ENABLE - Microalgae as a raw material in the food industry

The use of microalgae as a raw material in the food industry is not yet widespread in Germany. This is partly due to the limited availability of high-quality microalgae biomass and the small number of processed products on the market. However, microalgae are among the healthiest foods due to their nutritionally valuable and health-promoting ingredients. The NewFoodSystems innovation area funded by the BMFTR supports Saxony's stakeholders in the development of fresh algae products.

Within the project, C. zofingiensis is the focus of the work because it can be cultivated under photoautotrophic, mixotrophic and chemoheterotrophic process conditions. Therefore, the different trophic process modes are analyzed with regard to their economic viability. To this end, a process model is being developed and a techno-economic analysis carried out for various production methods. In addition, further investigations will focus on new, gentle treatment and processing technologies using pulsed electric fields for the efficient extraction of fresh algae biomass and a correspondingly high product quality and bioactivity. Finally, demonstration products from C. zofingiensis will be developed and sensory analyzed in the project. This should provide important insights into product perception and for future product developments.