Project - MAGIC - MicroAlgae-based organic Gourmet Ice Cream

Project period: February 2025 to January 2026

Microalgae like Chlorella represent a sustainable and environmentally friendly protein source that requires significantly less land, water, and resources compared to traditional protein sources. Rich in complete proteins, vitamins (especially B12), minerals (including iron), and bioactive compounds, Chlorella offers exceptional nutritional density that can transform ordinary ice cream into a functional food.

Within this project, DTI will develop sustainable processing methods for organic Chlorella to improve its sensory characteristics while maintaining organic certification. Isøre Is will formulate and test various ice cream recipes incorporating the processed microalgae, evaluating improvements in texture, viscosity, and overall quality. SensiMate and Prialgae will contribute to comprehensive market analysis, consumer perception studies, and explore AI applications in microalgae bioprocessing.

MAGIC addresses growing consumer demand for plant-based, sustainable, and nutritious food options in the premium organic ice cream market. The project aligns with Denmark's position as a global leader in organic food consumption and contributes to Region Zealand's development as a hub for biosolutions innovation.

MAGIC is a project funded by Biosolutions Zealand II through the Innovation Collaboration scheme with 4 partners (3 SMEs and 1 RTO) from Denmark.

Contact: Praveen Kumar Ramasamy