— Optimised workflows will be tested to produce viable single-cell proteins and protein isolates from microalgae as a part of a cascading biorefinery process. The resulting products will be characterized for their nutritional, safety, techno-functional and organoleptic properties as well as for their economic viability and sustainability.
— ProFuture will develop and establish innovative technologies that depend on less freshwater, chemical nutrients and energy to grow and harvest microalgae.
— The project will explore two fresh-water microalgae species (Lemon/lightly Chlorella vulgaris & Arthrospira platensis a.k.a. Spirulina) and two marine species (Tetraselmis chui & Nannochloropsis oceanica).
— Specific Life Cycle Cost Analysis will be used to improve the ecological performance and resilience of microalgae biomass production. Results will be implemented in two microalgae farms in Portugal and Spain.
— Consumer studies will identify key determinants of consumer’s acceptance and preferences towards novel food products made from microalgae proteins. Communication and clean labelling approaches will be tested under real conditions.
— Microalgae protein ingredients will be used to create six types of protein-rich food products (bread, pasta, soups, sport drinks, meat alternatives and vegetable creams) and three types of protein-rich feed products (for farmed animals, aquaculture and pets).
— Lab-level studies will identify new ways to improve the appearance, texture, aroma and flavour of food and feed products made from microalgae protein-rich ingredients.
— Production will be tested at pilot plant level in collaboration with small to medium enterprises. Industrial-scale production will be led by nine large food and feed companies from seven European countries.
— Market analysis, business models, market entry strategies and exploitation plans will be tailored for each industrial partner to enhance its performance and to support market uptake of the innovative products.
— A strategy will be set in place to ensure a broad communication and dissemination of the project concept and key results. Different materials will be produced to educate citizens on the potential of micro-algae in the food system.
Food and feed development
Life Cycle Analysis
Ingredient production and characterization
Regulatory issue management