The innovation of Science 351 in the food sector has led to the creation of algae-based ham, an innovative product that combines culinary tradition with the broad nutritional spectrum of algae. Designed to meet the preferences of the vegan community, this product offers an alternative to traditional options, with the potential to introduce specific nutritional benefits due to the properties of algae. Additionally, it paves the way for the development of enriched functional foods, designed for a variety of lifestyles and dietary requirements, placing algae at the heart of this transformation.
Algae: The Super Ingredient
Algae are recognised for their extensive nutritional benefits, including a high concentration of vitamins, minerals, antioxidants, and fibres. The use of algae extracts or flours in food formulations can reduce the salt content while preserving flavour and sensory quality, in addition to introducing the beneficial properties inherent in algae to the final products.
Innovation in Healthier Food Products
These aquatic organisms are sources of bioactive compounds such as polyphenols, polysaccharides, and sterols, which play a crucial role in beneficial health properties, with antioxidant, anti-inflammatory, anticancer, and antidiabetic effects, thus contributing to overall well-being.
This 100% plant-based alternative not only expands the market but also meets the growing demand for sustainable and inclusive food products.
Benefits of Ingredient Substitution
Replacing conventional additives and ingredients with natural alternatives enriches the nutritional profile of products, introducing functional properties. In the food industry, algae are used both as functional ingredients to partially replace meat in products such as burgers, sausages, pâtés, and steaks and as additives to improve the texture and nutritional value of these products. For example, algae polysaccharides are frequently used as thickeners and emulsifiers, also acting as dietary fibres that promote intestinal health and serve as prebiotics for beneficial gut bacteria.
Opportunities for the Food Sector
For companies in the food sector, using algae in the formulation of new products represents an opportunity. This innovative niche offers an alternative to public health concerns associated with processed meat products, aligning with the principles of sustainability and environmental responsibility. Expanding the market to include vegan options further increases the investment potential.
Challenges and Paths Forward
The introduction of these products to the market presents challenges such as consumer acceptance and optimisation of production processes. However, with strategic investments in R&D, marketing, and consumer education, these products have the potential to establish themselves as highly sought-after and innovative offerings.
Exploring the Potential of Algae with Science 351
At Science 351, we are at the forefront of research and innovation in the use of algae in the food industry. We offer specialised consultancy and customised solutions for companies looking to explore the nutritional and functional properties of algae in their products.
Discover how we can transform the nutritional profile of your products with science-based and sustainable solutions.
