blog for the Food Climate Research Network, ³but it seems to be accurate >in the case of microalgae@.´ There is plenty more research to do. Digestibility and bioavailability is not yet fully understood, as noted in research led by the Teagasc Food Research Centre Ashtown. Other studies have noted that aspects related to food safety of algae are also not well-known, namely the presence of contaminants, allergens, or hazardous substances generated during microalgae processing. Algae fall under the EU’s novel food regulations, which explains why most of the focus is on S p ir u l ina, Chl or el l a and a few others that were consumed to a signi¿cant enough degree prior to 7 and are therefore on the ‘approved’ list avoiding the cost of new applications but still subMect to food safety requirements. The European Algae Biomass Association is also working on the development of new provenance and quality standards to give consumers con¿dence as the industry grows. The C. v u l g ar is from China on the shelf may well be what it says but it is very hard to prove it. ³Food quality standards are set up for land foods and not microalgae so a standardised system will give everyone more con¿dence,´ says Professor Purton. It’s not ea sy being green Mintel has reported that algae are gaining popularity as a superfood across food and drink categories, both as a base ingredient and as an added flavour in premium-positioned launches. The share of algae-containing food and drink launches in Europe grew from 0. between October 202 and September 20 to . between October 20 and September 207. S p ir u l ina accounted for almost two thirds of such launches, as it’s often used as a natural food colour. Its natural green colour means it can be ³used to achieve or support an image of health alongside other literally ‘green’ ingredients such as kale or wheatgrass´, Mintel noted. Being green is not always ideal. Algenuity is using mutant
No comments:
Post a Comment