• Algae is a promising food ingredient in the current context where most food innovations focus on health and sustainability, tapping into the two growing trends: sustainable agriculture and functional foods.
According to an online semantic analysis conducted by Press Tomorrow – Purely on global trends, the number of online mentions of these two trends will increase by 5% and 4,4%, respectively, by the end of 2023. Sustainable agriculture is particularly trending in the Italian languages (+23,9, 23,6%), English (+13,0%) and Spanish (+20,0%), while functional foods are important in English (+11,4%) and Japanese (+XNUMX%).
But how can aquatic microorganisms be used in the bakery and pastry industry? It must be emphasized at the outset that microalgae they are not the green, sticky plants we see in countless aquatic environments. Edible microalgae such as Cloud, are their microscopic relatives: tiny organisms found in both freshwater and seawater. In recent times, algae have been given increased attention, claiming that they will be the food of the future. But why exactly?
Important nutritional values
First, microalgae they have an important nutritional value. They are rich in proteins, vitamins, minerals and antioxidants. And they stand out especially through the content of essential fatty acids - omega-3, omega-6 and omega-7 - and through that of vitamins - such as A, D and E. Whereas most consumers with a Western diet do not meet the recommended daily intake of fatty acids, algae-based foods could be of great help, while also being a plant-based alternative to animal proteins.
Second, their production is sustainable. The need for land, water and energy to grow algae is very low, so the environmental impact is reduced compared to traditional crops. Algae can also be grown in a variety of environments, including freshwater, saltwater, and even desert environments.
Algae cultivation also has a positive impact on CO2 emissions due to its carbon sequestration action. Algae are a natural carbon sequester, meaning they absorb and store it. This helps reduce the amount of carbon in the atmosphere and mitigate the effects of climate change.
Cultivation efficiency
Finally, algae have a higher cultivation efficiency than conventional crops, making them perfect for feeding a growing world population. Production is simple, requiring only a photobioreactor, water, minerals, carbon dioxide and sunlight. If present, algae can grow very quickly and produce massive amounts of biomass for human or animal consumption.
There exists potential huge for algae in the food industry, especially for products such as snacks, desserts, yogurts, pasta and bakery products. But because not many types of algae have been approved for use in food products, algae-based products are still limited in number on supermarket shelves.
This does not negate the commercial potential of their use in various products, thus responding to consumers' desires for healthy foods with low environmental impact. And if we add to this the fact that microalgae can even be used to produce sustainable food packaging, the positive aspect of their use increases exponentially.
Algae in baking and pastry
Taste Tomorrow identifies 6 potential ways to use algae in baking and pastry:
- As a natural dye – Microalgae can be used to color bread, cakes and pastries. For example, spirulina can be used to add a vibrant green or blue color to macarons and cakes.
- As a health ingredient – Algae with high nutrient density is a true superfood. They are rich in protein, fibre, vitamins, minerals and healthy fats, so they can make snacks, breads and energy bars extra nutritious and healthy. They can be used in traditional bakery products, as they can contribute to the balance of their nutritional profile.
- As a functional ingredient – Algae can improve the texture of baked goods, working for example as a thickener for creams, puddings and mousses.
- As a natural preservative – The high level of polyphenols with antioxidant power makes algae suitable as a possible natural preservative. In the future, they could be used to extend the shelf life of pastry and bakery products.
Other possible ways of use
- As a flavoring agent – While most microalgae have a subtle flavor similar to that of the sea, there are specific types with taste qualities more suited to bakery and pastry products. Alga Scenedesmus is one of them. Its hay-like smell and taste lends a spicy, fresh flavor to savory pastries. But there are also types with umami taste qualities, which will be suitable for use in pastries and laminated pastries.
- As a food substitute – Algae could replace eggs, butter and oil in baking while providing a similar texture, taste, hydration and flavor. This can help create plant-based products that are more sustainable and also healthier. Algae flour could serve a possible function as a gluten-free alternative for cakes, cookies and bread.
Green cakes and blue bread
At the moment, algae is mainly used as a natural dye. spirulina and chlorella are the two most important varieties of algae that producers can already use. But commercially available food products contain very small percentages, so consumers only see the vibrant blue and green color, but do not notice the specific taste and smell. Also, the nutritional benefits obtained by consuming products containing algae are minimal.
Spirulina and chlorella are easiest to use in hearty products such as tortillas, bread or buns, giving them an interesting visual and taste change. The restaurant chain Flower Burger uses green spirulina in its hamburger buns, for example. But there are also examples of desserts that use spirulina, such as muffins, raw vegan cheese cakes and cookies.
It is desirable that microalgae be combined with other strongly flavored ingredients. Spirulina and chlorella have a vegetal, sea-like taste that doesn't always go well in a sweet dish. Ingredients with a strong flavor and high acidity and sweetness can help balance this aspect. Blueberries, mint, and matcha are popular combinations for seaweed because consumers are already used to the blue and green hue of these foods.
Source: Is algae the bakery and patisserie ingredient of the future?
Article written by Gabriela Dan, Editor of Arta Albă
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