TA Vital and RMIT Join Forces to Create Sustainable Microalgae-Based Foods

TA Vital partners with RMIT to develop sustainable food products from microalgae, offering students opportunities for creativity, innovation, and real-world experience.

As the demand for green, clean, and sustainable food continues to rise, microalgae is emerging as a powerful solution for the future of nutrition. With a pioneering spirit in innovation, TA Vital has partnered with RMIT University to launch a project focused on developing new sustainable food products from microalgae powder.

The project officially kicked off in July 2025, with the participation of RMIT students, Dr. Truong Thuc Tuyen – RMIT lecturer, and Mr. Le Anh Minh – representative of TA Vital.

From the very first kick-off meeting at TA Vital’s office, both sides aligned on a shared vision: leveraging the potential of microalgae to create nutritious, practical food products that improve community health while contributing to sustainable development.

Why Microalgae for Sustainable Food?

Microalgae – especially spirulina – has long been recognized as a superfood thanks to its rich nutritional profile, high protein content, essential vitamins, minerals, and antioxidants. Beyond nutrition, microalgae farming also benefits the environment, as it absorbs CO₂ and uses fewer natural resources compared to traditional protein sources.

With this vision, TA Vital aims not only to bring microalgae-based products closer to the community but also to inspire younger generations to explore sustainable value through science and innovation.

RMIT Students Create a New Microalgae Snack

One of the most exciting aspects of this collaboration is the direct involvement of RMIT students. Using microalgae powder supplied by TA Vital, the team successfully developed their first microalgae snack prototype.

This product was designed to fit the modern lifestyle of young consumers: convenient, nutritious, and sustainable. The creation of this sample highlights the potential of microalgae when applied creatively in the food industry.

Project Roadmap: From Research to Real-World Experience

The collaboration between TA Vital and RMIT students follows a structured roadmap. Starting with product research and idea generation, the team progresses through prototyping and refinement before moving into real-world testing.

Once the product achieves stability, students will engage in customer tasting sessions to gather valuable feedback for optimization.
This roadmap ensures not only the practical application of microalgae-based products but also provides students with opportunities to experience industry practices and build real-world skills.

The Significance of the Collaboration

For TA Vital: The project goes beyond research, reinforcing its commitment to sustainability and leadership in microalgae innovation.
For RMIT: This initiative showcases the effectiveness of the Work Integrated Learning (WIL) program, where academic knowledge meets real-life industry practice. Students don’t just learn in theory – they actively create and innovate.

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For the community: The project represents a step forward in bringing sustainable food from microalgae closer to everyday life.

The Future of Sustainable Food from Microalgae

The first microalgae snack prototype is only the beginning. In the upcoming phases, the team will refine recipes, expand product testing with real customers, and explore market readiness. Throughout the journey, TA Vital will continue to provide full support, with the ultimate goal of developing a product that could become a strong contender in the food market.

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TA Vital and RMIT Join Forces to Create Sustainable Microalgae-Based Foods

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