by Claudio Rosmino
Euronews reports on the emergence of the algae sector in Europe, driven by rising demand for more sustainable food production systems.
Microalgae are a potential alternative to the traditional protein sources which often come with a high impact on the environment. Sporting a wide variety of food applications, microalgae are growing in stature as the go-to food of the future.
In Pataias, Portugal, the company 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 says, “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, they are an extremely important source of nutrition — and can be used in lots of foods.”
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