“Microalgae: The Nutritional Powerhouse Transforming Today’s Food Menu”
Today’s food menu is undergoing a partial transformation thanks to an unexpected source: microalgae. This tiny single-celled organism is enhancing breakfast staples, beverages, snacks, and various food items with its impressive nutritional benefits. Look closely at food and beverage labels, and you’re likely to find microalgae featured in one form or another. Its remarkable nutritional profile has made it a key player in the food revolution, as it is packed with ascorbic acid, protein, and omega-3 fatty acids—nutrients highly sought after by consumers aiming for healthier and more natural food options.
The market for microalgae oil alone was estimated to be worth approximately $1.38 billion in 2015, according to recent data from Grand View Research, making it one of the most popular applications for this ingredient. Additionally, varieties rich in DHA omega-3 fatty acids are included in some infant formulas and supplements—especially designed for pregnant women—as well as in certain adult food products. As more companies incorporate microalgae into their offerings, sales are projected to grow swiftly. The global market for this single-celled organism is anticipated to reach $44.7 billion by 2023, growing at a CAGR of over 5.2% from 2016 to 2023, as per a report from Credence Research.
Major food manufacturers have already begun integrating microalgae into their products. Mondelez utilizes it in some of its baked goods, while Dean Foods’ Horizon Organics milk line features omega-3s derived from algal oil. Even Mars is reportedly exploring the use of algae-derived colors for its candies and gum products. “With the growing consumer interest in healthier eating, discussions about the latest superfood often start with algae,” stated Jonathan Wolfson, executive chairman of algae food products company TerraVia, in an interview with Food Business News. “Before foods like chia, acai, kale, or quinoa came into play, there was algae. It’s truly one of the oldest and most original food sources.”
Microalgae can be processed into powder, oil, butter, and flour, allowing it to be added to a wide range of food items—baked goods, burgers, beverages, ice cream, infant formula, and snacks. It can also be consumed on its own or combined with other ingredients to enhance flavor. For instance, TerraVia’s AlgaVia algal flour can replace dairy fats, vegetable fats, and egg yolks, resulting in products that are lower in saturated fat, calories, and cholesterol. This flour is already being incorporated into non-dairy creamers, powdered beverages, and gluten-free baked goods available in the U.S. TerraVia, recently acquired by biotechnology company Corbion, was unable to comment in time for this article due to the ongoing transaction.
Microalgae also offers allergy-friendly properties, enabling brands like Mondelez’s Enjoy Life Foods to use it in their brownie and baking mixes instead of soy, peanuts, or eggs. “Algae is the most sustainable protein available on Earth,” remarked Joel Warady, chief marketing officer for Enjoy Life Foods, to Food Dive. “We have incorporated it into our line of baking mixes, enabling us to provide an indulgent dessert while integrating functionality. We view this as true innovation.”
Microalgae butter may soon be available in stores following TerraVia’s receipt of a generally recognized as safe letter from the FDA in March. This plant-based product, a collaboration between TerraVia and Bunge, is marketed as melting faster, being easier to spread, having a neutral taste, and being free from palm oil, which allows it to contain half the saturated fat. TerraVia’s CEO, Apu Mody, described the new AlgaWise Algae Butter as a potential blockbuster representing a market opportunity exceeding $2 billion. “We believe our product performs equally or better than other structuring fats like shea stearin and cocoa butter, while offering superior nutrition and sustainability,” he explained to Food Navigator.
Some U.S. consumers might hesitate to purchase products containing algae due to concerns about potential fishy odors or flavors. However, today’s developers and manufacturers assert that they have addressed this issue by minimizing oxidation. Algae oil undergoes a deodorization process utilizing nitrogen gas and liquid to eliminate any oxygen during processing. “It’s similar to using baking soda in the refrigerator,” explained Philip Bromley, CEO of California-based Virun Nutra-BioSciences, to Food Dive. “You can eliminate undesirable flavors and achieve fresh oil.”
Beyond its nutritional benefits, microalgae is valued for its environmentally friendly characteristics. Bromley attributes its sustainability to the controlled growth it allows, drawing a comparison to a sourdough starter. Researchers can create a single tank containing a sugar source, water, and the microalgae, which continues to grow and expand, even when split and relocated. Algal oil offers several advantages over palm oil, commonly used in baked goods, margarine, and ice cream. It is not associated with deforestation, habitat destruction, climate change, or indigenous rights abuses in its production countries. Additionally, algal oil is significantly more productive, yielding about 70,000 pounds of oil per acre compared to palm oil’s 4,465 pounds per acre. Another environmental advantage is that microalgae can be cultivated without chemical inputs, as noted by Ben Kelly, co-founder of Algarithm, an algal oil firm in Saskatchewan, and business development manager for POS Bio-Sciences.
Microalgae enjoys a loyal following due to its beneficial nutritional properties. Spirulina, perhaps the most famous microalgae, boasts 60-70% complete protein, containing all eight essential amino acids and ten non-essential ones essential for health. A single teaspoon of spirulina powder in dried form delivers 4 grams of protein and only 20 calories, positioning it as “the single most nutritious food on the planet,” according to Joe Leech, an Australian dietitian writing for Healthline.com. While some benefits are largely anecdotal, Bromley shares that since he started taking 1,500 mg of DHA omega-3 derived from microalgae daily, he has seen his eczema clear. Other proponents argue that microalgae aids in weight loss, promotes heart health, reduces inflammation, and decreases cholesterol levels.
Omega-3s are among the most extensively studied nutrients, as noted by Kelly. However, researchers acknowledge that challenges remain in quantifying the benefits and understanding how harvesting, storage, and food processing methods affect the nutritional value of algae. Currently, microalgae plays a vital role in supporting pregnant women, as omega-3 fatty acids are critical for fetal neurodevelopment. While fish and seafood are primary dietary sources of these fatty acids, pregnant women are advised to limit their intake to two or three servings per week. This creates an opportunity for alternative food sources that provide similar health benefits.
More innovative microalgae products are expected to hit the market in the coming years, reflecting ongoing interest and investment in this nutrient-rich ingredient. New Wave Foods has introduced a plant- and algae-based “shrimp” product for foodservice operators, with plans to expand into retail outlets in northern California and Nevada early next year. The San Francisco company is also developing alternatives for lobster, crab, and fish fillets. Additionally, French startup Algama is set to launch its line of low-fat vegan mayonnaises made with microalgae under The Good Spoon label in the U.S. Hugo Lercher, a partner and sales officer at Algama, revealed that his company is already collaborating with the U.K. foodservice firm Compass Group and French retailer Carrefour for a European launch, with hopes of introducing the product in New York City by year-end. “These are the first-ever vegan mayonnaises made from microalgae. They are low in fat and incredibly creamy,” Lercher stated.
Algama’s flagship product, an antioxidant drink made with spirulina called Springwave, secured a €3.5 million (approximately $4.1 million) investment last year from Hong Kong billionaire Li Ka-shing. The company plans to introduce this blue-colored beverage to the U.S. market in 2018. Many predict that food and beverage products containing microalgae will continue to emerge in the U.S. and other markets. While widespread consumer acceptance may still be a challenge, manufacturers and investors are optimistic about future growth. They hope that increased familiarity, education, and innovative marketing highlighting the health benefits of microalgae will attract more consumers and businesses to this sector. Lercher emphasized that Algama’s long-term vision is to help tackle global food security issues. Currently, their mission is to improve food quality, with microalgae playing a crucial role. “Our food system is broken, and action is needed,” he expressed in an email to Food Dive. “Obesity and diabetes are on the rise in both developed and developing countries. In this context, Algama is pioneering a future-focused sector: microalgae—a unique, abundant, and sustainable superfood integrated into delicious everyday foods.”
Moreover, there is growing interest in incorporating calcium citrate for constipation into products, as it could enhance the nutritional profile of various food items, further appealing to health-conscious consumers looking for holistic dietary solutions.
