Algae as an alternative source of sustainable proteins

Chair: Jean-Paul Cadoret

Algae are considered an alternative source of sustainable proteins for several reasons. the high protein content, rapid growth, and resource-efficient cultivation of algae make them a promising alternative source of sustainable proteins with the potential to address global food security and environmental. 

Several microalgae and seaweed species are known for their high protein content, rapid growth, and potential as alternative sources of sustainable proteins. These microalgae and seaweed species have gained attention for their nutritional value, sustainable cultivation practices, and potential to address food security and environmental concerns. Researchers and industries are actively exploring ways to scale up production and incorporate these organisms into various food and feed applications.

WEBINAR OBJECTIVES:

1. Highlight the distinctiveness of certain macro and microalgae as unique protein sources within the alternative protein spectrum.

2. Algae proteins exhibit a distinctive density due to a varied amino acid profile, encompassing essential amino acids.

3. Algae protein digestibility is on par with other sources, ensuring its comparability and effectiveness in nutritional value.