twittertopbarlinks_eventstopbarlinks_requesttopbarlinks_archives
NCMA Algae Tips
Click here for more information about Liqofluxphenometrics515R1
Visit cricatalyst.com!GEA Algae Separation Technology

Innovations

Algae’s excellent opportunity for bakers

June 22, 2014
AlgaeIndustryMagazine.com

Food analyst Pinar Hosafci writes in euromonitor.com that while seaweed is an important food source, especially in Asia, its use in baked goods is unheard of. With the recent discovery of brown algae as a replacement for salt, this situation could change.

Algal ingredients can be particularly valuable in bread, which, according to Euromonitor International, accounted for 29% of global sodium chloride use in 2012. In addition, seaweed ingredients also fit well with the growing consumer demand for natural products, and help to lower blood pressure. A recent study also linked brown algae to a reduction in abdominal fat in humans. As governments struggle to bring down soaring obesity rates and manufacturers battle to rejuvenate tumbling bread sales, brown algae could offer the solution they both long for. But where will this work?

Globally, almost 90% of all salt consumed as an ingredient stems from packaged food. Some 35% of sodium chloride use derives from baked goods alone, of which bread accounts for the largest proportion. Given the sheer volume used in bread, any attempt to replace it with a viable alternative would make commercial sense. Brown algae are a viable alternative not only because they provide a sodium substitute but also because they fulfill a nutritional function.

Algae powder has the potential to play a role in fighting obesity as well as helping to reduce cholesterol and manage blood sugar levels. However, extracting algae remains very costly and complex. According to the FAO, the estimated cost of algal production alone ranges from US$4-300 per kg of dry biomass, which is quite high given the fact that table salt retails for less than US$1 per kg. Therefore, its use will be primarily limited to high-income countries

Daily sodium intake via bread vs. obesity and overweight population in selected countries Source: Euromonitor International

Daily sodium intake via bread vs. obesity and overweight population in selected countries Source: Euromonitor International


*Note: Countries were selected based on their 2013 per capita incomes with a cut-off level of US$15,000.)

Many Western European countries, such as Germany, the Netherlands and Italy, along with the United Arab Emirates, appear to be those with very high rates of obese and overweight people and a high daily intake of sodium through bread. With a 27% share of global consumption, Western Europe ranks first in terms of global use of the ingredient in bread. Therefore, Western European countries offer the best opportunities for ingredient and packaged food manufacturers.

Sustainability is a valid concern for food producers. As part of this, many suppliers are already looking at algae as a future solution. However, manufacturers may think that algae might not be worth the high production costs because of the (perceived) inferior taste and appearance.

Read More

More Like This…

HOME Algae Industry Jobs

Copyright ©2010-2013 AlgaeIndustryMagazine.com. All rights reserved. Permission granted to reprint this article in its entirety. Must include copyright statement and live hyperlinks. Contact editorial@algaeindustrymagazine.com. A.I.M. accepts unsolicited manuscripts for consideration, and takes no responsibility for the validity of claims made in submitted editorial.

From The A.I.M. Archives

— Refresh Page for More Choices
With their new CO₂ processing-platform called AstaCos, AlgaeBiotech can produce waxy particles of only 50-100 µm in size with a loading of 25% astaxanthin oleoresin. The ...
Algix, parent company of Solaplast, will be inaugurating their algae-to-plastic facility in Meridian, Mississippi, on November 14, 2014. Solaplast's facility will be focu...
Kevin Quon writes in Seeking Alpha about the financial plights and pivots of Solazyme, the algae industry’s most high profile recent IPO. In a year that started with a sh...
Brian Krassenstein, writing in 3Dprint.com, goes deeper into the recent paper in Engineering in Life Sciences journal discussing the impact 3D bioprinting will have in th...
Jeff Gelski writes in foodbusinessnews.net that algae oil is now in the toolbox of alternative oils shown to replace partially hydrogenated oils (PHOs), which cause trans...
SciDev.Net’s South Asia desk reports that Indian scientists working on producing biofuel from algae cultured in municipal wastewater are enthused by the findings of a rec...
Rich McEachran writes in the Guardian that, in the process of surfacing a road, layers of asphalt – which is composed mostly of bitumen (a byproduct of crude oil distilla...
Algiran, an Iranian algal biotech company, has recently established a pilot scale algal cultivation demonstration facility at the Chabahar Free Zone, in the Baluchistan P...
Algae.Tec has announced that it has completed the commissioning and initial startup of an algae production plant to produce algae-based nutraceutical products. The plant ...
Kailua Kona-based Cyanotech Corporation announced financial results for the third quarter and first nine months of fiscal year 2016, ended December 31, 2015. For the thir...
Jason Holland writes in SeafoodSounce.com that the ability of marine and freshwater algae to produce omega-3 oils makes them increasingly suitable for replacing price vol...
Jennifer Grebow writes in Nutritional Outlook that astaxanthin supplier AstaReal, of Burlington, NJ, one of the founding members of the Natural Algae Astaxanthin Associat...