Posted on May 2, 2025

1. What is Algae?

Many people recognize algae as the plant of the ocean, most often associating it with giant kelp, but that is not all algae is. Giant kelp is simply one example of an algal species. In 2023, the types of species of algae discovered reached 50,589. Algae can be divided into fresh water and marine, and within each of those divisions it is able to be divided down further into micro- and macro-algae. Even though Giant kelp is a great representative, it is necessary to look beyond the most recognized species and into the most nutritional, such as chlorella and spirulina both freshwater microalgae that are only fully recognized under the microscope.

2. Nutritional Benefits

Algae has been used for hundreds of years by humans but only now are we beginning to prove their nutritional benefits scientifically. Spirulina has historical recognition in Aztec culture back in the 1300s. Aztecs would harvest Spirulina from the surface of Lake Texcoco in current day Mexico City as an ingredient additive for tortillas, beans, or other foods for nutritional enhancement. Today, it is slowly recovering its widespread use through tablets and powders. It is proven to aid in weight loss, eye health, support the immune system, lower bad cholesterol and contain anti-cancer properties. It is recognized by the World Health Organization (WHO) and the United Nations (UN) as the potential “best food for the future” because of its vast nutritional value and low impact on the environment.

3. Sustainability benefits

Not only is microalgae incredibly nutrient dense, but it is also an environmentally sustainable protein source. It has a fast production rate, requires much less water and land use, and does not need any fertilizers as opposed to traditional agriculture. In addition, it has a small-scale cultivation system with more nutrient yield. In addition, there is no need for harsh chemicals to be used in cultivation, only a controlled close system. Since it thrives in freshwater systems with alkaline water, it can be grown in in untraditional places where other types of farming would not be viable.

4. Historical Food Use

As previously mentioned, Spirulina was used by the ancient Aztec civilization, but it was also recorded to be used around Lake Chad in countries such as Nigeria, Niger, Cameroon, and Chad where the water conditions allowed it to grow naturally. These populations in Africa would use it as a protein supplement for strength on long travels. Both, the Aztecs and the communities at Lake Chad, would harvest this blue-green algae to store for challenging weather conditions they would need to face. These populations have unknowingly paved the way for our current rediscovery at microalgae as a potential food source and supplement.

5. Food of the Future

As the climate is changing and the population continues to grow, new avenues for sustainable and nutritional food are being made and microalgae in gaining center attention. Not only does Spirulina have a high protein content but it also contains all essential amino acids, minerals, vitamins, and even good fats. It is a perfect food for those with allergies and are vegan. Even NASA has conducted studies on it as a potential primary food source to bring to Mars if it is ever colonized. Whether it is added as a powder into smoothies or baked into comforting good such as cookies, microalgae’s versatility and sustainability make it a food of the future.

Just drop us an email at kamaal@hungie.food to explore how together we can transform ideas into real-world impact, reaching new dimensions of health-inspired creativity.

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