Algal Food Ingredient Uses

The following is excerpted from the research and writings of Dr. Mark Edwards, one of the world’s foremost authorities on algae.

  • Beer – clarifier to remove haze-causing proteins
  • Frozen foods – pies and pastries fillings and ice cream
  • Dairy – whipped toppings, milkshakes, skim milk, evaporated milk, chocolate milk, ice cream, cheeses, cottage cheese, infant formulas, flans, custards, yogurt and instant breakfasts
  • High protein drinks – protein, vitamins and minerals
  • Fruits – fruit juices, syrups, jams and jellies
  • Sauces and gravies – thickener
  • Pates and processed meat – substitute fat to increase water retention and increase volume without extra calories
  • Toothpaste – stabilizer to prevent constituents separating, e.g. striped toothpaste
  • Soy milk – thickener emulates the consistency of whole milk.
  • Diet sodas — clarifier