When compared to conventional, intensely green-coloured products, these new offerings are Yellow Chlorella – which works well as an egg substitute – and White Chlorella – which can replace conventional dairy bases such as milk, increasing the protein content of the product. They are also suitable for use in ice creams, mayonnaises and snacks.
Approved as food ingredients and food supplements by EFSA, the new powders feature detoxifying and antioxidant properties, are a natural plant-based source of protein and contain all the essential amino acids. This makes them great candidates for use in health-promoting foods, drinks and dietary supplements without ingredients of animal origin.
Both Chlorellas are effective texturising and thickening agents and are available dried or as a paste, with variable protein functionality.
As more and more food producers discover algae’s myriad benefits, the seaweed economy is booming internationally. Companies like Singapore’s Sophie’s Bionutrients are making alt-protein products made from microalgae, and US company Triton Algae Innovations is launching an algae-based tuna alternative.