The use of algae biomass in food applications is still a growing market in Europe. One key consideration is the regulatory status of algae items potentially used as food and food...

The study will aim at unlocking the potential of algae sector in Europe by supporting it and creating a European algae stakeholders forum (EU4Algae).

The Final 25% project at the Oxford Smith School of Enterprise and the Environment aims to identify the landscape of key technological solutions for the final stages of the essential transition to net-zero, and then...

Recent studies have revealed an array of environmentally sustainable opportunities that seaweed can provide beyond solely being an exotic food source.

FOODLAND project focuses its researches on: - Consumers’ food preferences and behaviours; - Producers’ behaviours, agro-biodiversity, and food diversity; - Technological research...

The aquatic ecosystem could give our food chain a helping hand. The demand for food is rising and more sustainable production systems are needed. That's why...

Microalgae can be taken either as a nutritional supplement, in the form of powder contained in tablets, or mixed with other ingredients to create tasty and enticing foods. However, eating...

The overexploitation of terrestrial habitats, combined with the ever-growing demand for food, has led to the search for alternative food sources. The importance of seaweeds as food sources has been growing...

Spanish consumers' knowledge and attitudes towards microalgae as food were assessed using a specific questionnaire - a total of 3084 Spanish consumers over 18 years...

An EU-funded project has reported 49 % growth in Europeans’ consumption of plant-based foods in 2 years.