Food Revolution – ALGAE, a super-ingredient?

As modern-day consumers become more health conscious, and plant-based eating moves deeper into the mainstream, product makers face new challenges to meet consumers’ evolving needs. One of the greatest challenges facing manufacturers and their culinary teams is developing products that not only meet the health, environmental, and clean-label demands of consumers, but that also deliver the high-quality taste and texture profiles indispensable to success. It falls on ingredient makers and suppliers to support these efforts.

A new “super-ingredient” is helping manufacturers meet these challenges and fulfill consumer expectations: algae. Algae is one of nature’s first foods. It is an ancient source of macro and micronutrients and the foundation of the planetary food chain the basis for all plant life. Rich in healthful lipids, protein, essential amino acids, fiber, and minerals, algae is considered an ultimate plant-based source of nutrition.

Prepared Foods 2017

The February 2017 issue of Prepared Foods features our cover story on natural food colorants, along with features on hearty healthy foods, ancient grains, and much more!


Easy to grow and packed with protein, these organisms may make our food system more efficient and less resource-intensive. After years of trying, food companies are poised to start an algae revolution.


You may have overlooked this tiny organism until now, but 2017 might very well be the year of algae. Don’t believe it? It’s already in baking mixes, cookies, milk, nondairy creamers, vegan eggs, salad dressing, ice-cream, smoothies, and protein powders, to name a few. Soon, the extract from spirulina -a form of microalgae – will provide the color for blue M&Ms. Prefer the green ones? It can do that, too.

Algae have been floating around in research and development labs for decades, but, until recently, no one could make it taste good or, really, answer questions of what to do with it. Solazyme, a San Francisco Bay Area company, has been growing algae for well over a decade and is still betting big that its oils and powders will be what food manufacturers reach for when reformulating their products for fewer calories, lower fat, and less cholesterol. The company is so sure that it’s on the right path that it has abandoned a significant portion of its original business––biofuels made from algae––refined its focus to humans, pets, and personal-care products and changed its name to TerraVia.

The Age Of Algae Approaches

So, why is this tiny plant – something that’s been in our diets and our fishes diets for centuries finally gaining traction?

„We are seeing massive shifts in the marketplace to plant-based nutrition,“ says Apu Mody, former president of Mars Food Americas and newly named CEO of TerraVia. Mody, a lifelong vegetarian, is more than happy to see the world shift to a healthier and more sustainable diet and has witnessed firsthand the evolution to cleaner and more sustainable ingredients. „In the last five years we’ve seen real breakthroughs,“ he says.

Industry experts echo Mody’s words. SPINS, a Chicago-based industry tracker, reports that plant-based foods outpaced the growth of the whole food and beverage industry last year by 3.5% and that it now exceeds $4.9 billion in sales in the U.S. Mintel, the global market research firm, reports that the rapidly growing vegetarian market is a $2.8 billion-a-year industry. >> Source…



AlgaVia® Whole Algae Ingredients provide an array of benefits that can make reduced-fat foods taste richer, vegan protein fortification simpler and the reduction of saturated fat with great taste and texture possible. Experience a food revolution that makes the future bolder and brighter.


We’ve harnessed the infinite possibilities of microalgae-based food ingredients. Where will you take them?


Whole Algae

Lipid-Rich Whole Algae is a multi-functional whole food ingredient that
enables the creation of healthier products with indulgent taste and texture.
• Replace eggs, dairy fats, oils
• Reduce fat, calories and cholesterol
• Enhance taste and texture
• Add indulgent mouthfeel
• Create richer and creamier products

Lipid-Rich Whole Algae is a multi-component whole food
ingredient that serves up a lipid profile rich in
monounsaturated fats (the good fats).
• Rich in monounsaturated fats
– Trans fat-free
– Cholesterol-free
• Dietary fiber – soluble/ insoluble
• Vegan protein – free of known allergens
• Micronutrients – lutein and zeaxanthin


Whole Algae

AlgaVia® Protein-Rich Whole Algae is a whole food ingredient that
delivers protein, plus a rich collection of fiber, healthy lipids1 and
micronutrients. When used in formulations, the protein and nutrients are
protected by the algae cell wall. This protection enables fortification
in challenging applications such as low pH beverages, dressings and
crackers. Since it’s vegan, gluten-free and free of known allergens, food
products fortified with our Protein-Rich Whole Algae are accessible to a
wide range of consumers.
Our microalgae-based protein platform leverages fermentation
technology to produce highly nutritious, naturally derived, minimally
processed ingredients with outstanding consistency.

• Whole food ingredient
• Free of known allergens
• Vegan
• Gluten-free
• GMO-free
• High digestibility
• Contains all essential amino acids
• Protected protein has limited interaction with
other food ingredients, allowing easier formulation
in broad applications

The Latest “Superfood” for the Global Market




Food Revolution – ALGAE, a super-ingredient?
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Nachhaltigkeit + die Entdeckung Trojanischer Pferde…

Populäre Projektionen dessen, wie eine Bewusstseinsveränderung aussehen wird, sind in den meisten Fällen nur eine Neugestaltung der „alten Denkschablonen „. Eine größere, bessere Box, in der das Paradigma aufgewertet wird, das die Bedingungen verbessert, unter denen wir unsere Sucht auf eine „grüne“ Art und Weise genießen können.

So wichtig wie das ökologische Bewusstsein ist, es ist nicht genug. Das neue Paradigma kann nicht aus der intellektuellen Abstraktion einer dualistischen Interpretation einer „besseren Welt“ verwirklicht werden, die auf der Infrastruktur der existierenden Varianten-Matrix aufbaut, die dieses Paradigma erzeugt.

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