Today’s food menu is undergoing a partial transformation thanks to an unexpected source. Breakfast essentials, beverages, snacks, and various food items are being enhanced by the nutritional benefits of a tiny single-celled organism known as microalgae. A closer inspection of food and beverage labels will likely reveal microalgae in one form or another. It has emerged as a significant player in the food revolution due to its remarkable nutritional profile, which includes high levels of ascorbic acid, protein, and omega-3 fatty acids—nutrients that health-conscious consumers are increasingly seeking in their diets.
The market for microalgae oil alone was valued at approximately $1.38 billion in 2015, according to recent data from Grand View Research. This oil is one of the most popular applications for the ingredient. Additionally, varieties rich in DHA omega-3 fatty acids are included in some infant formulas and supplements, especially for pregnant women, as well as certain foods aimed at adults. As more companies incorporate microalgae into their products, rapid sales growth is anticipated. The global market for this single-celled organism is projected to reach $44.7 billion by 2023, expanding at a compound annual growth rate (CAGR) of over 5.2% from 2016 to 2023, according to a report by Credence Research.
Major food manufacturers have already started integrating microalgae into their offerings. Mondelez has begun using it in select 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-based colors in some of its candy and gum products. “With the growing consumer interest in healthier eating, people are excited about the latest superfoods, but it all begins with algae,” stated Jonathan Wolfson, executive chairman of algae food products company TerraVia, in an interview with Food Business News. “Before chia, acai, kale, or quinoa, there was algae. Nothing is more heirloom, ancient, or original.”
Microalgae can be processed into various forms, such as powder, oil, butter, and flour, making it versatile for all types of food products—ranging from baked goods, burgers, beverages, ice cream, infant formulas, to snacks. The additive can also be consumed on its own or mixed with other ingredients to enhance flavor. For instance, TerraVia’s AlgaVia algal flour serves as a substitute for dairy fats, vegetable fats, and egg yolks, leading to products that are lower in saturated fat, calories, and cholesterol. This flour is already being incorporated into commercially available non-dairy creamers, powdered beverages, and gluten-free baked goods in the U.S.
TerraVia, which was recently acquired out of bankruptcy by biotechnology firm Corbion, was unable to provide comments prior to this article due to the closing of the transaction. Microalgae also presents allergy-friendly options, allowing brands like Mondelez’s Enjoy Life Foods to utilize it in their brownie and baking mixes instead of soy, peanuts, or eggs. “Algae is the most sustainable protein on Earth,” remarked Joel Warady, chief marketing officer for Enjoy Life Foods, in a conversation with Food Dive. “We’ve incorporated it into a range of baking mixes, maintaining indulgence while integrating functionality. This is true innovation.”
TerraVia’s microalgae butter may soon be available on store shelves after receiving a Generally Recognized as Safe (GRAS) letter from the FDA in March. This plant-based product, developed in partnership with Bunge, is marketed as melting faster, being easier to spread, having a neutral taste, and containing no palm oil, which reduces saturated fat content by half. Apu Mody, CEO of TerraVia, described the new AlgaWise Algae Butter as a potential blockbuster, representing a market opportunity exceeding $2 billion. “We believe our product matches or surpasses the performance of other structuring fats like shea stearin and cocoa butter while offering superior nutritional and sustainability benefits,” he shared with Food Navigator.
Some consumers in the U.S. may hesitate to purchase products containing algae due to concerns about a fishy smell or taste; however, developers and manufacturers assert they have addressed this issue by minimizing oxidation. Algae oil undergoes a deodorization process using nitrogen gas and liquid to eliminate oxygen during processing. “It’s like using baking soda in the refrigerator,” explained Philip Bromley, CEO of California-based Virun Nutra-BioSciences, to Food Dive. “You can eliminate undesirable flavors and achieve fresh oil.”
Microalgae is increasingly valued for its environmentally friendly attributes. Bromley attributes its sustainability to the controlled growth achievable, likening it to a sourdough starter. Researchers can cultivate a single tank with a sugar source, water, and the organism, which can then continue to grow and expand, even when divided and relocated, sustaining the process. Algal oil offers several advantages over palm oil, which is prevalent in baked goods, margarine, and ice cream. It is not associated with deforestation, habitat destruction, climate change, or indigenous rights abuses in its production regions. Furthermore, algal oil is significantly more productive—yielding about 70,000 pounds of oil per acre compared to palm oil’s 4,465 pounds per acre. Additionally, microalgae can be cultivated without chemicals, according to Ben Kelly, co-founder of algal oil company Algarithm in Saskatchewan and business development manager for POS Bio-Sciences.
Microalgae’s nutritional properties have garnered numerous supporters. One of the most well-known varieties, spirulina, contains 60-70% complete protein, providing all eight essential amino acids along with ten non-essential ones that promote health. A single teaspoon of dried spirulina powder contains 4 grams of protein and only 20 calories, positioning it as potentially “the most nutritious food on the planet,” according to Australian dietitian Joe Leech, who writes for Healthline.com. Other claimed benefits remain largely anecdotal. Bromley mentioned that after taking 1,500 mg of DHA omega-3 from microalgae daily, he no longer suffers from eczema. Advocates assert that microalgae aids in weight loss, enhances heart health, reduces inflammation, and lowers cholesterol.
Omega-3 fatty acids are among the most extensively researched nutrients, as Kelly pointed out. However, researchers face challenges in quantifying the benefits and understanding how harvesting, storage, and food processing techniques affect the nutritional value of algae. For the time being, microalgae has carved out a niche in supporting pregnant women, as omega-3 fatty acids are crucial for fetal neurodevelopment. While fish and seafood are primary dietary sources of these fatty acids, pregnant women are advised to limit consumption to two or three servings per week. This limitation opens avenues for alternative food sources that offer similar health advantages.
Innovative microalgae products are set to enter the market in the coming years, indicating sustained interest and investment in this nutrient. New Wave Foods is launching a plant- and algae-based “shrimp” product aimed at foodservice operators, with plans to expand into retail markets in Northern California and Nevada early next year. The San Francisco company is also developing replacements for lobster, crab, and fish fillets. Meanwhile, French startup Algama is preparing to introduce its line of low-fat vegan mayonnaises made with microalgae under The Good Spoon label in the U.S. Hugo Lercher, Algama’s partner and sales officer, informed Food Dive that the company is already collaborating with the U.K. foodservice firm Compass Group and French retailer Carrefour for its European launch, expecting the product to arrive in New York City before the year ends. “These are the first vegan mayonnaises crafted from microalgae, and they are low in fat yet incredibly rich,” Lercher highlighted.
Algama’s flagship product, an antioxidant beverage made with spirulina called Springwave, secured an investment of 3.5 million Euro (approximately $4.1 million) last year from Hong Kong billionaire Li Ka-shing. The company plans to launch the blue-colored drink in the U.S. in 2018. Many experts anticipate that food and beverage products containing microalgae will continue to emerge in the U.S. and other markets. While widespread consumer acceptance may take time, manufacturers and investors are optimistic about gradual growth. The hope is that increased familiarity, education, and creative marketing of the benefits microalgae can offer to human health will draw more consumers and businesses into this space.
Lercher expressed his company’s long-term vision of contributing to global food security. For now, Algama’s mission is to provide healthier food options to a broader audience, with microalgae playing a pivotal role. “Our food system is broken, and we must take action,” he stated in an email to Food Dive. “Obesity and diabetes are on the rise in both developed and developing nations. In this context, Algama is pioneering a future-focused sector: microalgae. It’s a unique, abundant, and sustainable superfood that can be seamlessly integrated into delicious everyday foods.”
Additionally, understanding what is the citrate in calcium citrate is essential as it relates to how microalgae products can enhance nutrient absorption and overall health benefits. The growing awareness and incorporation of microalgae into everyday diets may lead to a better understanding of various nutrients, including calcium, and how they interact within our bodies.