IMPRESS project- Innovation meets sustainability!

Innovation meets sustainability! As part of the IMPRESS project, researchers at the Institute of Food Technology (FINS) are developing an ingredient rich in astaxanthin, derived from low-trophic species. This natural pigment not only enhances the visual appeal of food products, but also boosts its functionality with powerful antioxidant and anti-inflammatory properties.

Our ingredient enables the development of clean-label formulations, replacing artificial additives while enhancing product stability and nutritional value across various food categories. Stay tuned to discover how science and nature are transforming the future of healthier and more sustainable food choices!