On the edge of Lisbon, a derelict industrial site has been transformed into a cutting-edge biorefinery. Here, scientists are proving that microalgae, tiny single-celled organisms, can be harnessed as a sustainable source of proteins, oils, pigments and carbohydrates.
The promise is enormous: microalgae require little water, no fertile land, and can produce compounds vital for human nutrition and industrial use. But scaling production at a cost that can rival conventional staples such as soy or palm oil remains a formidable challenge.
Breathing life into abandoned spaces
The Lisbon plant forms part of MULTI-STR3AM, a research project funded by the EU between 2020 and 2025. Bringing together scientists and industry partners, the initiative was coordinated by Portuguese biotech company A4F – Algae for Future.
“Microalgae can be cultivated in sites unsuitable for agriculture”, said project lead Mariana Doria. With almost 40% of EU land already used for farming and agriculture accounting for a quarter of water consumption, decoupling food production from farmland could redefine food security.
The project was supported by the Circular Bio-based Europe Joint Undertaking, a public-private effort to promote low-carbon, sustainable industries.
Growing food without fields
To thrive, microalgae need water, carbon dioxide, and nutrients like nitrogen and phosphorus. Most strains rely on sunlight, but some can grow in darkness by feeding on organic matter, a process called heterotrophic growth.
At the Lisbon biorefinery, algae are cultivated in photobioreactors or fermentation tanks. Once harvested, their cells are broken apart to release valuable ingredients. The facility can process around 10 tonnes of biomass annually, using waste CO₂ from natural gas, industrial liquid by-products as feed, and recycling its water supplies.
The result: sustainable compounds ready for food, feed, and fragrance applications.
From lab to market
Over the course of the project, more than 40 sample ingredients were developed. After assessing technical feasibility and market potential, the team narrowed their focus to three promising products:
- Beta-carotene-rich oils for food colourants and antioxidants.
- Protein-rich additives to enhance animal feed.
- Protein-based capsules capable of carrying and slowly releasing fragrance ingredients.
Cross-sector collaboration was critical. “Everybody brings their own strengths”, noted Rebecca van der Westen of Dutch company Flora Food Group, a partner in the project.
Dispelling myths
One obstacle is perception. “People often think algae-based ingredients taste like algae”, said van der Westen. Once refined, these compounds contain the same types of fats found in olive oil and proteins comparable to meat or fish, without any distinctive smell or taste.
The road to scale
Scaling up production required combining multiple cultivation methods while learning the specific needs of each strain. Some are relatively easy to grow in bulk, while others demand precise control of temperature and nutrients to deliver optimal yields. Adjusting these parameters also allows scientists to steer output toward desired compounds, whether oils, proteins or pigments.
Building a sustainable future
The ingredients are now undergoing rigorous testing before they appear in consumer products. For van der Westen, their future is clear: “Microalgae are going to be part of our food. It’s only a matter of time”.
For the researchers behind MULTI-STR3AM, the goal is for a model for sustainable food production that can be replicated worldwide. As van der Westen put it: “If we want a healthy planet, this kind of research is fundamental”.
Research was funded by the EU’s Horizon Programme.
Source: Horizon – The EU Research & Innovation Magazine
