The future of food
From microalgal biomass to alternative proteins and high-value food bioproducts
ALGANOVAin a nutshell
We aim to develop and validate an integrated, computationally assisted, circular biorefinery for the sustainable production of proteins and other high-value food ingredients from microalgae, through the valorisation of industrial agro-marine by-products and biogenic CO2 waste.
Food for thought: ALGANOVA’s footprint
From agro-marine by-products…
ALGANOVA pre-treats fruit and vegetable peels, coastal seaweed and mussel cooking water, transforming them into fermentable sugars that support the growth of microalgae. At the same time, ALGANOVA captures and reuses biogenic CO₂ produced by industrial processes to cultivate microalgae.
Fruit & vegetables peels
Mussel cooking water
Coastal seaweed
Industrial waste CO2
High Moisture Extrusion (HME) foods
Plant-based alternatives that closely mimic the texture and appearance of meat
Protein-enriched bakery products
… to valuable ingredients
Thanks to its innovative approach, ALGANOVA enhances the value of microalgal biomass through the targeted extraction of high-value compounds such as proteins and carotenoids. This way, ALGANOVA positions microalgae as a flexible source of protein-rich biomass for use in the development of ingredients and final food products that comply with the highest standards of safety, nutrition and sensory quality.
The ALGANOVA crew
Our consortium brings together a multidisciplinary team of researchers, technology developers, brand owners, industry partners, universities and sustainability-driven enterprises.
11
PARTNERS
9
COUNTRIES
1
SHARED RECIPE