The project aims to boost the market for Danish seaweed and microalgae while positioning these two ingredients as drivers of more nutritious and flavorful plant-based meals across both professional and home kitchens.
The project will achieve this by breaking down existing structural barriers to the production, distribution, and use of seaweed and microalgae, building on the insights gained from the previous Plantefonden project “TANGO”.
Participants:
- DTU Food Institute: Susan Løvstad Holdt, Ditte Baun Hermund, @Max Hansen, Morten Poulsen, Grethe Hyldig, Anne Dahl Lassen, Jens Sloth
- Aarhus University: Annette Bruhn, Sofie Laage Christiansen
- Hotel & Restaurant School: @Martin Pedersen, @Johan Kristensen Dal
- Dansk Tang: Simon Weber, Claus Weber Marcussen, Naja Bech
- FOOD: Mikkel Overgaard Pedersen, Pelle Andersen
- EAT: @Ebbe Engdal Skovfoged
- Bispebjerg Hospital: Michael Allerup Nielsen, Ashis Gautam
- Additional: Kokken på Kanten and the Seaweed Network
Algecenter Danmark 