Developing foods containing algae
3 minute read
According to Food Technology magazine, “It’s relatively easy to predict what consumers will be eating within a few years but what about further ahead?"
This is the million-dollar question keeping the food and beverage industry on its toes. Will our diets evolve into the realms of science fiction?
Based on what we know now, food shortages will be a growing issue, so many will be looking to new sources of nutrition. Because of this, experts believe diets will be based on protein-rich insects and nutrient-dense algae, both of which could offer sustainable alternatives to resource-intensive farming. We are already seeing the emergence of products containing algae, which is some studies has been shown to contain more calcium, protein, iron, vitamins, minerals, fibre and antioxidants than most fruits and vegetables. And with many experts predicting algae farming to become the world’s biggest cropping industry, it might not be long before we’re eating and drinking algae in everything from beer and burgers to soups and smoothies.
Algae have actually been used as human food for thousands of years in all parts of the world. The most commonly consumed macroalgae include the red algae Porphyra (nori, kim, laver), Asparagopsis taxiformis (limu), Gracilaria,Chondrus crispus (Irish moss) and Palmaria palmata (dulse), the kelps Laminaria (kombu), Undaria (wakame) and Macrocystis, and the green algae Caulerpa racemosa,Codium and Ulva.
These algae are either harvested from wild populations or are farmed. They are usually eaten either fresh, dried or pickled (Abbott, 1988). Several macroalgae are also the source of hydrocolloids such as agar-agar and carrageenan which are widely used in the food industry as stabilisers, thickeners and gelling agents. The major gel manufacturers such as CP Kelco, Danisco and FMC are already harnessing the power of algae and other gels in their products.
View patents and other references to gel and film product texture analysis.
And for some inspiration on magical mouthfeel manipulation tricks that developers can use to create and maintain perfect and texturally sensational products using gels, request our article ‘How to perform textural magic'.
With a soaring population, changing demographics, urbanisation and growing environmental concerns food manufacturers always on the lookout for the next big trend or imagining how global changes will impact our diets, need to start looking at algae and how to incorporate it in the food products of the future.
Any existing popular product will have a preconceived consumer expectation in terms of taste and texture. It is the challenge of the food development technologists to introduce new ingredients into well-known food without creating a negative impact. Unless new ingredients are intended to present new taste and texture sensations that wow the senses and produce creative experiences, more likely the introduction of algae as a future popular ingredient will need to ease in gently and almost come under the experience radar.
Whilst the consumer may happily choose the new product containing algae as a health and wellness choice, they may be less willing to accept a strange taste or texture – key to the success of brand loyalty and repeat purchase.
