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Technology and Knowledge

ProFuture

Microalgae Protein Ingredients for the Food and Feed of the Future

ProFuture focuses on the implementation of innovative, sustainable and effective technologies to produce microalgal-based protein ingredients at pilot plant and industrial scale.

The amount of food currently produced must double to meet the needs of the expected global population of around 9.8 billion people by 2050. Furthermore, approximately one billion people have inadequate protein intake, and the protein demand is significantly growing. Nowadays, more than 80% of the protein imported in Europe for livestock nutrition comes from non-European countries, much of it from non-sustainable sources. Microalgae have demonstrated potential to meet the population’s need for a more sustainable food supply, specifically with respect to protein demand. Anyway, the exploitation of microalgal biomass as a source of protein and other valuable products within the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available. Building on promising previous data and projects, the ProFuture project focuses on the implementation of innovative, sustainable and cost-effective technologies to produce microalgal-based protein ingredients at pilot plant and industrial scale, and to incorporate them into safe, healthy and organoleptically acceptable food and feed products. The main purpose of ProFuture is to set the basis for market uptake of innovative, socially responsible and sustainable food and feed products, reformulated with protein-rich ingredients from microalgal biomasses and to demonstrate their social and economic benefits by validating the technical and economic feasibility of innovative technological solutions, prepare market uptake, determine consumer acceptance and disseminate project results to relevant stakeholders.

Team:

Section: Technology and Knowledge

Partners:

Tags: food science, innovation, sustainability

Type: Research

Project Status: In progress

Start/End: 10/2019 - 09/2023

Project Duration: 48 months