ValgOrize
Valorisation of algae for a better taste
Priority Axis
Technological and Social InnovationSpecific objective
Technological Innovation
Lead partner
EV-ILVO - Eigen Vermogen Instituut voor Landbouw- en Visserij OnderzoekContact
Start Date
15/07/2018End Date
31/03/2023Project budget
6 299 503 €ERDF amount
3 779 702 €ERDF rate
60%About
Common challenge
To maintain current consumption trends, it was estimated that the world must produce 50-70% more food by 2050. Global algae biomass production amounts at 3M tonnes. In the EU, however, only 0.1 tonne tends to be cultivated with 9% of it for food, compared to 90% globally. Many EU countries allow wild harvesting of seaweed, an unsustainable practice with low quality yields. Additionally, imports of (Asian) algae do not meet EU food safety standards.
The key challenge for the ValgOrize project was the controlled sustainable production and processing of high quality, stable, safe algal biomass of known composition. This combined with important food features and a good total palatability including taste, aroma, colour and texture. As such, the project sought to facilitate change in favour of food from the lower trophic regions in the ocean food chain and investment in the sector.
The partnership argued that food producers needed a reliable and predictable supply of high-quality biomass and consumers wanted tasty, safe and high-quality products. ValgOrize aimed to close this gap.
Overall objective
Main outputs
Cross border approach
Main Achievements
The project has realised several main achievements. The obtained outcome is a nice illustration of cross border cooperation.
ValgOrize partners selected their preferred seaweeds (3) which were cultivated at medium/large scale under controlled conditions of turbulence, light quality/quantity and nutrient availability. Additionally, 7 microalgae were selected and cultivated under different conditions (light, nutrient limitation) at medium or large scale.
An expert sensory panel was trained to recognise typical algae tastes and aromas. In total, 16 participants finished the complete sensory training. 9 microalgae and 6 seaweeds were evaluated by the expert panel. The expertise of the trained panel was used for the evaluation of different algae and eventually product development.
Following the analysis, food producers were able to produce high quality (algae)food for the consumers. Partners also performed feed trials with chickens.
A study on the existing market for algal food applications was delivered, more research was executed to study the market potential and the key success factors of cultivated seaweeds in the food market. All findings were assembled in two reports.