Healthy living & lifestyle
Investment in the microalgae market is surging, with significant growth projected as innovative products like chlorella supplements and algae-based foods gain further traction.
diet struggles to contain enough protein, with vegetable sources typically containing less than 20% protein. Once again, however, the strange and impressive makeup of microalgae seems to save the day. As the professor says: “Spirulina can reach incredible levels of 70%. In addition to the absolute content, the amino acid profile – which are the individual molecules that make up the protein as a whole – is complete, covering all essential amino acids for humans.” With these figures in mind, at any rate, the vegan microalgae sector is soaring as well, with Nestle alone investing $1.2bn in regenerative agriculture like microalgae.
That, of course, still leaves the question of how people are actually absorbing all this microalgae. To a certain extent, intake comes from the usual suspects. To quote Jacob-Lopes: “The most traditional form of consumption is in the form of whole-dried biomass, in the form of tablet, capsule or powder.” Yet as the focus on vegan diets implies, that’s shadowed by a plethora of more innovative methods too. “For those who enjoy cooking,” notes Duan, “microalgae powders can be incorporated into homemade energy bars, mixed into salad dressings, or used as a seasoning for soups and salads. Some adventurous cooks even use them in baked goods like breads or muffins, adding both nutrition and a unique colour.” Then there are efforts by the commercial food firms like Nestle, with microalgae pasta, protein bars and even ice cream all available in shops.
Given all its strengths, should we expect to be enjoying microalgae diets anytime soon? Perhaps not. One problem, both experts agree, are the potential side effects. “People with autoimmune diseases should consult a healthcare provider, as some microalgae might stimulate the immune system,” warns Duan. “Pregnant women should also consult their healthcare provider
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before consuming microalgae supplements. Those with seafood or iodine allergies should be cautious. Some microalgae can interact with certain medications or affect blood clotting.” Jacob-Lopes, for his part, notes that depending on the species, some microalgae have toxins, which could obviously limit their use. To be sure, there are ways forward here. When, after all, the quality and purity of supplements are so important to avoid contamination risks, consumers can be careful about which products they ingest. Regulations clearly help here too, with 2024’s EU Novel Food Status Catalogue meaning that several species of microalgae are now permitted to be sold as food or supplements across the bloc. Perhaps a larger challenge, rather, is one that blights so much of the ingredients space: the lack of scientific consensus on what microalgae can do. For if their potential is clear – how could it not be, given all those vitamins and minerals – research has been blunted by vague and inconsistent results. As Duan says, while “initial studies” are certainly promising, more robust trials are needed – especially large-scale ones involving animal and human subjects. Jacob-Lopes makes a similar point, conceding that securing regulatory approval “for producing speciality chemicals from microalgae” remains challenging. Despite these stumbling blocks, however, you get the sense that microalgae are irresistible. “As global concerns about sustainability, food security, and environmental impact intensify,” Duan argues, “microalgae are likely to play an increasingly important role. We can expect to see advancements in cultivation techniques, making production more efficient and cost-effective.” That, the doctoral student adds, will inevitably lead to lower prices for consumers, yet another boon to this burgeoning industry. Who knew something so small could pack such a punch? ●
Ingredients Insight /
www.ingredients-insight.com
Nguyen Anh Mai/
Shutterstock.com
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