GFI Brazil has just released the technical publication “Potential for the Application of Algae in Alternative Protein Products”, bringing an unprecedented contribution to the national scenario. As it is the first publication in Brazil on the subject, it offers a comprehensive and detailed review of the available literature, contextualizing the reader on the relevance and potential of algae in the food sector and as innovative ingredients in the production of alternative protein products.
Designed for readers who are just getting familiar with the topic and for those seeking a more in-depth knowledge, the study is divided into two main parts: the first is dedicated to providing a solid foundation on the topic, addressing the classification of algae, cultivation and collection methods, as well as conventional food uses and food safety issues, highlighting how algae can be integrated into the narrative of alternative proteins.
The second part of the study explores the nutritional and technological potential of algae, highlighting their functional properties that make them a promising source of ingredients for plant-based products. In addition, the sustainability aspects associated with the use of algae are discussed.
The publication also identifies several research opportunities, encouraging the exploration of algae as key ingredients for the creation of new products in the alternative protein market. It was written not only for scientists and researchers, but also for market professionals, offering a comprehensive overview of the technological, nutritional and sustainable advantages that algae can provide.
Results:
The results presented reveal that algae have great potential as a source of alternative proteins, with the capacity to contribute significantly to the sustainability and diversification of food production. In addition to their benefits to human health, algae have functional and technological properties that make them a promising and versatile source for the production of healthier and more sustainable foods.
Proteins are essential in the formulation of plant-based foods similar to meat, not only for their nutritional value but also for their technological functionalities. Algae are a viable source of protein, with an essential amino acid composition that meets FAO requirements, comparable to other sources such as soy and egg. Microalgae, in particular, can contain between 40-60% protein (dry basis), offering essential amino acids and nutritional and functional properties, such as low allergenicity and good digestibility.
In addition, they have ideal physicochemical properties for various applications, including solubility, emulsification, gelation and foaming. Some macroalgae can be used as salt substitutes in foods, helping to reduce sodium content, and their pigments, such as carotenes and xanthophylls, are widely used as colorants in the food industry.
The production of algae as a protein source has several advantages over other plant-based sources. Algae grow and produce faster, are more photosynthetic, require less water and do not compete for arable land. They also have a low lignin content, making them easier to extract, and can store carbon, contributing to sustainable production. With oceans and seas covering more than 70% of the Earth’s surface, there is vast potential for sustainable cultivation and large-scale harvesting of algae.
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18/12/25
