Fraunhofer-Gesellschaft
Macroalgae contain plenty of nutrients and grow in a sustainable way in the sea. A team of researchers is working to improve the use of macroalgae through fermentation – for example, as high-quality ingredients in foods.
Producing foods without fertilizer, freshwater or energy? Sounds too good to be true. But researchers at the Fraunhofer Research Institution for Individualized and Cell-Based Medical Engineering IMTE in Lübeck are working towards this end: macroalgae, which refers to algae that grow in the sea, should make it possible. After all, they contain more fiber and magnesium than kale. Macroalgae can be used in two key areas: First of all, algae extracts can serve as a healthy flavor enhancer for meat substitutes due to their “umami” flavor. Second, healthy substances such as antioxidants and anti-inflammatories could be extracted and introduced to the market in the form of dietary supplements.
“We’re working on optimizing the use of robust macroalgae through fermentation,” explains Elke Böhme, who manages the working group at Fraunhofer IMTE. The research team is still fine-tuning different aspects of fermentation, including temperature, fermentation time and the enzymes added. “The raw material is extremely important: where did the algae grow and at which point were they harvested?” adds Böhme. The researchers are hoping to test the macroalgae extracts in a variety of applications next year. They have already developed a nonalcoholic sparkling beverage based on microalgae.