Launched in January 2024, the PROMALG-Health project aims to experiment for five years with the integration of different varieties of land-based cultivated macroalgae in Plouguerneau into recipes developed by the Brest University Hospital for its patients and nursing home residents.
Objectives: to analyse the nutritional benefits of seaweed consumption, the degree of consumer acceptability and the effects on their health.
PROMALG-Health is jointly managed by the University of South Brittany (UBS) and the University of Western Brittany (UBO), in partnership with Brest University Hospital, INRAE, France Haliotis, Algue Service (Bord à Bord), and the Actalia agri-food technical centre.
The project is funded to the extent of €3 million by the French National Research Agency as part of the France 2030 programme, following the call for projects Diversification of protein sources for food, part 2. Project budget: €7.7 million.
Project's reference: ANR-23-DIVP-0005
Support from competitiveness labels:
The major scientific and technical milestones and obstacles addressed
Developing innovative and controlled production of organic algae cultivated from three types of algae known for their high protein content, with higher production yields, shorter production periods and minimal environmental impact.
How can the protein content of Ulva spp. be maximised at farm level?
What protein content can we achieve within the framework of organic certification while minimising nutrients in effluent water?
Could other species be cultivated in winter to optimise the use of production infrastructure?
Red algae are rich in protein, but their production requires significant R&D work.
How can fertiliser and energy consumption be optimised?
Partners involved:
Develop technically and economically viable innovative biorefining processes associated with green chemistry, tested at laboratory scale and then at industrial level, in order to obtain algal protein extracts.
How can interactions between proteins and polysaccharides be broken?
What are the most appropriate measurement methods?
How can pre-treatment involving freezing / drying / fermentation be carried out without altering the proteins and their extractability?
What are the nutritional properties of seaweed proteins in the context of seasonal changes and controlled production of cultivated organic seaweed?
What is the impact of processes such as deep-freezing, micro-cutting and acidification on the nutritional properties of protein-rich seaweed?
Partners involved:
Validate the nutritional properties of algae enriched with proteins and algae extracts through digestibility studies and assess their effect on intestinal and metabolic health in normal and physiopathological situations (overweight and obesity) using preclinical models and a clinical study.
Digestibility of enriched algae proteins and algae ingredients selected in the previous stage?
Potential allergenicity of enriched algae and selected algal ingredients based on Codex Alimentarius guidelines for food safety assessment?
Potential beneficial effect of enriched algae and selected algal ingredients in physiological and pathophysiological contexts, particularly on intestinal epithelial cells?
Partners involved:
Formulation and testing of recipes using protein-enriched seaweed and protein extracts in the operational environment of the Culinary Production Unit at Brest University Hospital to address environmental issues and combat protein malnutrition in the healthcare sector. Trials conducted with groups requiring special attention in terms of protein intake: elderly patients and long-stay patients.
Maintain flavour balance by introducing large quantities of protein-enriched seaweed into recipes?
Finding a qualitative balance in recipes between seaweed protein and other protein sources?
Create tasty recipes for the specific target group at risk of malnutrition?
Introducing protein-rich seaweed ingredients into protein-enriched dishes, as a supplement or replacement for dairy products?
Partners involved:
Conduct a multi-criteria environmental, economic and logistical assessment of the macroalgae protein food chain in order to highlight the obstacles and drivers for building a sustainable industry.
Logistical, environmental and economic determinants and implications related to the creation and development of a protein-based food industry using seaweed?
Environmental impacts of algae land-based production?
Environmental impacts of processing and extracting algae proteins?
Environmental impacts of algae protein production across the entire PROMALG value chain?
Environmental externalities of the value chain?
Identification of stakeholders involved?
Identification of obstacles and levers?
Identification of potential structural deficiencies?
Partners involved:
Identify, for the general public and for the specific target audience of the project (senior citizens and long-term hospital patients), different types of obstacles and levers related to cognitive or emotional beliefs and behavioural intentions, as well as factors affecting acceptability and appropriation, such as knowledge, but also sensory and cultural determinants.
What are the obstacles and drivers for the use of seaweed as a functional food?
Primary attitudes and how they change once tested?
Different sources of acceptability of algae as a source of protein and other drivers?
Partners involved:
Affiliated laboratory to LEGO research
Legend:
Upcoming study
Work in progress
Published or forthcoming results
Focus on PROMALG-Health doctoral students
Theses co-funded by the France 2030 programme, the Doctoral Research Grants (ARED) of the Brittany Region and the Doctoral School (funding from UBS and UBO institutions).
Summary of Anna's thesis: The aim of this research is to develop innovative and sustainable extraction processes in order to convert seaweed into protein-rich ingredients that are suited to the nutritional needs of elderly consumers in hospital catering.
Summary of Apolline's thesis: The aim of this research is to identify the form and manner in which seaweed should be presented in order to develop products that older consumers, healthcare professionals and catering professionals can embrace.
Summary of Fatma's thesis: The aim of this research is to study how consumers perceive seaweed, presented as an alternative to traditional protein sources. The goal is to better understand the perceptions, obstacles and drivers associated with this food category.
Summary of Laure's thesis: The aim of this research is to characterise the processes involved in conditioning macroalgae, breaking down cell walls and pre-treating them in order to preserve algal biomass and prevent protein deterioration.
First results published
Deniel Luque A and al. 2025. Production of enriched protein extracts from cultivated Ulva sp. (Chlorophyta, Ulvales) by high-pressure homogenization
Overview of macroalgae land-based cultivation in Plouguerneau (Finistère)
France Haliotis farm
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