[Portugal] Coimbra University students produce combined fruit and algae – a 100% natural combination of the two. Arbutus, wild forest berries and seaweed are the ingredients that make up Gratô, an eco-innovative food product similar to a gelatin with pulp, produced by a team of students from the Faculty of Sciences and Technology of the University of Coimbra (FCTUC) and the Agrarian School of Coimbra (ESAC).
The idea of creating a new food product that could be ingested by everyone – children and adults, lactose and gluten intolerant included, vegetarians, diabetics, and so on – was created in a Roadshow held in the framework of a partnership between the University of Coimbra (UC) and PortugalFoods promoted by the Office of the Vice-Dean for Research and Innovation, Amílcar Falcão.
“Gratô consists of a combination of fruit and seaweed that is 100% natural and of vegetable origin. The medronho, or arbutus, is the main ingredient because we want to promote the consumption of this fruit, with much potential but little explored besides its use in liquors. Gratô also contains wild berries and seaweed, namely Grateloupia turuturu and Undaria pinnatifida (commonly known as Wakame),” describe Daniela Pedrosa, Isabel Cardoso and Nádia Correia.
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