Nutritional formulation

Integration of algae in food formulation as substitute of additives or for their functional and/or nutritional properties.

Objectives

  • Substitution of additives

Other characteristics

  • Use of algae as new ingredients with fonctionnal and/or nutritionnal properties

Degree of integration of marine resources

Low to moderate

Potential sectors of aplication

  • Beverages
  • Fruits & veg
  • Prepared food

Main advantages of cooperation

The green natural colour of the product could be a hurdle in food formulation (less appetizing)

Entities