On June 24, Kricelle Deamici (Food Nutrition WG) conducted an open webinar “The Role of Algae in Sustainable Food Innovation”, organized by the Alt Protein Project of the University of Nigeria, an initiative of the Good Food Institute.
Presenting GreenCoLab’s mission to work with algae as an alternative protein ingredient for Food and Beverage applications, it offered the opportunity for an international audience to learn about the ongoing work of the Food Nutrition Working Group.
During the webinar, she presented curios examples of finished and underdeveloped algae-based prototypes, such as burgers, beers, algae gems, illustrating the ways in which algae ingredients can support the development of innovative and healthy foods, either with the ambition of creating meat and fish analogues, or to reclaim traditional concepts while maintaining the same properties and eating experiences.
