Demand for immune-boosting chlorella rises amid COVID-19 health concerns

07 Aug 2020 --- Chlorella vulgaris (chlorella) is pegged as a healthy, natural and sustainable superfood, which is in-demand during the COVID-19 period thanks to its immune-boosting properties. NutritionInsight speaks to producer Allmicroalgae about the plant’s potential in elevating nutrient-dense supplements, foods and beverages. The Portuguese company has developed novel microalgae biomass produced by fermentation, which ensures a consistent and desirable flavor and color of the product.

“This microalga is a vegetable source of micro- and macronutrients, which represents an excellent alternative for hybrids of plant and animal products, such as dairy and meat products. The microalga powder has many applications since it is soluble in water and oil and is a ready to use product. It is easy to use in food formulations as in bakery, soups or smoothies’ recipes,” says Margarida Eustáquio, Business Developer at Allmicroalgae. 

“During the pandemic, consumers demand more food or ingredients which strengthen the immune and digestive system. For this reason, microalgae/algae have been one of the superfoods trends in Europe. The microalgae chlorella is rich in nutrients and biocompounds that are known to be key factors in detoxifying, antioxidant and immunity activity.”

Allmicroalgae production does not use fertilizers or pesticides in any of its chlorella species produced. Organic certified chlorella
Allmicroalgae’s chlorella received European organic certification in 2018, enabling the company with more access to a specialized niche of market – health-focused and label-conscious consumers. Both types of the company’s Chlorella vulgaris, Organic and Smooth, are being incorporated in food products namely in sweet cookies, salty crackers, healthy bars, bakery recipes and in pasta and flour formulations.

“For the general consumers, Allmicroalgae developed new and novel microalgae biomass produced by fermentation. These fermented products are a good solution for consumers focused on flavor and color. The Smooth Chlorella vulgaris variety is the solution for those who want a balance between well-being and the pleasure to eat,” notes Eustáquio.

The microalgae are easily mixed with other powders and form functional blends to enrich smoothies. “To get all superpowers given by the superfoods, Allmicroalgae launched three Super Powders, where consumers can get three different powers (Detox, Health Boost and Protein) in blends of microalgae with many superfoods,” Eustáquio highlights.

Powdered chlorella is pegged by the company as its most trending format. This format has many applications as is soluble in water and oil and is a ready-to-use product. “It can enrich the shake after sports with key nutrients (such as protein, vitamins/minerals, omega 3 or fiber) or can be easily added in a morning smoothie,” says Eustáquio.

“Besides the powder, all the healthy snacks, ready to eat, are also trendy formats. Even if consumers spend more time at home due to the pandemic situation, they still prefer the ready to eat products and the easiest and healthiest option,” she explains.

Sustainable chlorella production
In general, the entire production process of Allmicroalgae’s chlorella contributes to the circular economy. “Allmicroalgae production doesn’t use fertilizers or pesticides in any of the species produced. The water, which circulates in photobioreactors, is reused, as well as the nutrients/ nutrient culture that might be still present in water by the end of the production,” Eustáquio further notes.

“To reduce the energy and water use with the commitment to boost the production, our team developed the mainstream production using fermentation as the first step: The two-step cultivation – heterotrophic first and autotrophic after – enables the reduction of the time production in five times of the normal time required to produce the biomass in the autotrophic way,” she details.

Further conserving energy, the company also switches off its photoreactors pumps at night and switches them back on as the sun rises. In terms of its final products, it is now searching for more sustainable packaging, avoiding plastics and using more materials easy to recycle, reuse or compost.

Finally, on the R&D scale on its pilot plant, Allmicroalgae is currently working on a project that aims to use the atmosphere CO2 and agro-industry co-products to reinforce its contribution to the environment and to the circular economy.

By Benjamin Ferrer

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