Can algae topple quinoa as the next big thing?

We’ve an appetite for algae, a penchant for pulses and we’re very keen on quinoa. And it’s just as well, as this triumvirate of alternative protein sources is considered by some food technologists to be our best option to slow meat consumption, reduce food waste and help feed the world’s growing population.

The ingredients were the subject of a presentation at IFT15: Where Science Feeds Innovation, hosted by the Institute of Food Technologists (IFT) in Chicago.

Algae is a new vegan source of protein with a comparable carbon footprint to existing vegan proteins, such as rice and soy. It contains 63% protein, 15% fibre, 11% lipids, 4% carbohydrates, 4% micronutrients and 3% moisture, she said, and is easily digested and considered heart healthy.

According to Beata Klamczynska, who leads food application development at Solazyme, algae is evolving as the next new alternative protein source for consumers, who are ready to bite into it as an ingredient in crackers, snack bars, cereals and breads.

“Are consumers ready for algae as an ingredient? Yes, they are ready and excited about algae,” she said. “The more they learn, the more excited they get. Just a little education eliminates any doubts.

“There are thousands of algae strains to choose from for a variety of products,” Klamczynska said.

Another protein alternative is quinoa, a centuries-old ‘poor man’s’ crop grown in the High Andes Mountains of Bolivia and Peru, which continues to grow in popularity. There are more than 1400 quinoa products currently on the market.

“Quinoa is here to stay,” said Laurie Scanlin, co-editor of a book titled Sustainable Protein Sources, to be published next year. “It’s a nutritious, sustainable food and protein source.”

Speaking at the event, Anusha Samaranayaka, scientist at POS Bio-Sciences in Saskatoon, Canada, described pulses, also known as legumes, beans, chickpeas and lentils, as high in protein, vegetarian, gluten-free, non-allergenic, non-GMO and sustainable.