Population growth combined with increasingly limited resources of arable land and freshwater has resulted in a need for alternative protein sources, as the way we produce and consume protein is no longer sustainable.  Therefore, unconventional protein sources and production methods are necessary to fulfil the global protein requirement. Ulva sp. a green macrophyte has an excellent amino acid profile yet extraction of protein from seaweeds has been notoriously difficult and will take at least another decade to be optimised and made economically feasible.

Nevertheless, one way to start this development and support the protein transition is the use of whole Ulva seaweed to replace many carbon intensive food ingredients . However, the full acceptance of seaweed and in particular Ulva still hasn’t happened despite all the efforts. Some successes and failures will be discussed and a strategy presented what the next steps should be in order to make tomorrow really “tomorrow”.