TACO ALGAE

TACO Algae will take a circular economy approach to evaluate two different red algae species in existing SMEs. The first one is currently

harvested wild, while the other is cultured in a sustainable new cultivation system. The circular economy approach focuses on supply chain

optimization and minimization of waste. Optimizations are performed with respect to extraction, characterization and utilization of red

pigment, protein, lipids, carrageenan and bioactive compounds. The goal is to utilize all constituents and most importantly to find an optimal

processing approach to yield the highest amount of the most valuable product, and then valorize the remaining components in the best

way. As the pigments are currently viewed as the highest value component, we will first extract pigment with highest stability and

investigate methods to obtain a colorant that can be utilized both in aqueous and lipid-based food products. The pigment quality, stability

and suitability for integration in various product matrixes will be investigated. The lipid fraction will be characterized with respect to fatty

acids composition to evaluate valorization, while carrageenan as already been marketed as texturizer and algae has also been used as

biostimulants. Finally, bioactive compounds e.g. polyphenols will be investigated with respect to composition and antioxidative capacity. Life

cycle assessment will be used to evaluate the most economically, societal and environmentally sustainable process, both with respect to

order of isolation, volume of biomass to different markets, seasonal possibilities for biomass valorization, as well as the effect on societal

infrastructure and the impact on the environment. The overall goal is to reduce waste, increase local competence based work places and

ensure sustainable utilization of biological resources,