[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\u003Cdiv id=\u0022republish_modal_form\u0022\u003E\u003Cform class=\u0022modal-form-example-modal-form ecl-form\u0022 data-drupal-selector=\u0022modal-form-example-modal-form\u0022 action=\u0022\/en\/article\/modal\/9850\u0022 method=\u0022post\u0022 id=\u0022modal-form-example-modal-form\u0022 accept-charset=\u0022UTF-8\u0022\u003E\u003Cp\u003EHorizon articles can be republished for free under the Creative Commons Attribution 4.0 International (CC BY 4.0) licence.\u003C\/p\u003E\n \u003Cp\u003EYou must give appropriate credit. We ask you to do this by:\u003Cbr \/\u003E\n 1) Using the original journalist\u0027s byline\u003Cbr \/\u003E\n 2) Linking back to our original story\u003Cbr \/\u003E\n 3) Using the following text in the footer: This article was originally published in \u003Ca href=\u0027#\u0027\u003EHorizon, the EU Research and Innovation magazine\u003C\/a\u003E\u003C\/p\u003E\n \u003Cp\u003ESee our full republication guidelines \u003Ca href=\u0027\/horizon-magazine\/republish-our-stories\u0027\u003Ehere\u003C\/a\u003E\u003C\/p\u003E\n \u003Cp\u003EHTML for this article, including the attribution and page view counter, is below:\u003C\/p\u003E\u003Cdiv class=\u0022js-form-item form-item js-form-type-textarea form-item-body-content js-form-item-body-content ecl-form-group ecl-form-group--text-area form-no-label ecl-u-mv-m\u0022\u003E\n \n\u003Cdiv\u003E\n \u003Ctextarea data-drupal-selector=\u0022edit-body-content\u0022 aria-describedby=\u0022edit-body-content--description\u0022 id=\u0022edit-body-content\u0022 name=\u0022body_content\u0022 rows=\u00225\u0022 cols=\u002260\u0022 class=\u0022form-textarea ecl-text-area\u0022\u003E\u003Ch2\u003EMicroalgae promise abundant healthy food and feed in any environment \u003C\/h2\u003E\u003Cp\u003EFeeding a growing world population that will reach 9.8 billion by 2050, according to United Nations forecasts, and the need to conserve natural resources for generations to come may seem conflicting at first.\u003C\/p\u003E\n\n\u003Cp\u003EBut a solution, while not yet in sight, is certainly not out of reach. European scientists recently have developed an appetite for microalgae, also called phytoplankton, a sub-group of algae consisting of unicellular photosynthetic microorganisms.\u003C\/p\u003E\n\n\u003Cp\u003EMost people are familiar with the largest form of algae, kelp or seaweed. It can grow up to three metres long and, in some forms, is a well-known delicacy. The related species microalgae, which can be found in both seawater and freshwater, have gained attention in research due to their extraordinary properties.\u003C\/p\u003E\n\n\u003Cp\u003EThese microscopic organisms can be used for animal feed, particularly in aquaculture, and various foods including pasta, vegan sausages, energy bars, bakery products and vegetable creams. \u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003EMost commercial microalgae cultivation centres on the production of dried biomass such as chlorella or spirulina powder as a food providing considerable health benefits. Some microalgae strains not only accumulate up to 65\u201370% of protein but also are sustainable sources of omega-3 fatty acids - a substance that is conventionally derived mainly from fish and fish oil.\u003C\/p\u003E\n\n\u003Cp\u003EAdditional bioactive compounds, such as vitamins B12,\u0026nbsp;K or D, mean microalgae contain significant health properties, potentially reducing the risk of cancer and cardiovascular illness.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EDesert algae\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003E\u2018Microalgae can be cultivated in many different locations, under very different conditions,\u2019 said Massimo Castellari, who is involved in the \u003Ca href=\u0022https:\/\/cordis.europa.eu\/project\/id\/862980\u0022\u003EHorizon-funded ProFuture project \u003C\/a\u003Eaimed at scaling up microalgae production. \u2018We can grow it in Iceland and in a desert climate.\u2019\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cblockquote class=\u0022tw-text-center tw-text-blue tw-font-bold tw-text-2xl lg:tw-w-1\/2 tw-border-2 tw-border-blue tw-p-12 tw-my-8 lg:tw-m-12 lg:tw--ml-16 tw-float-left\u0022\u003E\n \u003Cspan class=\u0022tw-text-5xl tw-rotate-180\u0022\u003E\u201c\u003C\/span\u003E\n \u003Cp class=\u0022tw-font-serif tw-italic\u0022\u003EMicroalgae can be cultivated in many different locations, under very different conditions\r\n\u003C\/p\u003E\n \u003Cfooter\u003E\n \u003Ccite class=\u0022tw-not-italic tw-font-normal tw-text-sm tw-text-black\u0022\u003EMassimo Castellari, Pro-Future project\u003C\/cite\u003E\n \u003C\/footer\u003E\n\u003C\/blockquote\u003E\n\u003C\/p\u003E\n\n\u003Cp\u003EThe technologies for the intensive cultivation of microalgae have been in development since the 1950s.\u003C\/p\u003E\n\n\u003Cp\u003EToday, microalgae are cultivated in open- or closed-system photobioreactors, which are vessels designed to control biomass production. The closed-system version, while more expensive to build, offers more control over experimental parameters and less risk of contamination.\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003EThe substance is by no means just a trendy food supplement. For example, in Chad, a landlocked, low-income country, the \u003Ca href=\u0022https:\/\/www.webmd.com\/diet\/spirulina-health-benefits\u0022\u003Econsumption of spirulina\u003C\/a\u003E harvested from Lake Chad has significantly improved people\u2019s nutritional status because spirulina is an excellent source of proteins and micronutrients.\u003C\/p\u003E\n\n\u003Cp\u003EOn top of its nutritional value, microalgae offer climate benefits by sequestering carbon dioxide as well as economic advantages by using farming areas more efficiently and \u2013 through the use of non-arable land - expanding the possibility of biomass production.\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003EWith a total of less than 57\u0026nbsp;000 tonnes cultivated in 2019, according to the UN Food and Agriculture Organization (FAO), production of microalgae is still very much in its early stages. By comparison, primary-crop output was 9.4 billion tonnes in 2019. \u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EFood inflation\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003ERussia\u2019s continuing war in Ukraine has highlighted just how vulnerable global food supply can be. Halts to Ukrainian grain exports and increases in energy prices have helped push food inflation around the world to record highs, with developing countries being hit disproportionately hard. In May this year, costs for food had risen by 42% compared with 2014-2016, the UN reported.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003ELast year, as many as 828 million people were affected by hunger - an increase of roughly 46 million compared with 2020 and a surge of 150 million since the outbreak of the COVID-19 pandemic.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cblockquote class=\u0022tw-text-center tw-text-blue tw-font-bold tw-text-2xl lg:tw-w-1\/2 tw-border-2 tw-border-blue tw-p-12 tw-my-8 lg:tw-m-12 lg:tw--ml-16 tw-float-left\u0022\u003E\n \u003Cspan class=\u0022tw-text-5xl tw-rotate-180\u0022\u003E\u201c\u003C\/span\u003E\n \u003Cp class=\u0022tw-font-serif tw-italic\u0022\u003EThere is more demand for eating high-quality foods\u003C\/p\u003E\n \u003Cfooter\u003E\n \u003Ccite class=\u0022tw-not-italic tw-font-normal tw-text-sm tw-text-black\u0022\u003EMatteo Ballottari, AstaOmega project\u003C\/cite\u003E\n \u003C\/footer\u003E\n\u003C\/blockquote\u003E\n\u003C\/p\u003E\n\n\u003Cp\u003EThe FAO projects that some 670 million people will still face hunger by the end of the decade.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003EWhile the benefits of cultivating organic microalgae for food and feed are substantial, market growth will require overcoming obstacles including a lack of automated production in the industry, according to Castellari, who works at the Institute of Agrifood Research and Technology in Barcelona, Spain.\u003C\/p\u003E\n\n\u003Cp\u003E\u2018The automatisation is still not completely implemented,\u2019 he said. \u2018There are small producers in Europe - many steps still involve manual labour. So they are still working on optimising the process.\u2019\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EProcessed biomass\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003EThe challenges go well beyond cultivation. With microalgae, biomass has to be processed, cleaned and dried before a usable powder can be obtained. The next step is to scale up production to drive down costs.\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003EIn addition, there are regulatory challenges. Only a few species of microalgae are currently authorised in the European Union.\u003C\/p\u003E\n\n\u003Cp\u003E\u2018In Europe it\u2019s still in a preliminary stage of development,\u2019 said Castellari. \u2018There are thousands of species of microalgae, but for food consumption or feed there are only seven species authorised.\u2019\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003ETo gain knowledge about the possibilities to use other species, Castellari and his team are also investigating these other kinds of microalgae.\u003C\/p\u003E\n\n\u003Cp\u003EDue to these challenges, the portfolio of products containing microalgae remains limited today.\u0026nbsp;But, if these hurdles can be overcome, the overall prospects for the microalgae industry are promising. Besides being a source of food and feed, the plant can be used for biofuels, cosmetics, fertiliser and health supplements.\u003C\/p\u003E\n\n\u003Cp\u003EAstaxanthin, a blood-red pigment extracted from algae, already has notable uses. A powerful antioxidant, astaxanthin can be found in seafood and is commonly used to colour shrimp. It is also sold in the form of pills as a food supplement.\u003C\/p\u003E\n\n\u003Cp\u003E\u003Ca href=\u0022https:\/\/www.webmd.com\/vitamins\/ai\/ingredientmono-1063\/astaxanthin#:~:text=Astaxanthin%20is%20a%20red%20pigment,way%20the%20immune%20system%20functions.\u0022\u003EAstaxanthin is thought to have potentially a positive impact\u003C\/a\u003E on brain function, athletic performance and ageing skin, among other things.\u003C\/p\u003E\n\n\u003Cp\u003EMatteo Ballottari, associate professor of biotechnology at the University of Verona in Italy, helped start the European Research Council\u0027s\u0026nbsp;\u003Ca href=\u0022https:\/\/cordis.europa.eu\/project\/id\/825936\u0022\u003EHorizon-funded project AstaOmega\u003C\/a\u003E simultaneously to produce astaxanthin and omega-3 fatty acids in microalgae for aquaculture and human nutrition. \u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003E\u003Cstrong\u003EQuality and quantity\u0026nbsp;\u003C\/strong\u003E\u003C\/p\u003E\n\n\u003Cp\u003EMost omega-3 supplements are derived from fish oils. This, however, raises sustainability concerns such as damage to marine ecosystems as a result of overfishing.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003E\u2018There is more demand for eating high-quality foods, along with an awareness for incorporating omega-3 rich ingredients in our diets,\u2019 Ballottari said. Responding to this trend while feeding a growing world population is \u2018a big challenge,\u2019 he said.\u003C\/p\u003E\n\n\u003Cp\u003EMeanwhile, on the astaxanthin front, the AstaOmega researchers have made progress. They have been able to obtain a new strain that can produce astaxanthin on its own, without needing to be \u201cstressed\u201d. This means the researchers don\u2019t have to change production parameters such as light intensity, temperature or nitrates concentration. Also, extracting the substance has become easier, resulting in lower costs.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003EScientists agree that microalgae have the potential to change the ways in which we eat for the better. \u0026nbsp;\u0026nbsp;\u003C\/p\u003E\n\n\u003Cp\u003E\u2018Microalgae can help us to increase the protein production within Europe to reduce our dependence on other countries,\u2019 said Castellari of the ProFuture project.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\n\u003C\/textarea\u003E\n\u003C\/div\u003E\n\n \u003Cdiv id=\u0022edit-body-content--description\u0022 class=\u0022ecl-help-block description\u0022\u003E\n Please copy the above code and embed it onto your website to republish.\n \u003C\/div\u003E\n \u003C\/div\u003E\n\u003Cinput autocomplete=\u0022off\u0022 data-drupal-selector=\u0022form-zcxw36jvrqipwvyc-kitsngcupfcveunhb-2i4urw98\u0022 type=\u0022hidden\u0022 name=\u0022form_build_id\u0022 value=\u0022form-zcxw36jvrQiPwvYc_kITsNGcupFCVEuNhB-2I4URW98\u0022 \/\u003E\n\u003Cinput data-drupal-selector=\u0022edit-modal-form-example-modal-form\u0022 type=\u0022hidden\u0022 name=\u0022form_id\u0022 value=\u0022modal_form_example_modal_form\u0022 \/\u003E\n\u003C\/form\u003E\n\u003C\/div\u003E","dialogOptions":{"width":"800","modal":true,"title":"Republish this content"}}]