Algae based falafel?

A group of Technion students won a competition for creating new, protein rich and sustainable foods by inventing falafel balls based on Spirulina seaweed.

The tahini is enriched with astaxathin.

This was part of the international competition where innovative micro-algae products were developed and business plans for their commercialization and exportation were presented.

The Technion students algae-based falafel were judged to be ready to market, now.

Congratulations....I think.

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