Microalgae as a sustainable food ingredient: innovation in nutrition, functionality and flavour

ALGAELICIOUS aims to optimise the nutritional, techno-functional and sensory properties of Chlorella microalgae. It therefore combines research with industrial production to enable the integration of microalgae into everyday food practices.

The project focuses on innovation in nutrition, functionality and flavour through the development of new ingredients and food prototypes to promote the sustainable inclusion of microalgae in human food.

Algaelicious aims to evaluate and select new cultivation and processing methodologies that will improve the organoleptic, techno-functional, and nutritional properties of Chlorella biomasses and thus develop at least three significantly improved products for the B2C and B2B markets:

1) Chlorella with better flavor and color;

2) Chlorella fortified in micronutrients;

3) Chlorella with gelling or emulsifying capacity.