Valorisation of algae for a better taste | 2 Mers Seas Zeeën


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Valorisation of algae for a better taste

Priority Axis

Technological and Social Innovation

Specific objective

Technological Innovation

Lead partner

EV-ILVO - Eigen Vermogen Instituut voor Landbouw- en Visserij Onderzoek


Date de début


Date de fin


Project budget

5 699 865

ERDF amount

3 419 919

ERDF rate


    À propos

    Common challenge

    To maintain current consumption trends, the world must produce 50-70% more food by 2050. Current global algae biomass production is 3M tonnes. In the EU, however, only 0.1 tonne is cultivated with 9% for food, compared to 90% globally. Many EU countries allow wild harvesting of seaweed, an unsustainable practice with low quality yields. Imports of (Asian) algae do not meet EU food safety standards. The key challenge: ‘Controlled sustainable production and processing of high quality, stable, safe algal biomass of known composition with important food features and a good total palatability including: taste, aroma, colour and texture’, in order to facilitate change in favour of food from the lower trophic regions in the ocean food chain and investment in the sector. Food producers need a reliable and predictable supply of high quality biomass and consumers want tasty, safe and high quality products. ValgOrize will close this gap.



    VITO-Vlaamse Instelling voor Technologisch Onderzoek

    Royal Netherlands Institute for Sea Research

    HZ University of Applied Sciences

    Stichting Noordzeeboerderij

    Zeewaar BV

    ULCO - Université du Littoral Côte d’Opale

    Université de Lille

    University of Greenwich

    Marine Biological Association of the United Kingdom

    Texel Saline BV