With the global population expected to grow to 9.3 billion by 2050, scientists are searching for sustainable, healthy food sources that can help us sustain this growth without further damaging the environment. Our society faces a major challenge in producing enough safe, sustainable, and healthy food on a planet with increasingly less space for traditional agriculture. Microalgae are often overlooked in this story or associated with green, unappealing water bodies. Yet they could be the steak and omega-3 pill of the future.
According to Melissa Vanderheyden, journalist and former coordinator of Eos Tracé, microalgae such as spirulina offer a rich source of protein and essential nutrients, with potentially far-reaching benefits for both our health and the environment. With a protein content of up to 63% of their dry mass, microalgae contain more protein than steak and more iron than spinach, making them a promising candidate for addressing the world’s protein needs.
Sustainability and efficiency: key benefits of algae
The cultivation of microalgae offers several environmentally friendly advantages. Siegfried Vlaeminck, working at the University of Antwerp, emphasizes the sustainability of algae, which can be grown with less fertilizer and without valuable agricultural land. Their ability to grow quickly and absorb CO2 increases their value as a sustainable food source.
Furthermore, microalgae could play a crucial role in the future food supply for space missions, thanks to their efficiency and resistance to cosmic radiation, as shown by the European Space Agency project MELiSSA.
The challenge of acceptance and production
Although the benefits are compelling, the acceptance of microalgae as a mainstream food remains a challenge. Traditional food preferences and the costs of large-scale production are obstacles. Research into refining the taste and reducing the production costs is crucial for the future integration of microalgae into our diet.
Imogen Foubert of KU Leuven points to the possibilities of adapting food products or refining algae to increase their acceptance. Creative applications, such as those of seaweed chef Donald Deschagt, show that microalgae can be not only healthy but also versatile in the kitchen.
Future prospects: from niche product to superfood
Despite the current obstacles, the potential of microalgae is undeniable. As a source of high-quality proteins and essential nutrients, they can play a key role in the future food supply and contribute to a more sustainable planet.
As Foubert suggests, focusing on applications that utilize the entire biomass of algae could pave the way for their wider acceptance and use. Good marketing and further innovation can change perceptions and position microalgae as an attractive, sustainable choice for the future.
In the fight against food insecurity and climate change, microalgae can play a crucial role. It is time to give these green superfoods a more prominent place on our plates.
References:
- Vanderheyden, M. (nd). Microalgae are the steak and the omega-3 pill of the future. Eos Tracé. Read on https://eostrace.be/artikelen/microalgen-zijn-de-biefstuk-en-de-omega-3-pil-van-de-toekomst , 6-3-2024.
- European Space Agency. (n.d.). A decade-long quest to build an ecosystem in a room. Read at https://www.esa.int/Science_Exploration/Human_and_Robotic_Exploration/Research/A_decade-long_quest_to_build_an_ecosystem_in_a_room , 6-3-2024.
