Today’s food menu is undergoing a partial transformation thanks to an unexpected contributor: microalgae, a tiny single-celled organism packed with nutritional benefits. This little powerhouse is enhancing breakfast staples, beverages, snacks, and various food items, becoming a prominent figure in the food revolution due to its remarkable nutritional profile. Microalgae are rich in ascorbic acid, protein, and omega-3 fatty acids—key nutrients that consumers increasingly seek for healthier and more natural diets.
According to the latest data from Grand View Research, the market for microalgae oil alone was valued at approximately $1.38 billion in 2015, making it one of the most popular applications of this ingredient. Additionally, varieties high in DHA omega-3 fatty acids can be found in some infant formulas and supplements, especially for pregnant women, as well as in selected adult food products. As more companies incorporate microalgae into their offerings, sales are projected to grow swiftly. A recent report from Credence Research forecasts that the global market for this single-celled organism will reach $44.7 billion by 2023, expanding at a CAGR of over 5.2% from 2016 to 2023.
Major food manufacturers have already embraced microalgae in their products. For instance, Mondelez is utilizing it in some baking items, while Dean Foods’ Horizon Organics milk line contains omega-3s derived from algal oil. Even Mars is reportedly contemplating the use of algae-derived colors in some of its candy and gum products. “With the growing consumer interest in healthier eating, people are eager to discuss the latest superfood, but it all begins with algae,” stated Jonathan Wolfson, executive chairman of TerraVia, a company focused on algae food products. “Long before superfoods like chia, acai, kale, or quinoa emerged, algae was here. It is truly one of the most ancient and original food sources.”
Microalgae can be processed into powder, oil, butter, and flour, allowing it to be integrated into a wide range of food products, including baked goods, burgers, beverages, ice cream, infant formulas, and snacks. This additive can also be consumed independently or combined with other ingredients to enhance flavor. For example, TerraVia’s AlgaVia algal flour can replace dairy fats, vegetable fats, and egg yolks, resulting in products that are lower in saturated fat, calories, and cholesterol. This flour is already being used in commercially available non-dairy creamers, powdered beverages, and gluten-free baked goods in the U.S.
Microalgae also boasts allergy-friendly properties, enabling brands like Mondelez’s Enjoy Life Foods to incorporate it into their brownie and baking mixes instead of soy, peanuts, or eggs. “Algae is the most sustainable protein on the planet,” remarked Joel Warady, chief marketing officer for Enjoy Life Foods. “We’ve introduced it into our baking mixes, providing an indulgent dessert while integrating functionality into this indulgence. We view this as true innovation.”
Furthermore, TerraVia’s recently approved AlgaWise Algae Butter could soon be available on store shelves. This plant-based product, developed in collaboration with Bunge, is marketed as quicker to melt, easier to spread, neutrally flavored, and free from palm oil—resulting in half the saturated fat content. Apu Mody, CEO of TerraVia, described the AlgaWise Algae Butter as a potential blockbuster, representing a “$2 billion-plus market opportunity.” He emphasized that their product matches or surpasses the performance of other structuring fats like shea stearin and cocoa butter, offering superior nutrition and sustainability benefits.
Some U.S. consumers might hesitate to purchase products containing algae due to concerns about fishy odors or tastes. However, modern developers and manufacturers have addressed these issues by limiting oxidation during processing. Algae oil undergoes a deodorizing process using nitrogen gas and liquid to eliminate oxygen, improving freshness. “It’s akin to using baking soda in your refrigerator,” explained Philip Bromley, CEO of Virun Nutra-BioSciences. “You can eliminate undesirable flavors and achieve fresh oil.”
The environmental advantages of microalgae add to its value. Bromley highlights its sustainability due to the controlled growth methods, likening it to a sourdough starter. By creating a tank with a sugar source, water, and the algae itself, researchers can cultivate algae that continues to grow and expand, even when divided and relocated.
Compared to palm oil—commonly found in baked goods, margarine, and ice cream—algal oil presents several benefits. It is not associated with deforestation, habitat destruction, climate change, or indigenous rights abuses in producing countries. Moreover, algal oil is significantly more productive, yielding about 70,000 pounds of oil per acre, whereas palm oil produces only 4,465 pounds per acre. Another environmental advantage is that microalgae can be cultivated without chemicals, as noted by Ben Kelly, co-founder of Algarithm, an algal oil firm based in Saskatchewan.
Microalgae has garnered support from many advocates who assert its beneficial nutritional properties. Spirulina, perhaps the most renowned type of microalgae, contains 60-70% complete protein, comprising all eight essential amino acids and ten non-essential ones that promote good health. Just one teaspoon of dried spirulina powder provides 4 grams of protein and only 20 calories, positioning it as one of the “most nutritious foods on the planet,” according to Australian dietitian Joe Leech of Healthline.com.
While some benefits remain anecdotal, advocates like Bromley report personal successes, such as experiencing the resolution of eczema after taking 1,500 mg of DHA omega-3 from microalgae daily. Others claim it aids weight loss, enhances heart health, reduces inflammation, and lowers cholesterol. Omega-3s are widely recognized as one of the most extensively studied nutrients, although researchers face challenges in quantifying benefits and understanding how harvesting, storage, and processing affect algae’s nutritional value.
Currently, microalgae is finding a niche in supporting pregnant women, as omega-3 fatty acids are crucial for fetal neurodevelopment. While fish and seafood serve as primary dietary sources of these fatty acids, pregnant women are advised to limit their intake to two or three servings per week, creating opportunities for alternative food sources that offer similar health advantages.
Innovative microalgae products are set 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 for foodservice operators, with plans to expand into retail outlets in northern California and Nevada early next year. The San Francisco company is also developing substitutes for lobster, crab, and fish fillets. Additionally, French startup Algama is preparing to introduce its line of low-fat vegan mayos made with microalgae, marketed under The Good Spoon label, in the U.S.
Hugo Lercher, a partner and sales officer at Algama, shared that they are collaborating with the U.K. foodservice company Compass Group and French retailer Carrefour for the European launch, expecting to have products in New York City by the end of the year. “These are the first-ever vegan mayos made from microalgae. They are low in fat and remarkably creamy,” Lercher explained.
Algama’s flagship product, an antioxidant drink featuring spirulina called Springwave, attracted an investment of 3.5 million Euros (around $4.1 million) last year from Hong Kong billionaire Li Ka-shing. The company plans to launch this blue-colored beverage in the U.S. in 2018.
Looking ahead, many anticipate that food and beverage products incorporating microalgae will continue to emerge in the U.S. and other markets. While widespread consumer acceptance may take time, manufacturers and their investors remain optimistic about growth as familiarity, education, and creative marketing highlight the potential health benefits of microalgae. Lercher articulated his company’s long-term vision, stating, “Our food system is broken, and we need to act. With rising obesity and diabetes rates in both developed and developing nations, Algama is pioneering a future sector: microalgae. This unique, abundant, and sustainable superfood is being integrated into delicious everyday foods.”
In this context, the comparison between calcium carbonate and calcium citrate also becomes relevant, as both are essential dietary supplements that can enhance overall health. Just as microalgae contributes to nutritional diversity, the choice between calcium carbonate and calcium citrate can impact how individuals meet their calcium needs, especially for those seeking healthier alternatives in their diets.