8 of the Most Exciting Innovations in Algae – vegconomist

Algae is essential for human life. According to the Scripps Institution of Oceanography, around half of the oxygen produced on the planet comes from it. But beyond sustaining our lives, this diverse group of photosynthetic organisms has the potential to replace animal proteins and fossil fuel-based materials, including plastics and fuel.

Additionally, algae can be used to make colorings, food additives, omega-3 supplements, and much more. The algae products market is projected to reach $6.01 billion by 2031, at a CAGR of 7.9% from 2024 to 2031, according to Meticulous Market Research. 

Here, we present eight worldwide algae innovations propelling us toward a more sustainable planet:

1. Koralo’s New F!sh – South Korea

Koralo, a German fermentation startup based in South Korea, has developed an alt fish fillet — New F!sh — using microalgae and mycelium in a co-fermentation process. The company says that feeding microalgae to mycelium mimics fish’s diet, hence capturing their ocean-like flavor.

New F!sh is said to be a clean-label product, rich in omega-3s, probiotics, vitamins B2 and B12, and it’s also a complete protein. When cooked, it has a flaky, firm texture similar to grilled, steamed, stewed, or fried fish.

Koralo has introduced New F!sh in Seoul in collaboration with partner restaurants. As it scales, it will distribute its fish fillet to operators looking to provide sustainable seafood options.

2. Algenesis’s biobased plastic – USA

US material science company Algenesis Corporation has developed a technology that uses plants and algae to make biobased plastics. The company’s flagship product, Soleic, is claimed to be the world’s first renewable, fully biodegradable, and backyard compostable biopolyurethane.

Soleic is free from plastic’s harmful PFAS chemical additives and is said to compete with petroleum-based plastic in functionality, cost, and sustainability. Algenesis is the company behind the shoe brand BLUEVIEW shoes. With Soleic, it makes soft foam applications, such as midsoles and insoles for footwear, and plans to make breathable and waterproof textiles and phone cases.

3. Smallfood’s seafood proteins- Canada

After discovering a wild microalgae strain capable of producing premium proteins through biomass fermentation, the Canadian company Smallfood has developed a whole food, vegan, and GMO-free ingredient for alt seafood production.

The company’s product is texturized protein (made without extrusion) with a natural seafood flavor suitable for crafting burgers, mince, meatballs, and fillings. It is said to have a nutritional profile even better than seafood, offering an amino acid profile similar to beef and long-chain omega-3 fatty acids. Because the microalgae comes from the sea, the ingredient is licensed as seafood.

4. Triton’s vegan pork dumplings – USA

San Diego-based Triton Algae Innovations makes protein ingredients from a highly nutritious non-GMO strain of algae called Chlamydomonas reinhardtii. Triton stands out by using precision fermentation to manipulate the algae’s phenotype and customize its algae-based ingredients to meet specific customer needs.

The company can produce algae strains rich in protein, omega oils, and vitamins or ingredients with unique gelling and foaming properties for dairy and egg alternatives or plant-based meat. While Triton is a B2B ingredient provider, it launched vegan pork dumplings made from algae meat under the brand Too Good to Be Foods. 

5. Brevel’s microalgae-based proteins – Israel

Israeli fermentation company Brevel develops microalgae-based proteins suitable for F&B plant-based applications. The company uses microalgae and light in a sugar-based fermentation to produce functional proteins and products, such as fats and colors, without using agricultural land. This process reduces the production costs by over 90%, making it cost-competitive with soy and pea protein. 

Brevel’s ingredients are neutral in color and flavor and can enhance the nutritional content of cheese, yogurts, and creams or solve the flavor challenges of plant-based products. Brevel has been collaborating with the vegan food manufacturer Vgarden to develop a new category of high-protein microalgae cheese set to hit shelves in 2024.

6. WTH Foods’ crab cakes and tuna – Philippines

WTH Foods, a food tech startup from the Philippines, has launched a line of healthy, clean-label seafood products — crab cakes and plant-based tuna — made with only five ingredients under the brand name Umani. 

Instead of using plant protein sources to make its analogs, WTH Foods uses microalgae biomass and oil as the main ingredients. Microalgae gives the products the fish-like texture, DHA and Omega-3, and the ocean flavor expected in a seafood alternative. According to the company, deliciousness and authentic flavor are essential for enticing Asian customers who associate healthy foods with a lack of flavor. 

7. Nea Studio’s chandeliers – USA

Nea Studio, an interior design and architecture specialist from New York, has created a new collection of sconces and chandeliers crafted from algae. Algae’s superior sustainability credentials, translucency, and biodegradable features make it ideal for eco-conscious design.

The collection’s algae components diffuse light across spaces, while frames made of brass or bronze enhance the warm glow of LED bulbs. The studio sources its marine algae locally from a seafood shop in Brooklyn. As LED technology progresses, this innovative use of algae in lighting is poised to expand both in color spectrum and design possibilities.

8. Scientists’ cyanobacteria protein strands – Denmark 

Scientists at the University of Copenhagen have successfully engineered cyanobacteria, also known as blue-green algae, to produce a protein with long, meat-like fibrous strands. By inserting foreign genes into the algae, the researchers manipulated the protein to self-assemble into tiny threads or nanofibers.

Cyanobacteria can be grown sustainably, requiring only water, atmospheric CO2, and sunlight. They are rich in protein and polyunsaturated fatty acids and require minimal processing, thus preserving nutrients and saving energy. Cyanobacteria, including spirulina, have already shown potential as effective alternatives to animal protein, with companies like SimpliiGood currently using spirulina for meat and fish alternatives.

“Being able to manipulate a living organism to produce a new kind of protein which organizes itself into threads is rarely seen to this extent – and it is very promising,” said Poul Erik Jensen of the university’s Department of Food Science.