The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally. 

Iodised salt and milk are the main sources of I in human diets. However, organic milk is typically low in I and organic salt is not iodised. The project aims to identify and optimise the use of a sustainable seaweed supplement that is suitable for use in organic dairy cow diets, for the production of I-enriched organic milk. This will be achieved via animal trials, feed and milk analyses, and appropriate statistical modelling in the UK, Iceland, and Finland. The sustainable development of I-enriched organic milk can address the currently unmet nutritional need for I. Further implementation in conventional dairying can scale-up I-enriched milk production and benefit the greater population, particularly groups with higher I requirements (e.g. pregnant women, nursing mothers).

Partners

The following partners are involved in the project

UNIVERSITY OF READING
MATIS
UNIVERSITY OF HELSINKI
Waitrose
VALIO

Project Lead

Sokratis Stergiadis
Institution

University of Reading

Contact details

s.stergiadis@reading.ac.uk

Related projects

Optimising rice processing & cooking to remove arsenic & starch from its life-cycle
Innovation

Optimising rice processing & cooking to remove arsenic & starch from its life-cycle

Rice is a primary carbohydrate staple, but is high in carcinogen inorganic arsenic (Asi) & soluble starch, the former is a chronic carcinogen & the latter is a causative agent...

ONCOFOOD: New food solutions for cancer patients
Innovation

ONCOFOOD: New food solutions for cancer patients

One of the main challenges for cancer patients undergoing treatment is to prevent or mitigate malnutrition. They often experience adverse side-effects (i.e. taste loss, bad taste in mouth, metallic...

Dairy products with reduced saturated fatty acids
Innovation

Dairy products with reduced saturated fatty acids

Dairy foods are major sources of saturated fatty acids (SFA) in many EU diets but are also crucial sources of key nutrients, and have other functions. Replacing traditional dairy foods...

Related articles

RisingFoodStars gains traction: 20 scaleups joining the unique network Consumer Behaviour

RisingFoodStars gains traction: 20 scaleups joining the unique network

21 July 2020

Twenty high-impact agtech and foodtech early scaleups have been selected to join EIT Food’s RisingFoodStars Association, a pan-European network that provides its members with tailored support and mentoring....

Creating a Sustainable Food System Part 1: Bracing for the journey ahead Consumer Behaviour

Creating a Sustainable Food System Part 1: Bracing for the journey ahead

06 August 2020

More than ever, there is a growing awareness of the impact of food poverty, unequal access to nutritious food, and the vital role that delivery, factory and retail workers play....