AlgFlavor - Enhancing algal biomass consumer acceptance for food markets

Research Project, 2025 – 2027

Macroalgae (also called seaweed) and microalgae have emerged as promising food raw materials due to their interesting nutritional profile (including proteins, omega-3, dietary fibers, essential vitamins and minerals), their low climate footprint, their ability to act as a carbon sink, and to absorb nitrogen and phosphorus from eutrophic waters. Furthermore, algae do not compete for arable land, which is a very important factor both from a food security perspective and in the ongoing "protein shift," i.e., as more and more consumers want to reduce their intake of red meat in favor of other more sustainable and healthy protein sources.

Despite the great potential of both macro- and microalgae, there are significant obstacles in European markets for more widespread food use. One challenge that has been identified is consumer acceptance regarding the impact of algae on the taste, aroma, and appearance of various foods. Regarding the latter, algae are sometimes red, sometimes green, and sometimes brown, which of course also gives color to the food in question. Although algae are widely used in Asian cuisine today, we are still somewhat beginners here in Europe, which contributes to a certain unfamiliarity with their rich sensory palette.

Through an interdisciplinary approach, i.e., involving many different research disciplines, the AlgFlavor project aims to bridge knowledge gaps and challenges that currently hinder the increased integration of algae into the European diet. The project will primarily enhance the possibilities with the unique flavor profiles of different algae species, which are linked to their cultivation and processing history. A range of different product prototypes will be generated, along with fundamental knowledge about how flavour active molecules in algae function in various food matrices.