Algae: The science behind the superfood

The most widely known algae are spirulina, chlorella and blue-green algae AFA (its most common strain, E3 blue-majik is the one used to make the beautiful blue unicorn lattes).

 Yes, algae is green and slimy – but it could also be the future of food

Algae could be a way for vegans and vegetarians to get the right kinds of omega-3 fatty acids in their diets.

Algae as nutritional and functional food sources: revisiting our understanding

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects.

Algae, an Ancient Food

Blue-green algae is an ancient food that has been around for millions of years, consumed by the Aztecs of Mexico, the Incas of Peru and the Kanembu natives of Chad. Scientifically known as Aphonizomenon flos aquae, this blue-green algae was rediscovered by Daryl Kollman in 1976.

I Consumed Nothing But Microalgae for a Day to Prepare for the Future

The snack of the future tastes kind of like fish food.

Maggots and algae could be the sustainable snacks of the future

Seaweed with a side of maggots might be a regular feature on menus of the future—at least according to some researchers. Turns out these strange ingredients might be just what we need to insulate farming and food production from catastrophe.

More protein and good for the planet: 9 reasons we should be eating microalgae

As the climate warms, the land we use for growing energy-intensive crops such as wheat and corn is becoming less productive. We need to find ways to feed the earth’s growing population that isn’t so burdensome on the environment. One potential solution is to cultivate microalgae - microscopic aquatic organisms that are packed with nutrients. Microalgae are single-celled organisms that look like tiny pills and taste a bit like grass. They are relatively easy to cultivate and have several advantages over animal and plant protein.

Protein Goes Green: Can Algae Become The Next Soy?

Several companies see a bright future for plant protein, and for microalgae in particular. But whether this attractive protein source can muscle out a place for itself against heavyweights like soy and pea is an open question.

Spirulina: Health Benefits of This Blue-Green Algae Superfood

In short, spirulina is biomass derived from a type of cyanobacterium. Cyanobacterium is a family of single-celled microbes that grow in fresh and salt water. The supplement industry typically grows this type of blue-green algae in a controlled environment to lower the chances of contamination of heavy metals and other bacteria.

The green sludge that could transform our diets

Microalgae is rich in protein, amino acids, fatty acids, and vitamins. Should we all be eating it?

The Next Big Superfood Could Be Green And Slimy

For most people, the thought of algae conjures up images of a smelly pond or a neglected fish tank.

What Is Blue Majik And Is It Good For You?

Blue Majik is a proprietary extract of spirulina, a freshwater algae, from a company called E3 Live. The blue pigment comes from photosynthetic compounds in the algae...

Wishes Do Come True: This New Algae Superfood Tastes Exactly Like Bacon

Scientists have developed a superfood algae to taste like everyone’s favorite pig product — bacon — and we’re pretty darned excited about it. We’ve long fantasized about eating unlimited quantities of bacon with no ill effects on our health, and now, thanks to science, we’re one step closer to that dream.