The final event of the Spa do Futuro project was held on May 12–13 at the University of Algarve Gambelas Campus, bringing together researchers, industry professionals, and stakeholders to discuss innovation, sustainability, nutrition, and wellness.
The two-day event featured a training and demonstration session highlighting the project’s achievements, ongoing developments, and future perspectives. During the program, GreenCoLab presented a range of algae-based food prototypes developed by its Food Nutrition team. The products showcased included algae cookies, Ciane Nibs, a vegan white chocolate with spirulina nibs, AlgaeGems, a vegan caviar alternative enriched with microalgae, AlgaeBeer, and Hiellow, a plant-based egg alternative formulated with microalgae.
As part of the session entitled “Impact of the Mediterranean Diet and Healthy Choices: Synergies between Nutrition and Well-being,” Kricelle Deamici, leader of the Food Nutrition group, presented a talk titled “From Sea to Plate: Algae, the Mediterranean Diet, and the Future of Wellness.” The presentation explored the potential of algae as an ingredient that can contribute to healthier and more sustainable dietary choices while supporting emerging trends in nutrition and wellness.
The event provided a platform for knowledge exchange, interdisciplinary collaboration, and discussion of innovative solutions at the intersection of food, health, sustainability, and wellness. It also reinforced the growing connection between nutrition, well-being, and the future development of spa and wellness experiences.
