Algae are attractive sources of a wide variety of health-beneficial molecules, such as vitamins, fatty acids, anti-oxidants and prebiotics. We can include these functions into our diet, when using dried algae or specific algal compounds as food ingredients.

Functional food from algae has the potential to reduce the risks of cardiovascular or inflammatory diseases and improve our gut microbiome. At the same time, algae production is getting cheaper, making algae products more affordable to a wider range of health-conscious consumers.

Despite the potential and more cost-effective production of algae, only a few food products contain algae or their compounds.

The webinar will explore the potential, barriers and needs when developing functional food from algae. What is the current state of algae production? How to cost-effectively produce algae-based food? What are the requirements for food stipulated by the European Food Safety Authority?

After insightful talks from experts in the field, a panel discussion will take place.