Alga ‘superfood’ comes with scaling up challenges, say scientists
7 Feb 2025
A common freshwater species of algae packed with nutritional benefits could be the next agricultural ‘superfood’, claim researchers from the University of Birmingham.
Chlorella Vulgaris is an alga with abundant protein, lipids, carbohydrates, vitamins, and minerals found in both lakes and rivers, state the researchers writing in the Journal of Food Science.
The alga is already used in a variety of processes including pollution removal, bioenergy and as a food ingredient and supplement.
However, its development as a more widely used foodstuff could help tackle global food security issues and also promote environmental sustainability and better health, explained co-author Dr Helen Onyeaka.
“As consumer interest in health-conscious and eco-friendly products grows, Chlorella Vulgaris could be one of the superfoods that redefine the future of food innovation. Our study underscores the critical role of applied research in addressing global food security challenges while promoting environmental sustainability,” stated Onyeaka.
While traditional agriculture placed great demand upon land and water resources, Chlorella Vulgaris may be cultivated with minimal environmental footprint, she added.
“We found that Chlorella not only meets growing demand for sustainable food sources but also offers substantial health and nutrition benefits. By overcoming production challenges through technological advancements, we can pave the way for Chlorella’s widespread adoption.”
Yet, despite its potential, there are two substantial challenges to mass market adoption, namely the difficulties of scaling production and overcoming consumer resistance to algae-based products.
Advances in cultivation techniques and food processing methods were required, the researchers recommended, together with sensory improvements to overcome the traditional aversion of many to eating algae products including seaweed.
Added Onyeaka: “We found that Chlorella not only meets growing demand for sustainable food sources but also offers substantial health and nutrition benefits. By overcoming production challenges through technological advancements, we can pave the way for Chlorella’s widespread adoption.”
The study recommended process engineering adjustments to boost yield and limit costs – using a variety of bioreactors, light and nutrient adjustments, and sterile confinements.
In addition, mechanical milling, enzyme treatment, and ultrasonication might increase nutrient bioavailability, and pulsed electric fields could enhance digestibility productively, they added.
Pic: Chlorella Vulgaris alga (Shutterstock/Elif Bayraktar)
