Contact
Rósa Jónsdóttir
Research Group Leader
rosa.jonsdottir@matis.is
The aim of the project, Flavour-B-Rich, is to increase the value of by-products from spirulina processing by developing nutrient-rich flavour ingredients for the food industry. The project involves the cultivation and processing of spirulina (Arthrospira platensis) at VAXA, as well as research and development of underutilized by-products that could serve as flavouring and flavor-enhancing ingredients in food products.Arthrospira platensis) hjá VAXA auk rannsókna og þróunar á vannýttum hliðarafurðum sem gætu nýst sem bragðefni og bragðaukandi efni fyrir matvæli.
The by-products in question has significant and positive flavour-enhancing properties, primarily due to its amino acid content. It is also highly nutritious and contains a significant amount of active vitamin B12. Such ingredients are suitable for a wide range of consumers—particularly vegetarians, vegans, and older adults with limited nutrient intake—groups that are more prone to certain nutritional deficiencies, especially vitamin B12.
As part of the project, Grímur kokkur will develop food products using the flavour compounds derived from this by-product from VAXA, addressing the needs and demands of growing consumer segments such as vegans and environmentally conscious eaters, such as flexitarians. The increasing societal focus on sustainability and efficient utilisation of resources further emphasizes the importance of full utilization and value creation. VAXA uses carbon dioxide, electricity, and both hot and cold wastewater streams from the Hellisheiði Geothermal Power Plant to cultivate spirulina. As a result, VAXA's spirulina production is not only environmentally friendly—it carries a negative carbon footprint.
https://www.vaxa.life/
https://grimurkokkur.is/
