The discovery of algae-based protein by the University of Copenhagen team represents a significant advancement in sustainable food production. Unlike other widely-used plant-based protein sources such as soy and peas, which undergo extensive processing to match the protein content of animal products, the university notes that cyanobacteria-based protein requires far less treatment. Jensen emphasizes that if we can incorporate the whole cyanobacterium into food products instead of just the protein fibers, we can drastically reduce the necessary processing. “In food research, we aim to minimize processing to preserve the nutritional value of ingredients and reduce energy consumption,” Jensen explained to Food Ingredients First.
Microalgae thrive in freshwater environments and can be cultivated in bioreactors, much like cultivated meat. This cyanobacteria undergoes a photosynthesis-like process, growing solely on water, carbon dioxide, and sunlight. In contrast to the production methods for other plant-based protein sources, this approach demands minimal processing. Some locations have already begun utilizing cyanobacteria as a protein source; for example, Israeli food tech startup Simpliigood has developed a chicken schnitzel analog primarily made from microalgae. The company claims this ingredient addresses two major challenges in the industry: texture and taste.
In addition to its potential as a food source, the nutritional benefits of cyanobacteria could complement dietary supplements such as bariatric calcium citrate pills, which are often used to enhance nutrient uptake in individuals with specific dietary needs. By integrating cyanobacteria into food products, we may not only improve sustainability but also provide a valuable protein source that aligns with modern nutritional requirements, including those who rely on bariatric calcium citrate pills for their calcium intake.