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

ValgOrize

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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

Contact

Begindatum

12/07/2018

Einddatum

31/03/2022

Project budget

5 699 865

ERDF amount

3 419 919

ERDF rate

60%

    Over

    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.

    Main Achievements

    The project has realised several main achievements. The obtained outcome is a nice illustration of a cross border cooperation. 
    We have selected the preferred seaweed and microalgae. Seaweed was grown at medium scale. Microalgae at smaller scale. With the produced algae biomass, we are able to perform chemical analysis for food safety and quality. For food safety, we have (developed) the methods to analyse heavy metals, PCB, PAH. 

    The project deals about taste, so we have developed different methods to analyse taste parameters like amino acids, volatile compounds, Via this methods, we will be able to analyse the good (or bad) taste of algae.

    We are now training a taste panel that will specialize on algae related taste. This will allow us to relate the taste that is considered as good with the performed analysis, and with such information, food producers will be able to produce nice (algae)food for the consumer. 

    We did also start feed trials with chickens. We are interested to know if chicken like algae and if so, what would be the impact on the quality of the eggs and the meat.

    With all these activities going, we want the algae and food sector to invest in some nice food. Therefore, we are also developing a roadmap so that algae farmers and the food sector knows how to invest. The project is now in year 1, so still two years to go.

     

    Partnership

    Partners

    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

    Nausicaa

    Outputs

    Theme
    Type
    Target
    URL / Download
    31/01/2021

    Pilot Taste Panel

    Thema: Innovation - Marine resources
    Type: Physical equipment/pilot
    Target: SMEs /enterprises