Lisbon agronomy scientists bring algae-based foods and meat analogues from lab to shelf

Researchers at Lisbon's Instituto Superior de Agronomia are working with food companies on sustainable products, from algae-enriched tomato pulp and cheeses to vegan mayonnaise made with microalgae. Several are already on sale. The team is tackling the sea smell and fishy taste of algae using enzymes and aroma-based food pairing. It is also testing algae and pea-protein meat analogues made by high-moisture extrusion, plus 3D-printed snacks. The lead researcher expects the scientific basis for taking extrusion to market within three years, and has co-authored a national food-sector proposal for the government.