twittertopbarlinks_eventstopbarlinks_requesttopbarlinks_archives
Click here for more information about Liqofluxphenometrics515R1
Visit cricatalyst.com!Evodos 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
Agcore Technologies LLC, producer of Agcore Spirulina, has announced that their 2016 expansion project to support their growing aquafeed demand is in the completion proce...
Haley Gray reports for 5280.com that Upslope Brewing Company, in Boulder, Colorado, is one step closer to its goal of becoming a zero-waste brewery. The craft beer maker ...
Aquaculture is the fastest-growing segment in the feed industry. According to the 2017 Alltech Global Feed Survey, the aquaculture industry experienced a 12 percent incre...
Dan Wood, at the University of Connecticut, writes that assistant extension educator of marine aquaculture at UConn’s Avery Point Campus, Anoushka Concepcion, spoke about...
The University of Kentucky (UK) Center for Applied Energy Research’s (CAER) Biofuels and Environmental Catalysis Group has received a $1.2 million U.S. Department of Ener...
For algal biofuels to compete with petroleum, farming algae has to become less expensive. Toward that goal, Sandia National Laboratories is testing strains of algae for r...