The addition of microalgae to vegetable-based vegetable creams, even in small amounts, can appreciably increase their nutritional virtues.
And it is precisely the superfood nature of algae, both macro and micro, that offers promising prospects for their use in a wide variety of food products.
These conclusions are reached by the studies conducted so far by IRTA under the ProFuture(Microalgae protein-rich ingredients for the food and feed of the future) project in Horizon 2020 (1,2).
Seaweed at the table
Microalgae and macroalgae are garnering the growing interest of the scientific community and industry, as well as consumers. Due to the nutritional and health prerogatives related to their richness in protein, marine Omega-3 (EPA and DHA), carbohydrates, polyphenols and other bioactive compounds, vitamins and minerals. But also because of some of their technological features (e.g., the Dyes, thickeners, gelling agents, etc. See note 3).
ProFuture
– the research project to which our WIISE benefit society team is honored to contribute (for aspects related to strategy, rules, data management, and communication)- pursues the goal of increasing the sustainability, including economic sustainability, of the productions of four microalgae. Arthrospira platensis (the cyanobacterium known as Spirulina),
Chlorella vulgaris
, Tetraselmis chuii and Nannochloropsis oceanica. And innovate their application to promote sensory acceptance. (4)
Algae and microalgae, market analysis
The market analysis conducted through the Mintel database shows that 13,090 new food and beverage products with algae and their derivatives were introduced to the global market during the period 2015-2019, including as many as 5,720 in Europe alone and 436 in Spain. In detail:
– carrageenan maintains pole position, out of about 80 percent of the products mentioned. It is extracted from red algae widespread in the North Atlantic Sea-carrageen (Irish moss or sea lichen), namely Chondrus crispus and Gigartina mamitiosa-and is used as a food additive (E 407) with gelling, thickening and emulsifying functions,
– microalgae affect 11 percent of new products. Spirulina towers over the others and looks set to gain increasing popularity in every market. Chlorella, less prevalent in commonly used foods, has more applications in the nutraceutical and pharmaceutical sectors. Both, however, enjoy excellent reputations due to their long history of consumption,
– macroalgae have so far been less successful as food ingredients, expressing about 4 percent of the new products surveyed. However, its growth is expected, at least in Europe, as already recorded in the Spanish market (12.1 percent of new products. See note 5).
Ready-made vegetable creams, market on the rise
The global market for ready-to-eat, plant-based creams is growing rapidly and is estimated to reach $21 billion by 2027. In recent years-especially in the wake of the pandemic-the search for healthy foods, as well as foods that are easy to prepare, has been pronounced. The ready-to-eat soup and soup industry, in regaining vitality, has had to adapt to the demands of:
– Healthy and natural ingredients, preferably organic. E
clean label
, i.e., ingredient lists free of additives (e.g., gelling agents, thickeners, emulsifiers, preservatives, dyes),
– Balanced nutritional profiles. Although ultra-processed foods have also invaded the macro-category of Veg products, the spread of FOPNL(Front-of-Pack Nutrition Labeling, e.g., FOPNL.
NutriScore
) has stimulated its reformulation. More dietary fiber and protein, less simple sugars, saturated fat and salt. (5)
Plant creams with microalgae
The four microalgae considered in the ProFuture project were included in a vegetable cream, in two different concentrations (1.5 percent and 3 percent), to evaluate their influence on nutritional properties and technological characteristics. With appreciable results, in the terms of:
– protein and fiber increased so significantly as to supplement the requirements for use of the nutrition claims ‘source of protein‘, ‘high protein‘ and ‘rich in fiber‘,
– organoleptic properties. The color was strongly influenced by concentration, as was the texture, which is reduced (excluding the use of A. platensis. See note 6)
Fig. 1. Color of control plant cream compared with the addition of the four microalgae at 1.5% and 3% (Boukid et al., 2021. See footnote 1)
Time to market, tentative conclusions
Nannochloropsis oceanica
, a saline microalga (i.e., one that grows in seawater, such as Tetraselmis chuii), is the only one of the four under consideration that is still awaiting approval as a novel food under Reg. EU 2015/2283. Pending clarification by the European Commission of the tradition of use of Chlorella pyrenoidosa.
Further studies may be conducted on both a wider variety of foods (e.g., the pasta, bread, snacks, etc.), as well as on the use of various microalgae, such as
Chlamydomonas reinhardtii
, and Euglena gracilis. With a view to supplementing nutrition and improving the health status of populations.
#SDG2(End Hunger), #SDG3(Human health and wellbeing), #SDG12(Sustainable Production and Consumption)
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari. (2021). Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species. Foods 10:2550, https://doi.org/10.3390/foods10112550
(2) Boukid et al. (2021). Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain. Foods 10:173, https://doi.org/10.3390/foods10010173
(3) Scieszka et al. (2019). Algae in food: A general review. Crit. Rev. Food Sci. Nutr. 59:3538–3547, https://doi.org/10.1080/10408398.2018.1496319
(4) Dario Dongo. ProFuture, microalgae to feed the planet. The EU research project. GIFT (Great Italian Food Trade). 06/18/19, https://www.greatitalianfoodtrade.it/progresso/profuture-microalghe-per-nutrire-il-pianeta-il-progetto-di-ricerca-ue
(5) Fernández-López et al. (2020). Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends. Plants 9(12):1769, https://doi.org/10.3390/plants9121769
(6) See Annex of Reg. EC no. 1924/2006
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
