Food & Additives
Algae is an established and versatile platform for food and ingredient applications, underpinned by its rich nutritional profile and functional properties. A wide range of compounds derived from microalgae are already used across food systems as natural colourants, thickeners, stabilisers, and nutrient sources.
Current capabilities include the development of natural pigments such as carotenoids and phycobiliproteins for clean-label colouration, alongside polysaccharides that provide gelling, thickening, and texturising. Algae also provides high-value nutritional components, including essential amino acids, omega-3 fatty acids, vitamins, and minerals, which support its use in functional foods and dietary supplements.
Algal ingredients offer strong opportunities in flavour and formulation, including natural umami compounds and mineral-rich profiles that can support salt-reduction strategies. Advances in processing and product development are improving taste, texture, and consumer acceptance, enabling broader integration into mainstream food and beverage products.
In parallel, algae is gaining traction as a sustainable protein platform, with the potential to contribute to alternative protein markets through high productivity and efficient resource use. As demand for plant-based, nutrient-dense, and environmentally sustainable ingredients continues to grow, algae provides a flexible and scalable solution across a wide range of food applications.
Key algal-derived compounds for food and additives include:
Carotenoids (e.g. β-carotene, astaxanthin) – natural colouration and antioxidant benefits
Phycobiliproteins (e.g. phycocyanin) – vibrant blue/green pigments and functional ingredients
Polysaccharides – gelling, thickening, and stabilising agents
Proteins and amino acids – nutritional enrichment and alternative protein sources
Omega-3 fatty acids (e.g. EPA, DHA) – functional nutrition and health benefits
Minerals (e.g. potassium, magnesium) – nutritional value and salt-replacement potential
Glutamates and flavour compounds – natural umami and flavour enhancement
