A green microscopic organism could be the next superfood, following in the footsteps of now popular staples like salmon and kale, according to a new study.
Chlorella Vulgaris, or freshwater alga, is a nutrient dense microalga that can be sustainably cultivated, researchers at the University of Birmingham said in their report published in the Journal of Food Science. After evaluating its viability as a food substitute, researchers found that it “shows great potential as a nutritious food ingredient.”
The alga species grows in lakes and rivers, a news release about the study said. It is rich in “protein, lipids, carbohydrates, vitamins, and minerals.”
What is freshwater alga?
Freshwater alga is a “unicellular microalgae of the order Chlorococcales, family Oocytaceae, and genus Chlorella,” according to the study. It has a green hue because of the presence of chloroplast within it.
The alga exists as “single cells or can form clones up to a size of 64 cells,” per the study. It can be used for the preparation of food supplements, cosmetics, clinical treatments, and the neutralization of heavy metals in industrial wastewater.
How can freshwater alga be consumed?
Freshwater alga has been used a food supplement for years as a powder or in tablet forms.
“It has the natural capacity to bind toxic metals including mercury and expel them from the body,” the study said. “Cereals and sugary products such as croissants, pasta, yoghurt, and cookies … have also been fortified with Chlorella.”
It’s possible that it may help survival rates of probiotics in fermented dairy products like yogurt.
Why could freshwater alga be the next superfood?
Freshwater alga “could redefine the future of food innovation,” according to one of the study’s researchers from the University of Birmingham Dr. Helen Onyeaka. She pointed out that more consumers are health-conscious and interested in eco-friendly products.
“We found that Chlorella not only meets growing demand for sustainable food sources but also offers substantial health and nutrition benefits. By overcoming production challenges through technological advancements, we can pave the way for Chlorella’s widespread adoption,” said Onyeaka.
Traditional farming methods — which use large amounts of water and can lead to land degradation and emit greenhouse gases — are detrimental to the environment, the study explains. Meanwhile, there is also a demand for “stable and adequate food sources.”
“Unlike conventional agriculture, which requires extensive land and water resources, (Chlorella) can be cultivated sustainably with minimal environmental footprint,” per the study’s news release.
There are still some issues that scientists have presented when it comes to serving up freshwater alga. Researchers cite high production costs, scaling and sensory problems (such as unpleasant taste and smell). However, they remain committed to seeking out ways to incorporate this microscopic organism into more products and want consumers to know about its health benefits.
“Some customers may have sensory issues that reduce their attraction to the food. However, through flavour-masking and new food preparations, it may be possible to appeal to them,” the study said. It has many qualities “that make it an essential food ingredient, among which are antioxidant activity, immune system support, and detoxification,” per the study.
By presenting freshwater alga in this way, it should be perceived as “viable, effective, and advantageous food supplement that meets consumers’ requirements for healthy and environment-friendly foods.”