Algae as a superfood: The key to sustainable nutrition in the future!

Algae as a superfood: The key to sustainable nutrition in the future!

Nowadays, when nutrition is becoming increasingly sustainable and healthy, algae are increasingly coming into focus as a valuable food source. A recent study, such as that from MDR reports, illustrates the enormous potential that lies in various types of algae. Many of these organisms have so far remained ignored, but the study now offers a refreshing overview of their ingredients.

The results show that all algae species tested have high levels of polyunsaturated fatty acids. Particularly noteworthy are the omega-3 fatty acids: alpha-linolenic acid (ALA) in green algae and eicosapentaenoic acid (EPA) in red algae. These fatty acids play a crucial role in human health as they have anti-inflammatory effects and can prevent cardiovascular diseases. ALA is also found in vegetable oils such as linseed and rapeseed oil as well as in nuts, while EPA is mainly found in fish.

Sustainable food source for the future

Another interesting aspect is the high content of essential minerals such as calcium, magnesium and potassium in algae. This potential is also addressed in the discussion about future nutrition for the growing world population of over 8.5 billion people by 2030. Agriculture is under pressure from land loss and climate change, which is why algae is becoming increasingly important as a sustainable and nutritious food source. Even invasive species of algae could be useful here, as the experts point out.

A concrete project that is intended to help learn more about the valuable ingredients of algae is “Algae EPA”, which is carried out at Bremerhaven University of Applied Sciences. This involves researching which microalgae species in the region are best suited to producing omega-3 fatty acids. In collaboration with the JoMaa algae farm in Rockstedt and the company Henry Lamotte Oils, the aim is to optimize the harvesting processes and develop a marketable product that meets the applicable food regulations.

Innovations and research funding

The research project is scheduled to last three years and is supported by the European Agricultural Fund for Rural Development (EAFRD). The aim is to identify suitable algae species that can cope with the cold temperatures and special lighting conditions in northern Germany. Diatoms, which also occur in the North Sea and are capable of producing EPA, are currently used as a preculture.

When it comes to future nutrition, diversity remains crucial. There is no one seaweed that covers all needs, and seaweed is already an established delicacy in countries such as Southeast Asia and Fiji. The results from current research could not only contribute to food security, but also open up new perspectives for the future of food production.

In summary: Algae could play a key role in the diet of the future, and ongoing research projects show how the full potential of these so-called “superfoods” can be exploited through sustainable methods and innovative approaches. The developments are promising and it remains exciting to see what the next steps in the field of algae research will bring.