As the global population grows and the demand for sustainable food sources increases, algae have emerged as a promising solution. Algae, with their rich nutritional profile and minimal environmental impact, are being incorporated into various food products.
Here, we explore six novel algae ingredients changing the plant-based seafood industry, offering enhanced flavor, nutrition, and sustainability.
Is algae a novel food component?
Not really. Around 30 companies in Europe, North America, and Asia currently offer plant-based versions of popular seafood items such as breaded fish filets, tuna, salmon, and shrimp. These alternatives are aimed at traditional seafood consumers.
Algae-based food products require further development to enhance their market acceptance. With rich nutritional potential, these products hold room for broader accessibility. Their current limitations present an opportunity to increase their reach and appeal.
How big is the plant-based seafood market?
The plant-based seafood market is gaining strong momentum. As more consumers seek health-conscious, eco-friendly choices, plant-based options are reshaping the seafood industry.
Figure 1. Projected plant-based food market size 2022-2032 in USD Billion. (Source: Precedence Research)
The overall plant-based foods market has surged, with over 6,485 new products launched globally between 2015 and 2020. As of 2024, the global plant-based food market reached USD 50.69 billion and is projected to hit USD 99.7 billion by 2032.
Younger generations, like Gen Z and Millennials, are driving this demand, increasingly motivated by environmental concerns. Their preferences indicate a broader movement toward reducing carbon footprints through sustainable seafood and dietary changes.
Six novel algae ingredients to improve vegan seafood:
Below, we explore key novel algae ingredients and their flavor-enhancing properties for plant-based seafood products.
Figure 2. Properties of six novel algae ingredients for enhancing flavors in various plant-based seafood products. (Source: The rise of algae: The future of plant-based seafood)
Rhodomonas salina
Rhodomonas salina exhibits strong crab and mussel aromas and tastes, with a higher umami profile than shellfish. This is due to its composition of dimethyl sulfide, trimethylamine, and various aldehydes and ketones.
Although still in the experimental phase, R. salina‘s potential for use in plant-based crab, fish, and mussel products is evident. It offers a rich umami flavor that can enhance the taste of seafood alternatives.
Tetraselmis chui
Tetraselmis chui is noted for its fishy, mussel, and crab aromas, as well as its umami taste. It has lower bitter scores than other algae species, making it a viable option for prawn and mussel alternatives.
Although no commercial products currently use T. chui, research indicates its potential as a flavor ingredient in plant-based seafood. Adjusting cultivation conditions, like nitrogen levels, can enhance T. chui’s flavor profiles. This can help support the creation of diverse plant-based products.
Phaeodactylum tricornutum
Phaeodactylum tricornutum stands out due to its strong seafood odors, particularly mussel aroma, and high umami score. This microalga contains key seafood aroma compounds such as dimethyl sulfide (DMS) and trimethylamine (TMA), as well as lipid-derived polyunsaturated aldehydes, alcohols, and ketones.
Despite its promising attributes, P. tricornutum is not yet used in commercial seafood alternatives. However, its ability to mimic seafood flavors makes it a strong candidate for future development in plant-based seafood products.
Nannochloropsis oceanica
Nannochloropsis oceanica is known for its shrimp-like aroma, attributed to aldehydes and ketones such as hexanal and 3,5-octadien-2-one. This microalga shows promising results in raw, cooked, and cooking water forms.
Its high protein and nutrient content, and shrimp aroma make N. oceanica a potential ingredient for plant-based shrimp products. However, its intense smell compared to shrimp may require further refinement for optimal use.
Ulva rígida
Ulva rígida is recognized for its shrimp-like aroma and high protein content. It performs well in raw, cooked, and cooking water forms, making it a versatile ingredient for plant-based seafood.
Currently not featured in commercial products, U. rígida‘s potential lies in its ability to mimic shrimp flavors and its nutritional benefits. Future research and development could see this macroalga becoming a staple in plant-based seafood production.
Saccharina latissima
Saccharina latissima, a macroalga, has a high similarity to shrimp aroma. Its aroma is primarily due to compounds like nonanal, terpenes, and 2-octenal. This alga performs well in both raw and cooked forms.
While not yet widely used in commercial products, Saccharina latissima has significant potential for enhancing shrimp aroma in plant-based seafood. It can be a key ingredient in creating sustainable and flavorful seafood alternatives.
The bottom line:
Incorporating algae into plant-based seafood products offers a promising path toward sustainable and nutritious food solutions. Each algae ingredient presented here have the potential to enhance the flavor, nutritional value, and sustainability of seafood alternatives.
As consumer interest in sustainable foods rises, algae ingredients are set to become key components in advancing seafood alternatives. This shift can drive the industry toward more health-focused, eco-friendly choices.
