ProFuture focuses on the implementation of innovative, sustainable and effective technologies to produce microalgal-based protein ingredients at pilot plant and industrial scale.

The amount of food currently produced must double to meet the needs of the expected global population of around 9.8 billion people by 2050. Approximately one billion people have inadequate protein intake, and the protein demand is significantly growing. More than 80% of the protein imported in Europe for livestock nutrition comes from non-European countries, much of it from non-sustainable sources. Microalgae have demonstrated potential to meet the population’s need for a more sustainable food supply, specifically with respect to protein demand. The exploitation of microalgal biomass as a source of protein and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available. Building on promising previous data and projects, the ProFuture project focuses on the implementation of innovative, sustainable and cost-effective technologies to produce microalgal-based protein ingredients at pilot plant and industrial scale, and to incorporate them into safe, healthy and organoleptically acceptable food and feed products. The main purpose of ProFuture is to set the basis for market uptake of innovative, socially responsible and sustainable food and feed products, reformulated with protein-rich ingredients from microalgal biomasses and to demonstrate their social and economic benefits by validating the technical and economic feasibility of innovative technological solutions, prepare market uptake, determine consumer acceptance and disseminate project results to relevant stakeholders.

Mitarbeiter/innen:

• Lisa Mo Seebacher, MSc BA (Projektleitung)
• Dr. Judith Feichtinger
• Magª. Maria Schrammel
• Mag. Dr. Klaus Schuch

Bereich: Technik & Wissen

Partner:

• Institut de Recerca I Tecnologia Agroalimentaries (Coordinator)
• Afoi Koutsantoni EE
• Algosource Technologies
• Allmicroalgae Natural Products SA
• ALVER Golden Chlorella SA
• Apexagri SAS
• Associação Oceano Verde - CoLAB
• Axia Innovation UG
• Calé - Industria & Comércio, Limitada
• Civitta Eesti As
• Conservas Hijos de Manuel Sanchez Basarte, S.A.
• COOP Italia - Società Cooperativa (SCARL)
• Deutsches Institut für Lebensmitteltechnik
• Eigen Vermogen van het Instituut voor Landbouw - en Visserijonderzoek - EV ILVO
• Enervit SPA
• ESU-Services GmbH
• European Food Information Council
• Food and Agriculture Requirements
• Foodcompanions Holding BV - Bridge2Food
• Givaudan Nederland BV
• INVE Technologies NV
• NECTON - Companhia Portuguesa de Culturas Marinhas SA
• Norwegian Research Centre AS
• Nutrition Sciences
• Tradizioni Padane S.r.l.
• Universiteit Gent
• University of Twente
• Vitafort Elso Takarmanygyarto es Forgalmazo Zartkoruen Mukodo RT
• Viva Maris GmbH
• Wageningen University and Research

Verwandte Artikel:

• Publikation: Actor groups influencing and shaping sustainable microalgae value chains in Europe

Tags: food science, innovation, sustainability