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.
