3 | 22 Fraunhofer magazine the kernel. If I put the kernels through a crushing mill, this exposes the endosperm, which I can use right away. However, in seaweed, the proteins and carbohydrates are deeply embedded in the cell wall, so extracting them re- quires a number of steps. my testers and our trained panel of institute colleagues,” she says, laughing. In the long term, she can envisage making a good vegan fish substitute by combining algal and plant proteins. The algae’s fishy flavor could even be an advantage here. However, the color still presents a problem. Anyone for green salmon fillet or green cod? No, thanks. “We will probably lean more toward tuna fish. We could achieve a brownish color, but white is not a possibility.” This is because the algal pigments are either proteins themselves, or are so closely bound to the proteins that they cannot be removed without caus- ing damage. Up to now, microalgae have been sold in tablet form as a food supplement for the most part, while consumers and food indus- try stakeholders are more familiar with multi-celled marine macroal- gae, or seaweed. Most people will have seen this in sushi, where nori, a savory/sweet seaweed, is used to wrap up rice and fish. However, while seaweed has been a dietary staple in the Asiatic world for centuries, Europeans are still dubious about this superfood. It is rarely served in the form of a salad or soup. Yet even consumers that avoid sushi have probably already eaten algae without realizing it, as alginates and carrageen are common food additives. Alginates are often used as a gelatin substitute, while carrageen is added to products such as cream to prevent flocculation and ensure even fat distribution. Just like their smaller algal counterparts, seaweeds have a high protein content of up to 50 percent and feature a rich mix of fiber, fats, vitamins and minerals like zinc, iron, selenium, potassium, calcium and especially iodine. They are usually grown on long ropes under the sea. Seaweed farming is extremely sustainable, as it only uses resources that are already naturally available. However, it does present one disadvantage: Seasonal and climatic fluctuations mean the quality and amount of nutrients the seaweed contains can vary. In addition, processing macroalgae into food products is more difficult than processing their one-celled cousins from the reactor. Seaweed sausage? “Tasty” say the food testers Dominic Wimmer, Project Manager for pilot plants at Fraunhofer IVV, explains: “In barley or wheat, carbo- hydrates and proteins are simply stored in the center of However, the color still presents a problem. Anyone for green salmon fillet or green cod? No, thanks. The dried seaweed leaves must first be ground to a fine powder in order to break the cells open as much as possible. Then, to release the valuable nutrients they contain, Mr. Wimmer mixes the seaweed powder with additives such as enzymes harvested from snails that consume and digest algae. He also enlists the aid of hydrochloric acid and a sodium hydroxide solution. The powder is first steeped in water multiple times; the mixture is then warmed and stirred. The nutrients gradu- ally leach out into the surround- ing water, which is then repeat- edly centrifuged, that is, separated into solids and a rich aqueous solution by means of a centrifuge. This process allows Mr. Wimmer to achieve a yield of up to 90 per- cent when extracting proteins from seaweed. He has used these proteins to make prod- ucts like vegan sausages — with great success. The seaweed sausage was an even bigger hit among food testers than its equivalent meat-based product. Living for seaweed Mr. Winner “is crazy about seaweed,” as he says him- self. The qualified master brewer spent several years as a food industry consultant before moving on to a role as a process engineer at Fraunhofer IVV. Since then, he has been working on a range of projects based on the use of seaweed as a food. One of the products he developed from seaweed was a healthy alternative to salt, which he used to flavor snacks like chips and peanuts; he has also exper- imented with using algae in bread, meat products, soups and sauces. However, his attempts to eradicate seaweed’s fishy flavor have been unsuccessful so far. “Either we will get used to it, or I will have to keep looking for a way to remove it ,” he says, laughing. “There is so much goodness in seaweed. There’s no doubt that it’s an important source of nutrition for humanity. I think it offers amazing oppor- tunities for the food industry,” he says with conviction. And the food industry is increasingly taking the same view. The market for vegan products is growing rapidly. According to the Federal Statistical Office of Germany, back to page 1 45