These pilot projects, each led by an SME and supported by a Hub4Food technology centre, aim to address specific innovation challenges in product development, nutrition, sustainability, and processing efficiency.
Covering Portugal, Spain, France, and Ireland, the selected projects showcase the increasing importance of marine-based ingredients and technology in shaping the future of food.
The selected pilot projects are:
- NourishAlgae – Allmicroalgae (PT), supported by MARE
- Lucriz Walnut Collections – Companhia do Lucriz (PT), supported by CATAA
- Fresh Salmon Shelf-life Extension – Omnifish SA (PT), supported by MARE
- Chouriça with Reduced Sodium using Salicornia – PRISCA Alimentação SA (PT), supported by CATAA
- The Healthy Seaweed Bread – Algolesko (FR), supported by LEMPA
- BREADALG Premixes with Seaweed – MERISTEME (FR), supported by LEMPA
- Vegan Spirulina Juice – EDONIA (FR), supported by PRAXENS
- Edo Brown Decolorized Spirulina – EDONIA (FR), supported by PRAXENS
- BIOSEAFILTRATION – Porto-Muiños (ES), supported by ANFACO
- Marine-Based Functional Gummies – MINIMELIS (ES), supported by ANFACO
- Gluten-Free Marine Fibre Flour Mixes – Eonico Ltd. (IE), supported by TEAGASC
- Honey Seaweed Butters and Sea Moss Gels – Mobia Foods (IE), supported by TEAGASC
