The Algae4IBD project is unlocking the potential of algae to develop sustainable bioactive ingredients for inflammatory bowel disease and pain.
The EU-funded Algae4IBD project, coordinated by Dr. Dorit Avni from the MIGAL Galilee Institute, is pioneering the use of algal biodiversity and biotechnology to discover and develop sustainable bioactive ingredients for inflammatory bowel diseases. The project applies marine biotechnology to new functional food and therapeutic candidates by bridging advanced bioscreening, sustainable cultivation, and industrial applications. Algae4IBD exemplifies how ocean-derived resources can support a circular bioeconomy and future gut health innovations.
Algae: a sustainable resource for gut health innovation
Inflammatory bowel disease affects more than 6.8 million people worldwide, and there is concern that its incidence is rising worldwide. As current treatments often fail to provide long-term symptom relief and can cause adverse effects, safer and more sustainable solutions are urgently needed. The Algae4IBD project addresses this challenge.
The research team is working with project partners to harness algal biodiversity to discover new bioactive compounds that target inflammation, oxidative stress, pain, microbial gut imbalances, and intestinal barrier integrity.
Unlike single-target drugs, algae provide a multifunctional platform. Their metabolites exhibit anti-inflammatory, antioxidant, antibacterial, and prebiotic effects, thereby supporting gut health through natural and sustainable pathways.
A multidisciplinary European initiative
The Algae4IBD consortium is made up of 21 partners from 12 European countries representing a variety of academic research institutions, biotech SMEs and industry innovators. Together, they have built a repository of more than 150 algae strains, including seaweeds, microalgae, and cyanobacteria, and have produced more than 600 extracts through aqueous and organic extraction methods.
Each extract is screened using cell-based enzymatic assays to assess five key biological activities: anti-inflammatory, antioxidant, analgesic, antibacterial, and prebiotic potential. More than 20 of the 150 microalgae and seaweed species studied have already shown promising activity, highlighting the diversity and power of algae-derived compounds.
The team’s approach combines advanced bioscreening with green production techniques to ensure scalability. The six leading strains are enriched for specific compound compositions without genetic modification and maintain non-GMO regulatory pathways that simplify translation into consumer products.
From screening to prototype production of functional foods
Algae4IBD’s main focus is bridging laboratory discoveries and industrial applications. To test the bioactive potential of algae in real-world conditions, the researchers conducted a simulated digestion assay to confirm the stability of the compounds under gastrointestinal conditions. This is an essential step in the development of edible health products.
This project progressed from in vitro to in vivo validation utilizing preclinical colitis models, including an IBD patient cell-based screen that confirmed the anti-inflammatory efficacy and safety of 10 promising algae-based extracts. These results paved the way for the development of algae-enriched functional food prototypes such as bakery products, spreads and dietary gummies, demonstrating the project’s transformative ambitions.
Dr. Dorit Avni says: “Our findings demonstrate that algae can provide bioactive ingredients that are effective and compatible with industrial-scale food production.
“This bridges the gap between marine biotechnology and preventive nutrition.”
Towards sustainable production and industrial integration
Algae4IBD goes beyond discovery to advance sustainable algae cultivation technologies and techno-economic models to support the commercial viability of these innovations.
Industrial and research partners are optimizing microalgae photobioreactors and contributing expertise in the formulation of functional ingredients to ensure alignment with industry standards. Food researchers are developing food prototypes such as algae-based spreads, breads and fairy cakes.
These activities embody the project’s vision of a circular blue bioeconomy, where algae cultivation, separation and valorization are integrated into sustainable production chains to promote consumer health.
The consortium also ensures that all strains used comply with the Nagoya Protocol on Access and Benefit Sharing, thereby safeguarding both environmental and ethical standards.
Future direction and impact
The project is nearing completion in 2026, with ongoing work focused on compound fractionation and identification using advanced analytical platforms (HPLC, LC-MS/MS, and NMR). Lead molecules are structurally characterized and tested in bioscreening systems to improve the understanding of their immunomodulatory mechanisms.
In parallel, prototype foods and nutritional supplements are being improved for sensory quality, stability, and consumer acceptance. These efforts position Algae4IBD as a model for integrating marine biotechnology with precision nutrition and public health innovation.
“By combining basic research with industrial scale-up, we aim to deliver new therapeutic candidates and functional foods that are effective, safe and sustainable,” said Dr. Dorit Avni.
Commercial development and communications
In addition to scientific results, Algae4IBD values commercial translation and stakeholder engagement. The partners are conducting techno-economic assessments and developing business strategies to ensure market readiness of lead compounds and algae-based extracts. It also assesses the scalability of production in an economically viable manner.
Academics, industry professionals, and consumers can learn more about our work and discoveries. Scientific publications and recordings of the webinar “Functional Foods from Algae” are available on the project website.
The Algae4IBD final event, to be held on March 4-5, 2026 in Dublin, Ireland, will present the exciting results of the project and give everyone a unique opportunity to participate in our innovation and taste our innovative algae-based products first-hand.
Approval of funding
This project has received funding from the European Union’s Horizon 2020 Research and Innovation Program under grant agreement number 101000501.
This article will also be published in the quarterly magazine issue 24.
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