Food & Feed

Since algae represents an important source of vitamins, minerals, antioxidants and natural colorants, the incorporation of the whole biomass in food and feed could be used to provide the colour, increment nutritional value, and improve texture or resistance to oxidation. The incorporation of microalgae biomass in the traditional food is a way to design attractive and healthy new products. Even when used in small amounts in nutrition of different animals, algae have been credited with improving the immune system, the increasing of weight, the number of eggs, reproductive performance, or reducing cholesterol levels, indicating the possibility of new farming methods in order to improve the quality of meat and eggs. Also, their importance in aquaculture is not surprising since they are natural food for these organisms. Finally, the nature’s richest and most complete source of organic nutrition, becoming a health food worldwide because of the high protein content and various bioactive compounds is microalga Spirulina.

Algae based protein

Algae are protein-rich species and are considered as an alternative and sustainable source of protein. With millions of species to choose from, companies are beginning to use algae as a protein source for both humans and animals. Certain types of algae, such as green or blue-green, consist of between 40 to 60 % protein and offer good amino acid quality and nutritional benefits. It is now being considered as a potential protein option by many companies.

Fish feed additives

Algae are at the base of the aquatic food chain, producing the food resources that fish are adapted to consume. DHA is a sustainable source of long chain omega-3s from algae that helps enhance the nutritional value of salmon and reduce dependency on fish oil in aquaculture feed.

Animal feed additives

Micro and macro algae have been used as a sustainable resource for domestic livestock and poultry production due to their diverse nutritional profiles, i.e., carbohydrates, essential fatty acids and amino acids, carotenoids and vitamins.