AlgaLean Meat (low-fat meat analogue with Borneo sea grapes)

AlgaLean Meat is a plant-based meat analogue developed to meet the increasing global demand for healthy and sustainable protein alternatives. Conventional meat production is associated with high greenhouse gas emissions and intensive resource use, while many existing meat analogues rely heavily on synthetic additives, offering limited functional benefits. To address these gaps, AlgaLean Meat incorporates Caulerpa lentillifera (sea grapes), a nutrient-rich green seaweed native to Sabah, into textured vegetable protein-based formulations. The novelty of AlgaLean Meat lies in its integration of C. lentillifera into a meat analogue matrix, a combination rarely explored in commercial or research settings. The sea grapes are naturally rich in dietary fibre, bioactive compounds, as well as hydrocolloids that enhance water retention and cooking yield. By leveraging these properties, the product achieves functional improvements without artificial binders or preservatives. At an optimal inclusion level, seaweed enhances nutritional value and oxidative stability while maintaining desirable sensory qualities such as flavour, juiciness, and texture. The usefulness of AlgaLean Meat extends beyond its nutritional and sensory benefits. It offers consumers a healthier, lower-fat protein source with added dietary fibre, while its natural antioxidant capacity may extend shelf life. The product also showcases the potential of underutilized marine resources in the creation of value-added foods, aligning with sustainable development goals and market trends toward functional, eco-conscious eating. By combining Borneo’s premium sea grapes with plant-based technology, AlgaLean Meat delivers an innovative, functional, and sustainable solution for the next generation of meat alternatives