EU-funded research project · Future Foods Transnational Programme · Project ID 347
Future-Proof Microalgae-Based Foods
FAF
FAF develops and validates seven microalgae-based food prototypes using Tetraselmis chuii biomass, from cultivation through to sensory and nutritional assessment. The project measures whether these foods can match conventional products on taste, nutrition and cost while cutting land and freshwater use.
Seven food prototypes
Each prototype is developed to a documented, reproducible process and then measured on nutrition, safety, sensory performance and environmental footprint. Nothing advances on enthusiasm alone.
- 01
Fish analogues
Texturised algal protein targeting the flake structure and omega-3 profile of white fish.
The algae were here first, after all.
- 02
Caviar
Spherified algal pearls assessed for burst behaviour, salinity and umami intensity.
Luxury, reverse-engineered.
- 03
Beverages
Protein- and pigment-stable drinks tested for shelf life, colour retention and off-note masking.
Green, and unapologetic about it.
- 04
Snacks
Extruded and baked formats measured for crispness, protein density and consumer acceptance.
The gateway prototype.
- 05
Cakes
Bakery matrices where algal flour replaces part of the egg and wheat protein content.
Yes, we ran a taste panel. Twice.
- 06
Chocolate
Filled and moulded confectionery using algal lipids as a partial cocoa butter substitute.
Nobody objected to this work package.
- 07
Functional powders
Standardised ingredient powders characterised for protein, pigment and micronutrient content.
The boring one that makes the rest possible.
Consortium
Eight partners across seven countries: research institutes, universities and SMEs covering cultivation, processing, formulation, assessment and exploitation.
Wageningen University (WUR)
Research university · Netherlands
GreenCoLab — Associação Oceano Verde
Research organisation · Portugal
WIISE S.R.L. Società Benefit
SME · Italy
Tetis Biyoteknoloji
SME · Türkiye
Stazione Zoologica Anton Dohrn
Research institute · Italy
University College Dublin
University · Ireland
UiT — The Arctic University of Norway
University · Norway
ETİ Gıda Sanayi
Industry · Türkiye
Funding
Co-funded by the European Union under the FutureFoodS European Partnership
Funded under the Future Foods Transnational Programme (1st call, Topic 2: New Foods — Fostering innovations in food design, processing and supply via demand-and-supply reorientation).
- Project ID
- 347
- Duration
- April 2026 – March 2029 (36 months)
- Partners
- 8 across 7 countries
Contact the project
Questions on results, collaboration or data access. One form, no newsletter.