Algae: coming soon to a menu near you
In addition to their proven nutritional value, algae are increasingly being marketed as functional foods. As research and development into its production continues apace, Andrew Dahl looks at what they have to offer to both manufacturer and consumer.
The year is 2038. You enter a restaurant, sit down and open the menu. If fresh-pressed juices are available, that celery/carrot/kale mix might contain flavourful algae. When you order a seafood or vegetarian salad, its colour and flavour could be due to ribbons of dried algae. The spinach in your bowl of soup might be augmented with algae rich in protein, fibre and vitamins, and you might enjoy some matcha tea that is half tea and half algae with potent antioxidants and immune enhancers.
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