KUALA LUMPUR: Australian-listed biotechnology-based Stemcell United Ltd, through unit SCU Southeast Asia Sdn Bhd (SCU-SEA), has partnered Universiti Malaysia Sabah (UMS) to develop and promote the commercialisation of seaweeds especially sea grapes.
More popularly known as "latok" in Malaysia, sea grapes have become an increasingly a sought-after dish.
The seaweed can be served as fresh leafy vegetables as well as main ingredients of salads.
SCU-SEA and UMS recently signed an memorandum of understanding (MoU) on the potential development of the seaweed-derived downstream products.
Under the MoU, UMS through the Faculty of Food Science and Nutrition (FFSN), will focus on developing innovative food products from seaweeds particularly Caulerpa species.
UMS vice-chancellor Professor Datuk Dr. Taufiq Yap Yun Hin said it was looking to work closely with a local government research institute to explore the research and development and commercialisation of seaweed in Malaysia and Singapore, particularly sea grapes.
"This collaboration is a synergistic relationship between two teams of experts from the industrial and research background.
"It will bring many benefits and take into account research and development of seaweed-derived downstream products," said he said in a statesment today.
SCU-SEA chief executive officer (CEO) Sadira Yeong said the collaboration marks the company's foray into a future of plant-based protein and nutrition.
"SCU-Southeast Asia will be investing into this area," he added.
SCU group CEO Philip Gu said the partnership would result in a positive impact in the direction of sustainable plant-based protein and nutrition supply chain.
"The collaboration with UMS is in line with our vision to bring positive impacts to society through biotechnology application in the field of agriculture and aquaculture, focusing on precision farming and value-adding processing of high-value plants.
"We look forward to take this product global and to work closely with UMS in this endeavour," Gu added.
In Okinawa, Japan, sea grapes are served as high end delicacies with sushi and sashimi.
Known by its scientific name of Caulerpa lentillifera, it is known as a nutrition food alternative within the seafarer communities, and grows in shallow reefs or rocky seabed.
It thrives in the seas of Borneo and is observed to have many varieties.
Caulerpa lentillifera is nutritious and rich sources of dietary fiber, minerals, proteins, vitamins, contain a significant amount of omega-3 fatty acids, eicosapentanoic acid and good antioxidant properties.