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YUM ALGAE: enzYmes for improved sensory qUality of MicroALGAE ingredients in foods

YUM ALGAE: enzYmes for improved sensory qUality of MicroALGAE ingredients in foods

Microalgae are emerging as an attractive biological resource for sustainable production on a large scale, promoting the blue bioeconomy and are already considered one of the most promising sources of new food products. However, the incorporation of microalgae has limitations in terms of sensory properties and consumer acceptance, mainly due to the colour and taste of the sea.

The YUM ALGAE project aims to improve the overall sensory quality of microalgae as a food ingredient, using enzymes, which will target two of the main organoleptic characteristics (aroma, flavor, color): the fish-like smell associated to volatile compounds and the green dark color from the microalgal pigments. In this project, two staple foods will be considered as case studies: bread and cheese, in which microalgae submitted to enzymatic treatment and produced without treatment will be incorporated, in order to evaluate the impact on the sensory profile.

YUM ALGAE will contribute to increasing the value associated with marine bioresources in line with the principles that define the blue biotechnology. Moreover, it will make it possible to overcome the obstacles associated with the consumption of microalgae as a food ingredient, increasing its potential for use as a response to the population’s needs in terms of more sustainable food solutions, promoting blue growth.

Project facts

Name

YUM ALGAE: enzYmes for improved sensory qUality of MicroALGAE ingredients in foods

Status

Active

Duration

09.11.21 - 30.04.24

Location

Bergen

Total budget

10.850.000 NOK

Research group

Funding

The EEA and Norway Grants Fund for Regional Cooperation

Prosjekteier

Universidade de Lisboa

Project members

Anabela Raymundo
Carla Carvalho
Cristiana Nunes
Marianne Goris

Samarbeidspartnere

Pagarete Microalgae Solutions Sociedade Unipessoal, Instituto Superior Técnico, NORCE