Single-cell marine microalgae could provide a healthier, ethical, sustainable alternative to animal protein.

Researchers at Flinders University’s Centre for Marine Bioproducts Development (CMBD) in Australia are exploring the possibility of transforming the Australian marine bioproducts sector. Professor Zhang explains “Microalgae come in a diverse range of nutritional profiles and advanced cultivation strategies can be developed for tuning microalgae to produce protein-, oil- and carbohydrate-dominant types that can be processed into a broad range of functional foods, including healthy cell patties, chips, pastes, jams and even caviar.” He’s fully invested in the project and is also co-leading a bid to create a Marine Bioproducts Cooperative Research Centre (MB-CRC) in Australia.

Marine Microalgae

There are thousands of varieties of single-celled algae. Two marine microalgae superfoods that you may be familiar with are Chlorella and Spirulina. These superfoods have high nutritional value, containing 50-60% protein, vitamin B12, antioxidants, omega-3 fatty acids, iron, vitamin C and other antioxidants. Microalgae also create oxygen and absorb carbon dioxide (CO2), but don’t require land – therefore the algae is also of interest in combating greenhouse gas emissions. “They are therefore often called the rainforests of the oceans,” says Associate Professor Kirsten Heimann, senior lecturer in biotechnology at Flinders University. “Putting one and one together, microalgae and innovative production and processing could help to service the world’s booming population and growing demand for sustainable protein production,” she says.