2023年8月24日 · There are many different types of algae you can eat, each with its own unique set of characteristics and health properties. Here are four varieties to know about, and why they're supposedly so good for you.

One potential alternative food source – both for humans and the animals we eat – is algae. Could the green stuff that appears on ponds and lakes after a particularly warm spell be the answer to...

2018年6月1日 · Experts say algae could be a possible solution. Unlike most crops, it doesn't require fresh water to flourish. That's a big deal. About 70% of the planet's available fresh water goes toward crops...

2020年2月9日 · Algae have been served to humans as food in different parts of the World for centuries. The most common edible algae, that are used to prepare food, are wakame, nori, hijiki, kelp, sea moss, spirulina, chlorella, agar-agar, bladder-wrack, sea-grapes, and many more.

Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these ...

2020年7月1日 · Algae show great potential to become a new crop that could significantly impact the worlds need for food and feed in the 21st Century. However, for that become a reality, algae need to undergo a series of improvements to enhance growth yields, nutritional quality, organoleptic traits, and perhaps most importantly, social acceptance of algae as ...

2023年7月1日 · With their carbon sequestration capacity, nutrient richness, and photosynthetic efficiency, microalgae have the potential to become essential in achieving carbon neutrality and meeting future food demands. However, several challenges must be addressed, including high production costs, low acceptance, and safety concerns.

2023年1月18日 · Algae have evolved to be highly efficient at resource utilization and have proven to be a viable source of nutritious biomass that could address many of the current food production issues.

In the frame of the transition to plant-based diets, the use of algae as food ingredients has received considerable attention as a sustainable food source for human nutrition [1]. Compared to conventional plant- and animal-based sources, algae are highly productive and do not require arable/fertile land and do not need fresh water sources.

Algae have been used as human food for thousands of years in all parts of the world. The most commonly consumed macroalgae include the red algae Porphyra (nori, kim, laver), Asparagopsis taxiformis (limu), Gracilaria,Chondrus crispus (Irish moss) and Palmaria palmata...