Today’s food menu is undergoing a subtle transformation inspired by an unexpected source. Breakfast staples, 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 some form, as it has emerged as a significant contributor to the food revolution thanks to its remarkable nutritional profile. Microalgae are rich in ascorbic acid, protein, and omega-3 fatty acids—nutrients that consumers increasingly seek in their quest for healthier, more natural foods.
The market for microalgae oil alone was valued at around $1.38 billion in 2015, according to recent data from Grand View Research, with the oil being one of the most popular applications of this ingredient. Additionally, varieties high in DHA omega-3 fatty acids are included in some infant formulas and supplements, particularly for pregnant women, as well as in various adult food products. As more companies incorporate microalgae into their offerings, sales are projected to rise dramatically. Credence Research forecasts the global market for this single-celled organism to reach $44.7 billion by 2023, growing at a CAGR of over 5.2% from 2016 to 2023.
Major food manufacturers have already begun using microalgae in their products. Mondelez has integrated it into some of its baking items, while Dean Foods’ Horizon Organics milk line features omega-3s sourced from algal oil. Reports suggest that even Mars is contemplating the use of algae-derived colors in some of its candy and gum products. “With rising consumer interest in healthier eating, everyone loves to discuss the latest superfood, but it all traces back to 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 powder, oil, butter, and flour, making it suitable for a wide range of food products, including baked goods, burgers, beverages, ice cream, infant formula, and snacks. It can also be consumed on its own or combined with other ingredients to enhance flavor. For instance, TerraVia’s AlgaVia algal flour can substitute for dairy fats, vegetable fats, and egg yolks, resulting in products that are lower in saturated fat, calories, and cholesterol. This flour is already being added to 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 company Corbion, was unable to provide comments for this article due to the timing of the transaction.
Microalgae is also renowned for its allergy-friendly nature, allowing brands like Mondelez’s Enjoy Life Foods to use it in brownie mixes and other baking products as a replacement for soy, peanuts, or eggs. “Algae is the most sustainable protein available on Earth,” Joel Warady, chief marketing officer for Enjoy Life Foods, explained to Food Dive. “We’ve incorporated it into a line of baking mixes, allowing us to offer an indulgent dessert while integrating functionality. We see this as genuine innovation.”
Furthermore, microalgae butter could soon be available on store shelves following TerraVia’s receipt of a Generally Recognized as Safe (GRAS) letter from the FDA in March. The plant-based product, a collaboration between TerraVia and Bunge, is marketed as melting faster, being easier to spread, having a neutral flavor, and being free from palm oil, which allows it to contain half the saturated fat. TerraVia’s CEO, Apu Mody, described the new AlgaWise Algae Butter as a potential blockbuster, representing a “$2 billion plus market opportunity.” He believes their product offers equal or superior performance compared to other structuring fats like shea stearin and cocoa butter, while also providing better nutritional and sustainability attributes.
Though some U.S. consumers may hesitate to purchase products containing algae due to fears of a fishy taste or smell, today’s developers and manufacturers assert that they have addressed this issue through controlled oxidation processes. Algae oil undergoes a deodorizing procedure using nitrogen gas and liquid to eliminate oxygen during processing. “It’s like baking soda in the refrigerator,” noted Philip Bromley, CEO of California-based Virun Nutra-BioSciences. “We can remove undesirable flavors and deliver fresh oil.”
Microalgae is even more valuable due to its environmentally friendly characteristics. Bromley attributes microalgae’s sustainability to its controlled growth potential, likening it to a sourdough starter. Researchers can create a tank with a sugar source, water, and the organism, allowing it to continue growing and expanding—even when divided and relocated. Algal oil presents several advantages over palm oil, commonly found in baked goods, margarine, and ice cream. It is not associated with deforestation, habitat destruction, climate change, or indigenous rights violations in production countries. Additionally, algal oil is far more productive, yielding approximately 70,000 pounds of oil per acre compared to palm oil’s 4,465 pounds per acre. Another environmental benefit is that microalgae can be cultivated without chemicals, according to Ben Kelly, co-founder of Algarithm, an algal oil firm based in Saskatchewan, and business development manager for POS Bio-Sciences.
Microalgae has many advocates who claim it possesses beneficial nutritional properties. Spirulina, perhaps the most well-known type of microalgae, contains 60-70% complete protein, providing all eight essential amino acids and ten non-essential ones that promote good health. A single teaspoon of spirulina powder has 4 grams of protein and only 20 calories, making it a contender for being “the single most nutritious food on the planet,” according to Joe Leech, an Australian dietitian writing for Healthline.com. Other purported benefits are more anecdotal. Bromley reports taking 1,500 mg of DHA omega-3 from microalgae daily and no longer suffering from eczema. Proponents claim it aids in weight loss, improves heart health, reduces inflammation, and lowers cholesterol levels.
Kelly notes that omega-3s are among the most scientifically studied nutrients, but challenges remain in quantifying the benefits and understanding how harvesting, storage, and food processing techniques affect the nutritional value of algae. For now, microalgae has carved out a niche for helping pregnant women, as omega-3 fatty acids are critical for fetal neurodevelopment. While fish and seafood are major dietary sources of these fatty acids, pregnant women are advised to limit their intake to two or three servings per week, paving the way for alternative food sources that offer similar health benefits.
More innovative microalgae products are expected to hit the market in the coming years, reflecting the ongoing interest and investment in this nutrient. New Wave Foods is introducing a plant- and algae-based “shrimp” product to foodservice operators, with plans for retail expansion in Northern California and Nevada early next year. The San Francisco company is also working on substitutes for lobster, crab, and fish fillets. Additionally, French startup Algama is set to launch its line of low-fat vegan mayonnaises made with microalgae under The Good Spoon label in the U.S. Hugo Lercher, a partner and sales officer at Algama, mentioned that they have already partnered with the U.K. foodservice firm Compass Group and French retailer Carrefour for the European launch, anticipating the product’s arrival in New York City before the year’s end. “These are the first-ever vegan mayos made from microalgae, which are low in fat and incredibly rich,” Lercher commented.
Algama’s leading product—a spirulina-based antioxidant drink named Springwave—recently attracted an investment of 3.5 million Euro (about $4.1 million) from Hong Kong billionaire Li Ka-shing. The company plans to launch the blue-hued beverage in the U.S. in 2018. Many expect that food and beverage products containing microalgae will continue to emerge in the U.S. and other markets. While broad consumer acceptance may still be a challenge, manufacturers and their investors are optimistic about future growth. There is hope that increased familiarity, education, and creative marketing regarding the perceived health benefits of microalgae will draw more consumers and businesses into this market.
Lercher emphasized his company’s long-term vision of addressing global food supply challenges. “Our food system is broken and we need to take action,” he stated in an email to Food Dive. “Obesity and diabetes are on the rise in both developed and developing countries. In this context, Algama is pioneering a sector of the future: microalgae—a unique, abundant, and sustainable superfood integrated into delicious everyday foods.” In this evolving landscape, products like Citracal Plus tablets could also play a supportive role in providing essential nutrients alongside the innovations brought forth by microalgae.