go to http://www.aocs.org! Visit us at algaelabsystems.comA biological resource that drives one of the great engines of planetary control Visit  cricatalyst.com!Looking for Algae Industry Research?

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
James Goodman writes in the democratandchronicle.com about Jeffrey Lodge, an associate professor of biological sciences at Rochester Institute of Technology, who knows wh...
Montague, Prince Edward Island-based Solarvest has announced that it has used its algal-based production platform to express bioactive therapeutic proteins. The proof of ...
As one of the most water-poor countries in the world, Jordan’s current water resources are significantly below the global water scarcity line. Annual rainfall falls under...
Sebastian Rich reports on PBS Newshour about the Central African Republic city of Bangui, which has been caught in the crossfire between warring Muslim and Christian grou...
Simris Alg, a pioneering agribusiness producing omega-3 from farmed algae, has been declared one of Sweden’s 33 hottest companies in new technology. The renowned list is ...
Tubular glass photobioreactor (PBR) systems protect algae from harmful environmental factors, keeping strains safer from bio-contamination. The glass tubing itself can be...
Scientists from the J. Craig Venter Institute (JCVI), a not-for-profit genomic research organization in La Jolla, California, have published a paper outlining new synthet...
The vision of developing a community college degree program to train a high technology algae workforce was launched at New Mexico's Santa Fe Community College (SFCC) in 2...
John O’Renick, in this insightful piece from the Portland (Oregon) Tribune, writes about the problems we create from treating waste streams as garbage to be disposed of i...
While aquafarmers in Maine have been harvesting seaweed for nearly 80 years, for a variety of uses and products, in recent years wild harvests have not been able to meet ...
EnAlgae researchers have published an economic model to help to explore the economics of cultivating macroalgae at sea. The model and report can be found here as outputs ...
Tom Redmond and Yuko Takeo report for Bloomberg.com that, after 10 years of developing algae as a nutritional supplement generating $37.8 million in annual revenue, Japan...
Biocrude oil obtained from hydrothermal liquefaction (HTL) of algae can be an energy-efficient replacement for the fossil crude oil normally used in the production of fue...
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...
You know algae are a great food source for you. But what are the best ways to eat it? Jami Foss writes in shape.com about 10 ways to eat algae that are common, healthy an...