The ocean plays an important role when it comes to securing food and nutrition for many people around the planet today, but it holds even greater potential as part of a sustainable food system in the future. Microalgae have gained increased attention as they present a more sustainable source of protein than other conventional sources, such as livestock.

This article shows how during the ProFuture project, researchers have looked into what people generally think of microalgae in food and developed different recipes for vegetable creams, bread and snacks with added microalgae.

You can find a version of the article that is adapted to a general public on the website of the European Food Information Council (EUFIC), available in English, Spanish, French, Italian and German.

Microalgae food products developed by ProFuture

Microalgae are beneficial as a food source because in addition to having a high protein content, they also contain valuable nutrients such as phenolic compounds, vitamins and minerals.

However, using mircoalgae as food is still quite uncommon for many people in Europe, and this is why it’s interesting to find out how new microalgae products are welcomed by consumers. A variety of new products have been developed and tested during the ProFuture project. The main challenge has been to improve nutritional properties without hindering sensory qualities such as taste and texture.

Bread

Researchers from the Institute of Agrifood and Technology (IRTA) added the microalgae Spirulina to bread in different proportions. The goal was to make an enriched bread that is pleasing all the five senses and at the same time is more nutrient-dense than a regular bread thanks to the added nutrients. Already replacing 3% of the flour with Spirulina had visible effects on the volume, texture, colour and taste of the bread. In the end, adding Spirulina powder to the dough made the bread smaller and lighter with green tonalities.

A group of consumers were asked to taste the bread and evaluate aspects such as texture, taste and if they would want to buy the bread themselves. The reactions were generally positive towards the bread, and some found the marine taste to be pleasant. The positive reactions and the good nutritional composition reveal promising opportunities for the reformulation of bakery products. You can read more about the bread test here.

Snacks

Some other recipes with microalgae have also been developed and tested at IRTA. One of these is vegetable creams. Vegetable creams are becoming more and more popular thanks to the increased demand for healthy products, and as microalgae have a high protein content, some of the new recipes can even be labelled as having “high-protein content” following the present EU legislation.

Healthier and more sustainable snacks, such as muffins, grissini and crackers, have also been made at IRTA. These products had both a higher protein content and increased antioxidant activity. The texture did not change much from the standard products, but the colour was more greenish. This was however perceived as positive by consumers, as microalgae can be considered a natural colorant. Combined with the higher nutrient density, the snacks seem to be accepted by the consumers.

You can read more about the fortified snacks here and the latest developments on additional products such as pasta and energy bars here.

Consumer perceptions of microalgae in food

During another part of the ProFuture project, researchers from Ghent University gathered information from several studies on how different factors influence how people perceive microalgae in food. They identified five important factors:

1. Sensory properties: When microalgae are added to food, they may change the food’s colour and taste, which is usually perceived as negative by consumers. This may be the reason why products with added microalgae are not on the marked in large numbers.(1)
2. The “carrier product”: The food product to which the microalgae are added, is called the “carrier product”. The researchers found that the carrier product plays an important role in the perception of microalgae. Consumers liked for example microalgae in pasta more than in products like milk and bread. (2,3)
3. Familiarity with the taste: People who were already familiar with the taste of microalgae, for example Spirulina, were less disappointed with the taste of microalgae in food products. (4)
4. Knowledge about microalgae: The researchers observed that French consumers were more positive towards microalgae in their food than German consumers. This may be linked to a generally higher knowledge about microalgae in the French population than in the German population. (4)
5. Personal characteristics: Health-conscious individuals seemed to be more willing to accept food products with added microalgae (5,6) environmental concern has not been confirmed to influence the perception of microalgae in food products. (7)

Consumers already show interest in microalgae food but need concrete example of how to eat it

Researchers from the ProFuture project have also looked at consumers’ reactions to algae names and their applications in food. They found that people did not necessarily associate algae names, for example “chlorella”, with food.

They also found that participants did want to try new food products with added microalgae, but they were hesitant towards buying them themselves. This is, however, a promising first step. In order to further stimulate consumers to try microalgae in their food, the researchers suggest that people should be provided with concrete examples of how they can use microalgae products, for example in recipes.

The researchers have also analysed social media sentiments as well as cultural factors. In 2022, the group from Ghent University will continue to study factors such as preference for various product attributes, attitudes towards nutrition and health, attitudes towards food-related aspects such as sensory appeal, convenience, price and other quality aspects, food (technology) neophobia, environmental concerns and food purchasing and consumption habits. (8)

The questions raised so far by consumers were answered by ProFuture scientists in an infographic exploring the potential of microalgae on a sustainable and healthy diet.

What do consumers think about food made of alternative proteins in general?

To learn more about consumer perceptions of novel ingredients - not only microalage but also insects, and other plant-based and single-cell proteins - have a look at the webinar summary and recording Why (not) to eat? European consumers’ views on foods made of alternative proteins. The event was organised by the Horizon4Proteins projects, a cluster of four EU-funded projects (NextGenProteins, ProFuture, Smart Protein and Susinchain) working on alternative proteins.

References

1. Beheshtipour, H., et al., Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks. Comprehensive Reviews in Food Science and Food Safety, 2013. 12(2): p. 144-154.
2. Cox, D.N., G. Evans, and H.J. Lease, The influence of product attributes, consumer attitudes and characteristics on the acceptance of: (1) Novel bread and milk, and dietary supplements and (2) fish and novel meats as dietary vehicles of long chain omega 3 fatty acids. Food Quality and Preference, 2011. 22: p. 205-212.
3. Grahl, S., et al., Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (<i>Arthrospira platensis</i>) and Resulting Consumer Expectations. Journal of Food Quality, 2018. 2018: p. 1919482.
4. Grahl, S., et al., Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta. Food Quality and Preference, 2020. 84: p. 103933.
5. Urala, N. and L. Lähteenmäki, Attitudes Behind Consumers' Willingness to use Functional Foods. Food Quality and Preference, 2004. 15: p. 793-803.
6. Verbeke, W., Functional Foods: Consumer Willingness to Compromise on Taste for Health? Food Quality and Preference, 2006. 17: p. 126-131.
7. Moons, I., C. Barbarossa, and P. De Pelsmacker, The Determinants of the Adoption Intention of Eco-friendly Functional Food in Different Market Segments. Ecological Economics, 2018. 151(C): p. 151-161.
8. Van der Stricht, H., Set-up and planning of the ProFuture consumer survey. 2021.