Patent insights: algae as a future superfood
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Concern over limited nutritional resources and increased awareness of natural and sustainable nutritional sources have a major impact on consumers' acceptance of using algae as a food source. Experimental attitudes and exposure to international cuisines also has an indirect effect on the acceptance of algae-based food and drink.
Recent patent activity for edible algae focuses on improving the organoleptic properties of the algal protein and the use of algae as a nutritional source in food/drink. Umami flavour, salty taste and pigment presence in non-toxic algae provide an opportunity for use as a flavouring agent, salt substitute and natural food colour.
Algae is one of the most promising foods for the future: easy to cultivate, offering an abundance of protein and other nutrients, whilst maintaining biodiversity.
Neha Srivastava, Patent Analyst - Food & Drink / Beauty & Personal Care
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