Frequently Asked Questions about Algae
1. Why are algae more than just a nutritional trend?
Algae are among the oldest foods in the world. They have always been eaten where they occur naturally. In many cultures, they are not only considered a food source but are also used traditionally. Algae have a long history, especially in the coastal regions of Asia, Africa, Europe, and South America.
What many people do not know: the targeted cultivation of algae is, by contrast, still relatively young. It is only since the 1950s that algae have been systematically cultivated and researched. What is new, therefore, is not the alga itself, but its modern use and the scientific investigation of its properties.
For my part, I prefer to refer to algae as a particularly nutrient-dense food group. They are the original producers of many important nutrients. Omega-3 fatty acids, for example, originally come from microalgae and enter fish through the food chain.
Depending on the species, algae contain valuable components such as protein, dietary fiber, minerals, vitamins, natural color pigments, or omega-3 fatty acids. It is particularly exciting that, depending on the species, algae can grow very quickly and can be cultivated on land that is not available for traditional agriculture.
This is why we do not see algae as a short-term trend, but as a traditional food with great potential for the diet of the future.
2. Why do many people have a false impression of algae?
When thinking of algae, many people first think of something slimy on the beach or a strong fishy taste. However, this is not the case, as algae are incredibly diverse in both appearance and taste.
There are microalgae such as spirulina or chlorella, which are usually used as powder or tablets. In addition, there are seaweeds like nori, wakame, dulse, or kombu, which can be used more like vegetables from the sea. Every type of alga has its own taste, its own color, and individual characteristics.
Another misconception is the belief that all algae contain a large amount of iodine. This is not true. It is primarily seaweeds that contain iodine, whereas freshwater algae such as spirulina or chlorella usually play almost no role in iodine intake.
3. How can algae easily become part of our daily diet?
Many people still do not know how they can use algae or which algae go with which dishes. Therefore, they must first become more well-known.
The more recipes, products, and information there are, the easier they will become part of our everyday life. Algae can, for example, be used in soups, smoothies, spice blends, bowls, spreads, drinks, or snacks.
Furthermore, they are more versatile than most people think. They can provide natural colorants, serve as a plant-based egg alternative, provide calcium, or be used as an ingredient in dietary supplements. Children, in particular, often find a playful approach through vibrant colors or creative recipes.
Another important point is knowledge transfer. Many people today are coming into conscious contact with algae for the first time and often do not know how versatile they can be. This is why we, together with other partners, have developed the world's first IHK-certified Algae Sommelier program.
There, participants are taught about the topic of "algae" in a professionally sound, practical, and understandable way. In addition, they learn about the possible applications in nutrition, gastronomy, retail, and industry.
Such educational offers help to overcome reservations and integrate algae into everyday life step by step.
4. Which properties of algae are well supported by science?
The nutrient diversity of many algae species is particularly well supported by science. Depending on the alga, they provide protein, dietary fiber, minerals, trace elements, or omega-3 fatty acids.
For some of these nutrients, there are officially approved health claims in Europe. Iodine, for example, contributes to normal thyroid function. Omega-3 fatty acids from algae oil are also well-researched scientifically.
Less well-supported are very general statements such as "algae cure diseases" or "algae solve all nutritional problems." Such statements are not sufficiently substantiated by science and therefore may not be used in Europe.
5. Why is quality particularly important when it comes to algae?
Algae act like a sponge and absorb substances from their environment. Therefore, it is important to look for high-quality products and trustworthy manufacturers who control and analyze their raw materials.
Furthermore, not all types of algae are automatically approved as food in Europe. Each type of alga must be evaluated individually and can be subject to different legal requirements.
6. Will algae be a natural part of our diet in the future?
We believe that algae will become more commonplace in the future, but at the same time remain something special. They will not replace vegetables, but meaningfully supplement our diet.
Interestingly, we encounter algae more frequently today than many people realize. Algae or components thereof are already used in food, drinks, dietary supplements, and even in some plant-based products.
In many Asian countries, algae are already a natural part of the menu today. Interest is also steadily growing in Europe.
7. How can algae be used nowadays?
Algae have many advantages:
- they grow quickly
- depending on the species, they do not require traditional agricultural land
- can be cultivated without pesticides
- sometimes grow on surfaces that are not suitable for agriculture.
Furthermore, algae can be a useful supplement to agriculture. For example, certain algae are already being used to support the growth of crops, promote root formation, or make plants more resilient to environmental stress.
However, algae are not only interesting for food. Today, they are also being researched for natural colorants, cosmetics, packaging, textiles, active ingredients, animal feed, biostimulants in agriculture, and many other sustainable applications.
Nevertheless, there are still challenges to be overcome. Cultivation and processing are technically demanding, quality must be ensured, and many consumers still know too little about algae. In addition, investments, research, and appropriate legal framework conditions are needed.
We are convinced that algae will play an increasingly important role in the future – both as food and as a sustainable raw material for many other applications.
