The BioDulse project is an Irish nationally-funded project administered by Enterprise Ireland under the Disruptive Technologies Innovation Fund (DTIF; call 1). The project aims to develop protein-based products for the management of Type 2 diabetes from the edible red alga, Palmaria palmata (dulse). The dulse will be commercially grown at sea on longlines, with further protein enhancement occuring in tank culture. The project is designed as a mini biorefinery, concentrating on one alga, one main high-value product (with expected additional valuable co-products) and a complete pipeline process to product pre-launch in 3 years.
Allihies Seafood Ltd., trading as Pure Ocean Algae is an SME based in Bantry Bay, west Cork and is the lead partner of the project. They are responsible for the large-scale culitvation of the Palmaria at sea in their licensed farm and enhancement of the biomass in tank culture at their hatchery.
Led by Prof. Richard FitzGerald, the UL partner is responsible for characterization and extraction of the target proteins, as well as their use in clinical trials.
Also based in west Cork, Carbery Group is a global leader in food ingredients, flavours and cheese. Particularly interested in next generation protein sources, they are responsible for the scaling up the extracted algal proteins, as well as market and product analysis.
ISC have both a scientific and knowledge transfer role in BioDulse; advancing culture techniques (tank and line) for Palmaria , and ensuring the flow of data and samples between partners, particularly Pure Ocean Algae and the Proteins and Peptides Research Group.