The European Commission has joined the rank of algae supporters for the future of mankind.

A growing receptivity, a flagrant interest, a better understanding emerge from the exchanges between the actors of the world of algae and our institutions. The latest proof is a 24-page document dated May 17, 2021, which specifies the future role of algae, among others:

"Communication from the Commission to the European Parlement, the Council, the European Economic and Social Committee and the Committee of the Regions, on a new approach for a sustainable blue economy in the EU, transforming the EU's Blue Economy for a Sustainable Future."

At origin are algae

Algae are the origin of all terrestrial plants. By colonizing the land a few hundred million years ago, green microalgae gave rise to all known land plants. In the sea, multiple families of barely known algae (red, brown, golden...) continue to evolve. Their number alone gives an idea of the magnitude of the potential. Indeed, to date, it is believed that there are several million species of algae, while it is estimated that there are about 400 000 species of plants. Among all these algae families, 70,000 have been identified, and a little less than 100 are used. In terms of exploitation for human consumption, only about thirty algae are authorized by European regulations, including only 5 microalgae species. But the European actors, whether academic or private, grouped within the European Algae Biomass Association (EABA) are working to validate an additional thirty species.

The vast biotechnological potential of algae

The exploitable biological potential of algae lies largely in their originality: they have high protein contents or unknown and atypical enzymatic processes. Their various biology and biodiversity allow them to evolve in extreme habitats and environments (very high or very low temperatures or pH). This potential, revealed today after decades of research, offers an immense field of possibilities for biotechnological applications. We can exploit all this biological and biochemical power of algae and, provided we find the right species, produce a set of recipes that humans need. Carbohydrates, oils, vitamins, or even hydrocarbons and biodegradable plastics. And as such we can without hesitation call them the plants of the future.

Today, they are used in the field of healthcare to create medicines (for example, healing and anti-viral agents); in the field of cosmetics to compose antioxidant, anti-aging, plumping, tanning, uv-protective products; in the agricultural field to stimulate the growth of plants and counter their diseases. However, apart from aquaculture, where they are used as feed for fish and shrimp farming, there are still few initiatives in the food sector. However, they represent a very rich source of opportunities. Until now, efforts in these areas have been focused on production systems, via cultivation or harvesting. But very few initiatives focus on extracting, processing, and formulating them in order to exploit their nutritional values.

Algae will save the oceans

Whether they absorb excess CO2 in the water column, use nitrates and phosphates discharged into the sea or constitute the best refuges and spawning grounds for living organisms, algae are one of the best bulwarks against current or predicted imbalances. Whether they fix marine soils or attenuate violent swells, the management of their stocks, their rational use or even their controlled cultivation, will contribute to the maintenance or repair of ecosystems. In addition, the cultivation on land, whether in ponds or sophisticated photobioreactors, of macroalgae as well as microalgae, is a response to overfishing, by substituting these foods to industrial fishing or by providing polyunsaturated oils essential to humans, algae being the main producers of these "omega 3" at the origin of the food chain on our planet. Algae, whether harvested or cultivated, will save the oceans directly or indirectly.

The promise of algae as food

Algae offer a multitude of opportunities for biotechnological applications. Although they are still under investigation for a big part, they are a source of beneficial food ingredients for humans and for the planet. The subject is even more important today, in the context of loss of consumer confidence in certain food products. Especially in those of animal origin suspected, for example, in the Covid-19 pandemic.

A growing demand for healthy, eco-responsible and more accessible food

The projects valorizing seaweeds in food, far from creating a need, answer in fact a demand which exists since several years, and in very strong growth. A demand, initiated by vegetarians (who do not consume animal flesh), vegans (who do not consume any products derived from animal exploitation) and flexitarians (who occasionally eat food of animal origin) then followed by a growing number of people in the world, to consume healthier and eco-responsible food products. Whether it is food supplements, foods with high nutritional value or animal protein substitutes, many people have indeed become aware that the current diet can and should be improved. Especially since it has been known for a long time that animals can transmit pathogens to humans. These include spongiform encephalitis (such as mad cow disease, scrapie or avian flu), parasites (such as tapeworms), or viruses (such as SARS-CoV-2).

The transmission of pathogenic organisms from plants to animals is extremely rare, and even considered non-existent. It is possible to extract ingredients from algae in massive quantities thus tapping into an inexhaustible potential to provide alternative protein feed. Not only do they provide all the nutrients needed for a balanced diet, but they also fill in some of the deficiencies faced by vegetarians, vegans and flexitarians (iron, magnesium, trace elements, and protein). And this, without sacrificing taste when properly formulated.

Algae-based food products are not just for a segment of consumers concerned about their diet. They offer the possibility to significantly increase world food production and change the future and in particular, the one of the oceans and the planet.

Thus, Algae provide food, nutritional functions, protective functions, capture CO2, preserve fresh water, can be cultivated everywhere (no competition with agricultural land, on the contrary), participate to the "plant" wave, preserve the oceans....

About Algama :

Founded in 2013 by Alvyn Severien and Gaëtan Gohin, pioneer start-up Algama has become a leading player in replacing animal proteins by micro-algae in human food. Algae are viable and have proven to be unmissable in today’s agribusiness.

Bringing researchers, engineers and nutritionists together, Algama offers a complete expertise, from screening/selecting algae to formulating ingredients, then to the large scale industrialisation of products, passing through the important stage of formulation.

Algama is based in Paris, Avignon (France) and New-York City (USA).