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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) by Phoenix666 on Tuesday July 14 2015, @04:43PM
I liken it to eating out in NYC. For $8 I can get a Big Mac meal at McDonald's that will make me feel sick and instantly make me weigh 5 lbs more. Or, I can spend the same money to eat nutritious food from nearly any food culture in the world, expertly prepared.
Same thing with cooking. You can subsist off a diet of hot dogs and prepared food, but in the end it will cost you more and make you feel worse than making your own. Prep time is not a deciding factor either because there are many very healthy meals you can eat by throwing a handful of this and a dash of that together.
The difference is choosing ingredients that have flavor. Who in their right mind wants to eat the flavorless mush that is frozen spinach? Well, the manufacturers of frozen spinach want you to. But real people would choose real spinach grilled on the pan for 5 minutes with a crushed clove of garlic, every time. You can cook squash picked weeks and weeks before it is ripe to get to market without rotting and have it taste like exactly nothing, or you can grow your own or get it from a local greenmarket when it was picked, ripe, and have a taste explosion that makes you say, "Holy crap! I had no idea."
Washington DC delenda est.