Microalgae have enormous potential as a sustainable food ingredient for the future. They are highly nutritious, can be produced without using arable land, and require far less freshwater than many conventional food sources. Despite these advantages, their uptake in the food sector remains limited due to regulatory complexity, a lack of market knowledge, and uncertainty about viable business models.

FAF aims to accelerate the use of microalgae in food products by translating scientific knowledge into practical applications. The project will develop and test a range of innovative food products, including chocolates, cakes, fish alternatives, algae caviar, functional beverages, freeze-dried snacks, and functional powders.

In addition, FAF will assess the environmental and economic performance of promising business cases, develop market analyses and roadmaps for commercialisation, and provide guidance for incorporating microalgae into a wider range of food products. By bringing together food innovators, researchers, and regulatory experts from across Europe, the project seeks to support the successful introduction of microalgae-based foods to the market and contribute to a more sustainable food system.