European project


Our commitment to an innovative sector: the valorisation of algae.

The ValgOrize project brings together producers and scientists to work together on: "Algae, the solution for tomorrow’s food".

Their aim? Develop a sustainable and controlled production of micro and macro-algae and optimise processing methods in order to take care of sanitary and taste quality in Europe: two major aims to be achieved.

The project

In the marine world, there is an amazing diversity of micro and macro algae: there are several thousand species, ranging from unicellular algae to specimens several metres long.

Today, some of them are harvested from wild stocks and/or cultivated for food production.

In Asian countries, algae is a basic ingredient of gastronomy: fresh, dried, powdered or cooked, they exist in all these forms.

In Europe, the market is developing step by step, but stakeholders know the importance of these marine plants for the future of our food.

With their nutritional benefits and a production that seems sustainable, the algae have a bright future ahead of them.

What is Nausicaá's role?

As a partner of the ValgOrize project, Nausicaa confirms its commitment to a responsible and innovative use of marine resources and is fully in line with the Blue Society concept.

The promotion of algae consumption is along the same lines as the Mr.Goodfish programme. Through ValgOrize, awareness raising activities are organised for the general public. The team of the Mr.Goodfish programme has taken an interest in the results of this study to develop its expertise on seaweed and eventually include it in its recommendations for responsible consumption.

Nausicaa is in charge of the promotion of the project and its results in France, and is using and developing its expertise in promoting seafood products to stakeholders and the general public. And Nausicaá has mobilised the general public by producing content designed to familiarise them with seaweed and by conducting empirical studies with seaweed tastings.

ValgOrize has received funding from the Interreg 2 Seas programme 2014-2020 co-funded by the European Regional Development Fund under subsidy contract n° 2S05-17.


Get to know algae better

To eat them, you need to know how to recognize them!

In the ValgOrize project, various education tools have been developed to raise awareness among the general public about the recognition and consumption of certain micro and macro algae.

Morphology, nutritional benefits and consumption patterns are some of the topics covered in these sheets.

Discover the winge kelp

How to eat it: Used in flakes (due to its size, which ranges from 50 cm to 2 m), as a seasoning or in tartar.

Discover the Dunaliella salina

Available in capsule or powder form. Before summer, a course of treatment lasting several months, taken daily is recommended.

Discover the Rhodomonas salina

For the moment, Rhodomonas salina is not a commercial microalgae. 

Discover the Tetraselmis chuii

Approved by EFSA (EU regulation 2017/2470), it can be added directly to food.

Do you know how algae reaches your plate?

To answer this question, 5 cartoons have been created, to explain the algae cycle.

  • Cultivation of micro and macro algae
  • Harvesting
  • Processing
  • Consumption (culinary benefits and health benefits of seaweed)
  • The role of algae in the treatment of polluted water

Get to know algae better

To eat them, you need to know what they are and how to recognise them!


Discover the partners of the project