This abstract focuses on the data obtained and published in the paper “Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products”. In a period between 2021 and 2023, the processat team of the Post-harvest group of IRTA FRUITCENTRE carried out the following studies. The consumption of microalgae in modern society is mostly limited to Spirulina and Chlorella, either as food supplements or as “innovative ingredients”. Hence the need to open up the possibilities of their consumption. This is why we analyze the interaction of these ingredients within a “consumable” of high demand and distribution such as baked goods. We focus not only on the interaction and physical impact of microalgae in various baked goods, but also on the possible and potential nutritional impact on the consumer. The analyses carried out were performed according to the protocols established within the processing equipment, which are briefly described in this dataset. The data contained in this data set range from physical parameters such as “color, size, texture” as well as chemical parameters such as “antioxidant capacity or protein content” among others.

ProFuture is a European-funded Horizon 2020 research project aiming to scale up microalgae production and prepare the market uptake of microalgae proteins as ingredients for innovative and sustainable food and feed products. The project will last for 4 years (2019-2023) and it is coordinated by the Institute of Agrifood Research and Technology (IRTA) in Spain.