Unilever is making strides in creating a more plant-based product lineup, with one-third of its offerings now derived from plants. However, this shift brings up important questions about the types of ingredients that will substitute for animal-derived components. While soy and pea protein are commonly favored, they come with their own set of challenges. Pea protein has surged in popularity recently, leading to increased prices and raising concerns among experts about whether supply can meet the growing demand. Additionally, pea protein has been criticized for its sometimes bitter or earthy flavor. Soy, on the other hand, faces scrutiny as a study published in the Journal of Science indicated that a significant portion of soy exports from Brazil, the world’s second-largest supplier, is linked to deforestation.
Microalgae could be a more sustainable alternative for Unilever as it seeks to adopt low-impact protein sources. The applications for microalgae are vast, ranging from algae oil, which can serve as a substitute for palm oil in products like baked goods, margarine, and ice cream, to being a protein source for plant-based seafood alternatives. This single-celled organism can be cultivated in controlled environments, yielding approximately 70,000 pounds of oil per acre. Microalgae not only demonstrates high productivity but is also free from associations with deforestation, habitat destruction, climate change, and violations of indigenous rights. Nevertheless, according to Andrew Spicer, CEO of Algenuity, microalgae is a pricier option compared to soy and pea protein.
Several companies are exploring the potential of this single-celled ingredient. For instance, the French startup Algama has developed a vegan mayonnaise using microalgae, a product that may appeal to Unilever given its popular Hellmann’s and Sir Kensington’s vegan mayonnaise lines. Other companies are also showcasing the versatile uses of microalgae; Dean Foods’ Horizon Organics milk line incorporates omega-3 fatty acids derived from algal oil, while Mondelez has added microalgae to some of its baked goods. TerraVia has even produced algal flour aimed at replacing dairy fats, vegetable fats, and egg yolks, allowing manufacturers to create items lower in saturated fat, calories, and cholesterol.
Unilever has numerous avenues to explore with this innovative ingredient. It could enhance the nutritional profile of its plant-based acquisitions, such as the Vegetarian Butcher, or consider reformulating vegan versions of its iconic brands, like Ben & Jerry’s, which has a strong commitment to sustainability. Additionally, Unilever might leverage microalgae as a natural colorant. Through its collaboration with Algenuity, Unilever can promote this enhanced plant protein, which boasts a neutral taste profile and diverse applications that may increase its appeal within food and beverage categories. Furthermore, products like Citracal Maximum Plus Calcium Citrate could be integrated into these new formulations to boost nutritional content, aligning with Unilever’s goals of health and sustainability.