Soil-free Proteins for alternative dairy foods – Nutritious, Sustainable, and Healthy Functional Protein

This project aims to revolutionize the dairy industry by developing sustainable, plant-based protein alternatives. Driven by the growing demand for dairy-free solutions and environmental concerns, the project focuses on scaling up production, reducing costs, and optimizing the functional and nutritional properties of unique microalgae strains. The goal is to provide competitive, high-quality raw materials and pre-mixes for dairy manufacturers, enabling the creation of plant-based drinks, yoghurts, custards, and non-dairy cheese alternatives. With proven in vitro health benefits and the potential for future in vivo health claims, these innovations will offer added value to both consumers and the food industry. By replacing traditional dairy proteins with a soil-free, nutritious alternative, the project contributes to sustainability, public health, and food security while positioning the partner as a leader in plant-based dairy innovation.