In the last couple of years, I’ve heard many stories about how we’re going to turn direction to various different food sources.
You’ve probably run into articles that talk about insects as a main source of protein in the future, but there’s a whole different world underwater, and as we all know – it’s huge.
And it all started with the vegan movement and people being more conscious about their health and impact on environment.
With the rise of plant-based meat alternatives, of course, there’s an increasing need for sustainable and nutritious sources of protein.
Algae, often overlooked as a food source, has shown great promise as a rich and sustainable protein option.
Algae’s nutritional profile is impressive, and research is beginning to highlight its potential in developing protein alternatives to meat.
However, while algae present a promising solution, there are a couple of downsides…
One is finding efficient protein extraction processes, the other one is possible allergens, and the deal breaker for some is definitely its appeal, such as its taste and texture.
World Under Water
Algae protein is derived from both microalgae and macroalgae, which come from different types of aquatic plants.
Microalgae are microscopic organisms, while macroalgae are the larger, visible seaweeds such as kelp.
Microalgae tend to have a higher protein content, sometimes exceeding 70% of their dry weight, compared to macroalgae, which typically range between 10-20%.
Of course, nature didn’t want to make it easy :)
Both types of algae are rich in essential amino acids, which are crucial for human nutrition.
This makes algae an attractive alternative protein source, particularly when compared to other plant proteins like soy, which are more commonly used in meat substitutes.
Huge benefit of algae is that also has a low environmental impact, as it requires no arable land, uses minimal water, and has a high growth rate.
So, what’s the catch? Why don’t we see algae everywhere?
Well, one of the main reasons algae has not yet reached its full potential in the food industry is the complexity of extracting protein from it.
Algae cell walls are made up of complex polysaccharides and proteins that are tightly bound together, which makes it difficult to extract the protein efficiently.
Current extraction methods often yield low amounts of protein, with many methods only reaching around 50% of the total available protein in the algae.
A Bunch Of Problems…
Moreover, there is variation in protein content between different algae species, harvesting conditions, and seasons, which makes standardization a challenge for the food industry.
For example, certain algae varieties have higher protein content during the colder months and lower content in the warmer months.
This variability complicates the development of large-scale processes for algae protein production, and to put it into simple terms – it’s hard to make consistent money off it…
Additionally, once the protein is extracted, it must be purified to remove other components such as polysaccharides, which are abundant in algae.
This process requires the use of advanced purification methods, which further complicates large-scale production.
In addition to the technical challenges, there are also sensory issues with using algae in food products.
Algae, especially microalgae, often have strong, earthy flavors and can impart a green or blue color to the final product.
These characteristics may not be desirable in meat alternatives, which typically aim to mimic the taste and appearance of traditional meat.
And green meat doesn’t seem appetizing, to anyone…
Therefore, much of the research into algae-based meat alternatives focuses on improving the sensory qualities of these products.
What looks good is easier to sell.
Some studies have experimented with incorporating algae into meat alternatives by blending it with other ingredients like soy or pea protein to mask the taste and improve texture.
However, even with these combinations, algae-based products still face challenges in terms of consumer acceptance due to their distinctive flavor and color.
The Beginning of the Journey
Despite these challenges, there has been progress in using algae protein in meat alternatives.
For example, some studies have shown that algae proteins can be used in extrusion processes to create meat-like textures.
Extrusion is a common technique used in the production of meat analogs, where ingredients are pushed through a machine at high temperatures to form fibrous textures that resemble meat.
Algae, when used in conjunction with other plant proteins, can produce a satisfactory texture and provide nutritional benefits, such as increased protein content and a better amino acid profile.
In terms of nutritional benefits, algae is a powerhouse, and there’s no question about it!
It is rich in protein, essential amino acids, omega-3 fatty acids, vitamins, and minerals.
For instance, algae like Spirulina and Chlorella are not only high in protein but also contain significant amounts of vitamins A, C, E, and B12, which are essential for overall health.
Moreover, algae is an excellent source of omega-3 fatty acids, which are important for heart health, brain function, and reducing inflammation.
These benefits make algae an attractive option for those following vegan or plant-based diets, as it can provide key nutrients that are often found in animal products.
In conclusion, while algae protein shows great potential as a sustainable and nutritious ingredient for meat alternatives, there are still significant hurdles to overcome, and we surely won’t switch to algae-based diet any time soon.
However, with continued research and innovation, algae has the potential to play a major role in the future of plant-based protein alternatives, providing a nutritious, environmentally friendly option that could help meet the growing demand for protein in a sustainable way.