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...
After inventarising and identifying several algae species and their properties, it was time to select those we wanted to include in our project and further investigate their potential for food or feed...
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...
