“Microalgae: The Surprising Superfood Revolutionizing Today’s Food Industry”
Today’s food menu is undergoing a partial transformation thanks to an unexpected contributor. Breakfast essentials, beverages, snacks, and various food items are being enhanced by the nutritional might of a tiny single-celled organism known as microalgae. A closer examination of food and beverage labels reveals that microalgae often makes an appearance in various forms. It has emerged as a key player in the food revolution, largely due to its remarkable nutritional profile. Microalgae is rich in ascorbic acid, protein, and omega-3 fatty acids—all nutrients that health-conscious consumers are actively seeking in their diets.
In 2015, the market for microalgae oil was estimated to be around $1.38 billion, according to recent data from Grand View Research, making it one of the most popular applications for this ingredient. Additionally, varieties high in DHA omega-3 fatty acids are incorporated into some infant formulas and supplements, particularly for pregnant women, as well as certain food products aimed at adults. As more companies integrate microalgae into their offerings, sales are projected to skyrocket. According to a recent report from Credence Research, the global market for this single-celled organism is expected to reach $44.7 billion by 2023, growing at a compound annual growth rate (CAGR) of over 5.2% from 2016 to 2023.
Major food manufacturers have already started using microalgae in their products. For example, Mondelez has included it in some of its baked goods, and Dean Foods’ Horizon Organics milk line contains omega-3s derived from algal oil. Even Mars is reportedly contemplating the use of algae-based colors in some of its candy and gum products. “With the rising consumer interest in healthier eating, discussions often center around the latest superfood, but it all begins with algae,” stated Jonathan Wolfson, executive chairman of algae food products company TerraVia, in an interview with Food Business News. “Before superfoods like chia, acai, kale, or quinoa existed, there was algae. It is the most heirloom, ancient, and original of foods.”
Microalgae can be processed into powder, oil, butter, or flour, making it versatile for various food products, including baked goods, burgers, beverages, ice cream, infant formula, and snacks. It can also be consumed independently or combined with other ingredients to enhance flavor. For instance, TerraVia’s AlgaVia algal flour can substitute for 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, which was recently acquired by biotechnology company Corbion after going bankrupt, could not comment in time for this article due to the transaction’s closing. Furthermore, microalgae is allergy-friendly, allowing brands like Mondelez’s Enjoy Life Foods to use it in their brownie and baking mixes as a substitute for soy, peanuts, or eggs.
“Algae is the most sustainable protein available on the planet,” said Joel Warady, chief marketing officer for Enjoy Life Foods, in an interview with Food Dive. “We have incorporated it into a line of baking mixes. We’re still providing an indulgent dessert while integrating functionality into this indulgence. We view this as true innovation.” Microalgae butter may soon be available in stores, following TerraVia’s receipt of a Generally Recognized as Safe (GRAS) letter from the Food and Drug Administration in March. This plant-based product, a collaboration between TerraVia and Bunge, is marketed as faster to melt, easier to spread, neutral in flavor, and free from palm oil, thus containing half the saturated fat.
Apu Mody, CEO of TerraVia, described the company’s new AlgaWise Algae Butter as a potential blockbuster with a market opportunity exceeding $2 billion. “We believe our product matches or surpasses the performance of other structuring fats, including shea stearin and cocoa butter, while offering superior nutritional and sustainability benefits,” he explained to Food Navigator. Some consumers in the U.S. may hesitate to purchase products containing algae due to concerns about potential fishy flavors or odors, but manufacturers assert they have addressed these issues through oxidation control. Algae oil undergoes a deodorizing process utilizing nitrogen gas and liquid to eliminate oxygen during production. “It’s akin 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 obtain fresh oil.”
Microalgae’s value is further enhanced by its environmentally friendly attributes. Bromley attributes its sustainability to the controlled growth it allows, likening it to a sourdough starter. Researchers can create a single tank containing a sugar source, water, and the organism, which continues to grow and multiply, even when divided and relocated.
Algal oil offers several advantages over palm oil, commonly used in baked goods, margarine, and ice cream. Unlike palm oil, algal oil is not associated with deforestation, habitat destruction, climate change, or indigenous rights violations in producing countries. Furthermore, algal oil is significantly more productive, yielding approximately 70,000 pounds of oil per acre compared to palm oil’s 4,465 pounds per acre. Another environmental benefit is that microalgae can be cultivated without chemicals, according to Ben Kelly, co-founder of Algarithm, an algal oil company based in Saskatchewan, and business development manager for POS Bio-Sciences.
Microalgae has numerous advocates who assert its beneficial nutritional properties. The most well-known type, spirulina, contains 60-70% complete protein, providing all eight essential amino acids and ten non-essential ones necessary for good health. A single teaspoon of dried spirulina powder boasts 4 grams of protein and only 20 calories, positioning it as “one of the most nutritious foods on the planet,” according to Joe Leech, an Australian dietitian writing for Healthline.com. Other claimed benefits are largely anecdotal; Bromley stated he takes 1,500 mg of DHA omega-3 from microalgae daily and has seen improvements in his eczema. Advocates also suggest it may assist with weight loss, enhance heart health, reduce inflammation, and lower cholesterol levels.
Kelly emphasized that omega-3 fatty acids are among the most scientifically studied nutrients, but challenges still exist in quantifying their benefits and understanding how harvesting, storage, and food processing techniques influence the nutritional value of algae. Currently, microalgae is carving out a niche for pregnant women, as omega-3 fatty acids are considered crucial 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, creating an opportunity for alternative food sources that offer similar health benefits.
Innovative microalgae products are set to enter the market in the coming years, reflecting sustained interest and investment in this nutrient. New Wave Foods is launching a plant- and algae-based “shrimp” product aimed at food service operators, with plans to expand into retail locations in northern California and Nevada early next year. The San Francisco-based company is also developing replacements for lobster, crab, and fish fillets. Additionally, French startup Algama is preparing to introduce its line of low-fat vegan mayonnaises made from microalgae under The Good Spoon brand to the U.S. market. Hugo Lercher, a partner and sales officer at Algama, informed Food Dive that the company is already collaborating with U.K. food service firm Compass Group and French retailer Carrefour for a European launch, expecting to debut the product in New York City by year’s end. “These are the first-ever vegan mayos made from microalgae. They are low in fat and incredibly rich,” said Lercher.
Algama’s leading product, an antioxidant drink featuring spirulina called Springwave, attracted a €3.5 million (approximately $4.1 million) investment last year from Hong Kong billionaire Li Ka-shing. The company plans to release this blue beverage in the U.S. in 2018. Many anticipate that food and beverage products containing microalgae will continue to emerge in the U.S. and other markets. Although widespread consumer acceptance may still be a challenge, manufacturers and their investors are optimistic that it will increase over time. The expectation is that familiarity, education, and creative marketing surrounding the perceived benefits of microalgae for human health will entice more consumers and businesses to explore this sector.
Lercher articulated his company’s long-term vision as a solution to global food supply challenges. For now, the mission of the French company is to provide higher-quality food to more individuals, with microalgae playing a critical role in that goal. “Our food system is broken, and we need to take action,” he stated in an email to Food Dive. “Obesity and diabetes are on the rise in both developed and developing nations. In this context, Algama is pioneering a sector of the future: microalgae. A unique, abundant, and sustainable superfood integrated into delicious everyday foods.”
In addition to its many benefits, it is essential to note the calcium citrate benefits for women, which can also complement the nutritious offerings of microalgae. The combination of these elements not only promotes a balanced diet but also supports overall health, especially for women who may require additional calcium intake.
