Healthy living & lifestyle
put to good use: from 2024 to 2032 alone, the global microalgae food sector is expected to grow to $1.2bn, along the way enjoying CAGR of 8.6%. All the same, it’d be wrong to imply that the microalgae revolution is assured. For if they can now be found in chocolates and beverages, and in more traditional supplements too, they may also come with a range of negative side effects – especially for the most vulnerable people in society. Then there’s the question of research, with long-term human trials still notable by their absence. All of a sudden, the future of supplemental microalgae suddenly seems rather less certain, even if their potential is ultimately too helpful to ignore.
Rich sources
How to describe microalgae’s ascent in the ingredients space? Listen to Xinyu Duan and the answer could plausibly be characterised as ‘slowly, then quickly’. Initially, explains the doctoral student and microalgae expert at the University of Melbourne, these algae were viewed merely primarily as components of aquatic ecosystems – “but research in the late 20th and early 21st centuries began to reveal their potential as sources of nutrition and bioactive compounds”. From there, Duan continues, scientists like her have uncovered their “rich content” of proteins, vitamins, minerals and antioxidants. “These discoveries,” she adds, “have spurred interest in microalgae for their potential to combat malnutrition, improve health and treat various diseases.” It’s hard to disagree, and not just because of those headline growth figures. “Today,” notes Eduardo Jacob-Lopes, a professor at the Federal University of Santa Maria in Brazil, “commercial facilities for microalgae production are scattered worldwide.” Certainly, it’s a point echoed right across continents. Based in Edinburgh, for instance, MiAlgae recently announced installation of eight new bioreactors, allowing for the production of hundreds of tonnes of nutrient-rich microalgae powder. In 2020, for its part, Portuguese manufacturer Allmicroalgae unveiled plans to ramp up production of its own microalgae products by 50%.
On one level, this bewildering growth can be chalked up to Duan’s “rich content” – all those health-giving vitamins and minerals that microalgae are so rich in. But that hardly explains their sheer abundance, with some estimates suggesting that their photosynthetic activity generates half of global oxygen. For Jacob- Lopes the answer arguably lies in their adaptability. “Microalgae,” he explains, “is a bioresource that is extremely resistant to adverse conditions. This arises from a characteristic called metabolic plasticity. Metabolic plasticity is the ability of an organism to use
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more than one metabolism to survive. Most living beings use only one metabolic route to obtain energy. Some microalgae, like cyanobacteria, can use up to three metabolisms simultaneously – and this is a unique difference in nature.”
Toxic traits
If that explains the microalgae’s longevity, their practical benefits are no less striking. Consider, by way of example, chlorella. A green freshwater alga, it’s renowned for its high chlorophyll content and robust nutritional density. Packed with proteins, vitamins, minerals and omega-3 fatty acids, it’s increasingly popular as a dietary supplement. Once again, the numbers here are stark: according to work by Meticulous Research, the chlorella market is expected to reach $640m by 2031. Like with metabolic plasticity, meanwhile, chlorella may have more unusual benefits. One, says Duan, centres around detoxification, particularly given it may be able to bind to and remove heavy metals from the body. “Additionally,” Duan adds, “its high antioxidant content may contribute to overall health by combating oxidative stress.”
Nor is this freshwater alga alone – with many other microalgae showing similar potential. Dunaliella salina, for instance, is a saltwater microalga known for its high beta-carotene content. Because beta- carotene is a precursor to Vitamin A, and a powerful antioxidant, this plausibly means it offers significant benefits for eye health and vision. Then there’s Haematococcus pluvialis, a prime natural source of astaxanthin, itself boasting increasing evidence of anti-inflammatory properties. Spirulina, for its part, is known for its high protein content, meaning it may lower blood pressure and cut cholesterol. If all this goes much of the way towards explaining the buoyant global market for microalgae, Jacob- Lopes pinpoints another factor too: its suitability for vegans. As the Brazilian explains, the typical vegan
Above: Amid many global challenges, microalgae have emerged as vital resources—with the potential to revolutionise nutrition, sustainability, and health.
Opposite: Microalgae are seen by many as small wonders of nature, rich in nutrients and poised to transform the way we nourish and sustain life.
200,000+
The number of scientifically known microalgal species. Algal Research
$1.2bn The predicted size of
the microalgae food sector by 2032. Fortune Business Insights
53
SomprasongWittayanupakorn/
Shutterstock.com
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