Algae – A Viable Alternative Ingredient for the Future
With increase in world population, it is difficult to find sufficient space for the growth and production of major food products. Algae could present a suitable viable alternative ingredient for the future.
One such algae rich in protein is spirulina which is already used in many mainstream food products. A research study on spirulina has shown the production of algae-supplemented rice soy crisps using super critical fluid extrusion method. This method is described as an innovative process by which shelf stable nutritious crispy products can be produced and further converted into food bars for school nutrition programs to reduce malnutrition in developing countries.
Algae’s abundance, protein yield and absence of dietary irritants make it a prime ingredient for many food products and thus the potential of algae as a food source could increase in future.
