Blog
Meet ProFuture partner Nutrition Sciences N.V., & learn about microalgae in animal feeds
An interview with Geert Bruggeman explains ProFuture research on microalgae feed for different animals.
Solar drying of microalgae? Assessment of biomass shows good results
This interview with Alexandre Rodrigues and Benjamin Schmid, ProFuture partners at Necton in Portugal, gives interesting insights into the latest study on microalgae solar drying as well as the cultivation and commercialisation of microalgae.
Who, how, why: consumers’ acceptance and familiarity with microalgae food products
A crucial step to make microalgae part of out diets, is to investigate consumers’ perceptions of possible new food products with microalgae-proteins added. Read more about a recent study done by Ghent University.
Meet ProFuture partner ESU-services & learn about the life cycle assessment (LCA) of microalgae
LCAs aim to quantify the environmental impacts of a product or service throughout its life cycle – from cradle to grave. Learn more about LCAs of alternative proteins in general & in particular of microalgae.
More foods going green at IRTA – adding microalgae to vegetable creams, crackers & grissini
ProFuture researchers keep developing promising products with microalgae. Read here how they refine the recipes!
Meet ProFuture’s partner FARE & learn about microalgae regulations
How can we legitimately place microalgae in the European market? The interview with Dario Dongo, founder of FARE, gives insights into their role in ProFuture as well as challenges and potentials related to microalgae.
How could the future of microalgae and its value chains look like?
In a multi-stakeholder workshop, organised by the Centre for Social Innovation (ZSI), participants co-created scenarios for European microalgae value chains.
Agitated thin film drying: innovative and sustainable technology to dry microalgal proteins
ProFuture is studying the potential of agitated thin film drying (ATFD) as a sustainable drying technique for microalgae.
Single cell proteins as functional ingredients in foods and feeds
ProFuture is studying the functional properties of single cell proteins from Chlorella vulgaris, Nannochloropsis oceanica and Tetraselmis chui single cell proteins and assess their potential as functional ingredients for food and feed production.
Bread with a marine twist – using Spirulina to enrich bakery products
Researchers at IRTA are reformulating bread with Spirulina powder. The goal is to create a bread that contains more protein and other valuable nutrients.
Could insects and microalgae join paths on the road to a circular economy?
Insects and microalgae are promising sources of alternative proteins to support sustainable food systems. But ever wondered how they could join paths on the road to a circular economy?
Behind the scenes of microalgae production
Microalgae are becoming popular foods. But what happens before the colourful powders reach the supermarket’s shelves or are turn into other food and feed ingredients? In this article, we’ll take a closer look at the production of microalgae.
Could solar drying make the drying of microalgae proteins more sustainable and affordable?
ProFuture is leading pioneer trials to assess if solar drying could have better advantages over freeze drying microalgae.
Why are microalgae the food of the future?
There’s a growing market for protein-rich novel food – such as microalgae – which is sparking the interest of consumers. But could novel food meet the high standards of modern consumers?
