Gran Canaria, March 7, 2025
As part of Activity 1.3 (“Development and validation of production processes for new species of interest for human consumption and new aquaculture products”) of the ACUICONECTA project, the goal is to ensure access to a more diverse and locally produced marine food supply. Among other initiatives, a pilot trial is currently underway to incorporate microalgae into a food product. In this context, the ITC and the Canary Islands–based company La Isleña (an associated partner in the project) have signed a collaboration and technology transfer agreement for the research and development of new food products based on Spirulina (Arthrospira platensis), a microalga cultivated in the Canary Islands known for its high nutritional value (the cover image shows the result of the initial trials incorporating the microalga into a food product).
As a result of this collaboration between the ITC and La Isleña, an innovative pasta product has been developed using Spirulina cultivated entirely in the Canary Islands. One of the most significant achievements of this joint effort has been the successful adaptation of this microalga species to a cultivation medium composed exclusively of seawater, reinforcing its sustainable nature and its connection to the local environment.
