ALGAMAT is a European research project coordinated by Nord University in Norway. The project is funded through FutureFoodS - The European Partnership for a Sustainable Future of Food Systems, co-funded by the European Union's Horizon Europe Programme. Icelandic participation is funded by RANNÍS.
The main objective of ALGAMAT is to develop sustainable value chains for marine biomass, transforming algae and side-stream resources into innovative, nutritious, and environmentally friendly food products. The primary focus is on algae-based burgers as a sustainable and healthy alternative to conventional meat.
The project is built on an interdisciplinary approach combining expertise in food chemistry, biotechnology, environmental science, and social sciences.
Alongside product development, ALGAMAT works to valorise side-stream resources into biofertilizers and biostimulants, with clear environmental, social, and economic benefits. The project also includes life cycle assessments, cost analyses, regulatory reviews, and the development of business models and market strategies for the European plant-based protein market.
Consumer acceptance is central to the project approach. Through co-creation, sensory analysis, and stakeholder engagement across the value chain from seaweed cultivation and food processing to policy and end consumers, the project ensures that its outcomes are not only technically robust but also commercially viable and socially accepted.
Matís ohf participates in ALGAMAT, contributing expertise in product development, sensory evaluation, food technology, and consumer research. The project reflects Matís's commitment to the sustainable use of natural resources and the development of novel foods from underutilised raw materials and side streams.
