With a soaring population, changing demographics, urbanisation and growing environmental concerns food manufacturers always on the lookout for the next big trend or imagining how global changes will impact our diets, have been looking at algae and how to incorporate it in the food products of the future.
Here’s how algae is being used in food product development and the role of a Texture Analyser in this innovative process.
Algae in food product development
- Diverse forms: Algae comes in various forms, including microalgae (such as spirulina and chlorella) and macroalgae (seaweeds like nori, kelp, agar and carrageenan). Each type offers distinct flavours and textures, which can be used in a wide range of products from smoothies and supplements to snacks and main dishes as stabilisers, thickeners and gelling agents.
- Plant-based alternatives: Algae is being used to develop plant-based alternatives to meat and dairy products. For example, spirulina is used in plant-based burger patties to enhance protein content and colour. Algae can also serve as a thickener and stabiliser in dairy-free yogurts and cheeses.
Read more: Blue-Green Algae May Hold the Key to More “Meat-Like” Proteins - Nutritional enhancement: Due to its nutrient density, algae is increasingly used to fortify foods and beverages. It can be incorporated into pastas, breads, and bars to boost their nutritional profiles without significantly altering taste or appearance.
- Sustainability appeal: Algae’s low environmental footprint makes it attractive for companies aiming to reduce their ecological impact. It requires minimal land, water, and energy to produce, aligning well with sustainable food production goals and the need to fulfil future food demands. Based on what we know now, food shortages will be a growing issue, so many will be looking to new sources of nutrition. Because of this, experts believe diets will be based on protein-rich insects and nutrient-dense algae, both of which could offer sustainable alternatives to resource-intensive farming.
Read more: Seaweed: a potential solution for increasing food demand
Utilising a Texture Analyser
Any existing popular product will have a preconceived consumer expectation in terms of taste and texture. It is the challenge of the food development technologists to introduce new ingredients into well-known food without creating a negative impact. Unless new ingredients are intended to present new taste and texture sensations that wow the senses and produce creative experiences, more likely the introduction of algae as a future popular ingredient will need to ease in gently and almost come under the experience radar. Whilst the consumer may happily choose the new product containing algae as a health and wellness choice, they may be less willing to accept a strange taste or texture – key to the success of brand loyalty and repeat purchase. The introduction of algae into food products can significantly alter their texture, a critical factor in consumer acceptance. Here’s how a Texture Analyser can be instrumental:
- Texture profiling: Algae can affect the texture of food products in various ways, depending on the type and quantity used. A Texture Analyser helps quantify these effects by measuring parameters like hardness, cohesiveness, elasticity, and consistency. For instance, adding spirulina to bread might change its crumb structure and softness, which can be precisely measured with a Texture Analyser.
- Product development and optimisation: By providing accurate texture data, a Texture Analyser allows food developers to make informed adjustments to formulations. This is crucial when striving to achieve a texture comparable to conventional products, especially in plant-based alternatives where consumer expectations are specific.
- Quality control: Consistency is key in food production. A Texture Analyser ensures that each batch of a new algae-infused product meets the desired texture standards, aiding in quality control and maintaining consumer trust.
- The major gel manufacturers such as CP Kelco, IFF (formerly Danisco) and FMC are already harnessing the power of algae and other gels in their products with the aid of texture analysis so you’ll need to keep ahead of the competition.
As the demand for sustainable and nutritious foods continues to grow, algae presents a promising option for food innovators. Many experts are predicting algae farming to become the world’s biggest cropping industry, so it might not be long before we’re eating and drinking algae in everything from beer and burgers to soups and smoothies. The Texture Analyser plays a pivotal role in integrating algae into food products by ensuring that these innovations meet the high standards of texture and consistency that consumers expect. This integration not only helps in creating healthier food options but also supports the global shift towards more sustainable food production practices.
Learn more about texture analysis solutions in this area, request our article ‘Using novelty gels and films in food product development and edible packaging' .
For inspiration on magical mouthfeel manipulation tricks that developers can use to create and maintain perfect and texturally sensational products using gels, request our article ‘How to perform textural magic’.
There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplusC Texture Analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.
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