Algae: range of species
As Europe looks for more sustainable ways to produce and consume protein, algae are increasingly entering the conversation. However, algae are not a single ingredient, nor do they all behave the same in food applications. Within the EPIC‑SHIFT project, we explored a wide range of algae, from both a technological and a consumer perspective, to understand which role they can play in the food system and how to make the best use of their qualities.
In this article, we take a closer look at the work carried out by CNTA together with other project partners (Danone, Puratos, Innomy, Poseidona), evaluating different algae species and identifying which microalgae stood out for food product development. This work shows that algae can offer real opportunities, especially when science, formulation and consumer expectations are carefully aligned.
🧾 Algae in Europe: not as novel as they may seem
Although algae are often perceived as “novel” or exotic, many species have a long history of consumption in Europe, particularly macroalgae used in coastal regions. This is reflected in regulation: not all algae are considered Novel Foods, and this creates an important distinction when thinking about market readiness.
Within EPIC‑SHIFT, we evaluated nine different algae ingredients:
- Five microalgae species
- Four macroalgae species
This allowed us to compare not only their nutritional profiles, but also their techno‑functional performance, sensory characteristics and suitability for real food products.
Samples. Original image by CNTA (Accessed: 28 April 2026).
🔬 Microalgae vs macroalgae: similar origins, very different behaviour
One of the clearest findings from the characterisation work was the significant differences between microalgae and macroalgae.
Macroalgae showed interesting properties related to fibre, minerals and water binding, but their protein content was generally lower, and their strong marine sensory profile limited their use in mainstream food matrices.
Microalgae, on the other hand, stood out for their higher protein content and better techno‑functional performance. From a formulation standpoint, this makes microalgae more suitable for contributing to structure, texture and nutritional value — not just colour or flavour.
This is why, for the development of product prototypes within the project, microalgae emerged as the most promising option.
Curious to learn more about the project results?
Find out which microalgae showed the greatest potential for product development and get notified when the full report is available.
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