Algae & Marine Foods

Algae and macroalgae are emerging sustainable protein and ingredient sources with growing commercial activity. The session covers microalgae cultivation (Chlorella, Spirulina, Nannochloropsis), macroalgae aquaculture (kelp, seaweed farming), algal omega-3 production replacing fish-derived sources (DSM Veramaris), algal protein isolation and functionalisation, the regulatory pathway for novel algal foods, and sustainability metrics. Discussion addresses spirulina and chlorella in functional foods, regenerative ocean farming including the GreenWave model, seaweed in animal feed for methane reduction (Asparagopsis taxiformis research), the role of algae in pharma and nutraceutical pipelines, and consumer-acceptance challenges around taste and texture.