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Description
A recent analysis on opinions in social media regarding consumption of microalgae-based food products (especially Spirulina) indicated that are very few negative sentiments, but most that were negative, were related to smell (unpublished results, EU project PROFUTURE). The incorporation of microalgae has limitations in terms of sensory properties and consumer acceptance, mainly due to coloration and marine flavor.
YUM ALGAE aims to improve the overall sensory quality of microalgal ingredients by using enzymes, which will target two of the major organoleptic bottlenecks: the fish-like smell associated to volatile compounds and the green dark color from the microalgal pigments. Microalgae subjected to the enzymatic process developed within the project can be used as natural, innovative and sustainable ingredients to nutritionally enrich food products, using high incorporation levels, reaching higher sensory analysis scores in terms of global appreciation and buying intention.
Microalgae have an increasing role in direct use in food products, be it for their health benefits, natural pigments, or as vegan protein source. In addition to the nutritional value, the incorporation of microalgae in food matrices can lead to changes in the sensory properties.
In this project, two staple foods will be considered as case studies: bread and cheese, in which microalgae subjected to enzymatic treatment and produced without treatment will be incorporated, in order to assess the impact on the sensory profile.