Could Algae become the next big thing in plant based proteins?

As the world’s population continues to grow, the race is on to alleviate the pressures that this is placing on vital resources such as food, water, energy, and land. In particular, food manufacturers in the meat industry are finding more sustainable ways to manage their livestock, while certain companies are creating innovative alternatives to meat proteins altogether.

While soy, tofu, and seitan (a meat substitute made from wheat gluten) may be popular in the meat replacement market, some companies are working toward making algae the 'next big thing' in plant-based proteins.

Spirulina and chlorella are both types of algae. They have increased in popularity due to their widely publicised ‘superfood’ status in the media, and have since garnered significant attention from the health-conscious community. However, both ingredients are still relatively new and unfamiliar to the wider population, and are yet to be seen as viable contenders for meat protein substitutes. Several companies are working on changing this.

In late 2016, one of the world’s largest agricultural commodities supplier Cargill joined algae producers Algae Natural Food on a project to grow microalgae in Strasbourg, France. This initiative aligned with Cargill’s policy of manufacturing products and services from 'sustainable practices'.

In addition, TerraVia has proven the versatility and functional attributes of algae. The company distributes ‘protein-rich whole algae’ and ‘lipid (fatty acid)-rich whole algae’, marketing them as a gluten-free, vegan protein and a replacement to butter, oils, and egg yolks.

According to GlobalData’s 2016 primary consumer research, more than half (59%) of consumers globally say they would buy products that support environmental protection. Therefore, the argument that algae is environmentally friendly to cultivate and that certain varieties can contain substantial concentrations of protein paints a promising picture of the future for producers of the plant.

However, there are reservations about how well consumers will respond to algae in their food and beverage products. It is still an unfamiliar ingredient that is relatively premature in the consumer market in comparison with soya or tofu. While 31% of consumers globally believe that spirulina has a positive impact on their health, a further 46% do not know what this ingredient is, according to GlobalData’s 2017 primary consumer research.

It is ideal that producers of Algae and brands that wish to incorporate this ingredient within their products work toward educating consumers of both the benefits of its consumption and the importance of sustainability.

As the world is confronted with ever-depleting natural resources, looking beyond conventional foods for protein and encouraging sustainable food production could prove essential in mitigating such problems.