Valorisation of algae for a better taste
Priority AxisTechnological and Social Innovation
EV-ILVO - Eigen Vermogen Instituut voor Landbouw- en Visserij Onderzoek
Project budget5 699 865 €
ERDF amount3 419 919 €
Date de début12/07/2018
Date de fin31/03/2022
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.
- Increase innovation within the agro-food and marine technology smart specialisation sectors occurring across the entire value chain. This enhances tech transfer mainly to SMEs.
- Establish an expertise centre/platform that integrates all innovations and improvements (growth, processing, profiling, marketing).
- Increase insight into consumer acceptance of algae products, thus closing the gap between different stakeholders (i.e. food producers and consumers)
- Gain insight into the investment needed to scale up algae production from pre-commercial (TRL7) to commercial (TRL9) scale (via developed investor’s roadmap)
The main output: increased capacity of members of the 2-Seas region to produce reliable, consistent streams of high quality algal biomass and to process it for food, and facilitate emergence and growth of a new sector within the food industry that produces food products sustainably from algae.
- Specific tools and analytical methods from the Analytical Platform to support the sector to assess the safety and quality of products, profile taste (taste, texture, colour, aroma) and upskill operatives.
- An interdisciplinary knowledge-based, open-source platform to support sustainable cultivation and harvest of algal biomass and algae-based foods that meet consumer requirements
- An investor roadmap
Cross border approach
Within the cultural and social contexts of the algae value chain, Cross border cooperation is needed to facilitate explicit connections and support knowledge transfer to, and business development for stakeholders, to increase the innovative capacity of the 2 Seas area. Partners from areas of 'high innovators' will strengthen the innovative capacity of the project as well as the innovation in some regions (e.g. Zeeland) that are currently described as “moderate innovators”. The collaborating groups of participants in ValgOrize are concerned with all aspects of production, processing and food
preparation using either macro- or micro-algae. Working toward a common goal will increase critical mass in which the whole is more than the sum of its parts. The successful implementation of the project, thanks to the cross-border activity, will mainly benefit the coastal population across the borders, also creating job opportunities in these coastal areas.
VITO-Vlaamse Instelling voor Technologisch Onderzoek
Royal Netherlands Institute for Sea Research
HZ University of Applied Sciences
ULCO - Université du Littoral Côte d’Opale
Université de Lille
University of Greenwich
Marine Biological Association of the United Kingdom
Texel Saline BV
POML- Provinciale Ontwikkelingsmaatschappij West-Vlaanderen
De Blauwe Cluster vzw
Koninklijke Euroma B.V.
WWF - World Wide Fund For Nature
European Biogas Association
Rijkswaterstaat Zee en Delta, Ministerie van Infrastructuur en Waterstaat; Rijkswaterstaat