MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE

Livrables

Initial dissemination and communication action plan

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

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

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

Auteurs: Hung, Y., Van der Stricht, H., Verbeke, W.
Publié dans: Proceedings, 2023, ISSN 2504-3900
Éditeur: MDPI
DOI: 10.3390/proceedings2023091087

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

Auteurs: Steinrücken, P., Müller, O., Böpple, H., & Kleinegris, D. M.
Publié dans: Bioresource Technology Reports, 2024, ISSN 2589-014X
Éditeur: Elsevier
DOI: 10.1016/j.biteb.2023.101686

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

Auteurs: Moñino Fernández, P., Vidal García, A., Jansen, T., Evers, W., Barbosa, M., Janssen, M.
Publié dans: Biotechnology and bioengineering, 2023, ISSN 1097-0290
Éditeur: Wiley
DOI: 10.1002/bit.28372

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

Auteurs: Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Publié dans: Foods, Numéro 10/11, 2021, Page(s) 2550, ISSN 2304-8158
Éditeur: 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

Auteurs: Fatma Boukid, Massimo Castellari
Publié dans: Foods, Numéro 10/1, 2021, Page(s) 173, ISSN 2304-8158
Éditeur: mdpi
DOI: 10.3390/foods10010173

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

Auteurs: Méar; Gillon; Gifuni; Lavenant; Poidevin; Couallier
Publié dans: Algal Research, 2023, ISSN 2211-9264
Éditeur: 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

Auteurs: Carlos Terriente-Palacios, Susana Rubiño, Maria Hortós, César Peteiro, Massimo Castellari
Publié dans: Scientific Reports, 2022, ISSN 2045-2322
Éditeur: Nature Publishing Group
DOI: 10.1038/s41598-022-25130-4

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

Auteurs: Bombo, G., Cristofoli, N. L., Santos, T. F., Schüler, L., Maia, I. B., Pereira, H., Barreira, L. , Varela, J.
Publié dans: Applied Sciences, 2023, ISSN 2076-3417
Éditeur: MDPI
DOI: 10.3390/app13042146

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

Auteurs: Abiusi, Fabian; Moñino Fernández, Pedro; Canziani, Stefano; Janssen, Marcel; Wijffels, René H.; Barbosa, Maria
Publié dans: Algal Research, 2022, ISSN 2211-9264
Éditeur: Elsevier BV
DOI: 10.1016/j.algal.2021.102603

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

Auteurs: Hernández-López, I., Alamprese, C., Cappa, C., Prieto-Santiago, V., Abadias, M., & Aguiló-Aguayo, I.
Publié dans: Foods, 2023, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods12203724

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

Auteurs: Barbara Prandi; Fatma Boukid; Simon Van De Walle; Sara Cutroneo; Josep Comaposada; Geert Van Royen; Stefano Sforza; Tullia Tedeschi; Massimo Castellari
Publié dans: Foods; Volume 12; Numéro 12; Pages: 2395, Numéro 2, 2023, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods12122395

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

Auteurs: Van der Stricht, H., Hung, Y., Fischer, A. R., Verbeke, W.
Publié dans: Food Quality and Preference, 2024, ISSN 1873-6343
Éditeur: Elsevier
DOI: 10.1016/j.foodqual.2023.105047

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

Auteurs: 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
Publié dans: Foods; Volume 11; Numéro 13; Pages: 1873, Numéro 1, 2022, Page(s) 1873, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11131873

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

Auteurs: Hélène Van der Stricht, Adriano Profeta, Christine Yung Hung, Wim Verbeke
Publié dans: Food Quality and Preference, 2023, ISSN 1873-6343
Éditeur: Elsevier
DOI: 10.1016/j.foodqual.2023.104948

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

Auteurs: Hernández-López, I., Abadias, M., Prieto-Santiago, V., Chic-Blanco, Á., Ortiz-Solà, J., & Aguiló-Aguayo, I.
Publié dans: Foods, 2023, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods13010084

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

Auteurs: Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Publié dans: Foods, Numéro 10/11, 2021, Page(s) 2782, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods10112782

Actor groups influencing and shaping sustainable microalgae value chains in Europe

Auteurs: Schrammel, M., Seebacher, L. M., Feichtinger, J.
Publié dans: Frontiers in Aquaculture, 2023, ISSN 2813-5334
Éditeur: Frontiers Media
DOI: 10.3389/faquc.2023.1186325

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

Auteurs: Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari
Publié dans: Journal of Functional Foods, 2023, ISSN 2214-9414
Éditeur: Elsevier
DOI: 10.1016/j.jff.2023.105768

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

Auteurs: Van De Walle, S., Gifuni, I., Coleman, B., Baune, M. C., Rodrigues, A., Cardoso, H., Fanari, F., Muylaert, K., Van Royen, G.
Publié dans: Food Research International, 2024, ISSN 0963-9969
Éditeur: Elsevier BV
DOI: 10.1016/j.foodres.2024.114142

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

Auteurs: 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
Publié dans: Foods, 2022, ISSN 2304-8158
Éditeur: MDPI
DOI: 10.3390/foods11131871

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