{"id":71579,"date":"2023-04-12T21:00:58","date_gmt":"2023-04-12T19:00:58","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=71579"},"modified":"2025-04-14T09:47:27","modified_gmt":"2025-04-14T07:47:27","slug":"seafood-alg-ternative-e-alt-fish-le-microalghe-nei-prodotti-ittici-a-base-vegetale","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/ricerca\/seafood-alg-ternative-e-alt-fish-le-microalghe-nei-prodotti-ittici-a-base-vegetale\/","title":{"rendered":"Seafood Alg-ternative\u00a0e\u00a0Alt-Fish, le microalghe nei prodotti ittici a base vegetale"},"content":{"rendered":"<p>Le\u00a0microalghe\u00a0assumono un ruolo protagonista quali ingredienti di base nella produzione di\u00a0<em>Alt-Fish<\/em>\u00a0&#8211; alimenti sostitutivi dei prodotti ittici a base vegetale &#8211; grazie al\u00a0progetto di ricerca\u00a0<a href=\"https:\/\/emff.easme-web.eu\/?p=101038453\"><em>Seafood Alg-ternative<\/em><\/a>, avviato nel 2021 con il finanziamento dello\u00a0<em>European Maritime and Fisheries Fund.<\/em><\/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\/seafood-alg-ternative-e-alt-fish-le-microalghe-nei-prodotti-ittici-a-base-vegetale\/#Microalghe_preziose_risorse_sostenibili_e_rinnovabili\" >Microalghe, preziose risorse sostenibili e rinnovabili<\/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\/seafood-alg-ternative-e-alt-fish-le-microalghe-nei-prodotti-ittici-a-base-vegetale\/#Microalghe_proprieta_nutrizionali\" >Microalghe, propriet\u00e0 nutrizionali<\/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\/seafood-alg-ternative-e-alt-fish-le-microalghe-nei-prodotti-ittici-a-base-vegetale\/#Seafood_Alg-ternative_il_progetto_francese_per_produrre_Alt-Fish\" >Seafood Alg-ternative, il progetto francese per produrre\u00a0Alt-Fish<\/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\/seafood-alg-ternative-e-alt-fish-le-microalghe-nei-prodotti-ittici-a-base-vegetale\/#Alt-Fish_con_microalghe_a_base_vegetale\" >Alt-Fish\u00a0con microalghe a base vegetale<\/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\/seafood-alg-ternative-e-alt-fish-le-microalghe-nei-prodotti-ittici-a-base-vegetale\/#Note\" >Note<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Microalghe_preziose_risorse_sostenibili_e_rinnovabili\"><\/span>Microalghe, preziose risorse sostenibili e rinnovabili<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Le microalghe<\/strong>\u00a0e i cianobatteri (es. spirulina) sono le prime specie viventi del pianeta terra, con una storia stimata in circa 2,5 miliardi di anni. Questi microrganismi unicellulari fotosintetici rappresentano l\u201980% delle circa 72.500 specie di alghe conosciute e proliferano in acque dolci e acque salate, persino in condizioni ambientali estreme. (1) Possono venire altres\u00ec coltivate in acque reflue, con il duplice vantaggio di depurare le acque e aumentare il tenore in lipidi della biomassa che pu\u00f2 cos\u00ec venire impiegata come biodiesel (2,3).<\/p>\n<p><strong>Il potenziale\u00a0<\/strong>delle microalghe \u00e8 straordinario sia quali fonti sostenibili e rinnovabili di alimenti, mangimi ed energia, sia per il contrasto al cambiamento climatico mediante\u00a0<em>upcycling<\/em>\u00a0di CO2, in misura da 10 a 50 volte superiore rispetto alle piante terrestri. (4) L\u2019Unione Europea sta perci\u00f2 finanziando vari progetti di ricerca. Oltre a\u00a0Seafood Alg-ternative\u00a0si ricordano, nei programmi\u00a0Horizon,\u00a0NextGenProteins, SABANA\u00a0e\u00a0ProFuture, a cui partecipa anche la nostra squadra di <a href=\"https:\/\/www.greatitalianfoodtrade.it\/chi-siamo\/wiise-srl-societa-benefit-relazione-di-impatto-2021\/\">Wiise benefit<\/a>.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Microalghe_proprieta_nutrizionali\"><\/span>Microalghe, propriet\u00e0 nutrizionali<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Le propriet\u00e0 nutrizionali\u00a0<\/strong>delle microalghe variano in relazione alle specie. In via generale, esse rappresentano un\u2019ottima fonte di nutrienti, con tenori di\u00a0proteine\u00a0che variano dal 30 al 60%, superiori anche alla soia (35-40%). Sono inoltre ricche in acidi grassi polinsaturi &#8211;\u00a0Omega 3\u00a0marini, EPA e DHA, essenziali alla salute cardiovascolare &#8211; non disponibili in altre fonti\u00a0<em>vegan<\/em>. (5) Oltrech\u00e9 in vitamine, minerali e altri composti bioattivi. (6)<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Seafood_Alg-ternative_il_progetto_francese_per_produrre_Alt-Fish\"><\/span><em>Seafood Alg-ternative<\/em>, il progetto francese per produrre\u00a0Alt-Fish<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><a href=\"https:\/\/algamafoods.com\/\"><strong>Algama<\/strong><\/a>, una\u00a0start-up\u00a0francese che ha ottenuto successo con la maionese vegana, aspira oggi a divenire la prima azienda produttrice di alimenti 100% vegetali a base di microalghe. Dal 2021 Algama coordina il progetto europeo\u00a0<em>Seafood Alg-ternative<\/em>, a cui partecipa anche l\u2019impresa\u00a0<a href=\"https:\/\/www.seafood-reboot.com\/\">Seafood Reboot<\/a>, per creare sostituti dei prodotti ittici (<em>Alt-Fish<\/em>) a base di microalghe.<\/p>\n<p><strong>Il pesce<\/strong>\u00a0\u00e8 invero un\u2019ottima fonte di proteine e preziosi acidi grassi a basso contenuto calorico. La drastica riduzione degli\u00a0<em>stock<\/em>\u00a0ittici &#8211; a causa della pesca illegale, non tracciata e sregolata (IUU,\u00a0<em>Illegal, unreported and unregulated fishing<\/em>) &#8211; e le contaminazioni (es. metalli pesanti, PFAS) suggeriscono tuttavia l\u2019integrazione dei prodotti ittici con prodotti alternativi. E la fonte vegetale perfetta per gli\u00a0<em>Alt-Fish<\/em>\u00a0\u00e8 stata individuata proprio nelle microalghe.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Alt-Fish_con_microalghe_a_base_vegetale\"><\/span><em>Alt-Fish\u00a0<\/em>con microalghe a base vegetale<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><em><strong>Seafood Alg-ternative<\/strong><\/em>\u00a0ha consentito alle imprese partecipanti di realizzare quattro\u00a0<em>Alt-Fish<\/em>\u00a0a base vegetale con le propriet\u00e0 organolettiche e nutrizionali desiderate, quali alternative a salmone affumicato, tonno in scatola, caviale e taramosalata.<\/p>\n<p><em><span style=\"color: #000080;\">\u2018Do Good by Eating Great!\u2019 (Seafood Reboot)<\/span><\/em><\/p>\n<p><em>Dario Dongo e Alessandra Mei<\/em><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Note\"><\/span>Note<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p>(1) Claudio Rosminio. Microalghe: un\u2019alternativa alimentare sostenibile.\u00a0<a href=\"https:\/\/it.euronews.com\/green\/2021\/05\/25\/microalghe-un-alternativa-alimentare-sostenibile\">https:\/\/it.euronews.com\/green\/2021\/05\/25\/microalghe-un-alternativa-alimentare-sostenibile<\/a>\u00a0<em>Euronews<\/em>. 25.5.2021<\/p>\n<p>(2) M. C. Rodr\u00ecguez-Palacio et al. (2022).\u00a0The cultivation of five microalgae species and their potential for biodiesel production.<em> Energy, Sustainability and Society<\/em>. 15.2.2022. doi:\u00a0<a href=\"https:\/\/doi.org\/10.1186\/s13705-022-00337-5\">https:\/\/doi.org\/10.1186\/s13705-022-00337-5<\/a><\/p>\n<p>(3) H. Onyeaka et al. (2021).\u00a0Minimizing carbon footprint via microalgae as a biological capture.\u00a0<em>ScienceDirect<\/em>. Dicembre 2021. Doi:\u00a0<a href=\"https:\/\/doi.org\/10.1016\/j.ccst.2021.100007\">https:\/\/doi.org\/10.1016\/j.ccst.2021.100007<\/a><\/p>\n<p>(4) Dario Dongo, Giulia Pietrollini.\u00a0Alghe e microalghe. Carbon farming e upcycling di CO2. <em>FT (Food Times)<\/em>. 18.1.23<\/p>\n<p>(5) Dario Dongo, Andrea Adelmo Della Penna.\u00a0Alghe e microalghe per uso alimentare in Europa, l\u2019ABC. <em>FT (Food Times).<\/em> 14.11.2022<\/p>\n<p>(6) Dario Dongo, Andrea Adelmo Della Penna.\u00a0Omega-3 e prevenzione delle malattie cardiovascolari. Meta-analisi di Mayo Clinic. <em>FT (Food Times).\u00a0<\/em>3.2.21<\/p>\n<p>(7) Dario Dongo, Andrea Adelmo Della Penna. Alt-fish, le alternative vegetali ai prodotti ittici.\u00a0<em>FT (Food Times).<\/em> 17.9.21<\/p>\n<p>(8) 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\u00a0microalghe\u00a0assumono un ruolo protagonista quali ingredienti di base nella produzione di\u00a0Alt-Fish\u00a0&#8211; alimenti sostitutivi dei prodotti ittici a base vegetale &#8211; grazie al\u00a0progetto di ricerca\u00a0Seafood Alg-ternative, avviato nel 2021 con il finanziamento dello\u00a0European Maritime and Fisheries Fund. Microalghe, preziose risorse sostenibili e rinnovabili Le microalghe\u00a0e i cianobatteri (es. spirulina) sono le prime specie viventi del pianeta [&hellip;]<\/p>\n","protected":false},"author":27,"featured_media":71585,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3150],"tags":[3093,379,380,180,382,524,541,1478],"class_list":{"0":"post-71579","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ricerca","8":"tag-altfish","9":"tag-horizon-2020","10":"tag-microalghe","11":"tag-omega-3","12":"tag-profuture","13":"tag-proteine","14":"tag-ricerca","15":"tag-vegan"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Seafood Alg-ternative\u00a0e\u00a0Alt-Fish, le microalghe nei prodotti ittici a base vegetale - FoodTimes<\/title>\n<meta name=\"description\" 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