In a groundbreaking trial at its Cape Town, South Africa research facility, Green Cell Technologies processed 36,000 kilograms of kelp using its patented dynamic cellular disruption (DCD) and disruptor technologies, yielding remarkable results.
The results confirm significant improvements in kelp processing efficiency, sustainability, and output quality — showcasing the future of eco-friendly, scalable processing solutions for the global seaweed industry.
Kelp, particularly Ecklonia Maxima, is increasingly being used in industries such as bio-stimulants, food and beverage, and nutraceuticals.
Conventional processing methods produce significant waste, are energy-intensive, and often reduce the efficacy of the valuable compounds found in kelp.
DCD and disruptor technology changes this dynamic by unlocking kelp’s full potential, processing the entire biomass with minimal waste, and extracting its nutrient-dense compounds more efficiently.
The trial utilised the plant material only from the knuckle up, including the fronds, instantly reducing the kelp to its molecular state. The utilisation of only the top part of the plant is a departure from most harvesting methods that remove the entire stipe, which hampers regeneration.
Key Results from the trial include:
“These results are a game-changer not only for the production of a vast array of nutrient rich products, but also for the sustainability of this important material itself,” noted Roy Henderson, CEO of Green Cell Technologies. “This trial and subsequent commercial production undertaken in our centre of excellence, have clearly demonstrated the potential of kelp and other biomaterials, ensuring higher yields, significantly improved quality across industries, as well as the move towards Net Zero.”
The trial also highlighted the diverse applications of DCD-processed kelp, from bio-stimulants that reduce crop spraying volumes from 8-14 litres/hectare to just 700ml, to the development of eco-friendly sausage casings and wellness products with enhanced salicylic and zeatin levels.
Source: foodanddrinktechnology.com