MAGIC - MicroAlgae-based organic Gourmet Ice Cream

Innovationssamarbejde (Erhvervsfyrtårnet for Biosolutions)

MAGIC - MicroAlgae-based organic Gourmet Ice Cream

Ice cream is a popular dessert enjoyed worldwide. This project explores the use of organic microalgae as a novel ingredient in ice cream production, with the aim of developing improved plant-based organic alternatives. If successful, the project could help pave the way for broader use of microalgae in food products.

Ice cream is widely enjoyed across the globe. Incorporating microalgae as a novel ingredient in its production could offer an improved nutritional profile (Photo: iStock).

Microalgae as a food ingredient

Microalgae, such as Chlorella, have gained attention as a sustainable protein source. Their cultivation requires significantly less land, water, and resources compared to traditional protein sources, making them a promising option for enhancing future food security.

Moreover, Chlorella is nutritionally rich, providing complete proteins with all essential amino acids, vitamins (notably B12), minerals (including iron), and various bioactive compounds. This high nutritional value makes it an appealing ingredient for functional foods.

In this project, Isøre Is ApS (project owner), Danish Technological Institute, SensiMate ApS, and Prialgae collaborate to develop processing methods for microalgae, enabling their use in organic gourmet ice cream.

Challenges with microalgae-based foods

Organic green Chlorella is widely available on the market, but its intense green color and certain off-flavors limit its use in a broad range of food products.

To overcome these challenges, this project aims to develop organic, minimal processing methods that remove chlorophyll and off-flavor compounds while preserving Chlorella’s nutritional benefits.

Additionally, the project will investigate the technical, economic, and regulatory barriers that currently hinder the mainstream adoption of microalgae in food production.

If successful, the MAGIC project could pave the way for a sustainable and highly nutritious new food ingredient.