Summary of Microalgae – The Future of Superfoods?:
Microalgae have been identified as a potential sustainable food source due to their high protein and nutrient content. A recent paper in the journal Frontiers in Nutrition from scientists at the University of California, San Diego (UCSD) reviews the technologies and challenges of growing microalgae commercially on a large scale, as well as their use as a food source. Algae are more efficient in protein production than soybeans or corn and can be grown in brackish or salty water, leaving freshwater for other needs. However, challenges remain in finding or developing algal strains that are commercially viable and checking all the necessary boxes such as high biomass yields, high protein content and full nutritional profiles, efficient growing conditions in terms of land use, water requirements, and nutrient inputs. The ability to scale production globally is another consideration Given the impact of existing agricultural systems on greenhouse gas emissions and ecological degradation, sustainable alternatives, such as the use of algae, are increasingly important.
*****
Microalgae are gaining attention as a potential source of food due to their highly nutritious content, including essential fatty acids, vitamins, and minerals. According to a recent review by scientists at the University of California, San Diego (UCSD), algae could be a new type of superfood due to its high protein and nutrient content. However, there are technical and financial difficulties in expanding production, and scientists are still searching for or developing algal strains that check all the boxes necessary for commercial viability.
The potential of algae for food has been known for years, and researchers have been studying it as a food source. However, with climate change, deforestation, and a growing population, the world needs to become more efficient in protein production. Algae can produce significantly more useful biomass than traditional crops like corn while using the same amount of land.
One of the biggest advantages of algae is their protein production per acre, which dwarfs the current gold standard of soybean by at least 10 to 20 times more production per acre. Moreover, some algal species can be grown in brackish or salty water, which means freshwater can be reserved for other needs.
Despite these benefits, challenges remain, starting with finding or developing the best algal strains that have high biomass yields, high protein content, full nutrition profiles, and the most efficient growing conditions in terms of land use, water requirements, and nutrient inputs. The UCSD authors describe the various scientific tools available to produce the most desirable traits for a commercially viable algal product and claim that a combination of traditional breeding with molecular engineering is the most likely approach for commercial development.
Algal products that meet all the criteria still need to undergo tweaking of color, taste, and decreasing that characteristic fishy smell to convert some consumers. However, many experiments have already demonstrated the ability to modify these organoleptic traits while boosting the protein content in new strains of algae.
The biggest challenge for commercial development of algal food sources is the ability to scale production globally, which has overcome other new technologies, such as smartphones, computers, photovoltaic panels, and electric cars. The ability to produce sufficient high-quality protein sources has never been more urgent as the human population swells, pushing resources and systems to the breaking point. The world needs to transition now towards a much more sustainable future, and algae as food is one of those transitions that need to happen.
In summary, the nutrient content of microalgae is highly promising for use as a food source, but the technical and economic challenges in scaling production need to be addressed. Researchers must focus on finding or developing algal strains that meet all the criteria necessary for commercial viability, including high biomass yields, high protein content, full nutrition profiles, and efficient growing conditions. Despite challenges, the urgent need for alternative food systems makes algae as a food source a transition that the world needs to make.
Comments are closed