- Duration: 100 hours
- Year: 2022
- Participants: EHSBI + Isauki Superfood
- Biotechnology, chemistry and health
Project description
This project is based on developing alternatives to seafood products with high nutritional value, mainly based on micro and macro algae. In this way, a healthy alternative is offered, without sacrificing any animals and without harming the environment. The aim is to help build a better world, through sustainable food for people who care about their health and that of the planet. In this case we focus on squid, a food that is widely used as a starter or appetizer, and as an ingredient in other main dishes.
The secondary objectives that have been mainly sought can be summarised in the following statements. The developments must be:
- 100% natural.
- Flavour palatable to children.
- Easy to cook (griddle, oven, steamer).
- Sustainable source.
- Clean label.
- Adaptable to the new consumer.
- Base the value proposition on circular economy-sustainability criteria.
Tasks performed
- Gathering of information.
- Design of the formula.
- Sensory validation.
- Prototyping.
- Project monitoring.