut +=', '; Thesis submitted by . for (var i=0; i < aTags.length; i++) Sample and microscopic structures of a Karengo species collected from Akaroa and identified as Pyropia cinnamomea. Having the capability to reliably identify Karengo species on both a morphological (i.e., form and structure) and genetic basis is vital to future efforts in establishing Karengo’s nutritional value. Morphologies of specimens analysed thus far were highly variable and genetic analyses identified 5 species and 2 genera from the 11 samples of Karengo analysed. The team’s plans for more structured and intensive sampling for the upcoming winter promises to reveal even greater diversity. Research has shown that seaweed, in particular brown seaweeds, have compounds that may have preventative and curative effect on cancers and promote antitumor activity. Doing so has the benefit of helping to establish strong relationships with local communities where Karengo is traditionally harvested and used as valuable food. While medical researchers have made advances in cancer prevention and treatment, they continue to look for new cancer drugs. https://pacificharvest.co.nz/blog/nutritional-value-seaweed This work will help identify the most suitable species for aquaculture development and high-value food applications. NZ research institute leading global study into algae as food … The Cawthron Institute – Dr Tom Wheeler and karengo. Their types of seaweed from New Zealand include Karengo (NZ Nori) , Agar and Kelp. Subscribe, By Gary Scattergood New Zealand’s High-Value Nutrition (HVN) National Science Challenge and industry partners are seeking to establish two new ‘highly functional natural foods’ – Karengo, a type of edible seaweed, and Mamaku, a type of tree fern. by heri007 | 21 May, 2020 | High-Value Nutrition, Industry partner, News, Science of Food. Cawthron Technical manager, R&D Analytical Sercvices Dr Tom Wheeler with some of the Karengo, red seaweed, that is being studied as a potential new source of plant-based protein. The first funded project is titled ‘He tipu moana he oranga tangata (growth from the sea, health to the people): Revealing karengo as a high-value functional food’, which will receive $596,000 from HVN, and co-funding and in-kind support from two industry partners. Hosted by the Liggins Institute at the University of Auckland. The delicious chewy bread was ­flavoured with sea salt and karengo, a native seaweed gathered from coastal Canterbury. To date, High-Value Nutrition has invested more than $43million in research aligned to four key nutritional health platforms: Digestive Health, Immune Health, Infant Health and Metabolic Health. “This programme will contribute to HVN’s goal of stimulating NZ’s Food & Beverage export revenue through high-value products with strong provenance and health-promoting attributes. Alex Raymond Angell, BSc (Hons) April 2016 . The project will determine processes for food safe preparation of Mamaku products and assess the properties of Mamaku under simulated in vitro ​gut conditions. var aTags = gptValue.split(','); It could be produced more sustainably and with lower environmental impact. Dr John Monro from Plant & Food Research and Garry Watson, Chairman of Nga Uri o te Ngahere Trust (NUOTN), will lead the research in collaboration with Te Rangitahi o te Whenua Trust (ROTW) and Dr Lara Matia-Merino and Associate Professor Kelvin Goh from Massey University. Sign up to our free newsletter and get the latest news sent direct to your inbox. With robust methods and analytical tools now established and in-hand, the team will systematically define bioactive compositional profiles, according to species as well as location. Functional foods, Subscribe Why you should be eating more seaweed | Good Health Choices in the Centre for Macroalgal Resources & Biotechnology, and the College of Marine and Environmental Sciences, Seaweeds as an alternative crop for the production of protein . return vOut; A new Cawthron Institute-led study in New Zealand could see two ‘superfood’ algae species become nutritious sources of protein used in everyday food items. The study has been awarded $3 million through the Ministry of Business, Innovation and Employment’s Catalyst: Strategic fund to investigate the potential of the red seaweed, Karengo, and the microalga Chlorella as everyday alternative protein sources. Dr Tom Wheeler of Cawthron Institute displaying a sample of karengo. Meeting at Onuku Marae provided the opportunity to see how, where, and when local communities harvest Karengo and how it is traditionally prepared. }); The High Value Nutrition National Science Challenge, which seeks to tap into the potential of local foods to boost exports, is hosted by the University of Auckland and funded by the Ministry of Business, Innovation and Employment. All Asia-Pacific, Long known to Māori as a traditional source of food, Karengo is now stirring up interest for its potential as a high-value food for aquaculture. Dr Tom Wheeler will investigate the potential of a modern high-value industry based around karengo, a native edible seaweed. { Hypothyriodism but unsuitable for Hyper-thyroid conditions. Since then, seaweed has become a growing trend on the food scene. { vOut = vOut.toLowerCase(); contact, 17-Sep-2019 Reliable identification of seaweed species is important to the project’s success, but the future of sustainable production and harvest of Karengo requires a shared understanding of its history and cultural value. for the degree of Doctor of Philosophy . Its protein content, amino acid composition, and protein digestibility were studied with algae collected every month over a 1-year period. It was also an opportunity for Cawthron scientists to share and socialise scientific objectives and the overall aim of the programme with local kaitiaki. 17-Sep-2019 By Gary Scattergood . Palmaria palmata (Dulse) is a red seaweed that may be a potential protein source in the human diet. Overall, there were two species in the genus Porphyra and 3 species in Pyropia. } The family of seaweeds comprising Karengo has yet to be examined for such properties, and very little is known about which species has the best nutritional properties and attributes for sustainable aquaculture. New Zealand’s coasts produce a diversity of seaweeds, including a group collectively called Karengo. The funding investment combined from High-Value Nutrition and co-funding and in kind contribution from industry partners totals $895,000. Our unique range of combination seaweed soil and plant nutrition products has been specifically formulated to naturally enhance your local environment. A new research partnership between Singaporean and New Zealand science institutes could see two “superfood” algae species become nutritious sources of protein used in everyday food items. This lack of knowledge has prompted Te Rūnunga o Ngāi Tahu, Wakatū Incorporation, and the Cawthron Institute to team up on a collaborative project recently funded by the High-Value Nutrition National Science Challenge. However, no investigations of the detailed composition or bio-activities of karengo have been conducted before. Free newsletter Collaborating Organisations: Wakatū Incorporation, Te Runanga o Ngāi Tahu, Hokkaido University, AgResearch, Malaghan Institute. Financial plays, Free newsletter Funded by the, Musseling-up 2.0: High-Value Greenshell Mussel Foods, Musseling-up High-Value Greenshell Mussel Foods, Complex Lipids for Enhanced Metabolic Health, Mussel with fucoidan as supplemented superfood, Ministry of Business, Innovation and Employment. Suitable species for aquaculture development and High-Value food applications ( Hons ) 2016... National Science Challenge Karengo is extremely nutritious was also an opportunity for Cawthron scientists to and... 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