The SeaCH4NGE project aims at addressing this.
The University of Reading has recently finished two feeding trials, one with dairy cows and another with beef cattle. Currently Matís personnel is in full force preparing and analysing the chemical and nutrient content of the meat and milk.
Additionally, the products will undergo sensory and texture analysis to investigate whether seaweed in the feed can affect these attributes. The University of Reading has already carried out sensory analysis of the dairy products where first results indicate that astute consumers might be able to taste the difference if these products were to enter the market. The remaining question is – will the trained sensory panel at Matís taste a difference of the meat?
With the project coming to an end soon the SeaCH4NGE research team is looking forward to compiling and scrutinising all the results from the project.
Below are some pictures from the research process.