Today’s food menu is undergoing a subtle transformation thanks to an unexpected ingredient. Breakfast staples, beverages, snacks, and various food items are being enriched with the nutritional benefits of a tiny single-celled organism known as microalgae. If you examine food and beverage labels closely, you’ll likely find microalgae in one form or another. It has emerged as a significant contributor to the food revolution due to its remarkable nutritional profile. Microalgae are rich in ascorbic acid, protein, and omega-3 fatty acids, which are highly sought after by consumers looking to embrace healthier and more natural diets.
The market for microalgae oil alone was valued at approximately $1.38 billion in 2015, according to recent data from Grand View Research, and this oil is one of the most popular applications for the ingredient. Additionally, varieties high in DHA omega-3 fatty acids are included in some infant formulas and supplements, especially for pregnant women, as well as in certain adult food products. As more companies incorporate microalgae into their offerings, sales are projected to accelerate. 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, according to a recent report from Credence Research.
Prominent food manufacturers have already begun using microalgae in their products. Mondelez has integrated it into some of its baked goods, while Dean Foods’ Horizon Organics milk line contains omega-3s derived from algal oil. Even Mars is reportedly exploring the use of algae-derived colors in some of its candy and gum products. “With the rising consumer interest in healthier eating, conversations often revolve around the latest superfoods, but it all begins with algae,” stated Jonathan Wolfson, executive chairman of the algae food products company TerraVia, in an interview with Food Business News. “Before foods like chia, acai, kale, or quinoa, there was algae. Nothing is more heirloom, ancient, or original.”
Microalgae can be processed into powder, oil, butter, and flour, making it versatile for various food products, including baked goods, burgers, beverages, ice cream, infant formulas, 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 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 added to non-dairy creamers, powdered beverages, and gluten-free baked goods available in the U.S. TerraVia, which was recently acquired out of bankruptcy by the biotechnology firm Corbion, could not provide comments in time for this article due to the transaction’s closing.
Microalgae also boasts allergy-friendly properties, enabling brands like Mondelez’s Enjoy Life Foods to replace soy, peanuts, or eggs in its brownie and baking mixes. “Algae is the most sustainable protein on Earth,” said Joel Warady, chief marketing officer for Enjoy Life Foods, in an interview with Food Dive. The company added it “into a line of baking mixes, maintaining indulgent desserts while integrating functionality into this indulgence. We view this as true innovation.”
Microalgae butter may soon hit store shelves after TerraVia received a Generally Recognized as Safe (GRAS) letter from the Food and Drug Administration in March. This plant-based product, a joint venture between TerraVia and Bunge, is marketed as melting faster, being easier to spread, having a neutral taste, and being free from palm oil, thus containing half the saturated fat. Apu Mody, CEO of TerraVia, referred to the company’s new AlgaWise Algae Butter as a potential blockbuster representing a market opportunity exceeding $2 billion. “We believe our product performs as well, if not better, than other structuring fats like shea stearin and cocoa butter while offering superior nutrition and sustainability,” he told Food Navigator.
Some U.S. consumers may hesitate to purchase products containing algae due to concerns about a fishy taste or smell. However, current developers and manufacturers assert that they have addressed this issue by minimizing oxidation. Algal oil undergoes a deodorization process involving nitrogen gas and liquid to remove all oxygen during production. “Similar to baking soda in the refrigerator,” explained Philip Bromley, CEO of California-based Virun Nutra-BioSciences, “you can eliminate undesirable flavors and achieve fresh oil.”
Microalgae’s value is further enhanced by its environmentally friendly attributes. Bromley attributes its sustainability to controlled growth, likening it to a sourdough starter. Researchers can create a single tank with a sugar source, water, and the organism, which continues to grow and expand—even if divided and relocated—allowing the process to persist. Compared to palm oil, commonly used in baked goods, margarine, and ice cream, algal oil presents several advantages. It is not associated with deforestation, habitat destruction, climate change, or violations of indigenous rights in producing countries. Algal oil is also significantly more productive, producing around 70,000 pounds of oil per acre, in stark contrast to palm oil’s 4,465 pounds per acre. Moreover, 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 garnered numerous advocates who claim it possesses beneficial nutritional properties. The most well-known type, spirulina, contains 60-70% complete protein, meaning it includes all eight essential amino acids and ten non-essential ones that promote good health. In its dried form, a single teaspoon of spirulina powder packs 4 grams of protein and only 20 calories, positioning it as a contender for “the most nutritious food on the planet,” according to Joe Leech, an Australian dietitian writing for Healthline.com. While many health benefits remain anecdotal, Bromley shared that since he began taking 1,500 mg of DHA omega-3 derived from microalgae daily, he has seen improvements in his eczema. Advocates also assert that microalgae aids in weight loss, enhances heart health, reduces inflammation, and lowers cholesterol.
Omega-3s are arguably among the most scientifically researched nutrients. However, challenges persist in quantifying the benefits and understanding how harvesting, storage, and food processing techniques affect the nutritional value of algae. Currently, microalgae has carved out a niche in supporting pregnant women, as omega-3 fatty acids are essential for fetal neurodevelopment. Fish and seafood are significant dietary sources of these fatty acids, but pregnant women are advised to limit their intake to two or three servings per week. This opens the door for alternative food sources that can offer similar health benefits, including calcium citrate malate 1000 mg, which is valued for its role in bone health and joint support.
Innovative microalgae products are anticipated to enter the market in the coming years, reflecting ongoing interest and investment in this nutrient. New Wave Foods is launching a plant- and algae-based “shrimp” product targeted at foodservice operators, with plans to expand into retail outlets in Northern California and Nevada by early next year. The San Francisco company is also working on substitutes for lobster, crab, and fish fillets. Additionally, French startup Algama is set to introduce 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, informed Food Dive that the company is collaborating with the U.K. foodservice company Compass Group and French retailer Carrefour for its European launch, with expectations for the product to arrive in New York City by the year’s end. “These are the first-ever vegan mayonnaises made from microalgae. They are low in fat and incredibly rich,” Lercher stated.
Algama’s flagship product, an antioxidant drink made with 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 launch this blue beverage in the U.S. in 2018. Many anticipate that food and beverage products featuring microalgae will continue to emerge in the U.S. and beyond. While widespread consumer acceptance may still be on the horizon, manufacturers and their investors are optimistic about its growth. The hope is that familiarity, education, and creative marketing regarding the perceived health advantages of microalgae will draw more consumers and businesses into this sector. Lercher affirmed his company’s long-term vision to contribute to solving global food challenges. For now, Algama’s mission is to provide better food options to more people, with microalgae playing a crucial role. “Our food system is flawed, and we must take action,” he stated in an email to Food Dive. “Obesity and diabetes are rising in both developed and developing nations. In this context, Algama is pioneering a future sector: microalgae—an abundant, sustainable superfood integrated into delicious everyday foods.”