MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE

Project Information

ProFuture

Grant agreement ID: 862980

DOI 10.3030/862980

Project closed

EC signature date 20 September 2019

Start date 1 October 2019

End date 31 December 2023

Funded under

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Total cost € 9 448 451,25

EU contribution € 7 775 109,01

Coordinated by

INSTITUT DE RECERCA I TECNOLOGIA AGROALIMENTARIES
Spain

Deliverables

Documents, reports (5)

Initial dissemination and communication action plan

Report on the first ddraft of the project dissemination and communication plan

Project identity and website

Report on the visual identity created to ensure a common graphic line (logo, leaflets, website, presentation templates etc.) for all communications material produced by the consortium and on the project website.

Final Conference

Report on the final conference organised to present ProFuture results to key target audiences (opinion leaders, health professionals, industry, consumer organisations, scientific community, and media).

Social media monitoring report

Report describing the the tailored materials produced for the dissemination of project outcomes and results to policy makers, the food industry and the scientific community as well as partners attendence to events, conferences and workshops

Final dissemination and communication report

Final versio of the dissemination and communication plan describing the different dissemination and communication activities and materials developed during the project execution

Publications

Conference proceedings (1)

Consumer Acceptance and Nutritional Expectations of Microalgae Protein Products: Insights from a Cross-European Study

Author(s): Hung, Y., Van der Stricht, H., Verbeke, W.
Published in: Proceedings, 2023, ISSN 2504-3900
Publisher: MDPI
DOI: 10.3390/proceedings2023091087

Peer reviewed articles (19)

Insect frass as a fertilizer for the cultivation of protein-rich Chlorella vulgaris

Author(s): Steinrücken, P., Müller, O., Böpple, H., & Kleinegris, D. M.
Published in: Bioresource Technology Reports, 2024, ISSN 2589-014X
Publisher: Elsevier
DOI: 10.1016/j.biteb.2023.101686

Scale-down of oxygen and glucose fluctuations in a tubular photobioreactor operated under oxygen-balanced mixotrophy

Author(s): Moñino Fernández, P., Vidal García, A., Jansen, T., Evers, W., Barbosa, M., Janssen, M.
Published in: Biotechnology and bioengineering, 2023, ISSN 1097-0290
Publisher: Wiley
DOI: 10.1002/bit.28372

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Author(s): Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Published in: Foods, Issue 10/11, 2021, Page(s) 2550, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10112550

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Author(s): Fatma Boukid, Massimo Castellari
Published in: Foods, Issue 10/1, 2021, Page(s) 173, ISSN 2304-8158
Publisher: mdpi
DOI: 10.3390/foods10010173

Extraction of soluble proteins by bead milling from Tetraselmis chui in two different physiological states

Author(s): Méar; Gillon; Gifuni; Lavenant; Poidevin; Couallier
Published in: Algal Research, 2023, ISSN 2211-9264
Publisher: Elsevier BV
DOI: 10.1016/j.algal.2023.103180

Taurine, homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulation activities of enzymatic protein hydrolysates from algae

Author(s): Carlos Terriente-Palacios, Susana Rubiño, Maria Hortós, César Peteiro, Massimo Castellari
Published in: Scientific Reports, 2022, ISSN 2045-2322
Publisher: Nature Publishing Group
DOI: 10.1038/s41598-022-25130-4

Dunaliella viridis TAV01: A halotolerant, Protein-Rich Microalga from the Algarve Coast

Author(s): Bombo, G., Cristofoli, N. L., Santos, T. F., Schüler, L., Maia, I. B., Pereira, H., Barreira, L. , Varela, J.
Published in: Applied Sciences, 2023, ISSN 2076-3417
Publisher: MDPI
DOI: 10.3390/app13042146

Mixotrophic cultivation of Galdieria sulphuraria for C-phycocyanin and protein production

Author(s): Abiusi, Fabian; Moñino Fernández, Pedro; Canziani, Stefano; Janssen, Marcel; Wijffels, René H.; Barbosa, Maria
Published in: Algal Research, 2022, ISSN 2211-9264
Publisher: Elsevier BV
DOI: 10.1016/j.algal.2021.102603

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Author(s): Hernández-López, I., Alamprese, C., Cappa, C., Prieto-Santiago, V., Abadias, M., & Aguiló-Aguayo, I.
Published in: Foods, 2023, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods12203724

Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Author(s): Barbara Prandi; Fatma Boukid; Simon Van De Walle; Sara Cutroneo; Josep Comaposada; Geert Van Royen; Stefano Sforza; Tullia Tedeschi; Massimo Castellari
Published in: Foods; Volume 12; Issue 12; Pages: 2395, Issue 2, 2023, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods12122395

Consumer segments less or more willing to adopt foods with microalgae proteins

Author(s): Van der Stricht, H., Hung, Y., Fischer, A. R., Verbeke, W.
Published in: Food Quality and Preference, 2024, ISSN 1873-6343
Publisher: Elsevier
DOI: 10.1016/j.foodqual.2023.105047

Drying microalgae using an industrial solar dryer: a biomass quality assessment

Author(s): Benjamin Schmid; Sofia Navalho; Peter S. C. Schulze; Simon Van De Walle; Geert Van Royen; Lisa M. Schüler; Inês B. Maia; Carolina R. V. Bastos; Marie-Christin Baune; Edwin Januschewski; Ana Coelho; Hugo Pereira; João Varela; João Navalho; Alexandre Miguel Cavaco Rodrigues
Published in: Foods; Volume 11; Issue 13; Pages: 1873, Issue 1, 2022, Page(s) 1873, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11131873

Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?

Author(s): Hélène Van der Stricht, Adriano Profeta, Christine Yung Hung, Wim Verbeke
Published in: Food Quality and Preference, 2023, ISSN 1873-6343
Publisher: Elsevier
DOI: 10.1016/j.foodqual.2023.104948

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Author(s): Hernández-López, I., Abadias, M., Prieto-Santiago, V., Chic-Blanco, Á., Ortiz-Solà, J., & Aguiló-Aguayo, I.
Published in: Foods, 2023, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods13010084

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Author(s): Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Published in: Foods, Issue 10/11, 2021, Page(s) 2782, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10112782

Actor groups influencing and shaping sustainable microalgae value chains in Europe

Author(s): Schrammel, M., Seebacher, L. M., Feichtinger, J.
Published in: Frontiers in Aquaculture, 2023, ISSN 2813-5334
Publisher: Frontiers Media
DOI: 10.3389/faquc.2023.1186325

Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

Author(s): Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari
Published in: Journal of Functional Foods, 2023, ISSN 2214-9414
Publisher: Elsevier
DOI: 10.1016/j.jff.2023.105768

Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties

Author(s): Van De Walle, S., Gifuni, I., Coleman, B., Baune, M. C., Rodrigues, A., Cardoso, H., Fanari, F., Muylaert, K., Van Royen, G.
Published in: Food Research International, 2024, ISSN 0963-9969
Publisher: Elsevier BV
DOI: 10.1016/j.foodres.2024.114142

Algae as Food in Europe: An Overview of Species Diversity and Their Application

Author(s): M Caria Mendes, S Navalho, A Ferreira, C Paulino, D Figueiredo, D Silva, F Gao, F Gama, G Bombo, R Jacinto, S. Aveiro, P S C Schulze, A T Gonçalves, H Pereira, L Gouveia, R F Patarra, M H Abreu, J L Silva, J Navalho, J C S Varela, L G Speranza
Published in: Foods, 2022, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11131871