Periodic Reporting for period 3 - ProFuture (MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE)
Période du rapport: 2022-10-01 au 2023-12-31
ProFuture aimed to address key challenges that limit sustainable and profitable cultivation and use of microalgae biomass as a source of protein for the food industry as well as for livestock and fish farming. Microalgae are a very promising source of high-quality proteins since they contain all the essential amino acids, grow faster compared to terrestrial plants, and can be cultivated on lands that are not suitable for conventional agricultural purposes.
The main purpose of ProFuture was to set the basis for market uptake of innovative, socially responsible, and sustainable food and feed products, reformulated with protein-rich ingredients from microalgal biomasses and to demonstrate their social and economic benefits by validating the technical and economic feasibility of innovative technological solutions, prepare market uptake, determine consumer acceptance, and disseminate project results to relevant stakeholders.
In the context of the project, several foods and feeds were successfully reformulated with the incorporation of microalgae biomass ingredients, scaled up at industrial level, and then tested to investigate their market opportunities. The ingredients used for formulation were produced by applying different innovations in cultivation and processing which have been developed and implemented during the project execution, allowing a lower use of energy and resources (water, CO2).
In general Microalgae-enriched products showed good nutritional properties, but food reformulation with microalgae should be carefully reasoned taking into account that consumer acceptance depends on the right combination between the organoleptic properties of the microalgae ingredients and the specific food matrix.
Despite this, from the LCC/LCA analysis emerged that the environmental impact of microalgae value chain is lower than animal sources but still not comparable with other more technologically developed and mature plant-based sources.
The simplification of legal barriers and the dissemination with a consequent increase of knowledge about microalgae in the population could be also a way to boost the market of these products.
The main purpose of ProFuture was to set the basis for market uptake of innovative, socially responsible, and sustainable food and feed products, reformulated with protein-rich ingredients from microalgal biomasses and to demonstrate their social and economic benefits by validating the technical and economic feasibility of innovative technological solutions, prepare market uptake, determine consumer acceptance, and disseminate project results to relevant stakeholders.
In the context of the project, several foods and feeds were successfully reformulated with the incorporation of microalgae biomass ingredients, scaled up at industrial level, and then tested to investigate their market opportunities. The ingredients used for formulation were produced by applying different innovations in cultivation and processing which have been developed and implemented during the project execution, allowing a lower use of energy and resources (water, CO2).
In general Microalgae-enriched products showed good nutritional properties, but food reformulation with microalgae should be carefully reasoned taking into account that consumer acceptance depends on the right combination between the organoleptic properties of the microalgae ingredients and the specific food matrix.
Despite this, from the LCC/LCA analysis emerged that the environmental impact of microalgae value chain is lower than animal sources but still not comparable with other more technologically developed and mature plant-based sources.
The simplification of legal barriers and the dissemination with a consequent increase of knowledge about microalgae in the population could be also a way to boost the market of these products.
Several innovative strategies have been developed and implemented to increase efficiency and reduce the cost of the final microalgae products, namely: i) selection of new Chlorella vulgaris strains with improved protein content and organoleptic characteristics, ii) more efficient mixotrophic and heterotrophic growth for Galdiera sulphuraria and Chlorella vulgaris, and iii) reduction of the cost and increase of the production efficiency, like the CO2 absorption prototype (Direct Air Capture), the valorisation of side streams such as insect frass and recycled water for microalgae cultivation, and the installation of an “off-the-grid” photo-bioreactor.
Solar drying was the most promising technology for the production of single-cell proteins to operate in batch mode while pulsed combustion drying, and agitated thin film drying were the best ones when considering continuous process. Concerning protein isolates, Electrostatic Spray Drying showed improved drying performances compared to conventional spray drying.
The extraction of protein isolates has been performed on Tetraselmis chui and Spirulina up to industrial levels. The extraction strategies resulted to be very strain-dependent and also influenced by the physiological state of the culture.
The Spirulina and T. chui protein extraction process generates side-products characterized by interesting nutritional value, and techno-functional and digestibility properties which make them suitable for food and feed applications.
Seven innovative food products were reformulated with microalgae ingredients and scaled up at the industrial level to be used in consumer tests. Consumer acceptance depended on the combination of product and microalgae strain considered.
Five feed formulations for poultry, piglets, catfish, carp, and shrimps were successfully developed by replacing up to half the protein content from soya with microalgae. These feeds were successively produced at industrial scale and employed for animal trials, which indicated that microalgae could compete with soy-based diets in terms of growth performance and meat quality parameters.
The social and environmental opportunities and constraints of the microalgae value chain were identified through different survey activities. Results showed that consumers are currently not very familiar with food products added with microalgae and the majority have not tried nor tasted them before.
Results from market analysis suggested that legislation needs to be revised to simplify the marketing of microalgae and guarantee the stability of imported strains, as well as scaling up and lowering production costs.
A preliminary regulatory assessment to identify EU specific requirements for the authorization of novel foods was conducted.
A decision support tool, integrating data from LCA/LCC analysis, was developed to optimize the processing routes of the microalgae-based proteins for food and feed applications. .
Consistent high-quality posting on social media, implementation of product samplings, collaboration with industry, pursuit of certifications, continuous R&D efforts, and scientific dissemination have been identified as key exploitation routes.
Targeted strategies to disseminate and communicate the objectives and outcomes of the project were developed through the project (social media, 20 scientific publications, webinars, press releases, etc..). ProFuture results were presented at a final public conference in Brussels.
Solar drying was the most promising technology for the production of single-cell proteins to operate in batch mode while pulsed combustion drying, and agitated thin film drying were the best ones when considering continuous process. Concerning protein isolates, Electrostatic Spray Drying showed improved drying performances compared to conventional spray drying.
The extraction of protein isolates has been performed on Tetraselmis chui and Spirulina up to industrial levels. The extraction strategies resulted to be very strain-dependent and also influenced by the physiological state of the culture.
The Spirulina and T. chui protein extraction process generates side-products characterized by interesting nutritional value, and techno-functional and digestibility properties which make them suitable for food and feed applications.
Seven innovative food products were reformulated with microalgae ingredients and scaled up at the industrial level to be used in consumer tests. Consumer acceptance depended on the combination of product and microalgae strain considered.
Five feed formulations for poultry, piglets, catfish, carp, and shrimps were successfully developed by replacing up to half the protein content from soya with microalgae. These feeds were successively produced at industrial scale and employed for animal trials, which indicated that microalgae could compete with soy-based diets in terms of growth performance and meat quality parameters.
The social and environmental opportunities and constraints of the microalgae value chain were identified through different survey activities. Results showed that consumers are currently not very familiar with food products added with microalgae and the majority have not tried nor tasted them before.
Results from market analysis suggested that legislation needs to be revised to simplify the marketing of microalgae and guarantee the stability of imported strains, as well as scaling up and lowering production costs.
A preliminary regulatory assessment to identify EU specific requirements for the authorization of novel foods was conducted.
A decision support tool, integrating data from LCA/LCC analysis, was developed to optimize the processing routes of the microalgae-based proteins for food and feed applications. .
Consistent high-quality posting on social media, implementation of product samplings, collaboration with industry, pursuit of certifications, continuous R&D efforts, and scientific dissemination have been identified as key exploitation routes.
Targeted strategies to disseminate and communicate the objectives and outcomes of the project were developed through the project (social media, 20 scientific publications, webinars, press releases, etc..). ProFuture results were presented at a final public conference in Brussels.
Main expected results include:
-the increase of the efficiency and sustainability of microalgal cultivation through the reduction of fresh water (-40 %) and energy (-50 %) consumption
-the development of protein-rich ingredients (single-cell & protein isolates) from 4 microalgae species by implementing mild, sustainable & affordable processing technologies at TRL6/7.
-the boost of the market uptake of nutritive and tasty food/feed products reformulated with single-cell proteins and protein isolates by developing 6 types of tasty food and 4 types of innovative feeds.
-supporting actions for the pre-market approval as novel foods of the innovative protein-rich ingredient (single-cell & protein isolates) from N. oceanica, Spirulina, T. chui and Lemon/lightly/C. vulgaris.
-supporting actions for the development of efficient, sustainable and competitive microalgae value chains.
-the development of an easy-to-use decisions support tool to evaluate the sustainability and environmental impact all through the microalgae food and feed value chains.
Main potential impacts are:
-Far-reaching progress in providing, processing and production of high-quality proteins for food and/or feed from terrestrial and/or aquatic origin, moving available solutions from TRL 5-6 to TRL 7-8 or higher
-New market opportunities for novel products, exclusively or partly formulated with microalgal protein-rich ingredients.
-Future-proofed microalgae supply chains based on the principles of diversity, sustainability and resilience
-Increased trust and consumer acceptability for microalgae protein sources. ingredients and foods
-Sustainable food sector that significantly reduced its footprint in terms of land use, greenhouse gas emissions, energy, water, and other relevant indicators
-the increase of the efficiency and sustainability of microalgal cultivation through the reduction of fresh water (-40 %) and energy (-50 %) consumption
-the development of protein-rich ingredients (single-cell & protein isolates) from 4 microalgae species by implementing mild, sustainable & affordable processing technologies at TRL6/7.
-the boost of the market uptake of nutritive and tasty food/feed products reformulated with single-cell proteins and protein isolates by developing 6 types of tasty food and 4 types of innovative feeds.
-supporting actions for the pre-market approval as novel foods of the innovative protein-rich ingredient (single-cell & protein isolates) from N. oceanica, Spirulina, T. chui and Lemon/lightly/C. vulgaris.
-supporting actions for the development of efficient, sustainable and competitive microalgae value chains.
-the development of an easy-to-use decisions support tool to evaluate the sustainability and environmental impact all through the microalgae food and feed value chains.
Main potential impacts are:
-Far-reaching progress in providing, processing and production of high-quality proteins for food and/or feed from terrestrial and/or aquatic origin, moving available solutions from TRL 5-6 to TRL 7-8 or higher
-New market opportunities for novel products, exclusively or partly formulated with microalgal protein-rich ingredients.
-Future-proofed microalgae supply chains based on the principles of diversity, sustainability and resilience
-Increased trust and consumer acceptability for microalgae protein sources. ingredients and foods
-Sustainable food sector that significantly reduced its footprint in terms of land use, greenhouse gas emissions, energy, water, and other relevant indicators