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Innovative Bio-Designer Envisions Future Food Solutions

Barbara Griffin04 mins

Exploring Microalgae: The Future of Sustainable Food

What is Microalgae?

Microalgae are microscopic organisms that live in both freshwater and saltwater. They are gaining attention as a sustainable food source due to their high protein content and nutrient density. Moreover, they can be cultivated efficiently with minimal resources.

Cultivation Techniques

Traditionally, microalgae are grown in large tanks, which require significant space and resources. However, innovative methods have emerged, such as utilizing a concentrated solution on edible agar gel, a strategy developed by bio-designer Malu Lücking. This method allows for controlled growth while reducing the need for bulky equipment.

Flavor Profiles

Microalgae exhibit a variety of flavor profiles, influenced by their species and growing conditions. Here are some fascinating examples:

  • Rhodomonas salina: This red microalgae from England has a robust crab flavor complemented by salty umami notes.
  • Tetraselmis chui: Known for its strong seafood taste, reminiscent of mussels or prawns, this green microalgae also thrives in English waters.
  • Dunaliella salina: A unique green microalgae that produces orange pigments in the summer—offering a sweet-and-spicy floral flavor.

Harvesting and Consumption

After two to four weeks of growth, microalgae can be harvested fresh. They boast concentrated flavors that can be enjoyed directly as a snack or used as a natural flavor enhancer in various dishes.

Innovative Design Elements

According to Lücking, a distinctive visual identity can be created for these organisms through the use of gel and resin casings. For instance, the packaging for crab-flavored microalgae mimics the shell of a crab, enhancing the overall dining experience.

Sustainable and packed with nutrients, microalgae is being hailed as a food of the future -- but with a bitter aftertaste, consumers aren't keen. That's why bio-designer Malu Lücking gave the microscopic organism a sleek makeover.
Sustainable and packed with nutrients, microalgae is being hailed as a food of the future — but consumers are still adapting to its flavors.
Exploring the varied and complex flavor profiles of three species of microalgae, Lücking cultivated them on edible agar gel inside 3D-printed resin casings, which protect the microalgae from bacteria.
Exploring the varied and complex flavor profiles of microalgae cultivated on edible agar gel.
Typically grown in salt water, seafood flavors are common in microalgae. Rhodomonas salina (pictured) is a red microalgae found in Essex, England, with an intense crab flavor and salty, umami notes.
Rhodomonas salina, a red microalgae, exhibits intense crab flavors and salty umami.
A green microalgae, tetraselmis chui is also found in England, and has a strong seafood taste, similar to mussels or prawns.
Tetraselmis chui offers a strong seafood flavor, akin to mussels.
But microalgae doesn't always taste of the sea: dunaliella salina, a green microalgae from France that produces orange pigments in the summer heat, has an unexpectedly sweet-and-spicy floral flavor.
Dunaliella salina provides a sweet-and-spicy, floral flavor experience.
Rather than using the space-consuming tanks microalgae are typically grown in, Lücking developed a method to grow the microalgae using a concentrated solution on edible agar gel.
An innovative cultivation method allows for space-efficient microalgae growth.
After two to four weeks, the algae can be 'harvested' and consumed fresh. With very strong, concentrated flavors, it can be scraped off and eaten as a snack, or added to a dish with the salty agar jelly as a natural flavor enhancer.
Microalgae can be harvested and consumed fresh, providing a natural flavor boost to meals.
According to Lücking, the gel and resin casing allowed her to create a 'visual identity' for the microscopic organisms: for example, the casing on the red, crab-flavored microalgae recreates the 'shell' of a leg or claw.
The gel and resin casing create a distinct visual and culinary identity for microalgae.
Similarly, the resin casing for the tetraselmis chui (pictured) mimics a mollusk shell, similar in shape to an oyster or mussel.
The casing for Tetraselmis chui resembles a mollusk shell, enhancing the sensory experience of consumption.


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