01/06/2026
🌊 What if could become a common ingredient in the food we eat every day?
CBE JU-funded CleanAlgae2Value is working to make that possible by tackling the main barriers holding microalgae back: taste, texture and functionality. The project extracts a range of ingredients from white microalgae, including protein isolates, oils, natural pigments and starch.
By reducing production costs and assessing the environmental and societal benefits, CleanAlgae2Value shows how microalgae can play a bigger role in Europe's food system.
📸 See the project's artistic contribution to the photo and video competition.
Discover more about the project in the comments below 👇