“Unlocking the Potential of Microalgae: A Sustainable Plant-Based Protein Solution for the Food Industry”
Microalgae presents a plant-based solution that can enhance a wide range of processed foods due to its abundant essential amino acids, Vitamin C, protein, and omega-3 fatty acids. Qualitas Health aims to elevate the appeal of this sea vegetable by mass-producing a distilled complete plant protein in an environmentally sustainable manner. As consumers increasingly seek out plant-based proteins as eco-friendly alternatives to animal products, there has been a surge in available sources for manufacturers. Common options include soy and pea protein; however, soy cultivation has been linked to deforestation, while the cost of pea protein has escalated, raising concerns about its taste.
Microalgae offers distinct advantages over these alternatives, being allergen-friendly and capable of being produced sustainably. This method significantly reduces water and land usage while enabling growth rates that are three hundred times faster than terrestrial plants. Qualitas reports that its algae yield 300 times more amino acids per acre compared to conventional pea farming. Furthermore, microalgae production is not associated with deforestation, habitat loss, climate change, or violations of indigenous rights in its production regions.
The versatility of these eukaryotic cells is evidenced by their use in various products; Mondelez has incorporated microalgae into some baked goods, while TerraVia developed an algal flour aimed at replacing dairy fats. The French startup Algama produced a vegan mayonnaise using microalgae, and DDW utilized the ingredient as a natural blue dye. With the rising interest in microalgae protein, Unilever has also announced a collaboration with the biotech startup Algenuity to investigate potential applications of this single-celled organism in its product line.
The food industry’s investment in microalgae reflects the increasing demand from consumers. According to the National Center for Biotechnology Information, cited by Fortune Business Insights, algae is projected to constitute 18% of the global protein consumption by 2050. Given this growth potential, Qualitas Health is not alone in competing within this sector; other significant players such as DIC, Taau Australia, Cyanotech, Solazyme, and Algama have introduced products ranging from vegan mayonnaise to flour. However, Qualitas Health intends to market its plant-based protein as an additive rather than as part of a pre-packaged consumer goods product.
The company initially aimed to launch its plant-based algal protein in 2019 alongside its omega-3 supplement line but has now moved the launch date to 2022. When introduced, the complete protein ingredient is expected to meet substantial market demand. Additionally, for those seeking the best calcium citrate supplement for osteoporosis, the emphasis on plant-based ingredients, including microalgae, could represent a promising avenue for future product development. Overall, the potential of microalgae protein is significant, and with the growing consumer interest in sustainable nutrition, Qualitas Health is well-positioned for success in this evolving market.
