{"id":70676,"date":"2022-11-30T09:55:28","date_gmt":"2022-11-30T08:55:28","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=70676"},"modified":"2025-10-23T11:49:07","modified_gmt":"2025-10-23T09:49:07","slug":"microalghe-da-upcycling-per-il-gelato-vegan-ricco-in-proteine-e-vitamine","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-da-upcycling-per-il-gelato-vegan-ricco-in-proteine-e-vitamine\/","title":{"rendered":"Microalghe da upcycling per il gelato vegan ricco in proteine e\u00a0vitamine"},"content":{"rendered":"<p>Le microalghe da\u00a0<em>upcycling<\/em>\u00a0sono protagoniste di un gelato vegan ricco in\u00a0proteine, vitamine e sali minerali.<br \/>\nL\u2019innovazione nasce dalla <em>partnership<\/em> di Sophie&#8217;s Bionutrients (Singapore) con il Danish Technological Institute (DTI). (1)<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-da-upcycling-per-il-gelato-vegan-ricco-in-proteine-e-vitamine\/#Microalghe_da_upcycling\" >Microalghe da\u00a0upcycling<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-da-upcycling-per-il-gelato-vegan-ricco-in-proteine-e-vitamine\/#Il_gelato_vegan_ricco_in_proteine_vitamine_e_sali_minerali\" >Il gelato vegan ricco in proteine, vitamine e sali minerali<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-da-upcycling-per-il-gelato-vegan-ricco-in-proteine-e-vitamine\/#Chlorella_campione_olimpionico_di_sostenibilita\" >Chlorella, campione olimpionico di sostenibilit\u00e0<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-da-upcycling-per-il-gelato-vegan-ricco-in-proteine-e-vitamine\/#Microalghe_precedenti_e_prospettive_di_innovazione\" >Microalghe, precedenti e prospettive di innovazione<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.foodtimes.eu\/it\/ricerca\/microalghe-da-upcycling-per-il-gelato-vegan-ricco-in-proteine-e-vitamine\/#Note\" >Note<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Microalghe_da_upcycling\"><\/span>Microalghe da\u00a0<em>upcycling<\/em><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>La farina<\/strong> di microalghe da <em>upcycling<\/em>\u00a0\u00e8 l\u2019ingrediente\u00a0<em>clou<\/em>\u00a0dell\u2019innovazione nel\u00a0gelato. Sophie&#8217;s Bionutrients le coltiva in cicli di tre giorni, alimentando i bioreattori con i flussi secondari della filiera alimentare (cereali esausti, okara e melassa). (2)<\/p>\n<p><strong><em>Chlorella Vulgaris<\/em><\/strong>\u00a0\u00e8 la microalga prescelta. Oltre a essere un <em>superfood<\/em> molto promettente, come si \u00e8 visto, <em>chlorella<\/em>\u00a0\u00e8 gi\u00e0 stata approvata come ingrediente alimentare sia in USA (come GRAS), sia in Unione Europea. (3)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Il_gelato_vegan_ricco_in_proteine_vitamine_e_sali_minerali\"><\/span>Il gelato vegan ricco in proteine, vitamine e sali minerali<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Il gelato<\/strong>\u00a0realizzato con il concentrato di proteine da <em>chlorella<\/em> offre, in una sola porzione, il doppio del valore nutrizionale raccomandato di ferro e vitamina B12. I nutrienti e micronutrienti di cui i consumatori vegani hanno pi\u00f9 bisogno. L\u2019assenza di latticini rende il gelato accessibile anche persone con allergia al latte e\/o intolleranti al lattosio.<\/p>\n<p><strong>La sfida tecnologica\u00a0<\/strong>\u00e8 quindi rappresentata dall\u2019impiego di ingredienti naturali e sostenibili, per conferire consistenza e gusto al gelato vegan da microalghe. In una logica di <em>clean label<\/em>, senza additivi e coloranti controversi n\u00e9 aromi di sintesi.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Chlorella_campione_olimpionico_di_sostenibilita\"><\/span><em>Chlorella<\/em>, campione olimpionico di sostenibilit\u00e0<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Sul fronte della sostenibilit\u00e0<\/strong>, <em>chlorella<\/em> \u00e8 un campione olimpionico. Anni luce distante dalla soia, che pure \u00e8 tuttora\u00a0<em>leader<\/em>\u00a0nelle bevande vegetali.<\/p>\n<p><strong>Una tonnellata<\/strong>\u00a0di proteine da microalghe richiede l\u2019uso di soli 0,02 ettari di suolo. Ed \u00e8 perci\u00f2 che la sua produzione ha luogo agevolmente anche nelle aree metropolitane.<\/p>\n<p><strong>I rischi di contaminazione\u00a0<\/strong>sono del resto facili da controllare, nella biofattoria, senza bisogno di ricorrere a erbicidi, fertilizzanti, antibiotici o ormoni.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Microalghe_precedenti_e_prospettive_di_innovazione\"><\/span>Microalghe, precedenti e prospettive di innovazione<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Sophie\u2019s BioNutrients\u00a0<\/strong>ha esordito con un prodotto a base di microalghe sostitutivo del latte. Un ingrediente che ha gi\u00e0 mostrato numerose applicazioni di successo, dalle alternative vegan al cheddar e l\u2019hamburger fino al gelato.\u00a0L\u2019impresa ha cos\u00ec aperto un nuovo <em>headquarter<\/em> a\u00a0Wageningen (NL), cuore pulsante dell\u2019innovazione alimentare europea.<\/p>\n<p><strong>Alghe e microalghe<\/strong>, come si \u00e8 visto, sono sostenute dalla Commissione europea sia nei progetti di ricerca (es. ProFuture), sia\u00a0nella recente Comunicazione per la creazione di un\u2019industria europea delle alghe.<\/p>\n<p><em>Marta Strinati e Dario Dongo<\/em><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Note\"><\/span>Note<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>(1) V. Comunicato di Sophie&#8217;s Bionutrients su LinkedIn\u00a0<a href=\"https:\/\/bit.ly\/3ir0CAE\">https:\/\/bit.ly\/3ir0CAE\u00a0<\/a><\/p>\n<p>(2) Tra gli scarti alimentari figurano i cereali residui dalla produzione della birra, la pasta di soia (okara) rimanente dalla produzione di tofu e la melassa rimanente dalla produzione dello zucchero<\/p>\n<p>(3) Dario Dongo, Giulia Torre. Microalghe per uso alimentare e disciplina dei Novel Foods, lo stato dell\u2019arte in UE. <em>FT (Food Times)<\/em>. 29.1.22<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le microalghe da\u00a0upcycling\u00a0sono protagoniste di un gelato vegan ricco in\u00a0proteine, vitamine e sali minerali. L\u2019innovazione nasce dalla partnership di Sophie&#8217;s Bionutrients (Singapore) con il Danish Technological Institute (DTI). (1) Microalghe da\u00a0upcycling La farina di microalghe da upcycling\u00a0\u00e8 l\u2019ingrediente\u00a0clou\u00a0dell\u2019innovazione nel\u00a0gelato. Sophie&#8217;s Bionutrients le coltiva in cicli di tre giorni, alimentando i bioreattori con i flussi secondari [&hellip;]<\/p>\n","protected":false},"author":77,"featured_media":70680,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3150],"tags":[],"class_list":{"0":"post-70676","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ricerca"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Microalghe da upcycling per il gelato vegan ricco in proteine e\u00a0vitamine - FoodTimes<\/title>\n<meta name=\"description\" content=\"Le microalghe da\u00a0upcycling\u00a0sono protagoniste di un gelato vegan ricco in\u00a0proteine, vitamine e sali minerali.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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