Algae Can Feed the World
Algae offer benefits such as cost-efficient production and multiple harvests during the year, plus future sustainability benefits that cannot be ignored. Learn about the technical advances being made in commercial algae cultivation, from an expert.
The 21st-century food and supplement industry faces the increasing challenge of satisfying consumer demand for nutritional value while being mindful of resource limitations. Take protein. Reports predict there will be an additional half-billion people to feed in 18 years, and another billion more in 30 years. The demand for protein will continue to rise-but feed production to create that protein from animals is currently lagging behind demand.
The need for alternative proteins is increasing, and the food industry has started to look at the specific advantages of algae on a variety of levels: ethical, technical, and economic. For example, algae’s high protein content and non-GMO, non-antibiotic, low-carbon footprint production story resonate across the political sphere with consumers and the media. Given algae’s many benefits-including efficiency, cost to produce, inherent nutritional qualities, and potential for high-value products-algae ingredients are becoming a natural focus of development for food and supplement producers.
Andrew A. Dahl is president and CEO of Zivo Bioscience (Keego Harbor, MI), a biotech/agtech R&D company engaged in the commercialization of nutritional and medicinal products derived from proprietary algal strains.
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