{"id":65383,"date":"2026-08-07T07:45:00","date_gmt":"2026-08-07T06:45:00","guid":{"rendered":"https:\/\/algarve7.pt\/?p=65383"},"modified":"2026-08-06T17:07:57","modified_gmt":"2026-08-06T16:07:57","slug":"projeto-xtremegourmet-2-0-impulsiona-inovacao-alimentar-sustentavel-com-plantas-halofitas-produzidas-no-algarve","status":"publish","type":"post","link":"https:\/\/algarve7.pt\/index.php\/2026\/08\/projeto-xtremegourmet-2-0-impulsiona-inovacao-alimentar-sustentavel-com-plantas-halofitas-produzidas-no-algarve\/ambiente\/07\/45\/","title":{"rendered":"Projeto XtremeGourmet 2.0 impulsiona inova\u00e7\u00e3o alimentar sustent\u00e1vel com plantas hal\u00f3fitas produzidas no Algarve"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Nascido&nbsp;da&nbsp;sinergia entre a ind\u00fastria e a academia,&nbsp;nomeadamente entre a Universidade do Algarve (UAlg), a Faculdade de Farm\u00e1cia da Universidade do Porto&nbsp;(FFUP)&nbsp;e a empresa&nbsp;Agro-On, o projeto&nbsp;XtremeGourmet&nbsp;2.0 pretende&nbsp;desenvolver produtos inovadores, mais sustent\u00e1veis e saud\u00e1veis,&nbsp;atrav\u00e9s da&nbsp;introdu\u00e7\u00e3o no mercado de&nbsp;novas plantas&nbsp;hal\u00f3fitas&nbsp;produzidas no Algarve.&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ap\u00f3s o sucesso do projeto&nbsp;XtremeGourmet&nbsp;(2016-2020), que permitiu&nbsp;melhorar o cultivo e&nbsp;introduzir no mercado&nbsp;diversas plantas&nbsp;hal\u00f3fitas&nbsp;(Salic\u00f3rnia -\u202fSalicornia&nbsp;ramosissima, Rossio -\u202fMesembryathemum&nbsp;nodiflorum,&nbsp;Ficoide \u2013&nbsp;Mesembryathemum&nbsp;cristalinum&nbsp;e&nbsp;Sea&nbsp;Fingers&nbsp;-\u202fDisphyma&nbsp;crassifolium)&nbsp;produzidas em sistemas de cultivo sem solo&nbsp;e&nbsp;atualmente comercializadas pela&nbsp;RiaFresh\u00ae como Verduras da Ria Formosa, este novo projeto aposta agora na introdu\u00e7\u00e3o de novas esp\u00e9cies, na melhoria nutricional e sensorial dos produtos existentes e na promo\u00e7\u00e3o do seu consumo como alternativas mais saud\u00e1veis ao sal de cozinha.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">No&nbsp;XtremeGourmet&nbsp;2.0, os investigadores&nbsp;pretendem&nbsp;n\u00e3o s\u00f3&nbsp;introduzir tr\u00eas novas esp\u00e9cies de&nbsp;hal\u00f3fitas, nomeadamente&nbsp;uma nova esp\u00e9cie de salic\u00f3rnia (Salicornia&nbsp;bigelovii), Louro Salgado\u202f(Atriplex&nbsp;portulacoides) e Estrela do Sapal (Tripolium&nbsp;pannonicum), mas tamb\u00e9m avaliar o impacto da&nbsp;substitui\u00e7\u00e3o parcial de s\u00f3dio por magn\u00e9sio nas tr\u00eas esp\u00e9cies j\u00e1 comercializadas,&nbsp;na qualidade agron\u00f3mica, nutricional e sensorial das plantas.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Coordenado pela&nbsp;Agro-On,&nbsp;em parceria com a UAlg e a FFUP,&nbsp;este projeto conta&nbsp;com&nbsp;a participa\u00e7\u00e3o do Chef Leonel Pereira (restaurante&nbsp;CheckIN&nbsp;Faro) e de uma equipa galardoada de&nbsp;outros&nbsp;11 Chefs de cozinha e&nbsp;um&nbsp;bartender,&nbsp;reunindo, assim,&nbsp;compet\u00eancias multidisciplinares nas \u00e1reas da agronomia, nutri\u00e7\u00e3o, qu\u00edmica alimentar, biotecnologia e gastronomia. O objetivo \u00e9 desenvolver novos ingredientes que respondam \u00e0s exig\u00eancias dos consumidores modernos, cada vez mais atentos \u00e0 sa\u00fade, \u00e0 sustentabilidade e \u00e0 qualidade dos alimentos.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Este projeto refor\u00e7a tamb\u00e9m o compromisso com a sustentabilidade ambiental, promovendo sistemas de produ\u00e7\u00e3o eficientes na utiliza\u00e7\u00e3o de recursos, contribuindo para o desenvolvimento da&nbsp;bioeconomia&nbsp;azul em Portugal. Inclui, ainda, uma forte componente de divulga\u00e7\u00e3o junto do p\u00fablico geral e popula\u00e7\u00e3o estudantil, de modo a aumentar o conhecimento e visibilidade destes produtos e consolidar o posicionamento das&nbsp;hal\u00f3fitas&nbsp;portuguesas nos mercados nacional e internacional.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recorde-se que as&nbsp;hal\u00f3fitas&nbsp;s\u00e3o plantas capazes de crescer em ambientes salinos e s\u00e3o reconhecidas pelo seu elevado potencial nutricional, caracter\u00edstico sabor salgado e textura crocante. Na \u00faltima d\u00e9cada, t\u00eam vindo a conquistar espa\u00e7o na alta gastronomia e representam uma oportunidade para a cria\u00e7\u00e3o de produtos diferenciadores e alinhados com as tend\u00eancias globais de alimenta\u00e7\u00e3o saud\u00e1vel e princ\u00edpios das&nbsp;Dietas Mediterr\u00e2nica e Atl\u00e2ntica.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nascido&nbsp;da&nbsp;sinergia entre a ind\u00fastria e a academia,&nbsp;nomeadamente entre a Universidade do Algarve (UAlg), a Faculdade de Farm\u00e1cia da Universidade do<\/p>\n","protected":false},"author":1,"featured_media":65384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5,17],"tags":[36,32,45,182],"class_list":["post-65383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ambiente","category-turismo","tag-algarve","tag-ambiente","tag-turismo","tag-ualg"],"yoast_head":"<!-- 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