Would you like a dash of kelp with that?

An intriguing piece of plant-science news I came across this week:

When we hear the word "seaweed" in the context of food, we might only think of sushi but if researchers at Newcastle University have their way, it could soon have more of a starring role in our mealtimes.

With the NHS straining under an ever-increasing obesity burden, there is considerable interest in effective and easy methods that can help us loose weight. In this case, researchers tested over 60 different natural fibres in an artificial gut, specifically looking for ones that could reduce fat absorption. And what was the clear winner? Alginate, the natural fibre found in kelp. Amazingly, this reduced fat absorption by up to 75 %, significantly better than many "weight-loss" solutions you can buy at the chemist! Further tests indicated that alginate works by inhibiting the enzyme lipase, which breaks down the fats we consume into the component fatty acids, which are small enough to cross the wall of the intestine and be absorbed.

To move this from the lab to real life, the team collaborated with Greggs the baker to produce proof-of-concept bread containing alginate extract. Encouragingly, the novel product was found to have no adverse side-effects (unlike many weight loss treatments), with many people actually preferring the taste! So who knows when alginate-bread will be landing on our shelves...

"Amazing Science" or "Health by Stealth" (to quote BBSRC)? Whatever you decide, it seems sure that biotechnological innovations will play an increasing role in shaping the food we eat. Talking of which, apparently a protein has been discovered in bacteria that can help stop ice creams from melting...


(Ok, Ok, seaweeds aren't really plants, but still - green and leafy and powered by the sun!)

To learn more about alginate bread, click here.

Intrigued about bacterial ice cream? Click here.