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From a Phys.org story:
Algae is evolving as the next new alternative protein source consumers are anxious to bite into as an ingredient in crackers, snack bars, cereals and breads, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago.
Algae, quinoa and pulses are considered by some food technologists to be the best protein sources and strong alternatives to slow meat consumption, reduce food waste and help feed the world's growing population.
Algae is a new vegan source of protein with a comparable carbon footprint to existing vegan proteins, such as rice and soy, according to Beata Klamczynska who leads food application development at Solazyme. It contains 63 percent protein, 15 percent fiber, 11 percent lipids, 4 percent carbohydrates, 4 percent micronutrients and 3 percent moisture, she said, and is easily digested and considered heart healthy. It's found in the ingredient lists of some protein shakes, crackers or bars, cereals, sauces, dressings and breads.
"Are consumers ready for algae as an ingredient? Yes, they are ready and excited about algae," she said. "The more they learn, the more excited they get. Just a little education eliminates any doubts.
(Score: 2, Interesting) by eof on Tuesday July 14 2015, @02:37PM
Compared with quinoa and legumes, algae appears to be used as a supplement, or are there any examples of a predominantly algae dish? I'm all for alternative sources of nutrition, but I might hesitate if offered a bowl of "red tide," even if assured the name was just a joke. More seriously, what fraction of a food offering must be algae to reap benefits?
(Score: 1, Interesting) by Anonymous Coward on Tuesday July 14 2015, @05:34PM
I use seaweed (mainly nori and wakame and kombu) and agar agar quite often when I prepare food for vegan, vegetarian or jewish friends - or just feel like eating an east-asian dish.
However some of my favorite snacks are also seaweed-based (such as khun film that I prefer over crisps).
But yes - they are essentially used as vegetables (which means that if you ser them from a meat-eater's point of view they are just extras/side-orders, but if you see thdm from a vegetarians PoV they are a wonderful world of good food)
(Score: 2) by Jeremiah Cornelius on Tuesday July 14 2015, @06:17PM
I accidentally ate a vegetable last week.
I was undigested, in the stomach of the goat I was eating.
You're betting on the pantomime horse...
(Score: 0) by Anonymous Coward on Tuesday July 14 2015, @06:31PM
(same AC)
Well, I do enjoy a good plate of pölsa [wikipedia.org] every now and then, so I can relate ;)
(Score: 1) by eof on Wednesday July 15 2015, @02:54PM
So a seaweed salad is a dish of algae. I didn't realize (or had forgotten) seaweed is a form of algae. I do eat seaweed, but not often. I'll investigate khun film.
(Score: 2) by DeathMonkey on Tuesday July 14 2015, @06:09PM
but I might hesitate if offered a bowl of "red tide,"
Soylent Red is for the plebs. Soylent Green is where it's at!
(Score: 2) by HiThere on Tuesday July 14 2015, @08:46PM
Most things containing algae have too much salt. (Well, most prepared foods have too much salt, but things containing algae tend to be worse.)
It's as if people won't eat it without a lot of salt, sugar, or both. Oil seems to be a bit less prevalent. But look at a vegan hot dog sometime and read how much salt and fat it has. (Some of the frozen burgers are pretty decent in this respect, however.)
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