“Macroalgae and microalgae are different raw material groups, but both have very wide application possibilities. In the future, they could be used in bread products, pasta, plant-based drinks, and other products,” says Dr. Alvija Šalaševičienė, Director of the Food Institute at Kaunas University of Technology (KTU).
Macroalgae are multicellular algae visible to the naked eye, mostly growing in seas. Meanwhile, microalgae are microscopic organisms cultivated in open or closed systems.
“Both groups are considered promising sources of food raw materials and ingredients. Their composition depends on the species, cultivation, and processing conditions: algal biomass may contain proteins, dietary fibers, vitamins, minerals, pigments, and other bioactive compounds, and some species are sources of omega-3 fatty acids, including EPA or DHA,” says A. Šalaševičienė.
Micro and macroalgae cultivation does not require arable land, so algae are becoming increasingly relevant in the search for more diverse and potentially sustainable food raw materials.
Creating new generation food products
Scientific studies evaluate how the consumption of certain edible algae or their isolated components may be related to cardiovascular system, lipid metabolism, and oxidative stress markers. So far, it is known that the effect greatly depends on the algae species, product composition, and consumed amount.
KTU scientists, together with partners from other European countries, aim to develop new generation food products by combining marine macroalgae, microalgae, and plant-based proteins.
“Our goal is not only to develop new product prototypes but also to establish a scientific basis for effectively integrating these raw materials into the European food system. During the project, energy-saving fermentation, preservation, and raw material processing technologies will be developed and evaluated to ensure stable raw material quality, preservation of nutritional and bioactive substances, and product safety,” says Dr. Darius Černauskas, a scientist at the Food Institute leading the project.
The environmental, economic, and social impacts of the products will be assessed, as well as their affordability and acceptability to consumers. It is expected that combinations of algae and plant proteins could expand the range of alternatives to animal-based proteins and contribute to sustainable nutrition.
An alternative for those seeking to reduce meat consumption
Currently, many plant protein products are made from soy, pea, or wheat proteins. The profile of essential amino acids and digestibility of individual protein sources differ, so several raw materials are often combined to improve the nutritional value of products.
“Selected macroalgae or microalgae can complement formulations not only with proteins but also with omega-3 fatty acids, minerals, dietary fibers, pigments, and other bioactive compounds. Therefore, a broader spectrum of nutrients can be combined in the products being developed,” notes A. Šalaševičienė.
Moreover, scientists focus on using less processed ingredients and applying circular bioeconomy principles to fully utilize biomass and reduce waste.
Algae alone will not replace all animal-based products, but they can become a valuable part of a diverse and balanced diet. Combining algae and plant proteins can help balance the essential amino acid profile and improve the nutritional value of the product, but this must be confirmed by studies on the specific formulation composition and digestibility.
“When developing such products, it is important to control the raw material composition, safety, and select a reasonable amount. This way, we can create more attractive alternatives for people seeking to reduce meat consumption due to environmental, ethical, or personal choices,” says the Director of the KTU Food Institute.
Could enrich various food products
Algae could be used to enrich products such as salads, pickled goods, snacks, and various plant-based protein products.
“In the future, they could also be used in bread products, pasta, plant-based drinks, sauces, spreads, meat alternatives, or functional food products,” says D. Černauskas.
One of the biggest challenges in developing new food products is consumer acceptance. Even a product with a favorable nutritional composition will not be successful if its sensory properties – taste, aroma, or texture – are not liked by consumers.
“We pay great attention to sensory analysis. We will evaluate the taste, aroma, texture, and overall acceptability of the developed products. Fermentation technologies will be studied as one of the means to reduce undesirable off-flavors typical of algae and create a more acceptable flavor profile,” says the KTU scientist.
The ultimate goal is to create products that consumers choose not only because they are sustainable but also because they are tasty.
One of the most promising raw material groups
Scientists consider algae as one of the promising future food raw material groups in Europe. With the increasing world population and pressure on natural resources, it is important to diversify sources of proteins and other valuable food components.
“Macroalgae can be cultivated in marine environments, and microalgae in open or closed water cultivation systems. In both cases, arable land is not required, but the actual environmental impact depends on the species, cultivation, processing, and energy consumption. Therefore, we consider algae as promising raw materials that can contribute to the resilience and sustainability of the European food system,” notes A. Šalaševičienė.
Developing value chains for marine macroalgae and microalgae cultivated in Europe, along with local plant proteins, could strengthen the autonomy of the European food system.
“Currently, Europe imports a large share of protein raw materials from other world regions, especially soybeans and their products. Developing value chains for algae cultivated in Europe and local plant proteins would create opportunities to reduce dependence on global supply chains,” says D. Černauskas, a scientist at the KTU Food Institute.
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