Microalgae: the future of alternative proteins

Food Science and TechnologyVolume 36, Issue 3 p. 48-51 FeaturesFree Access Microalgae: the future of alternative proteins First published: 01 September 2022 https://doi.org/10.1002/fsat.3603_11.xAboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Beena Sharma discusses Bio Technical Scotland's work to produce food grade microalgae and their potential as alternative proteins. Introduction Throughout the world, consumer awareness of alternative proteins, such as plant-based products, has been growing. This increasing trend is primarily due to the reduction in dependency on meat as the main source of human protein. Protein is an essential building block in all living organisms; plants can produce protein, but animals, including humans, must obtain protein from their diets to survive. Pilot project photobioreactor growing microalgae - in operation since 2016 According to an article by McKinsey & Company1 health and environmental concerns, as well as animal welfare, are the catalysts in the increasing trend towards vegetarian and vegan diets across the globe. Although humans can effectively digest protein from many sources (including animals, plants, fungi and bacteria), in high-income nations, dietary protein is now predominantly supplied by industrially produced animal products, such as meat, dairy and eggs. Producing protein from conventionally farmed animals is particularly problematic as global demand continues to rise, worsening environmental and social consequences. The need for alternative proteins Traditionally, non-meat protein diets have originated from soya. As a protein alternative, soya quickly became one of the world's favoured protein sources, containing around 22.2g of protein (nearly half of the recommended daily amount). However, an article by the Ethical Consumer2 in 2019, reported concerns around the extent of deforestation taking place to make way for growing the increasingly substantial amounts of soya, predominantly being used to meet demand for animal feed. In 2021, NFU Online3 reported that ‘around 68% of the soya imported into the UK comes from South America and the countries that are most at risk of deforestation and habitat destruction’. Not only do these actions have a devastating effect on communities in those countries, the reliance on imported soya also has several impacts on the UK, including: Increased environmental concerns as deforestation is a major contributor to climate change. Increased carbon emissions through the long-haul transportation to different continents thereby increasing the carbon footprint of the product, the country, the companies and individuals that consume the imported soya. Increased food security risks as the UK relies on other countries to produce these fundamental products and, in turn, reduces the sustainability and potential availability of our protein requirements. Increased health risks due to reduced regulation and the use of artificial pesticides and fertilisers in other countries. Decreased cost control due to fluctuating costs (especially when prices are high) in the international commodity markets. Furthermore, when the cost of importing animal feed into the UK rises to meet these high demands, it becomes increasingly challenging for the economy and could cripple farming communities. Spirulina flakes Microalgae's colourful spectrum as an alternative protein Alternative proteins that can be produced locally offer solutions for many of these intersecting problems in food protein production. From traditional legumes and fungi to novel food products like plant-based ‘meats’, alternative proteins are increasingly common in meals around the world. Alternative proteins offer a way to reap the health benefits of reducing animal protein intake without sacrificing the enjoyment derived from eating protein rich foods. Various microalgae in powder form Microalgae are the source of one of the highest quality plant-based proteins and are extensively produced all over the world serving several markets. When it comes to protein content, microalgae represent a powerhouse for those looking to capitalise on consumer interest in non-animal sources. Chlorella, for instance, contains about twice as much protein as soya and about eight times as much as rice. Alternative proteins can also appeal to people who seek a more ethical diet and microalgae offer real potential to meet this need, not only providing the highest percentage of protein (complete amino acid profile) but also providing antioxidants, essential vitamins and omega-3 fatty acids, such as EPA (eicosapentaenoic acid). Produced via photosynthesis using open ponds or photobioreactors, microalgae have other multi-purpose uses, for example as nutritional supplements, fish and animal feed, pharmaceutical ingredients, cosmetics ingredients and more. Furthermore, the pigments in microalgae are also being used more extensively as an organic and natural food colourant to replace artificial additives that have been used in the food industry for decades. It has been suggested that food colourant artificial additives (such as titanium dioxide) are unsafe for human consumption with reports claiming that some additives can cause DNA, brain and organ damage as well as lesions in the liver and kidneys. Details of the harm these additives have had are highlighted by The Guardian, which reported on a recent lawsuit filed against one of the largest food companies in the world in the US, claiming negative health effects on citizens consuming its confectionary products that contained artificial additives as colouring4. Not only is the natural pigment in microalgae used as a food colourant, it also has other properties that serve different purposes, such as environmental and health benefits, giving food manufacturers flexibility and choice to suit the needs of their applications and making microalgae a key resource in the development of products containing alternative proteins. The benefits of microalgae The environmental footprint of microalgae is low. They absorbs CO2, are fast-growing and do not require irrigation water, pesticides, fertilisers or agricultural land. They can be grown anywhere in the world, 24-hours-aday, seven-days-a-week, 365-days-a-year in controlled environments, making them one of the most sustainable and versatile raw materials for food protein. The benefits of microalgae are being researched throughout the world and they have been proven to provide health benefits for cancer treatment, general health improvements, reducing inflammation and providing a high level of essential vitamins, minerals, amino acids, antioxidants and omega fats5. With around 300,000 known strains of microalgae, around a dozen are being produced on a large scale, each strain serving a different purpose. In 2022, Nestlé6 announced that it is aiming to develop microalgae as an ingredient within its foods and, as the world's biggest food manufacturer, the move signals that microalgae are about to enter the mainstream. Many other companies are looking to follow suit and are exploring how, where and if microalgae can be used within their foods to support sustainability and protein requirements. However, most food companies lack the knowledge, resources, or facilities to understand which microalgae they can use, how they can be produced en masse or how they can optimise high quality, local production. Bio Technical's solution The Bio Technical journey started seven years ago, when a team of dedicated professionals, supported by partnerships with leading scientific establishments, developed and tested several technologies and microalgae strains for producing high quality, high protein, high antioxidant, food grade microalgae as an alternative to importing soya and to reduce reliance on protein requirements from animals. Microalgae in liquid culture Aims of the research included reducing the carbon footprint of protein, increasing sustainability and increasing food security. This has resulted in Bio Technical developing production systems that can grow microalgae in any location, especially close to where they will be used or further processed, such as next door to a production facility (or even in the car park!). In order to commercialise the research, Bio Technical was set up in Scotland and is building on the global opportunities and rapidly growing markets, with the intention of establishing the UK as a leader in the field of food grade microalgae production, research and development. Locally produced microalgae could provide support for more sustainable and community focused food production and jobs. With many companies adopting Environmental, Social and Governance (ESG) programmes, Bio Technical can support these initiatives within the food industry, for example by reducing carbon footprints dramatically. Bio Technical plans to develop, build, own and operate dedicated microalgae production facilities for food companies. The technical team has substantial expertise in microalgae production and links to academic research in the use of microalgae including in biofuel production, wastewater treatment, protein production and innovation. The company can develop food grade microalgae solutions for the food industry which can also be used in the animal feed, fish feed, cosmetics and pharmaceuticals industries. Non-food grade microalgae can also be produced for applications such as biofuels. Centre of excellence Bio Technical's dedicated Microalgae Centre of Excellence is being developed in Scotland to undertake research and development to support new microalgae applications; it is expected to be operational in 2023. Concentrating on five separate areas of microalgae production, the centre will include a fully customisable laboratory environment where elements like lighting, heating and moisture will be controlled with each line of microalgae. Each production area will be equipped with 18 cubic metre photobioreactors, LED lighting, CO2 feeds and temperature and moisture controls that will provide for all the pre-production testing requirements. Circular economy The company's R&D team has developed a circular food economy solution that includes the processing of waste food, extracting the CO2, using the CO2 to grow the microalgae and then using the nutrient rich microalgae as a biostimulant to support the growth of food crops, both on agricultural land and in vertical farms. In this system, nothing is wasted and everything is recycled to the benefit of both the environment and the human population, using tried and tested technology but based on natural processes. The future Microalgae offer a range of significant benefits for the production of alternative proteins; they can be produced locally and sustainably as well as offering a range of health benefits. Bio Technical is partnering with food companies to help them research different strains of microalgae; its aim is to commercialise production for new applications over the next 12-24 months. Beena Sharma, CEO, Bio Technical Scotland Beena was recently selected by the Scottish Government's Technology Ecosystem Fund through Startup Grind Scotland to visit Silicon Valley to discuss the company's innovative solutions to producing microalgae in the increasingly important alternative food protein economy. email info@biotechnical.co.uk web biotechnical.co.uk References 1Bashi, Z., McCullough, R., Ong, L., Ramirez, M. 2019. Alternative proteins: The race for market share is on. Available from: https://www.mckinsey.com/industries/agriculture/our-insights/alternative-proteins-the-race-for-market-share-is-on 2Wexler, J. 2019. Is soya sustainable? Available from: https://www.ethicalconsumer.org/food-drink/soya-sustainable 3 NFU. 2021. Sustainable soya sourcing for UK agriculture. Available from: https://www.nfuonline.com/updates-and-information/sustainable-soya-sourcing-for-uk-agriculture/ 4Bekiempis, V. 2022. Taste the toxin? Skittles ‘unfit for human consumption’, lawsuit claims. Available from: https://www.theguardian.com/business/2022/jul/15/skittles-mars-lawsuit-titanium-dioxide-toxin 5Barkia, I., Saari, N., Manning, S.R. 2019. Microalgae for high-value products towards human health and nutrition. Marine Drugs 24: 304. Available from http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6562505/ 6Buxton, A. 2022. Nestlé partners with corbion to explore microalgae ingredients for plant-based lines. Available from: https://www.greenqueen.com.hk/nestle-corbion-microalgae-partnership/ Volume36, Issue3September 2022Pages 48-51 ReferencesRelatedInformation