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.