Functional Food from Algae
Algae and their health potential
Why should we develop functional food from algae? Algae produce various health-boosting compounds like vitamins, fatty acids, antioxidants, and prebiotics, making them an excellent addition to our diet. Whether through dried algae or specific algal extracts, these powerful ingredients can enhance our food.
Incorporating algae into functional foods offers numerous benefits, such as reducing the risk of cardiovascular and inflammatory diseases while supporting a healthy gut microbiome. As algae production becomes more affordable, it’s opening up opportunities for health-conscious consumers.
Yet, despite their potential, only a few food products currently tap into the power of algae and its compounds. That’s why we hosted a webinar on developing functional food from algae.
Developing functional food from algae
Using algal compounds in functional food to combat chronic inflammation?
Developing sustainable and affordable alternatives for the bakery sector using algae?
Producing DHA and phycocyanin from algae for the dietary supplements and cosmetics sector?
Using microalgae proteins as ingredients for innovative and sustainable food and feed products?
What is the difference between a nutritional and a health claim and how to make them?
What do consumers think about algae-based food?
We had insightful talks on these questions in our recent webinar “Functional Food from Algae” with expert speakers from industry, academia and authorities. After hearing about the experts’ experiences, we did dive deeper into some aspects on how to develop functional food from algae during the panel discussion. Take a look at the agenda to find out more.
Webinar recording: Functional food from algae
Watch the recording and hear about the insights on developing functional food from algae.
Experts in this webinar
- Dr. Benoit Quéguineur, Partnership Manager, Algaia
- Dr. Maria Hayes, Senior Researcher, Teagasc
- Dr Jean-Paul Cadoret, Chief Scientific Officer at Algama, Vice President of the European Biomass Association
- Marie Jane Fallourd, Marketing and Product Managing Director, Fermentalg
- Dr. Fabio Fanari, Junior Researcher, IRTA – Institute of Agrifood Research and Technology
- Associate Professor Pernilla Sandvik, Department of food studies, nutrition and dietetics, Uppsala University
- Dr. Clare O’Donovan, Manager, Public Health and Nutrition,
This project has received funding from the European Union‘s Horizon 2020 Research and Innovation programme under grant agreement N° 101000501