Microalgae are taking a leading role as basic ingredients in the production of Alt-Fish – plant-based replacement foods for seafood products – thanks to the research project
Seafood Alg-ternative
, launched in 2021 with funding from the European Maritime and Fisheries Fund.
Microalgae, valuable sustainable and renewable resources
Microalgae and cyanobacteria (e.g., spirulina) are the first living species on planet earth, with an estimated history of about 2.5 billion years. These photosynthetic single-celled microorganisms account for 80 percent of the approximately 72,500 known species of algae and proliferate in fresh and salt water, even under extreme environmental conditions. (1) They can also be grown in wastewater, with the dual advantages of purifying the water and increasing the lipid content of the biomass, which can then be used as biodiesel (2,3).
The potential of microalgae is extraordinary both as sustainable and renewable sources of food, feed and energy and for combating climate change by upcycling CO2 10 to 50 times more than terrestrial plants. (4) Therefore, the European Union is funding various research projects. In addition to Seafood Alg-ternative programs include NextGenProteins, SABANA and ProFuture, in which our Wiise benefit team also participates.
Microalgae, nutritional properties
The nutritional properties of microalgae vary according to species. In general, they are an excellent source of nutrients, with protein contents ranging from 30 to 60 percent, higher even than soybeans (35-40 percent). They are also rich in polyunsaturated fatty acids-marine Omega 3, EPA and DHA, which are essential to cardiovascular health-not available in other vegan sources. (5) As well as in vitamins, minerals and other bioactive compounds. (6)
Seafood Alg-ternative, the French project to produce Alt-Fish
Algama
, a French start-up that achieved success with vegan mayonnaise, now aspires to become the first company to produce 100 percent plant-based microalgae foods. Since 2021, Algama has been coordinating the European Seafood Alg-ternative project, in which the Seafood Reboot company is also participating, to create seafood substitutes(Alt-Fish) based on microalgae.
Fish is indeed an excellent source of protein and valuable low-calorie fatty acids. The drastic reduction of fish stocks-due to Illegal, unreported and unregulated fishing(IUU)-and contaminations (e.g., the heavy metals, PFAS) however, suggest supplementing fish products with alternative products. And the perfect plant source for Alt-Fish has been identified precisely in microalgae.
Alt-Fish with plant-based microalgae
Seafood Alg-ternative
enabled participating companies to make four plant-based Alt-Fish with the desired organoleptic and nutritional properties as alternatives to smoked salmon, canned tuna, caviar and taramosalata.
‘Do Good by Eating Great!’ (Seafood Reboot)
Dario Dongo and Alessandra Mei
Notes
(1) Claudio Rosminio. Microalgae: a sustainable food alternative. https://it.euronews.com/green/2021/05/25/microalghe-un-alternativa-alimentare-sostenibile Euronews. 25.5.2021
(2) M. C. Rodrìguez-Palacio et al. (2022). The cultivation of five microalgae species and their potential for biodiesel production. Energy, Sustainability and Society. 15.2.2022. doi: https://doi.org/10.1186/s13705-022-00337-5
(3) H. Onyeaka et al. (2021). Minimizing carbon footprint via microalgae as a biological capture. ScienceDirect. December 2021. Doi: https://doi.org/10.1016/j.ccst.2021.100007
(4) Dario Dongo, Giulia Pietrollini. Algae and microalgae. Carbon farming and CO2 upcycling. GIFT (Great Italian Food Trade). 18.1.23
(5) Dario Dongo, Andrea Adelmo Della Penna. Algae and microalgae for food use in Europe, the ABC. GIFT (Great Italian Food Trade). 14.11.2022
(6) Dario Dongo, Andrea Adelmo Della Penna. Omega-3 and cardiovascular disease prevention. Mayo Clinic Meta-analysis.. GIFT (Great Italian Food Trade). 3.2.21
(7) Dario Dongo, Andrea Adelmo Della Penna. Alt-fish, the plant-based alternatives to fish products. GIFT (Great Italian Food Trade). 17.9.21
(8) Dario Dongo, Giulia Torre. Microalgae for food use and Novel Foods regulation, the state of the art in the EU. GIFT (Great Italian Food Trade). 29.1.22
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Law from the University of Bologna, she attended the Master in Food Law at the same University. You participate in the WIISE srl benefit team by dedicating yourself to European and international research and innovation projects.
