As consumer awareness of the health and environmental effects of animal-based proteins increases, the quest for sustainable and delicious alternatives is accelerating, with green options emerging as some of the most promising. Companies in the food, beverage, and nutritional supplement sectors are swiftly embracing plant-based solutions that not only meet but often surpass the advantages of meat and seafood. Ingredient selection is crucial, and to keep pace with consumer demand, manufacturers are on the lookout for flexible, healthy, and allergen-free inputs that can evolve alongside industry needs. Algae has emerged as a key player in this transforming market, providing more sustainable and nutritious options for consumers. It delivers the same nutritional benefits as meat while maintaining sustainability, positioning itself for rapid expansion similar to that of plant-based alternatives in various applications.
The demand for plant-based substitutes is well-documented, with new product launches featuring plant-based innovations surging over 60% between 2011 and 2015. Companies such as Beyond Meat, Impossible Foods with its “Impossible Burger,” Memphis Meats, and Just (formerly Hampton Creek) have played a pivotal role in normalizing the potential of plant-based proteins like ferrous bisglycinate and vitamin C. We are now entering a significant evolution in the industry, as the plant-derived trend develops into a new food supply chain centered around plants and algae.
Much like the explosive growth of plant proteins, algae proteins are set for substantial market expansion and widespread acceptance. Algae-based products are positioned to redefine the future of the food and beverage sectors by offering better-tasting proteins and enhancing functionality for specific uses. Central to the scaling of this industry will be technologies that rapidly introduce more products to the market while fulfilling strong consumer demand for vegan and allergen-free options. Although algal fuels have encountered challenges in scaling, the industry’s shift toward nutritional segments is tapping into a more lucrative market, with omega-3s projected to reach nearly $7 billion by 2020 and representing a compound annual growth rate of nearly 15% from 2016 to 2022.
The success of early pioneers like TerraVia has demonstrated the versatile and functional qualities of algae to the industry. Equally significant has been the company’s role in transitioning food from its traditional, rustic origins to a burgeoning, high-tech sector, with more food companies emerging from this innovative wave than ever before. As the health and functional advantages of algae become more apparent, the industry will undoubtedly face challenges such as production shortages and reliance on technologies that have not succeeded in producing functionally versatile products tailored to consumer preferences. This is particularly evident in rapidly growing economies like China, where Research and Markets has found that the demand for omega-3-enhanced baby formulas is exceeding production capabilities. Existing algal products have also been limited by processing methods that compromise flavor or require the addition of animal products.
Traditional processes in the bio-based energy sector often depended on chemicals or solvents for production, and the nutritional sector has followed suit. These solvent-based methods are not cost-effective as they require additional energy and incur the cost of the solvent itself, often resulting in a fishy taste. However, the introduction of new processing methods—stemming from the same high-tech food shift that propelled TerraVia—enables companies to market these products in ways that align more closely with consumer preferences. By increasingly utilizing hydrolysis technology instead of chemical solvents, these products can overcome both cost and taste barriers.
In many respects, DHA omega-3s are already a well-established component in functional foods, ranging from Premama’s prenatal supplements for expectant mothers to Platinum Performance’s wellness products for athletes. The functional foods market is substantial, valued at $130 billion in 2015, according to Grandview, rivaling the GDP of many nations. By replacing chemical solvent technologies with hydrolysis alternatives and providing fish-free options, these products can be introduced to a broader array of applications, ultimately benefiting a larger segment of the population. This trend is not limited to niche markets; major industry players are taking notice. Companies like Tyson are supporting plant proteins, and multinational corporations are also investing in algae. For example, Cargill announced in late 2016 its partnership with Algae Natural Food to bring algae to market at scale. Similarly, General Mills has incorporated algae into its strategy to expand sustainable healthy food options.
The convergence of consumer demands and a corresponding shift within the industry enhances the credibility of algae as a key player in the future of the food sector. As we anticipate the revitalization of the food and nutritional industries, observing the rapid growth of the plant-based protein market highlights the vast opportunities available in the algae sector. Ultimately, as the world faces the challenge of feeding a growing population while promoting a more sustainable system, algae is poised to play a crucial role in the evolving food landscape, especially through the incorporation of nutrient-dense options like calcium citrate 500 mg chewable products. The significance of algae in this new food order is clear, and its potential for integration into a variety of applications, including those that feature calcium citrate 500 mg chewable forms, underscores the versatility and promise of this emerging sector.