Microalgae and food innovation | New pasta developed as part of the Vertical Algas project

As part of the Vertical Algas project, Allmicroalgae and Iberopasta collaborated to develop microalgae-enriched pasta, incorporating Chlorella into their various formulations: Chlorella honey, Chlorella smooth, and Chlorella white, alongside the product’s traditional formulation. The work, carried out at the GreenCoLab facilities, enabled the recipe to be optimised for industrial conditions, improving the pasta’s nutritional profile without compromising its technological and sensory characteristics.

The results were further validated through sensory evaluations with the Iberopasta development team. These results highlight the potential of algae as a sustainable ingredient for more nutritious food products. This reinforces the role of innovation in advancing the valorisation of algae in the food sector.

New algae-based technology boosts sustainability in agriculture

InnovPlantProtect (InPP) and Fertiprado have developed an innovative, algae-based biological seed coating technology with a biostimulant effect. This biostimulant solution improves crop performance, optimises resource use and enhances agricultural sustainability from the very early stages of development.

Developed over five years of collaboration between research and development teams, this sustainable solution helps stimulate nodulation in legumes, promote plant growth, increase plant resistance to stressful conditions, and improve the performance and nutritional value of pastures.

The development was carried out under the Blue Bioeconomy Pact Mobilising Agenda, funded by the PRR, and serves as an example of the transfer of scientific knowledge into innovative solutions that directly impact the agricultural sector.

Colab4Food Hosts Workshop on the Future of Food and the Transformative Role of Algae

On April 10, Colab4Food, the leader of Subproject 4B of the Vertical Algas project, hosted the “Food of the Future: The Role of Algae” workshop at the Vila do Conde School of Hospitality and Tourism.
The event brought together researchers, companies, and food sector experts to explore algae’s impact as an innovative, sustainable ingredient, sparking knowledge sharing, demonstrations, and tangible opportunities for the industry.
Throughout the program, several project co-promoters presented diverse perspectives on using algae to develop more sustainable, nutritious food products that address society’s current challenges. ALGAplus, Sumol Compal, Sonae, Allmicroalgae, GreenCoLab, LEAF – Linking Landscape, Environment, Agriculture and Food, and the Instituto Superior de Agronomia participated.
Presentations revealed algae’s transformative role for food, emphasising its sustainable resource potential and ability to create new foods and functional ingredients. Discussions focused on production sustainability, nutritional value, and the impact of biotechnology in addressing global food and resource challenges.
The workshop underscored the critical need for collaboration among science, industry, and the food sector to advance the integration of algae and drive sustainable, diverse solutions aligned with the blue economy.