Research project Microalgae protein ingredients for the food and feed of the future
General introduction
As part of the so-called "protein transition," it is predicted and hoped that in the future, proteins from microalgae will also contribute more to a sufficient, nutritious, safe and affordable food supply for a rapidly growing world population. The ProFuture project works precisely on the knowledge gaps and bottlenecks related to these microalgae. More specifically, the microalgae produced in, and approved by, the EU, and thus more likely to gain market expansion. The concrete goal is to promote the market introduction of innovative, socially responsible, sustainable, protein-rich ingredients based on microalgae, for processing in food and animal feed. ProFuture brings together 32 European partners from research, production industry and trade for 4 years. When the project ends in 2023, interesting new knowledge packages, product developments and market strategies around microalgae proteins have been delivered.
Research approach
Within ProFuture, the focus of ILVO was to analyze the microalgae, protein extracts and by-products provided by the project partners that produce algae. Our analytical results were the basis for food and feed safety and for decisions, such as choosing the appropriate microalgae strains, processing methods, food matrices and by-product valorization opportunities. Therefore, ILVO carried out comprehensive analyses, addressing the following characteristics of the products, i.e., nutritional parameters (such as composition and amino acid profile), techno-functional properties (viscosity, solubility, fat binding- and water holding capacity, gelling ability, thermal-, emulsifying- and foaming properties), safety characteristics (heavy metal analysis, allergenicity, microbiological stability and the presence of ß-N-Methylamino-l-alanine, organoleptic profile (taste and smell) and interaction with food and feed matrices (emulsion- and gel heat stability, gel strength, zeta potential, developing and using model systems). Additionally the spiral filter press was evaluated as an extraction method, and 'agitated film drying' as drying method.
Relevance/Valorization
A number of world problems such as climate change, hunger and under-availability of protein equivalent food, scarce natural resources, etc. are also posing a challenge to the food industry: switching to alternative, environmentally friendly, plant-based protein sources. The ProFuture partners have succeeded in making innovative food and feed products with protein-rich ingredients from microalgae. In the development process, the partners monitored a broad scope: the affordability and sustainability of the microalgae biomass produced. This has contributed to the improvement of the microalgae value chain in the EU, favorable influence on consumer perception and acceptance, and optimization of regulations, business models and market strategies.
