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.
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.
ProFuture researchers keep developing promising products with microalgae. Read here how they refine the recipes!
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.
In a multi-stakeholder workshop, organised by the Centre for Social Innovation (ZSI), participants co-created scenarios for European microalgae value chains.
ProFuture is studying the potential of agitated thin film drying (ATFD) as a sustainable drying technique for microalgae.
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.
Researchers at IRTA are reformulating bread with Spirulina powder. The goal is to create a bread that contains more protein and other valuable nutrients.
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?
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.
ProFuture is leading pioneer trials to assess if solar drying could have better advantages over freeze drying microalgae.
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?