During Algavalor, soups enriched with microalgae were developed. Did you know that microalgae are the primary producers of omega-3 fatty acids (sought after in fish)? Microalgae are also rich in protein, providing all the essential amino acids.
Their inclusion in tofu or rice ready-made meals could greatly enrich them. And that’s exactly what #ErnestoMorgado demonstrated. In addition, #IPLeiria developed pastry and bakery solutions, from eggless brioche to protein-rich bread with less saturated fat. They even made macarons with sugar paste colored by microalgae extracts.
#ErnestoMorgado used biomass from bio Chlorella vulgaris, White Chlorella vulgaris, smooth Chlorella vulgaris and Tetraselmis chui to develop textured protein prototypes.
#Tofu #Algae #Food #Nutricion
*image: Tofu with microalgae, developed by Ernesto Morgado
