As demand for food rises and more sustainable production systems are needed, Europe is opening up to the algae sector with encouragement from the Farm to Fork movement. Under this green strategy, the European Commission is ready to unlock the full potential of the algae industry this year, looking to develop microalgae into a sustainable source of alternative protein.
In Pataias, Portugal, Allmicroalgae is developing algae-based applications for foods like cookies, bread, snacks and spreads.
Food engineer, Anabela Raymundo, works for the University of Lisbon and helps develop these microalgae products. She tells journalist Claudio Rosmino,“It is extremely important to find alternative food sources which are sustainable and also of nutritional benefit to people. Microalgae are extremely important ingredients because they are rich in both protein and bioactive compounds and therefore are an extremely important source of nutrition and can be used in lots of foods.”
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