High-protein algae the focus of $3m global study led by New Zealand scientists

Friday, 9 October 2020

Cawthron Technical manager, R&D Analytical Sercvices Dr Tom Wheeler with some of the Karengo, red seaweed, that is being studied as a potential new source of plant-based protein.

An increasing demand for meat and dairy alternatives could see a $3 million global study unleash the potential for two algae to become the next plant-based protein.

The study would focus on two high protein algae: the red seaweed, Karengo, found in intertidal shorelines and the micro algae, Chlorella, found in freshwater.

Nelson’s Cawthron Institute would lead the study, working with scientific food research organisation the Riddet Institute as well as international partners in Singapore.

The study was awarded $3 million through the Ministry of Business, Innovation and Employment’s catalyst fund.

Research lead Dr Tom Wheeler, who has worked as a dairy scientist for 20 years, said little research had been done on the proteins.

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“It’s a plant-based protein from a source that hasn’t really been utilised so far in terms of the food industry sense.”

“Plant-based protein is up and coming and a lot of people are turning to that as a way of producing protein that has less impact [on the environment].”

Seaweed is set to become the third pillar of New Zealand’s aquaculture industry alongside finfish and shellfish, Wheeler says.

The study would look into how the algae could easily be digested and ways it could be used in foods that are “desirable as well as being nutritious and health promoting.”

A high-value manufactured food with the algae as a key ingredient would be the goal, Wheeler said.

Combined with the other potential nutritional properties, it could be high in fibre and have anti-oxidants and anti-inflammatory bioactives that were naturally occurring.

Karengo was used as a traditional Māori food source and was likened to the Japanese seaweed nori, although karengo had a milder taste.

It grew on rocky shores in the winter and research would focus on the east coast on the South Island, from around Kaikoura to Bluff, he said.

Wheeler said three years had been awarded to the program but speculated it could be another five to 10 years before the envisioned goal could be reached, with other challenges on the way.

“The challenge is when you’re thinking about a reasonably large scale industry, it may not be sustainable, in terms of having a low-impact on the environment.

“So it’s most likely that aquaculture is going to be the way that most of the seaweed will be produced to sustain that sort of industry.

“The next step beyond this program will be to figure out to grow it effectively in a cultivated way.”

Cawthron Institute has been working in partnership with Te Rūnanga o Ngāi Tahu and Nelson’s Wakatū Incorporation to investigate the potential of Karengo, funded by the High-Value Nutrition National Science Challenge.

Chlorella can grow in tanks and was already farmed in parts of Asia. Research for it would be in partnership with researchers in Singapore.

“Seaweed is set to become the third pillar of New Zealand’s aquaculture industry alongside finfish and shellfish and this kind of research and development will inform investment and policy making that supports the sustainable long-term growth of the industry,” Wheeler said.