A new wave of superfoods are being cultivated in Adelaide’s labs in the hope that they will provide alternative means to sustainably feed the growing world population.
A team of scientists from Flinders University have developed alternative proteins to consume, but instead of meat, food items like caviar, vegan patties, plant-based meats, jelly, jams and spreads have been developed from marine microalgae.
The substance is usually found in the ocean, but scientists at the university cultivated it in laboratories and turned it into consumable forms.
Artist in residence Niki Sperou has helped scientists develop these prototypes in the hope that they will be deployed industrially.
“We are able to manipulate the raw materials to mimic just about anything out there on the market, we just play around with textures and flavors and we can find something that is appealing and palatable to most people. people, ”Ms. Sperou said.
She said the team had even developed “algae-mites” and although the microalgae product tastes like seaweed in its raw form, new technologies can alter the flavors to make it taste like anyone. what.
“People are looking for a different way to eat, something that is sustainable, healthy and ethical, and marine microalgae can fill the gap for people who are primarily looking for a plant-based diet,” she said.