Microalgae species in vegetable creams are gaining attention as the global food industry seeks innovative solutions to meet rising demand for nutritious, sustainable, and protein-rich products. In this context, a recent pivotal study by Fanari and colleagues (2025), published in Foods, provides detailed functional and 8-month stability insights into the application of various microalgae species in vegetable creams. This investigation specifically examines their impacts on nutritional composition, technological performance, and sensory characteristics. While previous research has explored microalgae applications, this comprehensive study delivers unique and valuable data across an extended storage period, supporting the advancement of microalgae use in food manufacturing.
The ProFuture research initiative: advancing microalgae applications
This research forms part of the larger ProFuture project, funded under the European Union’s Horizon 2020 framework. The project, which has involved significant contributions from our Wiise benefit team, aims to establish microalgae as viable protein sources in European food and feed markets. The project represents a collaborative effort to address challenges in food security, nutrition provision and sustainable production through innovative microalgae applications.
Previous research within the ProFuture initiative has already demonstrated promising results for microalgae applications in plant-based foods. Studies have explored the addition of microalgae to plant-based creams, examining nutritional enhancement and sensory characteristics. Additional research has investigated microalgae protein digestibility, confirming high bioavailability of key nutrients in microalgae-enriched foods. This current study builds upon these foundations to further advance practical applications of microalgae in everyday food products.
Study overview: enhancing vegetable creams with microalgae
The study – conducted by researchers Fabio Fanari, Josep Comaposada, Teresa Aymerich, Anna Claret, Luis Guerrero and Massimo Castellari from the Institute of Agrifood Research and Technology (IRTA) in Catalonia, Spain – examined how incorporating microalgae into vegetable cream formulations affects their physicochemical properties, sensory characteristics and shelf stability over an extended period.
Vegetable creams were selected as an ideal testing ground due to their widespread popularity, versatility and sensory characteristics (intense colour, smooth texture, rich flavour) that could potentially mask some of the challenging sensory attributes commonly associated with microalgae.
Methodology: six microalgae species, multiple formulations
The research team worked with six different microalgae ingredients:
- Arthrospira platensis (commercially known as Spirulina)
- Tetraselmis chui
- Four different strains of Chlorella vulgari (‘Honey’, ‘Smooth’, ‘White’, and ‘GL3’)
These were incorporated into vegetable cream recipes containing spinach, zucchini, chickpea, leek, broccoli and chard. The formulations were carefully calculated to achieve the nutritional claim ‘high in proteins’ according to EU regulations, which requires at least 20% of a food’s energy value to come from proteins (Annex of Reg. EC 1924/06).
The research evaluated the creams immediately after production and after 8 months of storage at room temperature, assessing:
- physicochemical properties (colour, moisture content, consistency, pH, soluble solids, syneresis);
- microbiological parameters;
- comprehensive sensory profiles.
Key findings: nutritional enhancement, technological benefits and sensory impacts
Successful nutritional enhancement
All microalgae-enriched vegetable creams successfully achieved the ‘high in protein’ designation (>20% of energy from protein), compared to the control which only qualified as a ‘source of protein’ (17.5% of energy from protein). The different formulations demonstrated varying nutrient profiles:
- Tetraselmis chui achieved the highest protein content at 21.26% of total energy,
- Chlorella GL3 strain provided a well-rounded nutritional boost with balanced protein (20.71% of energy) alongside increased fiber content;
- Spirulina required the lowest inclusion rate (1%) to reach the high-protein threshold, making it highly efficient for protein enrichment;
- all microalgae formulations showed improved technological properties that could contribute to enhanced nutrient delivery and bioavailability.
This nutritional improvement aligns with growing consumer demand for protein-rich plant-based foods that deliver complete nutrition without animal products. The variety of microalgae species tested offers flexibility in formulation to target specific nutritional objectives beyond just protein content.
These findings complement earlier ProFuture research on protein digestibility, which demonstrated that microalgae proteins maintain excellent bioavailability when incorporated into food matrices like vegetable creams (Prandi et al., 2023). The combined evidence supports the nutritional efficacy of microalgae inclusion in everyday foods.
Distinct sensory profiles based on microalgae species
The sensory analysis revealed sophisticated differences between formulations that could be strategically leveraged for product development:
- flavor modification. All microalgae enhanced umami and salty perception — with Tetraselmis chui showing the strongest effect — suggesting applications as natural flavor enhancers that could potentially reduce sodium content in foods while maintaining satisfaction;
- species-specific profiles.
- yellow Chlorella strains (particularly GL3 and white Chlorella) contributed minimal fishy notes while significantly brightening product color
- Spirulina reduced perception of particles and improved homogeneity, creating a smoother mouthfeel
- Tetraselmis chui created a distinctive marine profile with pronounced fishy and shellfish flavors that could appeal to specific market segments (e.g., vegan alternatives to or containing fish products);
- textural improvements. Microalgae inclusion generally improved emulsion stability and homogeneity – as a natural alternative to emulsifiers implicated in adverse effects on human health (Sellem et al., 2024) – with different species offering varied effects that could be selected based on desired product characteristics.
The research team noted that while fishy notes are often considered problematic in plant-based foods, they diminished over the storage period, suggesting that controlled aging might be a strategy to optimize sensory attributes in microalgae-enriched products.
These sensory findings build upon earlier ProFuture research that began exploring how different microalgae species affect the sensory profiles of plant-based creams (Boukid et al., 2021). This current study provides more granular data on species-specific sensory effects, offering food developers precise guidance for ingredient selection.
Driving innovation: implications for the food industry
The findings of this research indicate that microalgae may serve as multifunctional, natural ingredients, offering a range of advantages for food manufacturers, as outlined below.
Strategic ingredient selection
Different microalgae species create distinctly different products, allowing manufacturers to select species based on specific objectives:
- yellow Chlorella strains for neutral-flavored, visually appealing products;
- Spirulina for improved texture and homogeneity;
- Tetraselmis chui for specialty products with marine notes;
- Spirulina for maximum umami enhancement with minimal inclusion rates.
Clean label solutions
The functional benefits observed — including improved emulsion stability, moisture retention, and natural flavor enhancement — suggest microalgae could replace multiple conventional additives and ingredients:
- natural colorants (replacing synthetic dyes);
- texture enhancers (replacing modified starches or gums);
- flavor enhancers (reducing need for added MSG or sodium);
- protein fortification (replacing isolated protein extracts).
This aligns with consumer preferences for recognizable, minimally processed ingredients.
Extended shelf life solutions
The demonstrated stability over 8 months (Fanari et al., 2025) makes microalgae-enriched vegetable creams particularly suitable for:
- ambient storage products for international markets with challenging cold chains;
- convenience products targeting time-pressed consumers seeking nutritious options;
- emergency food supplies requiring long-term stability.
The researchers noted that microalgae inclusion did not compromise microbiological safety, with all formulations showing excellent stability throughout the storage period.
Market differentiation
The unique sensory profiles, enhanced nutrition, and sustainability credentials of microalgae-enriched products offer significant opportunities for market differentiation:
- nutritional superiority appealing to health-conscious consumers;
- environmental positioning targeting sustainability-driven shoppers;
- novel taste experiences attracting foodies;
- premium branding leveraging all the above attributes.
Scaling considerations
The study by Fanari and IRTA colleagues (2025) provides practical insights for scaling production:
- effective inclusion rates ranged from 1-4% depending on species, enabling low-cost production of higher-value products;
- standard thermal processing (sterilization) proved compatible with microalgae ingredients
- typical production equipment (homogenizers, thermal processors) could be utilized without modification;
- multiple species options allow flexibility in sourcing and price point optimization.
These industrial applications align with the broader goals of the ProFuture project, which seeks to establish microalgae as commercially viable ingredients in the European food market. The practical processing insights from this study help bridge the gap between laboratory research and commercial implementation.
Safety considerations: BMAA risks in Spirulina procurement
While Spirulina showed excellent functional and nutritional properties in this study, food manufacturers should be aware of potential safety concerns regarding β-N methylamino-L-alanine (BMAA), a neurotoxic non-protein amino acid that has been detected in some cyanobacterial species including certain Spirulina sources. BMAA has been associated with neurodegenerative diseases and poses a significant health risk if present in food products (Chernoff et al., 2017; Cox et al., 2016).
To mitigate this risk, food manufacturers must implement rigorous supplier qualification processes, procuring Spirulina only from established producers who employ controlled cultivation systems, regular testing protocols, and consistent traceability documentation.
Suppliers should provide certificates of analysis confirming the absence of BMAA and other cyanotoxins. This is particularly critical as the global Spirulina market expands, with varying quality control standards across different regions (Manolidi et al., 2019). The controlled cultivation conditions used for Spirulina in the ProFuture project ensured the absence of BMAA, highlighting the importance of proper sourcing as well as in direct-to consumer online sales.
Supporting food security and sustainability goals
The successful incorporation of microalgae into vegetable creams has broader implications for global food system challenges:
Enhanced nutrition security
By significantly improving protein content, contributing valuable omega-3 fatty acids and dietary fibres, and potentially enhancing other nutritional aspects, microalgae can help address nutrition security challenges, providing more complete nutrition in accessible food formats.
Sustainable protein production
Microalgae represent one of the most resource-efficient protein and omega-3 sources available, requiring less land, water and energy than animal or even many plant sources. Their successful application in common food products demonstrates a practical pathway to more sustainable protein consumption.
Circular economy integration
Microalgae cultivation can be integrated into circular production systems, upcycling waste CO2 and nutrients from other processes (Terrer et al., 2021), further enhancing their sustainability credentials.
Future research directions
The researchers suggest several important directions for further investigation:
- more detailed analysis of the nutritional and health benefits beyond protein content, including bioactive compounds, digestibility and vitamin content;
- investigation of compound release during processing and storage to better understand and control flavour development;
- development of strategies to mitigate colour changes during storage;
- consumer acceptance studies to determine market potential for different microalgae formulations.
Conclusion: microalgae as versatile food ingredients
This comprehensive study by Fanari and IRTA colleagues (2025) demonstrates that microalgae are far more than just protein supplements — they can function as multifunctional ingredients that enhance nutrition while providing technical and sensory benefits. The research highlights the importance of carefully selecting microalgae species based on desired product characteristics and suggests that, with appropriate formulation, microalgae can successfully transition from niche ingredients to mainstream food components.
This evidence marks a significant advancement in realising the potential of microalgae to contribute to more sustainable and nutritious food systems. As part of the broader ProFuture initiative, and its anticipated continuation, this work demonstrates how collaborative research can translate scientific understanding of microalgae into practical food applications that address contemporary consumer expectations and planetary needs.
Dario Dongo
Cover art copyright © 2025 Dario Dongo (AI-assisted creation)
References
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Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
