From advanced drying technologies to functional food development, NOVAFOODIES showcases its first tangible results in sustainable food innovation.

The NOVAFOODIES project is proud to release its first two factsheets, highlighting key advancements in sustainable food systems through the use of marine and freshwater raw materials.

🔬 Factsheet #1 focuses on the development of an innovative Microalgae Drying System, featuring optimized tray designs, multiphysics simulations, and machine learning algorithms. These technologies aim to improve drying efficiency, reduce processing time, and enhance the uniformity of biomass treatment—paving the way for more scalable and sustainable microalgae applications.

🥗 Factsheet #2 introduces two algae-based food prototypes developed to meet modern dietary needs: a multigrain on-the-go cracker enriched with chlorella and a gluten-free lentil pasta. Both products are designed with clean-label ingredients, high nutritional value, and inclusivity in mind—offering convenient, plant-based alternatives aligned with current food trends.

These factsheets mark an important milestone in the NOVAFOODIES journey, demonstrating how scientific research and innovation can translate into real-world solutions for a more sustainable and health-conscious food future.

📥 Download the factsheets and learn more at novafoodies.eu