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.
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Both production cost and scale, and flavour, odour and structure are still bottlenecks in the acceptance of algae food applications for the European consume. This study investigated the effect of pH o...
One of our main questions within the ValgOrize project, as you know, is; "how to make good tasting food with algae?". In the taste panels conducted at ILVO, experts and consumers alike evaluated sever...
Europeans are consuming more and more seaweed. Currently the value of the European seaweed market is estimated at 840 million euros, compared to a global value of 8.4 billion euros. In 2030 the value ...
Rhodomonas salina is a commonly used algal species for aquaculture feed, specifically in the production of copepods. HZ has focused on investigating the effect of pH and salinity on biomass productivi...
Flemish TV channel PlattelandsTV found out how exactly the ValgOrize project plans to convince the European consumer to add (more) locally produced, nutritious, qualitative, sustainably cultivated and...
