The UK food system contributes 20% of total GHG emission and use 70% of arable land. The land footprint and dietary GHG emissions per capita for animal protein production and consumption is approximately twice that of plant protein production and consumption. The independent UK Committee on Climate Change has stressed the need for a sustainable diet shift to achieve net zero carbon emissions by 2050\. The adoption of _alternative proteins enables a sustainable diet shift_ where seaweed (containing up to 47% protein on a dry weight basis) as sustainable food protein source can play a transformative role. However, there are three major barriers to overcome -- (1) poor protein extractability due to cell wall structure (= high cost), (2) restricted knowledge of metalloid content e.g. metalloids (=food safety concern) and (3) potential quality issue (= sensory) of the extracted protein. _This project will deliver initial leads for eco-innovative solutions to improve extractability and sensory quality of protein from the UK-sourced seaweed_.

**Why important**: 50-70% more food needs to be produced by 2050 within planetary boundaries to maintain current consumption trends. Seaweed proteins do not compete with food crops for land and natural resources; and seaweed cultivation counteracts eutrophication and remediates carbon dioxide. Maximal protein yields from seaweed (2.5-7.5 ton/ha/year) could be 2x and 5x compared to wheat or legume. Europe and UK contribute <1% of global seaweed production with room for further innovation, particularly for the UK with an extensive coastline. Improving extractability of seaweed proteins will make them more affordable alternative protein sources with greater market penetration.