{"id":103,"date":"2026-05-12T12:36:04","date_gmt":"2026-05-12T12:36:04","guid":{"rendered":"https:\/\/miamimovershub.com\/?p=103"},"modified":"2026-05-12T12:36:04","modified_gmt":"2026-05-12T12:36:04","slug":"as-sargassum-floods-florida-beaches-fiu-researchers-uncover-new-use-as-food-grade-ingredient","status":"publish","type":"post","link":"https:\/\/miamimovershub.com\/?p=103","title":{"rendered":"As sargassum floods Florida beaches, FIU researchers uncover new use as food-grade ingredient"},"content":{"rendered":"
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As record-breaking amounts of sargassum seaweed drift toward Florida\u2019s shores, researchers at Florida International University are exploring how the coastal nuisance could become a valuable ingredient in everyday foods.<\/p>

Read more Official Statement from Mayor Christi Fraga on the Departure of Chief Edwin Lopez<\/a><\/p>\n

New findings published in\u00a0Food Hydrocolloids\u00a0<\/em>show that sargassum can serve as a promising source of alginate,\u00a0a widely used food additive.\u00a0The study was conducted in collaboration with researchers from Florida State University and Florida Atlantic University.<\/p>\n

Sargassum, a\u00a0brown algae\u00a0that forms massive blooms in the Atlantic Ocean, routinely washes onto South Florida beaches, where it produces strong odors, disrupts\u00a0ecosystems\u00a0and drives costly cleanup efforts.<\/p>\n

Rather than focusing solely on removal,\u00a0the\u00a0researchers are investigating how to extract useful compounds from the seaweed and repurpose it for food and industrial applications.<\/p>\n

\u201cThe usual approach has been, \u2018How do we get rid of it?\u2019 We wanted to ask a different question: \u2018Can we use it for something valuable?\u2019\u201d said Imran Ahmad, a food science and technology research professor in\u00a0FIU\u2019s Chaplin School of Hospitality & Tourism Management\u00a0and co-author of the study.<\/p>\n

The study\u00a0demonstrates\u00a0that sargassum\u00a0contains\u00a0significant amounts of alginate\u00a0\u2013\u00a0a natural polysaccharide commonly used to stabilize and thicken foods such as ice cream,\u00a0sauces\u00a0and dairy alternatives. Researchers reported extraction yields of\u00a0roughly 45%, highlighting its potential as an alternative source to traditionally harvested seaweeds.<\/p>\n

Because sargassum is not currently classified as a food source and can carry contaminants, the team also examined ways to process the material safely.<\/p>\n

\u201cIt\u2019s generally treated as waste because it smells, affects tourism\u00a0and can carry contaminants or bacteria,\u201d Ahmad said.<\/p>

Read more Official Statement from Councilman Rafael Pineyro Regarding Chief Edwin Lopez<\/a><\/p>\n

As part of their broader research, the team is evaluating techniques such as high-pressure processing\u00a0\u2013\u00a0a method already used in the food industry\u00a0\u2013\u00a0to reduce microbial risks while preserving useful compounds.<\/p>\n

\u201cInstead of using heat, which can damage nutrients and structure, we apply extremely high pressure,\u201d Ahmad said. \u201cThat high pressure kills harmful microorganisms but preserves the useful compounds we want to extract.\u201d<\/p>\n

The work\u00a0represents\u00a0an early but\u00a0important step\u00a0in a larger effort. Researchers have\u00a0identified\u00a0and extracted key compounds and are now working to refine processing methods and evaluate potential applications. Developing consumer-ready products will require\u00a0additional\u00a0testing and regulatory approval.<\/p>\n

\u201cOur researchers at the Chaplin School are always looking for ways to solve problems that affect and can help improve the hospitality and tourism industry,\u201d said Michael Cheng,\u00a0dean\u00a0and professor of the top-ranked hospitality school. \u201cWe are proud of Dr. Ahmad\u2019s innovative research and look forward to seeing how his work can help solve not only a Florida, but much larger global issue.\u201d<\/p>\n

The research highlights a sustainable approach to transforming a recurring problem into a useful product.\u00a0Beyond food innovation, the research addresses a growing environmental challenge across Florida and the Caribbean. By turning sargassum into a usable resource, scientists hope to reduce waste, lower cleanup\u00a0costs\u00a0and support more sustainable supply chains.<\/p>\n

\u201cIf we can turn it into something useful, we shift the conversation from disposal to opportunity,\u201d Ahmad said.<\/p>

Read more Internship program connects students, local businesses<\/a><\/p>\n\n

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As record-breaking amounts of sargassum seaweed drift toward Florida\u2019s shores, researchers at Florida International University are exploring how the coastal nuisance could become a valuable ingredient in everyday foods. New findings published in Food Hydrocolloids show that sargassum can serve as a promising source of alginate, a widely used food additive. The study was conducted in collaboration with researchers<\/p>\n","protected":false},"author":1,"featured_media":102,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48],"tags":[49,50,51],"class_list":["post-103","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fiu-community-news","tag-fiu-community-news","tag-florida-international-university-featured","tag-florida-international-university-home"],"yoast_head":"\nAs sargassum floods Florida beaches, FIU researchers uncover new use as food-grade ingredient - Miami Movers Hub<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/miamimovershub.com\/?p=103\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"As sargassum floods Florida beaches, FIU researchers uncover new use as food-grade ingredient - Miami Movers Hub\" \/>\n<meta property=\"og:description\" content=\"As record-breaking amounts of sargassum seaweed drift toward Florida\u2019s shores, researchers at Florida International University are exploring how the coastal nuisance could become a valuable ingredient in everyday foods. 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