One of our most familiar natural resources - seaweed - could soon become a more common ingredient than salt in the food we eat, thanks to an in-depth study of its nutritional and microbiological capacities carried out as part of the Food Innovation programme based at Sheffield Hallam University.

The adverse effects on our health of too much salt (sodium chloride) have been well documented, but its capacity as a flavour enhancer and preservative have meant it is hard to give up - both for individuals and for the UK's multi-billion pound food manufacturing industry. However, intensive testing has shown that Seagreens® wild wrack seaweed can be used instead of traditional salt to reduce the salt content of food, whilst still maintaining flavour and taste. Nutritionally, Seagreens® contains an ideal balance of all the mineral salts including sodium at around 3.5 per cent, instead of 40 per cent typically found in salt.

Although Seagreens® is an established brand, based in West Sussex, which is already working in partnership with a number of small specialist food companies who use it in their recipes, managing director Simon Ranger believes the findings of the Food Innovation team will support a major step change in his business - and in the acceptance of seaweed as an ingredient to be reckoned with.

'Seaweed has already been shown to offer significant benefits in connection with cardiovascular health, where common salt in the form of sodium chloride is contraindicated. It has now been clearly demonstrated that it not only matches salt in terms of food flavouring and its comprehensive nutrient profile, but that it can also effectively extend the shelf life of food, makes it a real winner for improving the taste and quality of our food on a much wider basis in future.

'The research also showed that the Seagreens® seaweed includes no toxic, carcinogenic or teratogenic chemical substances in the form of ocean pollutants which would contaminate foods. Indeed, Seagreens® first obtained organic certification in 1998 and today is uniquely approved for use in Biodynamic® and organic foods in line with Demeter, EU organic and National Organic Program (USA) organic standards.

'Seaweed's reputed contribution, among other things, to improving nutrient absorption and metabolism, supporting gut and bowel health and the lymphatic and endocrine systems including the thyroid, as well as dissolving fats in the blood and lowering cholesterol, has a sound basis in its very long food use and scientific research.

'We were delighted to have the chance to be involved with the Food Innovation programme and to benefit from the expertise and knowledge of the University's research teams. Also as a small business, there is no way we could have conducted this research alone and yet, without it, we would not have been able to develop the potential of Seagreens® in the global marketplace so decisively.

'We know that seaweed can play a beneficial role in a number of common health problems, such as obesity, diabetes, thyroid problems, breast cancer and cardiovascular disease, for example, and to have the opportunity to make it a standard ingredient in our daily diet offers incredibly exciting potential for our improved health and wellbeing. This was our founding business idea.'

The findings of the Food Innovation programme have also stimulated the establishment of the Seagreens® Health Foundation - a limited liability partnership which will aim to support research into those areas, which Seagreens® manufacturing partners need to use the branded ingredient effectively in their new product development and marketing. The foundation's innovative structure will give both suppliers and purchasers of Seagreens® an equal stake in decision making and brand development.

The Food Innovation programme was initially funded through a £1.3 million Higher Education Funding Council for England initiative and continues to run as part of the Sheffield Business School's Centre for Food Innovation. It works with companies and organisations to help respond to the business growth opportunities, and Seagreens® is an excellent example of how our expertise can make a real difference.

All over the UK, there are small and medium sized businesses coming up with innovative and challenging approaches to ingredients and food production methods to improve the nation's health - but they can often only operate at a small, local scale because of the high investment costs of making a step change towards major expansion.

The Centre for Food Innovation supports a whole range of new and exciting developments by putting them through intensive research and testing - and we're looking forward to seeing many of them change the face of UK food in the future.