Five years of intensive research have revealed a secret hidden in the ocean depths: the macroalgae could be the key to “repositioning” (and perhaps saving) our food system. They don’t require soil, fertilizers or pesticides, and as they grow they clean water and capture CO2. Do I need to tell you more? Well, yes, there’s still the whole article to read: but you already understand where I’m going with this. The new cultivation method we’re telling you about is a perfect example of how nature can offer sustainable solutions to our most pressing problems. And I expect you’ll agree. But we proceed with order.
First of all: what are macroalgae?
I could simply tell you: “they are the algae that you can see with the naked eye in the water”. But I like to be precise when I eat. So: gentlemen, these are multicellular organisms with a more complex structure, similar to that of plants but without roots, stems or real leaves. They have a thallus that absorbs nutrients directly from the water. They generally live in shallow marine waters. They have three main types: Red algae (rhodophyta), brown algae (Phaeophyta) and green algae (Chlorophyta).
The difference with other protein alternatives
When it comes to alternative protein sources, the instinctive reaction of many is rejection. I understand you: me too I would have a hard time eating insects, however sustainable or nutritious they may be. But macroalgae are completely different. Not only are they already part of the diet of millions of people in Asia (well, insects too, you might say) but they have an exceptional nutritional profile and organoleptic characteristics that make them a versatile and appetizing ingredient. Haven't I convinced you? Ok. Insects have a conscience. Even plants, maybe? Let's stop here, otherwise we'll remain hungry.
“From a nutritional point of view, macroalgae contain, in addition to proteins, dietary fiber and a very wide range of interesting micronutrients such as vitamin B12, minerals and small quantities of marine omega-3. In addition, they have a very interesting taste profile rich in umami and flavor,” explains Ingrid Undeland, professor of Food Science at the Chalmers University.
Of course, there are challenges to overcome. Macroalgal proteins can be difficult for our digestive systems to digest, and some brown species like sugar kelp can accumulate high levels of iodine. But research is finding solutions: the project CirkAlg, a collaboration between universities, food companies and government agencies, has developed a two-step strategy to make macroalgae an attractive, tasty and safe protein source.
CirkAlg, an innovative and sustainable cultivation
The real revolution lies in the cultivation method. Macroalgae are grown using process water from the food industry, which is rich in nutrients such as nitrogen and phosphorus. This circular approach not only reduces purification costs for companies, but also increases the protein content of the algae. In particular, sea lettuce has achieved protein levels comparable to soy. Unlike other protein alternatives that cause knee-jerk resistance, surveys show that consumers have a positive attitude toward macroalgae as a food. The key is in how they are presented and prepared: appearance, taste and smell are key to acceptance.
“The differences we saw in CirkAlg clearly illustrate that we should consider both different macroalgae species and their cultivation conditions individually when it comes to processing requirements and future consumption, in the same way as is done today for different types of vegetables and cereals,” he says. Barbro Kollander, senior chemist of the Swedish Food Agency.
The search for João Trigo to the Chalmers University (I link it to you here) has led to the development of new protein extraction methods that have tripled the yield compared to traditional methods. This technology not only improves the digestibility of proteins, but also concentrates vitamin B12 and omega-3s.
Macroalgae: Enjoy your meal, right?
The results of the CirkAlg project are already finding application in new collaborative projects between Chalmers University, University of gothenburg e Nordic Seafarm. Protein extraction technology has generated a patent application. So? What do you do? I don't see any antennas around, there's no need to be picky.
“Although more work is still needed to optimize and scale up this circular solution that can provide new alternative proteins on our plates, CirkAlg has made very important initial steps towards a completely new development,” he concludes. Underland.
The truth is, there is no rational reason to reject macroalgae as a source of protein. They are not insects that you eat whole, they do not look scary, they do not require you to overcome significant cultural barriers. They are simply a nutritious, sustainable, and interesting-tasting food that can be incorporated into many different dishes. The question is not “if” we will start eating them, but “when” they will become a regular part of our diet.
