Valorisation of seaweed and algae for improved taste for the European consumer, with a focus on quality and a zero waste approach.
Algal biomass will play a vital role in feeding the world by 2050. To enhance innovation in the algal sector, ValgOrize will create an open platform for sustainable production of flavoursome, high quality algal foods that meet the requirements of the European market. By researching how to produce algae that are attractive to the European consumer, ValgOrize hopes to convince and encourage food producers to incorporate algae in their production.
Want to stay up to date with all the latest ValgOrize news?
Receive our newsletter in your mailbox every 6 months!
Everything we did in the ValgOrize project leads up to making way for a sustainable, economically stable and thriving algae food industry in Europe. How do we make consumers eat algae? Make them taste...
In this study, we investigated the effect of storage and processing on the flavor of freshly harvested Nannochloropsis sp. biomass obtained from an industrial producer.
The nitrogen supply in the cultivation medium strongly impacts the flavor properties of the Tetraselmis chuii biomass which will have important implications for its palatability and consumer acceptanc...
After seeing what cultivation conditions might do to the taste of 2 different seaweed species, we had a look at how some early stage processing methods might have an effect on one of those 2 (Sacchari...
To find out if and how different growing conditions could have an effect on the taste of seaweed, we tried cultivating 2 seaweed species (Saccharina and Ulva sp.) at different heights in the water and...
