Protein source · 06
Algae and seaweed
A broad group, not a single ingredient. Nutrition, cultivation methods and the cost of processing vary sharply between species.
Aquatic organisms with varied protein potential
“Algae” covers very different organisms, from microscopic microalgae to larger seaweeds. Their protein content, taste, digestibility and cultivation requirements are not interchangeable.
Seaweed can be cultivated at sea, while microalgae are often grown in ponds or controlled systems. Drying, cell disruption and refining affect both cost and environmental performance; production claims need to describe these steps.
Some products are better understood as sources of particular nutrients or functional ingredients than as direct bulk-protein replacements. The useful question is what role a specific species and ingredient can play in a diet or food product.
This is an editorial overview, not a product-specific life-cycle assessment. See our editorial standards for how claims and sources are handled.