Updates on the ValgOrize project: applications of seaweed in food


Through the Interreg 2-seas ValgOrize project we are determining taste, texture, colour and aroma profiles of different Dutch seaweed and microalgae species aiming to find suitable application of seaweed in food and to improve taste. Stichting Noordzeeboerderij leads the study on valorisation in the ValgOrize project, to support and accelerate the development of a technically and commercially viable seaweed supply chain for food applications.
The project has celebrated its first birthday and, together with our partners, we have published the first results in October last year. High time to give you an update of the past events, the current research activities and the partners involved in this very important and interesting project! Below you find the latest newsletters on this particular topic: 
The project will continue for another two years (until summer 2022). This summer we will start with a market study on the potential of seaweed food applications. If you would like to get involved in this market study, please get in touch with Lotte.