Physicochemical analysis (water activity and content, color measurements, consistency, rheological properties,ºBrix, syneresis, pH), nutritional properties and sample description/formulation of vegetable creams enriched with 4 different types of microalgae (Chlorella vulgaris, Spirulina, Nannochloropsis oceanica and Tetraselmis chui) at two different inclusion levels (1.5 and 3%).

ProFuture is a European-funded Horizon 2020 research project aiming to scale up microalgae production and prepare the market uptake of microalgae proteins as ingredients for innovative and sustainable food and feed products. The project will last for 4 years (2019-2023) and it is coordinated by the Institute of Agrifood Research and Technology (IRTA) in Spain.