NewAlgae

Algae is a promising emerging protein source, as it contains up to 70 percent protein by dry mass, essential amino acids, and high amounts of micronutrients such as iron. The main objective of the project is to facilitate process innovation in the food industry focused on algae protein.

Algae, bearing large amounts of proteins (up to 70% of dry matter), can serve as an enormous biological protein source. They enable food production concepts considerably more sustainable than the existing value chains as they could grow on infertile land with a high biomass productivity, by using combustion gas as CO₂ source to generate a wide range of material and energetic products with an almost 100% fertilizers use efficiency. The principle objective of NewAlgae will be the interdisciplinary development of innovative up- and downstream algae processing based on electroporation stress induction during cultivation, gentle extraction, advanced characterisation of techno-functional protein properties and further translation into the development of new product applications. Scientific focus of NewAlgae will be to elucidate influence of pulsed electrical field PEF on protein biomass production as well as potential alterations in the protein composition of the algae. A model strain with GRAS status, Arthrospira platensis (commonly known as Spirulina), will be applied for phototrophic cultivation. This will i) deliver technological insights on boosted cultivation, detailed characterisation of functional and bulk proteins from algae and ii) offer solutions to industry for the exploitation of algae as an alternative source of high added value proteins for human nutrition. Focused product applications are algae protein based ingredients and meat substitutes. Innovative technologies such as PEF with different intensities, gentle extraction by natural deep eutectic solvents, micro process engineering and tailor made high moisture extrusion will be applied. This R&D activity will therefore support the way towards global food security by technology driven innovations and concrete product applications. The use of several innovative processing elements for a new raw material underlines the interdisciplinary approach of NewAlgae and contributes to the pre-competitive character of the entire concept for utilisation in different food categories. A strong dissemination strategy will be reflected by the composition of a consortium consisting of 3 associations including a large group of potential applicants from industry in Switzerland, Germany and Europe as well as industry support from the Coop Fund for Sustainability within the user committee.