Alternative PROteins from MIcrobial fermentation of non-conventional SEA sources for Next-Generation food, feed and non-food bio-based applications

Project Information

PROMISEANG

Grant agreement ID: 101112378

DOI

10.3030/101112378

EC signature date 17 May 2023

Start date 1 September 2023

End date 31 August 2027

Funded under

Food, Bioeconomy Natural Resources, Agriculture and Environment

Total cost

€ 4 535 097,50

EU contribution

€ 4 535 097,50

4 535 097,50

Coordinated by

UNIVERSIDAD DE VIGO
Spain

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Deliverables

Alternative proteins market study v2
Exploitation Plan v1

Initial Exploitation Plan. Update of the exploitation plan from the one submitted in the proposal phase.

Alternative proteins market study v1
Features of marine by-products for successful biomass fermentations
Communication & Dissemination Plan

Publications

Sustainable and Cost-Effective Management of Residual Aquatic Seaweed Biomass. Business Opportunity for Seaweeds Biorifineries

Author(s): Monica Trif, Alexandru Vasile Rusu, Touria Ould Bellahcen, Ouafa Cherifi, Maryam El Bakali
Published in: Seaweeds and Seaweed-Derived Compounds, 2024
Publisher: Springer International Publishing
DOI: 10.1007/978-3-031-65529-6_12

State of the World’s Commercially Seaweeds Genetic Resources for Food and Feeds

Author(s): Stefanie Verstringe, Robin Vandercruyssen, Hannes Carmans, Monica Trif, Geert Bruggeman, Alexandru Vasile Rusu
Published in: Seaweeds and Seaweed-Derived Compounds, 2024
Publisher: Springer International Publishing
DOI: 10.1007/978-3-031-65529-6_17

Valorization of marine by-products through solid-state fermentation for the production of microbial protein

Author(s): Aida Ochogavias, Martín Cid-Fernández, José Manuel Domínguez, Alicia Paz
Published in: Innovative Food Science & Emerging Technologies, Issue 111, 2026, ISSN 1466-8564
Publisher: Elsevier BV
DOI: 10.1016/J.IFSET.2026.104564

Algal Research

Author(s): Diogo J. Marques a b , M. Teresa Cesário a b , Helena M. Pinheiro a b, Carla Motta c , Carla Pires d , Marília Mateus a b
Published in: Algal Research, 2026, ISSN 2211-9264
Publisher: Elsevier BV
DOI: 10.1016/J.ALGAL.2026.104818

Marine by-products in the protein transition: Stakeholder insights and adoption pathway from five EU countries

Author(s): Aira Joy Aquino, Gyula Kasza, Kimberly Mari Virtucio, Martín Sánchez Rubio, Emese Bozánné Békefi, Pablo Cabanelas, Roberto Chico-Tato, M․Teresa Cesário, Marília Mateus, Helena M. Pinheiro, Ann-Kristin Gaertner, Alexandru Rusu, Darleen Genuttis, Łukasz Woźniak, Lorena Zudaire Villanueva, Dávid Szakos
Published in: Future Foods, Issue 14, 2026, ISSN 2666-8335
Publisher: Elsevier BV
DOI: 10.1016/J.FUFO.2026.101092

Valorisation of canning industry wastes for microbial lipid production by solid-state fermentation using Aspergillus oryzae CECT 2094

Author(s): Martín Cid-Fernández, Aida Ochogavias, José Manuel Domínguez, Alicia Paz
Published in: New Biotechnology, Issue 93, 2026, ISSN 1871-6784
Publisher: Elsevier BV
DOI: 10.1016/J.NBT.2026.03.001

Chemical and nutritional characterization of non-conventional marine sources from the Atlantic coast of southwest Europe

Author(s): Carla Cameselle, Celia Costas, Maria Garcia-Marti, Paz Otero, Jesus Simal-Gandara
Published in: Journal of Agriculture and Food Research, Issue 25, 2026, ISSN 2666-1543
Publisher: Elsevier BV
DOI: 10.1016/J.JAFR.2025.102540

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