TerraVia may be a company that has ventured too far beyond current consumer trends. While the plant-based protein sector is booming, with an increase in soy and nut-based products, consumer acceptance of algae as a food ingredient may still be lagging. This hesitation could be a key factor behind TerraVia’s struggles, ultimately leading to its bankruptcy. “We are aware of the gradual acceptance pattern among many consumers,” stated Joel Warady, chief sales and marketing officer for Enjoy Life Foods, which incorporates TerraVia’s algal powder in some of its offerings. He noted that while algae has been included in their brownie mix, emphasizing it on the packaging might make consumers hesitant. “However, algae is a vital ingredient, not just for its protein content, but also because it represents the most sustainable protein available on our planet,” he added.
As the global population continues to rise, finding sufficient land for the cultivation of staple products—many of which are meat or dairy-based—has become increasingly challenging. Various types of algae present some of the most promising alternatives and could help mitigate environmental degradation. Algae is already being utilized in baking mixes, ice cream, and protein powders, and its incorporation into more food products is on the rise.
Nonetheless, Enjoy Life’s allergen-friendly offerings remain relatively niche, appealing to a specific yet expanding segment of consumers. Most major food corporations, which are typically slow to innovate, have not yet embraced algae as an ingredient. According to TerraVia, the company is “actively engaged in discussions regarding potential strategic partnerships,” as CEO Apu Mody mentioned during the company’s Q1 earnings call earlier this year. However, it seems unlikely that a large food company will come forward with an acquisition bid for TerraVia. An ingredients firm like Corbion appears to be a more suitable match. Corbion specializes in lactic acid and its derivatives, along with functional blends that include enzymes, emulsifiers, minerals, and vitamins. It provides ingredients across nearly every food category, from baked goods to condiments and candies. As noted in Corbion’s press release, “The acquisition of TerraVia’s microalgae platform would broaden Corbion’s product portfolio into algae-based fatty acids and proteins, while capitalizing on Corbion’s extensive fermentation and downstream processing capabilities.”
In addition to this, understanding the difference between calcium carbonate and calcium citrate is crucial for consumers looking to enhance their diets with essential minerals. Calcium carbonate is often used as a calcium supplement due to its high elemental calcium content, while calcium citrate is more readily absorbed by the body, especially in individuals with lower stomach acid. As the food industry evolves, the integration of sustainable ingredients like algae alongside traditional supplements will likely play a significant role in meeting the dietary needs of an expanding population. As awareness of these differences grows, consumers may begin to appreciate the value of both algae and calcium sources in their food products.