Microalgae are emerging as a transformative source of sustainable ingredients for food, feed, and fragrance industries, thanks to innovative research funded by the EU.
- Microalgae are emerging as a transformative source of sustainable ingredients for food, feed, and fragrance industries, thanks to innovative research funded by the EU.
- “Separating food production from land use is crucial for enhancing food security and promoting a sustainable food industry,” Doria noted.
On the outskirts of Lisbon, an abandoned industrial site has been revitalised into a cutting-edge biorefinery, where researchers are scaling up the production of microalgae. These single-celled organisms have the remarkable ability to produce proteins, lipids, pigments, and carbohydrates with minimal water and without the need for arable land—an essential factor in enhancing global food security.
A New Era for Food Production
Despite their potential, cultivating and processing microalgae at a scale and cost that can compete with traditional nutritional sources like palm oil and soybeans presents a significant challenge. The Lisbon biorefinery is part of a collaborative project called MULTI-STR3AM, which seeks to overcome these obstacles. This initiative brings together a diverse team of researchers and industry experts to devise sustainable solutions.
Innovative Cultivation Techniques
Mariana Doria, head of business and market analysis at A4F – Algae for Future, explained that microalgae can thrive in areas unsuitable for conventional agriculture. The project began in 2020 and is set to continue until April 2025, aiming to redefine agricultural practices in the EU, where nearly 40 per cent of land and a quarter of water resources are dedicated to farming.
“Separating food production from land use is crucial for enhancing food security and promoting a sustainable food industry,” Doria noted.
Collaboration Across Borders and Sectors
Supported by the Circular Bio-based Europe Joint Undertaking, the MULTI-STR3AM project is a public-private partnership that facilitates research aimed at fostering a competitive and low-carbon economy in Europe. Rebecca van der Westen, a senior product technologist at Flora Food Group, highlighted the importance of international collaboration in this endeavour. “Cross-collaboration is fundamental because everybody has their strengths,” she stated.
From Lab to Biorefinery
Microalgae require water, CO2, and nutrients like nitrogen and phosphorus to grow. Their unique metabolic processes allow them to convert these inorganic materials into glucose and other organic compounds. At the biorefinery, they are cultivated in photobioreactors or fermentation tanks before being harvested and processed into valuable ingredients.
The facility currently processes around 10 tonnes of biomass annually and is designed to accommodate various microalgae strains. To increase sustainability, waste CO2 from natural gas combustion is recycled as a resource, while liquid waste from nearby industries serves as a culture medium. Water is also recirculated post-harvest.
Developing Market-Ready Ingredients
As researchers tackle the technical barriers, they have created over 40 samples of microalgae-derived ingredients for partners across food, animal feed, and fragrance sectors. After assessing the technical and financial viability of these innovations, the team identified three core products: beta-carotene-rich oils for food colourants, protein-rich additives for animal feed, and protein-based capsules that gradually release fragrance ingredients.
Van der Westen aims to dispel the myth that microalgae-based ingredients have an undesirable taste. “These ingredients are not just ground-up biomass. The cells are opened, and their molecular structures are separated for refinement,” she explained, adding that the components have similar profiles to well-known food sources.
Challenges in Scaling Production
While integrating various technologies and microalgae strains into a single biorefinery is a significant achievement, understanding the growth conditions for each strain is equally critical. “Some microalgae are easier to scale, while others require further research to unlock their potential,” Doria stated.
Determining the ideal conditions for growth, including temperature and nutrient levels, is essential for maximising nutritional yield. This knowledge allows scientists to adjust production parameters based on specific ingredient targets.
A Promising Future for Microalgae
As the new microalgal ingredients undergo rigorous testing, there is optimism about their future in the marketplace. Van der Westen believes that microalgae will eventually become a staple in our diets. “Microalgae are definitely going to be part of our food in the future. That’s just a question of time,” she affirmed.
The mission to reimagine food production sustainably is backed by a strong commitment to research and innovation. Van der Westen emphasises that such efforts are vital for a sustainable future: “If you want to sustain a happy planet, you need to do this type of research. It is fundamental for the future.”
