“Algae as the superfood of the future: “algae queen” Kirstin Knufmann in a discussion”

Algae are currently experiencing a huge upswing as an alternative in the food industry and are long since not just a theme for niche markets. In the run-up to Anuga and particularly in the context of the new trade show "Anuga Alternatives", we spoke with a leading expert in this area, Kirstin Knufmann, and learnt more about the manifold facets of this fascinating resource.

Anuga: Over the past years algae have developed into a real trend in the food industry. Why do you think algae are becoming so popular right now?

Algae are gaining in popularity because the consumers are increasingly looking for sustainable and healthy alternatives. The challenges of the climate change and the necessity to plan our diets in a more environmentally-friendly way, have aroused the interest in algae as a sustainable source of food that is rich in protein and nutrients. Algae are not a new trend, they were actually always part of our diet and were always used in the places they are available. In the 1950s, one was confronted with the problem of the growing world population. Our agricultural areas are limited and already fully exploited. The result is that we have less and less area available pro capita. Another remarkable fact is that algae grow 10 to 30 times faster than terrestrial plants.

Observing our world from above shows that good 70% of the earth's surface is covered with water. A resource that is gaining immensely in significance, but which is currently hardly used for growing algae. Because one didn't just start harvesting algae in the 1950s, but also growing them. That means we have a very young branch of aquaculture compared to good 10,000 years of cultivation (agriculture) by humans. Malnutrition is no longer a problem that is only found in developing countries; this theme is also present in Europe. Unfortunately, much more present than most people realise! Algae are often primary producers and provide many critical nutrients such as Vitamin B12, iron, calcium, iodine and Omega-3 fatty acids that are essential for our health. The field of science has also further accentuated the health advantages of algae, which has reinforced its image as a "superfood". There are many promising research results and it is very important to me to make sure these find their way into the kitchens and minds of the public thanks to my comprehensible and experienceable scientific communication.

Anuga: Which special properties do algae possess that differentiate them from other alternative foods?

Algae are unique primary producers that grow in seawater or fresh water and provide valuable nutrients such as proteins, essential fats, vitamins, minerals, antioxidants and much more. Their incredibly wide-ranging nutrient profile is very different to that of other plants and foods. It is especially important that alga can deliver essential nutrients that are often lacking in modern diets, such as vitamin B12 for example which is important for a healthy nerve system, as well as iron and iodine. Furthermore they offer an impressive palette of tastes that range from salty and umami, through to sweet and earthy. Algae contain natural colourants such as phycocyanin that is gained from spirulina and provides a natural, blue shade. They additionally have texture-changing properties that enable them to completely replace butter and eggs in bakery products. This diversity turns algae into a fascinating and flexible ingredient in the kitchen that not only enriches alternatives to fish and meat, but which also offers exciting potential in the foodpairing section.

Anuga: How do you position algae in the culinary world - are they a sustainable alternative or do you consider algae to be an integral part of future mainstream food?

I don't consider algae to be purely a sustainable alternative, but indeed an integral part of future diets. They can be implemented in communal catering in a versatile manner as well as in home kitchens and offer advantages both in terms of taste and health. Algae have the potential to help us master the food challenges by providing a rich source of critical nutrients that we need to feed the growing population. Their usage will be decisive in guaranteeing a balanced and a sustainable, wholesome diet.

A children's aid project in Colombia that my husband and I have already been supporting for almost 10 years fights malnutrition with the help of the spirulina microalgae: https://www.pureraw.de/Fundacion-Atlantida-Spende-Mangelernaehrung-mit-Hilfe-von-Spirulina-bekaempfen

Anuga: As an algae sommelier you have developed a particularly fine perception for the taste profiles of algae. What distinguishes algae from a taste point of view? Are there nuances that are particularly surprising?

Algae offer a host of taste profiles that range from salty and umami, through to sweet and earthy. Certain algae don't taste of anything (calcium algae), others are tender like salad (Ulva lactuca), and others slightly smoky-nutty through to reminiscent of bacon (dulse), slightly sweet (reminiscent of lobster) astaxanthin from the haematococcus pluvialis or reminiscent of hay (chlorella). Micro and macro algae have different taste characteristics; for instance wakame has a subtle, slightly salty taste, whereas kombu has a strong umami-like taste. These nuances open up new opportunities in the kitchen and can enrich dishes considerably. Algae are not only versatile in terms of their taste, but also nutritious and offer important elements like omega-3 fatty acids that contribute towards a healthy heart and calcium that is indispensable for strong bones.

Anuga: How easily can algae be integrated into common foodstuffs in your opinion? Which recipes can you recommend to algae "beginners" for example?

Algae can be integrated incredibly easily. For instance, they can be used in salads, soups or as spices for rice recipes. I recommend that beginners mix algae into salads or puree them to make smoothies to utilise the nutrients or totally change the taste. Algae can also add umami, which is a natural way to reduce the salt content in recipes while at the same time retaining the taste. A simple combination would be to add algae like kombu or saccharina latissima to the cooking water of potatoes, rice, pasta or vegetables. A simple recipe is the classic wakame salad or puree potatoes with chlorella or dulse. Algae can also be used for aubergine dulse burgers, they are fun and taste good.

You can find recipe examples at
https://www.pureraw.de/

Anuga: What are the most common types of algae that are used for food and what are the different implementation options?

The most common types of algae are nori, wakame, dulse, kombu, sea spaghetti, chlorella and spirulina. Nori is often used for sushi, whereas wakame is popular for soups and salads. Kombu serves as a flavour enhancer and is rich in umami. Spirulina or chlorella are often used for smoothies or as food supplements. Chlorella can contain a high volume of spermidine and vitamin B12 and can contribute towards cellular health. Each of these algae has specific nutrient profiles and health advantages, such as a high content of vitamin B12, the share of which can vary strongly depending on the cultivation method.

Anuga: Algae are considered to be the most sustainable sources of food. Could you give us a few details why algae are so environmentally-friendly in comparison to other plants?

Algae don't need any pesticides or fungicides, need little space and the necessary nutrients can be dosed in a targeted manner in contrast to the agriculture sector and used in the recycling economy which makes them an environmentally-friendly source of food. They can be cultivated on areas that are not available for agricultural use and grow 10 to 30 times faster as terrestrial plants. Their ability to produce essential nutrients makes them an important factor for sustainable food. Algae are an outstanding example of how we can use natural resources to make environmentally-friendly food to support the food requirements of a growing population.

Anuga: Are there challenges in the algae production and processing section that could curb the distribution and acceptance?

Yes, challenges like quality standards, the processing techniques and consumer acceptance are still presenting obstacles. Many consumers are not familiar with algae, which affects the awareness and the demand. It is important to carry out explanatory work and emphasise the health benefits of algae. Furthermore, there are technical challenges in scaling the production and development of marketable products that correspond with the needs of the consumers. The adaption of the corresponding legal framework conditions and a homogenisation of these for Europe is already in progress in the scope of the European working group EU4Algae - Algae4Food. This is important because Europe is the biggest consumer of algae, but at present Europe still imports them in large volumes.

Anuga: Which developments do you see in the area of sustainable algae production that could be of particular significance for the food industry?

The further development of aquaculture techniques and the implementation of innovative technologies for the efficient production of algae are decisive. Indeed, an estimated 70% of all processed food on the market already contains algae or algae extracts, mostly in the form of gelling agents and thickening agents, dyes and other functional ingredients. Due to their diversity algae are used in almost all foods and beverages and can also be used in classic recipes. New fields for taste components comprising of algae for alternative seafood/fish products are also exciting because they gain their characteristic taste through the food chain that leads back among others to algae. Furthermore, research into new types of algae or algae extracts and their health benefits will continue to gain in significance, particularly with regards to critical nutrients that could contribute towards combating malnutrition.

Anuga: Algae are often advertised as being a "superfood". Which special nutrients make algae so healthy and what effect do they have on health?

Algae are rich in protein, fibre, vitamins (such as B12 for example) and minerals (such as iodine for example). They support the immune system, promote healthy skin and can lower the cholesterol level. Their antioxidative properties help fight inflammation and contribute towards general health. What's more, top athletes use algae to improve regeneration and their sporting performance. By integrating algae into our diet we can add critical nutrients like omega-3 fatty acids, iron and calcium that are often lacking in modern diets.

In times when we are increasingly confronted with questions that demand fast and sustainable solutions, algae prove to be a promising approach. For example, how can we feed the growing world population and at the same time ensure that everyone has the necessary nutrients for a healthy development? Algae could be an important jigsaw piece in this complex solution. The research landscape and the innovation scene show that algae can be implemented for a host of applications: From biofuel, to dyes and textiles, through to food and medicine.

Algae can be produced without farmland, without the use of pesticides and they grow at least ten times faster than terrestrial plants. In our world, two thirds of which is covered by water, it is only logical to make use of this wealth of resources. This is just an overview of the unused potential of the "all-rounders algae".

I would like to encourage you to tread new paths and make changes. Because it is often the small steps that make a difference – and as well as making sense it can also be real fun and in the case of algae even delicious.

Anuga: How do you expect the market for algae products to develop over the coming years?

I am expecting exponential growth in the market for algae products because the awareness for healthy diets and sustainability continues to grow. Algae will be increasingly implemented as the key ingredient for a range of foods. Regarding the challenges of food security and food shortage, algae will play a decisive role in covering the nutritional requirements of a growing population and at the same time promoting people's health.

Anuga: Are there certain trends or sections in the food industry that could particularly profit from algae, for example plant-based proteins, snacks or new beverages?

Algae can be used in a large variety of sections and are not just feeling the benefit of specific trends like plant-based proteins, snacks or beverages. Their versatility makes it possible to integrate algae into the food industry comprehensively. They can be implemented as a valuable ingredient in bakery products to improve the texture and add nutrients. Algae are also an outstanding way of generating the taste of umami and increasing the nutritional value of ready-made meals, soups and sauces.

Beyond this algae can be used to develop plant-based meat alternatives, smoothies, bars and health-promoting snacks. They are also used for food processing, for example as a gelling and thickening agent and as natural colourants and aromas. Algae can be used in the cosmetic and pharmaceutical industry to create innovative products that profit from their antioxidative and anti-inflammatory properties. Algae can also be implemented in the communal catering and food service sectors to create creative and healthy dishes that convince in terms of both taste and nutrient composition. The possibilities are almost unlimited and turn algae into one of the key ingredients for the future of food.

Anuga: What fascinates you personally about algae and what motivated you to choose this special profession as an algae sommelier?

I am fascinated by the versatility and potential of algae, both for use in the kitchen and for a sustainable diet. I initiated the vocational training as an algae sommelier with the Magdeburg Chamber of Industry & Commerce Training Academy together with Jörg Ullmann and Oliver Skoluda to convey the advantages of algae to others, generate new qualified professional fields and position algae as an integral part of a healthy diet. To guarantee the related quality claims and provide information about important aspects of the cultivation methods used, hygiene concepts, types of algae, sensor technology, declaration obligations, potential, etc. Algae are an incredible resource that deserves to be discovered and appreciated. Whereby we are still right at the beginning, because we are only familiar with around 50,000 types of algae. It is estimated that there are 10 times more than that. Around 100 are currently used. So, the potential of algae seems to be almost inexhaustible and we will no doubt let ourself be surprised by further exciting fields of application in the future.

In summary, one can say that algae not only play an important role in diets, but also in the sport, beauty and medical sections and beyond. Their rich nutrient profile, their sustainability and versatile areas of application turn them into an indispensable component of our future diets.

We would like to thank Mrs Knufmann for the insight into the world of algae!