Ingredients: Algae, the New Green Gold for the Food Industry
Edible algae are on the verge of becoming the new green gold for the food industry, according to the study *"Edible Algae: A Promising Market"*, recently published by *Les Echos Etudes*. This publication highlights the many opportunities that this sector offers while underscoring the challenges that need to be overcome for its development. Faced with demographic and environmental challenges, algae stand out as a resource of the future, both sustainable and health-beneficial.
Algae farming, one of the most eco-friendly forms of agriculture in the world, requires no fertilizers, fresh water, or pesticides. In addition to capturing carbon and combating ocean acidification, it helps preserve biodiversity. Rich in fiber, protein, and micronutrients, algae are recognized for their health benefits. Yet, despite these advantages, the European algae industry is still in its infancy compared to Asia, which dominates global production with 97% of the volume.
In Europe, France ranks second behind Norway and boasts the largest natural algae field in Europe, off the coast of Finistère. The country has an ecosystem made up of researchers, industry professionals, and startups, though production remains modest. To accelerate the growth of this promising sector, several challenges must be addressed. These include the need to support research, adapt regulations, and raise consumer awareness about algae, particularly by introducing them to different species, recipes, and benefits.
The edible algae market holds immense potential, with diversified opportunities such as human food, nutraceuticals, and animal feed. By 2030, Europe could play a more significant role, but this will require a deep transformation of the sector in terms of both production and consumption.
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