EU-funded research project · Future Foods Transnational Programme · Project ID 347

FAF: Future-Proof Microalgae-Based Foods

One microalga, seven foods, measured honestly.

FAF turns Tetraselmis chuii, a microalga already approved for human consumption, into credible food ingredients: from cultivation through a low-solvent biorefinery to seven food prototypes. Every prototype is tested for nutrition, safety, consumer acceptance, environmental footprint and cost against conventional products, including the cases where algae lose.

Project goals and structure News and publications

Seven food prototypes

Each prototype is developed to a documented, reproducible process and then measured on nutrition, safety, sensory performance and environmental footprint. Nothing advances on enthusiasm alone.

01
Fish analogues
Texturised algal protein targeting the flake structure and omega-3 profile of white fish.
The algae were here first, after all.
02
Caviar
Spherified algal pearls assessed for burst behaviour, salinity and umami intensity.
Luxury, reverse-engineered.
03
Beverages
Protein- and pigment-stable drinks tested for shelf life, colour retention and off-note masking.
Green, and unapologetic about it.
04
Snacks
Extruded and baked formats measured for crispness, protein density and consumer acceptance.
The gateway prototype.
05
Cakes
Bakery matrices where algal flour replaces part of the egg and wheat protein content.
Yes, we ran a taste panel. Twice.
06
Chocolate
Filled and moulded confectionery using algal lipids as a partial cocoa butter substitute.
Nobody objected to this work package.
07
Functional powders
Standardised ingredient powders characterised for protein, pigment and micronutrient content.
The boring one that makes the rest possible.

Consortium

Eight partners across six countries: research institutes, universities and SMEs covering cultivation, biorefinery, food prototyping, assessment and exploitation.