INNOVALG is a collaborative R&D project that aims to revolutionize the production of sustainable microalgae-based ingredients for the food and nutraceutical sectors. By combining strain improvement, AI-driven fermentation, and circular bioeconomy practices, the consortium will develop new, cost-effective, and eco-friendly processes to produce high-protein Chlorella vulgaris and astaxanthin-rich Haematococcus pluvialis. The project brings together Phycoferm (lead partner), University of Porto, IST-ID, and University of the Azores to create next-generation microalgae products that support healthier diets and a more sustainable food system.