The COVID-19 pandemic has changed the paradigm of food distribution, forcing quick adjustments to global supply chains, without setting aside environmental concerns. 

In line with these industry challenges, Allmicroalgae, a Portugese biotech company, is addressing the full potential of algae as a natural versatile ingredient at a time when quality and transparency is crucial. 

Speaking to FoodIngredientsFirst, Rita Mateus, business developer at Allmicroalgae, says plant-based proteins are the shining star across industry. 

“Ingredients from sustainable sources that have a proven functionality are in high demand,” she explains. “For those essential cross-cutting needs, algae presents itself as part of that sustainable industrial solution.”

Industry is also looking for vegan sources with added value. Looking at food as medicine during COVID-19 has become a worldwide trend, putting “Nutrition Hacking” and “Immune Health” over everything else, notes Mateus. 

In November, Mateus said: “Microalgae represents a good source of natural nutrients with possible applications in several biotechnological sectors. They have also shown immunomodulatory properties.”

Industry is looking for vegan sources with added value.Furthermore, companies wish to know not only the full potential of algae as a natural versatile ingredient, but also its origin, purity and its production process, she observes.

Application opportunities
Allmicroalgae strongly believes in algae’s potential in the food, beverage and nutraceuticals sector.

“These are the sectors with higher ability to innovate and differentiate, while the range of protein-rich plant ingredients, like microalgae, is expanding and becoming more accessible,” Mateus further explains. 

While the applicability of plant-based ingredients will depend much on the functional properties and nutritional benefits of the selected ingredients, microalgae have proven functional and organoleptic values when used in bakery and dairy products. 

“This is largely because of its high nutritional content in iron and vitamin B12,” she stresses. 

In this context, Allmicroalgae has a research unit focused on the applicability of these raw materials for the development of innovative food products, also with the goal of making consumers aware of their nutritional benefits and applications.

Recently Allmicroalgae developed novel raw materials, produced by fermentation, wher the colors – lightly green, yellow and white – have a unique and mild taste, maintaining the added value characteristics such as the nutritional and biochemical profile. 

“These raw materials have a high potential to be used in food formulations such as mayonnaise to replac the egg, among others. End-consumers can use it in their daily food routine mixing in soups, cookies or cakes, juices, yogurts without affecting the final taste of the food.”

Flavor masking
When using algae as an ingredient, the organoleptic characteristics such as color and taste are very important, Mateus flags. 

“By nature, algae has its own characteristic odor and flavor, typically associated with the sea and seafood.”

When taking organic Chlorella vulgaris powder, one way to mask its taste is to add it with honey, stevia or cinnamon. “It creates the perfect blend in terms of healthy and tasty,” she asserts. 

For Allmicroalgae, flavor is an important optimization factor. “We achieve it either by optimizing the culture medium or by washing the cells before spray-drying,” adds Mateus. 

Also approved by the EU, Tetraselmis chui that is a salted microalga that can be used to replac the salt in food development without affecting the flavor of the product. 

According to Mateus, the seafood flavor is generally well accepted by consumers. 

Looking beyond market trends
Mateus also forecasts that algae-formulated products will go beyond the organic and vegan food segments, covering all sectors of the food markets. 

“End-consumers are expanding their food choices when buying, looking not only for more convenient foods for the daily routine, with improved taste or texture, but mainly for more familiar looking foods,” says Mateus. 

“Indeed, large international companies will focus on these plant-based ingredients, like algae, wher not only functionality matters, but also environmental responsibility and ecological footprint.”

Future-proof solutions
The absence of perchlorates, chlorates, pesticides, pathogenic flora and heavy metals is “essential for market and product differentiation,” Mateus reveals. 

The raw materials based in 100 percent microalgae need to be certified for the quality and food management, transparent and consistent. 

“That is why our Chlorella vulgaris ingredient is certified according to the Organic European legislation, and recently according to the GMP+. Certification is of utmost importance to attest quality and reliability,” she affirms. 

There is an urgent need for future-proof solutions to feed our ever-expanding population, with minimal impact on our vulnerable planet, Mateus warns. 

“Besides sustainability and environmental issues, improved nutrition is also high on the agenda. We are committed to working with all members of the supply chain to tackle and overcome these challenges,” she concludes. 

In October, Allmicroalgae unveiled plans to scale up its algae production to 120 metric tons of raw materials per year by 2022. The increase represents a 50 percent expansion of current capacities and a doubling of output compared to its initial volumes.

The company is also involved in Algavalor, a project that will explore the development and release of several products in food, feed, cosmetic and biofertilizer markets.