The promise of super algae Galdiera – from volcanic springs to your plate

“A microalga originally isolated from volcanic springs has all it takes to become the next ‘superfood’ on the market. Compared to Spirulina – a similar organism that’s been popular as a food and feed supplement for half a century – Galdieria is cheaper and easier to grow, and even more nutritious. In a closed-circuit reactor, it can convert organic waste into valuable proteins.

“Microalgae-based products have been around for a long time”, says Fabian Abiusi, a biotechnologist originally from Italy, “but in general, they are costly to produce. When these algae are grown in the dark, they convert only half of their organic substrate into biomass, while when they are grown under illumination and use carbon dioxide, they generally yield only low biomass densities. Both strategies require a costly system for efficient gas exchange.

As an added bonus, Galdieria turns out to be much richer in protein than Spirulina. Abiusi and colleagues discovered this by unravelling the full profile of the microalga’s amino acids – its protein building blocks. “Two thirds of Galdieria’s dry weight is amino acids”, says Abiusi, “which is more than is the case for meat, milk, cheese and eggs.” Specifically, the microalga contains much cysteine and methionine, two sulphur-containing amino acids, which it owes to its evolution in sulphur-rich volcanic springs.”

Image from ScienceDirect

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Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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