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A recent article in Nutritional Outlook highlighted the wide variety of uses for algae in the food industry. Algae not only bring a lot of nutritional benefits to the table—most notably omega-3 fatty acids, which play a crucial role in optimizing brain function—but can also substitute for artificial ingredients or act as a protein supplement in food.
This versatility is reflected in the endless uses for algae described in Nutritional Outlook. As Mark Brooks, senior vice president for food ingredients with Solazyme, points out, “algae-based ingredients can be found in food products in more than 10 aisles of the grocery store here in the United States.” And the trend is no different in Europe. To give you a sense of the flexibility of algae, here are just some of the food items in your supermarket that may contain algae:
- Oil (for cooking and baking)
- Cereal and Energy Bars
- Cream Cheese
- ‘Bubbles’ for Bubble Tea
- Brat-Algenwurst (a vegetarian sausage)
- Soy Cakes
- Protein Powder
- Smoothies
- Ice Cream
- Chocolate Bars
Algae is truly remarkable in its ability to address a variety of concerns at once, while simultaneously being flexible in its form and use. In other words, the sky is the limit. Brooks expects to see an increase in algae use in foods in 2016 and we are excited to see the the new products that come along with it.
