Microalgae Ingredients are the New Growth Levers for Animal and Human Nutrition

Jan 30,2020

Veganism and plant-based foods are the new buzz words in the F&B landscape. Likewise, microalgae protein is anticipated to become the future of plant-based food. Since consumers are looking for new protein alternatives, the demand for microalgae protein has seen a prolific rise in the past few years. Companies are focusing on leveraging plant-based diets by tapping into opportunities in industrial production of microalgae. This has been made possible by increasing R&D in single-cell organisms such as spirulina, dunaliella and chlorella.

The incorporation of microalgae in food products holds profitable avenues for manufacturing companies since currently a variety of microalgae species are commercially used in animal and human nutrition. Animal nutrition is generating cumulative opportunities for companies since awareness about joint health and gastrointestinal health of animals holds significant importance amongst pet owners. Hence, manufacturers are introducing pet dietary supplements involving microalgae to support the health of animals.

Popularity of Microalgae Drinks Soars, with Product Innovations

Chlorella algility powders are acquiring prominence in the development of new spirulina drinks. Prototypes of the novel powder are being used to increase the production of ‘wellbeing’ drinks for health-conscious consumers, particularly in France and other European countries. Companies are setting their collaboration wheels in motion to prep for future trade shows that are funded by government organizations. High protein and low fat content of algility chlorella are helping companies to deploy health claims in the domain of ‘general wellbeing’. As such, companies are anticipated to seal tie-ups with stakeholders in HoReCa to boost the uptake of microalgae-based drinks.

Companies are participating in trade shows to strategically showcase their product offerings on a global level. Likewise, companies are entering into partnerships to innovate in nutritious beverages. For instance, Roquette — a manufacturer of plant-based ingredients, inked a partnership deal with Algama - a microalgae-based F&B innovator, to formulate new recipes in spirulina drinks.

Microalgae Production Heightens with Tech Capabilites of Companies

Since more and more consumers are searching for protein alternatives, manufacturers are increasing efforts to bridge this protein gap with food and pharmaceutical products involving microalgae. In order to fill the protein gap, manufacturers are increasing their efficacy in various technologies to bolster their production capacities. For instance, companies are exploring opportunities in large-scale biomass production by intensifying the use of industrial-scale fermenters. Meanwhile, they are making improvements to enhance production techniques through photo-bioreactors, used in large glass tubes and open ponds.

Manufacturers are adopting various strategies to better their efficiency in microalgae processing. For instance, Bühler - a Switzerland-based process engineering company, aimed at enhancing its capabilities in microalgae processing with the help of its Cenomic bead mills by agreeing for a consortium with the Netherlands Organization for Applied Sciences (TNO). Thus, by teaming up with credible research organizations, companies can leverage their academic partnerships and start-up ecosystems to incorporate microalgae in future food value chains.

Microalgae Products Receive an Uptick with Attractive Food Offerings

On a global level, more than a thousand companies are actively operational in the business of microalgae processing. Hence, manufacturers are using various fermentation techniques to boost biomass availability in novel food applications. Nutritional advantages of microalgae have compelled manufacturers to introduce innovative food concepts. However, the challenge in increasing the uptake of microalgae-based food products is striking the right balance between health and indulgence to attract more customers.

Start-ups and process engineering companies alike are collaborating with F&B companies to introduce tasty and palatable microalgae ingredients in attractive food products such as organic pasta. Thus, manufacturers are anticipating a growth in the uptake of seaweed-based food products in order to make these products commercially available worldwide. They are experimenting with golden chlorella microalgae to produce long and short pasta samples. High protein content of microalgae is pervasively gauging popularity amongst health-conscious consumers.

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