SPHYDRO New food products from hydrolysed spirulina

This project aims to develop new ingredients made from spirulina cyanobacteria.

It focuses on creating new intermediate food products (IFPs), from spirulina using an enzymatic hydrolysis process.

SPHYDRO aims to study new ways of preparing and processing spirulina that will optimise its digestibility and applications.

The resulting ingredient will need to be stable and soluble. It can then be tested and incorporated into new product formulations for the agri-foods market, such as drinks, gels, savoury spreads and energy bars.