Acronym ValgOrize
Category
Aquaculture
Title Valorisation of algae for a better taste Programme Interreg V
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source European Coordinator Johan Robbens Coordinator email johan.robbens@ilvo.vlaanderen.be
Coordinator institution
ILVO - Research Institute for Agricultural and Fisheries Research (Belgium)
Institutions involved
VITO - Flemish Institute for Technological Research (Belgium) ,
MBA - Marine Biological Association of the United Kingdom (United Kingdom) ,
NA - Nausicaa (France) ,
NA - North Sea Farmers (Netherlands) ,
NIOZ - Royal Netherlands Institute for Sea Research (Netherlands) ,
NA - Texel Saline BV (Netherlands) ,
UAS - University of Applied Sciences (Netherlands) ,
NA - University of Greenwich (United Kingdom) ,
NA - University of Lille (France) ,
ULCO - University of Littoral Côte d'Opale (France) ,
NA - Zeewaar BV (Netherlands) ,
Start year 2018 End year 2022 Funding (€) € 5,699,865 Website https://keep.eu/projects/19181/Valorisation-of-algae-for-a-EN/ Summary Expected Outputs
The main output: increased capacity of members of the 2-Seas region to produce reliable, consistent streams of high quality algal biomass and to process it for food, and facilitate emergence and growth of a new sector within the food industry that produces food products sustainably from algae.
• Specific tools and analytical methods from the Analytical Platform to support the sector to assess the safety and quality of products, profile taste (taste, texture, colour, aroma) and upskill operatives.
• An interdisciplinary knowledge-based, open-source platform to support sustainable cultivation and harvest of algal biomass and algae-based foods that meet consumer requirements.
• An investor roadmap.
Achievements
The project has realised several main achievements. The obtained outcome is a nice illustration of a cross border cooperation.
We have selected the preferred seaweeds (3) which were and will be cultivated at medium/large scale under controlled conditions of turbulence, light quality/quantity and nutrient availability. 7 microalgae are selected and cultivated under different conditions (light, nutrient limitation) at medium or large scale. Genetic ID (DNA barcoding) of ValgOrize strains is performed.
With the produced algae biomass, we are able to perform chemical analysis for food safety and quality. The project deals about taste, so we have developed different methods to analyse taste parameters like amino acids and volatile compounds. Via these methods, we are able to analyse the good (or bad) taste of algae. Batches are and will be collected for taste panel analyses. An expert sensory panel was trained to recognize typical algae tastes and aromas. In total 16 participants finished the complete sensory training. 9 microalgae and 6 seaweeds were evaluated by the expert panel. The expertise of the trained panel is used for the evaluation of different algae and eventually product development. It allows us to relate the taste that is considered as good with the performed analysis, and with such information, food producers will be able to produce nice (algae)food for the consumer.
We also performed feed trials with chickens. We are interested to know if chicken like algae and if so, what would be the impact on the quality of the eggs and the meat. Salt content is an issue. The trails will be repeated, results are expected in 2021.
A study on the existing market for algal food applications is delivered, more research is executed to study the market potential and the key success factors of cultivated seaweeds in the food market. All findings are currently being ensembled in two reports.
After the initial set-up and establishment of communication tools and materials in year 1, external communication started running smoothly in year 2. Multiple press releases either covered or mentioned the ValgOrize project. A clear newsletter system and structure was established, with 3 newsletters being sent out internationally which also initiated connections with journalists and third parties. The creation of the first ValgOrize documentary was set in motion, produced and released in Dutch and with English subtitles, French subtitles are on the way.
Keywords
Food quality;
Aquaculture development;
Product development;
Market;
Food safety;
Food products;
Marine Region
9
Western English Channel (27.VIIe)
5
Southern North Sea (27.IVc)
2
Marine Region Map
