New Chlorella Strain Could Make Vegan Foods Taste Better

New Chlorella Strain

Allmicroalgae’s Honey Yellow Chlorella Powder

A new high-protein microalgae strain developed by researchers has now been scaled up by Portuguese microalgae producer Allmicroalgae Natural Products. The scale up is part of the EU-funded Microalgae Protein Ingredients for the Food and Feed of the Future (ProFuture) project. The new Chlorella strain could be used to make vegan food products that are not only more nutritional but also taste better.

ProFuture’s vision is to create cost-effective and environmentally responsible microalgae production technologies that can provide sustainable and nutritious protein-rich foods and feeds. With their high nutritional value and smaller carbon footprint, microalgae are one of the most promising candidates for meeting the food needs of the world’s rapidly growing population.

Making algae taste better

As reported in a news item posted on current microalgae-based foods on the market “often have a ‘grassy’ taste, intense green color and fishy odor” that many consumers consider unpleasant. The new Chlorella strain offers health benefits, has a higher protein content, and most importantly, from a consumer perspective, does not give food products the off-putting fishiness.

New Chlorella Strain

Allmicroalgae produces autotrophic organic Chlorella vulgaris (Organic Chlorella) and heterotrophic Chlorella vulgaris (Smooth Chlorella, Honey Chlorella and White Chlorella).

One of the organizations involved in the development of the new strain is ProFuture project partner GreenCoLab, also based in Portugal. Allmicroalgae has scaled up the strain’s production at its facilities.

The new Chlorella has subsequently been shipped to ProFuture coordinator Institute of Agrifood Research and Technology (IRTA) in Spain, as well as to project partners Flanders Research Institute for Agriculture, Fisheries and Food (ILVO) in Belgium and the German Institute of Food Technologies (DIL).

According to the news item, ILVO is responsible for determining how the new ingredient will behave in food applications. When these results are released, IRTA and DIL will partner with food producers “to optimize healthy and tasty formulations using the Chlorella at lab level.”

The goal is to develop vegan food products such as sausages, snacks, soups, vegetable creams, sports drinks, bread and pasta with improved nutritional value and organoleptic properties.

To arrive at the new Chlorella strain, the researchers used random mutagenesis — a powerful tool for inducing mutations, used to generate proteins, enzymes and even entire genomes with improved properties.

The foods made with the new Chlorella strain will be fully characterized from biochemical, technological and sensorial perspectives. The best formulations will be scaled up by food producers and used to assess market uptake. The 4-year ProFuture project ends in September 2023.

Source: Cordis Europa

All rights reserved. Permission required to reprint articles in their entirety. Must include copyright statement and live hyperlinks. Contact Algae Planet accepts unsolicited manuscripts for consideration, and takes no responsibility for the validity of claims made in submitted editorial.

Seagriculture EU 2024


EABA AlgaeEurope23
Hire Robin Coles Technical Writer


  • November 27, 2023: Australia’s first high-level organization to serve the commercial seaweed industry officially launched in Canberra on November 16, 2023. The Australian Sustainable Seaweed Alliance (ASSA) represents ten corporate members across six states and was launched to advance environmentally responsible farming and production, strategic research and development, and scientific and biotech-related commercialization. READ MORE...
  • November 20, 2023: A research team from IIT Gandhinagar, a leading technical institution in India, has found that beads made from a combination of sea algae, salt, and nanoparticles can be used to remove dyes from wastewater pollution created in the dye and chemical industries. READ MORE...
  • November 17, 2023: Isis Central Sugar Mill, 300km north of Brisbane, Australia, will soon be home to ponds growing algae fed by the mill’s wastewater. The mill will harvest the carbon dioxide created when they burn fiber left over from crushing cane to make electricity and use the nutrients in the wastewater to feed the algae, which is intended for food and fuel. READ MORE...

A Beginner’s Guide