Think Tank BLOG: From sea to plate – turning algae into everyday food
We’re kicking off our blog series on protein diversification with a look at one of the most overlooked – yet incredibly promising – sources: algae.
Often dismissed as a supplement or a sushi side note, algae are in fact a highly efficient, nutrient-rich ingredient that could play a bigger role in the way we eat. But despite their benefits, they remain far from everyday food for most European consumers.
Why is that? What stands in the way of wider acceptance? And how can we bring algae out of the niche and onto the plate? Let’s take a closer look.
What makes algae worth considering?
Algae may be small, but they pack a punch. Many species are high in protein, essential fatty acids, vitamins, and minerals. Some even match meat or soy in terms of amino acid composition – making them a valuable potential protein source, especially for those cutting down on animal products.
They’re also remarkably efficient to grow. Algae don’t need arable land, fresh water or fertilisers. They can be cultivated in tanks or the sea, and they grow quickly – all while capturing carbon dioxide from the atmosphere. For those looking at how to feed a growing population without pushing the planet beyond its limits, algae offer some promising answers.
Algae are a diverse group of aquatic organisms, ranging from microscopic single-celled species to large seaweeds – spirulina, chlorella, red seaweed (gim, nori, or zicai), kelp (dashima or kombu), sea mustard (miyeok or wakame), and dulse.
This variety allows for a wide range of uses, flavours, and nutritional profiles, depending on the species and how they’re processed.
But are people ready to eat them?
Despite all these positives, algae are still a tough sell in many places. For a lot of people, the word “algae” brings to mind green scum on a lake – not lunch. Concerns about taste, safety, and how to use algae in everyday cooking are real barriers.
People often imagine algae-based foods to be salty, fishy, or bitter. Others worry about contamination with heavy metals or toxins, especially when algae are harvested from natural environments. And although algae already appear in many foods – in the form of thickeners, supplements or plant-based additives – few consumers realise this.
Perhaps the biggest issue is unfamiliarity. Most people simply don’t know how to cook with algae, or what to expect from the taste. That uncertainty makes it easy to say "no" before even trying.
-One of the most common misconceptions is that algae-based foods have an unpleasant taste and texture. However, advancements in food processing have significantly improved their palatability. Another misconception is that all algae are toxic, while in reality, only certain types produce toxins, and these are carefully monitored in food production, to our knowledge. Additionally, but not least, some consumers tend to believe algae lack nutritional value, but they are actually rich in proteins, vitamins, minerals, and essential fatty acids. - says Jessika Humerez, Research Manager Proteins, Puratos and EIT Food Protein Diversification Think Tank member.
Who’s more open to algae?
Trends show that younger consumers, especially those interested in health, fitness, or plant-based diets, are more open to algae. The same goes for people familiar with Asian cuisines – where seaweed is already a regular part of meals.
"Long embraced across East Asia, seaweeds have been prized not only for their culinary versatility but also for their rich nutritional and health benefits. The last year's inclusion by the EU of over 20 additional algae species in the Novel Food Status Catalogue (more info: LINK) marks a critical milestone - enhancing consumer safety while streamlining innovation in this rapidly growing category." – says Minyoung Cha, Head of QA & RA at Onego Bio and EIT Food Protein Diversification Think Tank memeber.
Nevertheless, Europe is not without its own seaweed traditions. For example, the famous Welsh Laverbread – made from laver (a type of red seaweed) – contains a significant percentage of seaweed and remains a cultural staple in parts of the UK.
Countries like the UK and France, which import and consume more seaweed than most of Europe, are leading the way in terms of awareness. But even there, algae-based foods are still far from mainstream.
Interestingly, while many consumers say they care about sustainability, it’s not usually the main reason they try algae. Health benefits and taste matter more – especially for people making choices about what to buy and eat regularly.
How do we make algae more appealing?
Words matter. Calling something a "sea vegetable" instead of "algae" might sound small, but it can make a big difference. The term feels more familiar, and less like something scraped off a rock.
Positioning also helps. When algae are used as an ingredient – in pasta, bread, seasoning blends or snacks – rather than as a meat alternative or a main dish, they feel more approachable. And highlighting specific types of algae, like spirulina or dulse, rather than algae as a broad category, helps consumers connect with something more concrete.
In the UK, dried seaweed snacks are gaining fans. In France, dulse has built a niche following. These early successes show that with the right product and the right message, algae can find their place.
From niche ingredient to everyday food?
There’s still a long way to go before algae are widely accepted in Europe. Building consumer trust and interest takes time – and effort. That means investing in education, clear labelling, product development, and transparency about where and how algae are produced.
Algae are nutritious, sustainable, and already used in more foods than most people realise. The challenge now is to make them familiar – and tasty enough to become part of daily diets.
But if we want algae to move from niche to norm, the challenge isn’t just scientific – it’s cultural.
Several innovative startups in the EIT Food network are already working to bring algae-based products closer to consumers, bridging the gap between niche ingredient and everyday food.
BettaF!sh, a German food-tech company transforming seaweed into nutrient-rich food solutions, which participated in the EIT Food Fast Track to Market programme – designed to accelerate the development and commercialisation of innovative agrifood products across Europe.
Aliga Microalgae, an EIT Food's RisingFoodStar specialises in the cultivation and processing of high-quality microalgae ingredients, such as Chlorella vulgaris, developed for use in a variety of food and beverage applications. Their products are designed to enrich foods with protein, vitamins and minerals, helping manufacturers respond to the growing demand for functional and plant-based nutrition.
Algaementum, an algae-biotech company participating in the InnoWise Scale programme – an initiative aimed at supporting water-smart innovations and circular bioeconomy solutions across Europe.
Algaementum focuses on sustainable microalgae cultivation, applying circular production models to maximise resource efficiency. Their work contributes to unlocking the potential of microalgae not only as a food ingredient but also as part of broader environmental and economic solutions within the bioeconomy.
Vaxa, an EIT Food's RisingFoodStar, has developed a disruptive new technology platform perfecting the cultivation of Omega-3 rich micro-algae. Bringing a new scientific approach, our technology, as compared to the current state of the art, requires less than 1% of the fresh water, less than 1% of the land footprint and is carbon negative. We are constantly improving the growth and performance of each strain using machine learning and data analytics techniques.
Koralo from Germany, is developing a patent-pending co-fermentation technology that is unique as it mimics nature. Koralo combines microalgae as a raw material for traditional fermentation leading directly to a fish alternative raw product without further major processing needs. Koralo participated in EIT Food Accelerator Network in 2022
Alver World SA (Netherlands) has developed algae milk from Diamond Chlorella, offering a nutritious and sustainable plant-based milk alternative. They were among the winners of EIT Food's Affordable Nutrition Scale-Up Challenge.
A growing conversation
To support this transition, the EIT Food Protein Diversification Think Tank (PDTT) and EIT Food Consumer Observatory has prepared a fact sheet with key insights into algae’s potential, barriers to acceptance, and strategies for building trust.
We invite stakeholders and consumers across the agrifood value chain to download the fact sheet and explore how targeted communication, product innovation and consumer insight can help integrate algae into mainstream diets.
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